Corkscrew Pasta

KALE GRATIN

romaine, pecorino, croutons, duke's mayo, squishy bun

BERKELEY'S HUMMUS

BRAISED POLENTA

CHICKEN CUTLET

HOUSE DRESSED SALAD

TURKEY

EGGPLANT

REUBEN

PATTY MELT

CAESAR

HUMMUS

FRIED ARTICHOKES

ROASTED CUTLET TURKEY

buffale EGGPLANT souce CUTLETS

CHEESESTEAK HOUSE

duke's PATTY mays MELT

CHICKEN SAMMIES CUTLET

CAESAR dressing

VEGGIE CHEESESTEAK

CHEESESTEAK

FRENCH DIP

BEET SALAD

CHICKEN – OR – EGGPLANT

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz corkscrew pasta and cook according to package instructions until al dente (usually 8–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Boil pasta

While the pasta cooks, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Stir in 2 tablespoons tomato paste and cook 1 minute to caramelize and remove raw flavor.

Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 teaspoon sugar (optional), and 1/4 teaspoon red pepper flakes (optional). Stir to combine.

Bring sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 10–15 minutes to thicken and meld flavors. Taste and adjust seasoning. If sauce becomes too thick, thin with up to 1/2 cup reserved pasta water.

Finish by stirring in a small drizzle of extra-virgin olive oil if desired.

To serve with pasta: add drained pasta to the sauce pan, toss over low heat for 1–2 minutes until the pasta is coated, adding reserved pasta water by tablespoonfuls as needed to reach desired consistency.

In a large skillet or saucepan over medium-low heat, melt 4 tablespoons unsalted butter. Do not brown the butter; keep it melted and warm.

Add 1/2 cup heavy cream (or 1/2 cup whole milk for lighter sauce) and gently warm until just simmering, about 1–2 minutes. Do not boil.

Gradually add 1 cup finely grated Parmesan cheese while whisking or stirring constantly until smooth and fully combined. If the sauce is too thick, loosen with reserved pasta water, 1 tablespoon at a time, until you reach a silky consistency that coats the pasta.

Season the sauce with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Stir in 2 tablespoons chopped fresh parsley if using.

Add drained pasta to the skillet with the butter & cheese sauce and toss over low heat for 1–2 minutes to coat evenly, adding reserved pasta water as needed for creaminess.

Divide pasta among 4 bowls. For red-sauce option, top with extra grated Parmesan. For butter & cheese option, top with a little extra Parmesan and a drizzle of olive oil if desired.

Garnish with additional chopped parsley for color and serve immediately.

corkscrew pasta (fusilli or rotini)

water

salt (for pasta water)

olive oil

yellow onion, finely chopped

garlic, minced

crushed tomatoes (canned)

tomato paste

dried oregano

dried basil

sugar (optional, to balance acidity)

salt

freshly ground black pepper

red pepper flakes (optional)

unsalted butter

heavy cream (or whole milk for a lighter version)

Parmesan cheese, finely grated

fresh parsley, chopped (optional)

extra-virgin olive oil (optional drizzle)

extra grated Parmesan (for serving)

Wash kale thoroughly. Strip leaves from stems and chop leaves into roughly 1-inch pieces. Blanch in a pot of boiling salted water for 1 minute until bright green, then immediately transfer to an ice bath to stop cooking. Drain well and squeeze out excess water; roughly chop again if needed. You should have about 6 cups packed.

Prepare kale

If using canned/jarred artichokes, drain well and pat dry. Quarter each heart into bite-sized pieces. If using fresh, trim and cook until tender, then quarter. Set aside.

Prep artichokes

Preheat oven to 425°F (220°C). Halve romaine hearts lengthwise. Brush cut sides lightly with 1 tablespoon olive oil and season with a pinch of salt and pepper. Place cut-side down on a rimmed baking sheet and roast for 6–8 minutes until charred at the edges but still holding shape. Remove and let cool slightly, then roughly chop into 1–2 inch pieces.

