Arugula, beets, walnuts, feta, & honey balsamic dressing

Insalata di Barbabietole

Housemade ricotta gnocchi, beef Bolognese ragu

Gnocchi Bolognese

Breaded chicken cutlet served with arugula, cherry tomatoes, shaved parmigiano, & lemon dressing

Pollo alla Milanese

3 crispy Sicilian chickpea fritters, 2 rice arancini, & eggplant caponata served with toasted bread

Antipasto Trinacria

North Atlantic salmon wrapped in puff pastry, spinach, cream cheese, basil pesto, served with asparagus

Salmone in Crosta

Thin sliced beef stuffed with garlic, herbs, breadcrumbs and a blend of cheeses, rolled and slow simmered in tomato sauce, served with orecchiette pasta

Braciola

Saffron risotto with bay scallops and asparagus

Risotto Mare e Monti

Pan-seared 10 oz New York Strip with salmoriglio & herb butter. Served with truffle mashed potatoes & caponata

Bistecca

Little ear pasta with mushrooms, sausage & mascarpone truffle sauce

Orecchiette con Salsiccia e Funghi

Layers of fresh pasta, spinach, ricotta, bechamel, & a blend of cheeses

Lasagna Ricotta e Spinaci

Mediterranean bass sautéed with cherry tomatoes, black olives, white wine & lemon sauce served over truffle puréed potatoes and topped with asparagus

Filetto di Branzino

Crispy golden fried oysters served with a drizzle of creamy tartar sauce

Ostriche Fritte

Long pasta with capers, olives, anchovies, crushed pepper, and tomato sauce

Spaghetti Puttanesca

Cavatelli egg pasta, eggplant, tomato basil sauce, topped with ricotta salata

Pasta alla Norma

Fried eggplant, caramelized onions, black olives, raisins, capers, celery, tomato sauce, toasted bread

Caponata

Octopus rubbed in spices & grilled, potato puree, lemon vinaigrette

Polpo Grigliato

Sicily’s favorite street food! Italian arborio rice rolled & stuffed with mozzarella cheese, breaded & fried tomato sauce

Arancini

Housemade fettuccine with sauteed shrimp in a creamy cognac sauce, topped with a 4 oz cold water lobster tail

Fettuccine Aragosta e Gamberi

Prime beef chuck short ribs, slowly braised, gravy, truffle mashed potatoes

Brasato di Manzo

Crispy Italian fried dough served with soppressata & whipped truffle burrata, finished with lemon dressing

Gnocco Fritto

Truffle burrata, arugula, prosciutto, walnuts, aged balsamic and crostini

Burrata e Prosciutto

Crispy Sicilian chickpea fritters, fresh ricotta & lemon zest

Panelle

Pureè di Patate

Asparagi Grigliati

Roast the beets in