Roast romaine

Reduce oven temperature to 375°F (190°C). In a medium saucepan over medium heat, melt butter. Add minced garlic and cook 30–45 seconds until fragrant. Stir in flour and cook for 1–2 minutes to remove raw flavor, stirring continuously until mixture is pale and bubbling.

Make béchamel-style sauce

Gradually whisk in milk and cream, continuing to whisk to avoid lumps. Bring to a gentle simmer and cook until sauce thickens to coat the back of a spoon, about 4–6 minutes. Remove from heat and whisk in Dijon mustard, 3/4 cup grated gruyère, 1/3 cup parmesan, salt, black pepper, and red pepper flakes if using. Allow the sauce to cool 2 minutes, then whisk in the beaten egg quickly to incorporate (temper the egg by whisking a small spoonful of hot sauce into the egg first if concerned).

Combine the drained chopped kale, quartered artichoke hearts, and chopped roasted romaine in a large bowl. Add lemon juice and remaining 1 tablespoon olive oil; toss to combine. Adjust seasoning with a little more salt and pepper if needed.

Pour the warm cheese sauce over the vegetable mixture and fold gently until everything is evenly coated. Transfer mixture into a lightly buttered 9x9-inch (or similar) shallow baking dish, pressing down to level the top.

In a small bowl, mix remaining 1/4 cup grated gruyère, remaining parmesan (about 1/6 cup), and bread crumbs. Sprinkle this evenly over the top of the gratin and dot with a few small pieces of butter if desired.

Bake in the preheated 375°F (190°C) oven until golden and bubbling around the edges, about 25–30 minutes. If top is browning too slowly, place under broiler for 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let rest 8–10 minutes to set. Serve warm, spooning portions that include artichokes, kale, and roasted romaine.

curly kale leaves, stems removed and roughly chopped

artichoke hearts (canned or jarred in water, drained and quartered)

romaine hearts

garlic cloves, minced

all-purpose flour

whole milk

heavy cream

gruyère cheese, grated

parmesan cheese, finely grated

 Dijon mustard

egg, lightly beaten

extra-virgin olive oil

kosher salt

black pepper, freshly ground

fresh lemon juice

bread crumbs (panko or fresh)

If using canned chickpeas, drain and reserve the liquid (aquafaba). Rinse briefly if desired. For creamier hummus, optionally peel a few chickpeas by pinching—this is optional.

Prepare chickpeas

In a food processor or high-speed blender, combine the chickpeas, tahini, lemon juice, garlic clove, cumin, salt and black pepper. Pulse until roughly combined.

With the motor running, slowly drizzle in the 2 tablespoons olive oil and 2 tablespoons reserved aquafaba (or water) until the mixture becomes smooth and creamy. Stop and scrape down the sides as needed. Taste and adjust salt, lemon, or olive oil. If too thick, add additional aquafaba or water 1 teaspoon at a time until desired spreadable consistency is reached.

Transfer hummus to a bowl, cover, and refrigerate while preparing other components so flavors meld (10–20 minutes).

In a small bowl, whisk together Duke's mayonnaise, lemon juice, garlic powder, hot sauce (if using), salt and pepper until smooth and slightly loose. Taste and adjust seasoning. If you want a thinner dressing, whisk in 1–2 teaspoons warm water.

Lightly toast the interior of the squishy buns: heat a nonstick skillet over medium-low, brush the cut sides with the 1 teaspoon olive oil, and toast until golden and just crisp, about 1–2 minutes.

Spread about 3 tablespoons of hummus on the bottom half of each toasted bun (adjust to preference).

Place 2 romaine leaves on top of the hummus on each sandwich. Spoon or drizzle about 1.5 tablespoons of Duke's mayo dressing over the lettuce.

Sprinkle shaved pecorino evenly over the dressing (about 2 tablespoons per sandwich).

Scatter croutons on top of the cheese for crunch (about 3–4 tablespoons per sandwich). Press the top bun down gently to compact slightly.

Season lightly with a grind of black pepper and, if desired, a light pinch of salt. Serve immediately with a lemon wedge on the side to squeeze if you like a brighter finish.

Leftover hummus will keep in the refrigerator in an airtight container for up to 4 days; dressing for 3–4 days.

canned chickpeas (drained, reserve liquid)

tahini

garlic cloves (peeled)

ground cumin

reserved chickpea liquid (aquafaba) or water

black pepper

Duke's mayonnaise

garlic powder

hot sauce (optional)

soft squishy buns (brioche or potato roll)

romaine lettuce leaves (washed, dried)

shaved pecorino romano

croutons (small crunchy cubes)

extra-virgin olive oil (for toasting buns)

fresh lemon wedge (optional, for finishing)

salt (to taste)

black pepper (to taste)

In a medium heavy-bottomed saucepan, bring 4 1/2 cups water and 1 1/4 tsp salt to a gentle simmer over medium heat.

Bring liquids to a simmer

Gradually whisk in 1 1/2 cups coarse cornmeal (polenta) in a steady stream to avoid lumps. Reduce heat to low so the liquid maintains a low simmer.

Whisk in polenta

Cook the polenta, stirring frequently with a wooden spoon or silicone spatula, until thickened and grains are tender, about 25–30 minutes. Stop stirring and scrape the bottom occasionally to prevent sticking.

Cook, stirring

Remove from heat and whisk in 2 tbs unsalted butter, 3 tbs grated Parmesan, 1/2 cup milk or cream (optional, for creamier texture), and 1/2 tsp black pepper. Adjust seasoning with additional salt if needed. Cover and keep warm while preparing the kale.

Finish polenta

While the polenta cooks, heat 2 tbs extra-virgin olive oil in a large skillet over medium heat. Add 2 thinly sliced shallots and sauté until softened and translucent, 3–4 minutes.

Sauté shallots

Add 2 minced cloves garlic and cook until fragrant, about 30 seconds. Add the chopped kale (about 8 cups) in batches, letting each batch wilt slightly before adding the next.

Add garlic and kale

Pour in 1/2 cup low-sodium broth, stir to combine, cover the skillet, and reduce heat to medium-low. Let the kale steam and braise for 5–7 minutes, or until tender but still bright green. Uncover and cook off any excess liquid if necessary.

Braise the greens

Stir in 1 tbs lemon juice, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm.

Season the braise

Spoon a generous portion of warm polenta into shallow bowls or onto a serving platter. Top with a portion of the braised kale and shallots.

Assemble

Drizzle with 1 tbs extra-virgin olive oil or dot with additional butter, and sprinkle 2 tbs extra grated Parmesan, if using.

Finish with fat and cheese

Serve immediately, with extra black pepper or red pepper flakes on the side. Leftover polenta can be chilled and sliced; kale keeps refrigerated for 2–3 days.

Serve

coarse cornmeal (polenta)

Parmesan cheese, grated

milk or cream (optional, for creamier polenta)

shallots, thinly sliced

kale, stems removed and leaves chopped

low-sodium vegetable or chicken broth

lemon juice

red pepper flakes

extra-virgin olive oil (for finishing) or additional butter

extra grated Parmesan (optional)

Trim any excess fat from the chicken breasts. If breasts are thick, butterfly them: place hand on top, slice horizontally through the middle without cutting all the way through, then open like a book. For very thick breasts, slice into 2 thinner cutlets or place between plastic and pound to 1/4-inch thickness with a meat mallet or rolling pin.

Prepare the chicken

Lightly season both sides of each cutlet with 1 tsp kosher salt and 1/2 tsp black pepper total (adjust proportionally across cutlets) and sprinkle with garlic powder. This ensures flavor under the breading.

Season

Arrange three shallow dishes: one with 1/2 cup all-purpose flour, one with eggs beaten together with 3 tbsp milk (mix until uniform), and one with 1 cup breadcrumbs combined with 1/4 cup grated Parmesan and 1 tsp Italian seasoning. Season the flour and breadcrumb bowls with a pinch of salt and pepper.

Set up breading station

Working one at a time: dredge a cutlet in flour, shaking off excess; dip into the egg mixture, allowing excess to drip; then press firmly into the breadcrumb mixture until well coated. Place breaded cutlets on a rack or baking sheet while you heat the oil.

Bread the cutlets

In a large skillet, add 1/2 cup vegetable oil and heat over medium-high until shimmering and a small piece of breadcrumb sizzles immediately (about 350°F if using a thermometer). Add 1 tbsp butter if using for flavor. Add cutlets in a single layer without crowding (work in batches if needed). Fry 2–3 minutes per side until golden brown and internal temperature reaches 165°F. Adjust heat if browning too quickly; lower to medium.

Transfer cooked cutlets to a wire rack set over a baking sheet or to paper towels briefly to drain. Keep in a warm oven (200°F) while finishing remaining cutlets to maintain crispness.

Drain and keep warm

Toast the rolls or buns lightly: split and toast cut sides in a skillet or under a broiler until lightly golden. This adds texture and helps prevent sogginess.

Spread mayonnaise on the bottom halves of the buns (about 1 tablespoon per bottom); if using Dijon, mix it into the mayo or spread a thin layer on the top bun for a tangy note.

Place a lettuce leaf on each mayo-coated bottom bun, then a hot chicken cutlet. If you want melted cheese, place a slice of Provolone on the hot cutlet and briefly return to the pan or oven for 30–60 seconds until it softens and melts.

Top with a slice or two of tomato and pickles if using. Squeeze a little fresh lemon over the cutlet (about 1/2 lemon divided across 4 sandwiches) for brightness, if desired.

Finish with the top bun, press gently, slice in half if desired, and serve immediately while cutlets are hot and crisp.

boneless skinless chicken breasts

eggs

milk

plain breadcrumbs (or panko for extra crunch)

grated Parmesan cheese

Italian seasoning

vegetable oil (for frying)

unsalted butter (optional, for flavor in pan)

sandwich rolls or brioche buns

mayonnaise

Dijon mustard (optional)

leafy lettuce (butter or romaine), leaves separated

ripe tomato, sliced

pickles, sliced (optional)

Provolone or American cheese slices

fresh lemon (optional, for squeezing over cutlets)

Wash and thoroughly dry the mixed salad greens in a salad spinner or with paper towels. Trim cucumber: peel if desired and slice into half-moons until you have 1/2 cup. Halve the cherry tomatoes if large. Thinly slice the red onion into half-moons and separate into rings; measure 1/4 cup. Peel and julienne or grate the carrot to make 1/2 cup.

Prepare vegetables

Place the dried salad greens into a large salad bowl. Scatter the cucumber, cherry tomatoes, red onion, and carrot evenly over the greens. If using, sprinkle the crumbled feta or shaved Parmesan and the toasted seeds or nuts on top. Toss lightly to combine just before dressing.

Assemble salad base

In a small bowl or jar, combine the white wine vinegar, Dijon mustard, honey, lemon juice, minced garlic, and finely minced shallot. Whisk to combine. Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify the dressing. Season with sea salt and black pepper, taste, and adjust acidity or sweetness as needed (add up to 1/2 tsp more honey or 1/2 tsp more vinegar).

Make dressing

Just before serving, pour about 2–3 tablespoons of the dressing over the salad (reserve extra in case guests want more). Gently toss the salad with two large spoons or salad tongs until the leaves are lightly coated. Taste and add more dressing, salt, or pepper as desired. Serve immediately so greens remain crisp.

Corkscrew Pasta

Kale Gratin

Berkeley's Hummus

Braised Polenta

Chicken Cutlet

House Dressed Salad

Turkey

Eggplant

Reuben

Patty Melt

Caesar

Hummus

Fried Artichokes

Roasted Cutlet Turkey

Buffale Eggplant Souce Cutlets

Cheesesteak House

Duke's Patty Mays Melt

Chicken Sammies Cutlet

Caesar Dressing

Veggie Cheesesteak

Cheesesteak

French Dip

Beet Salad

Chicken – Or – Eggplant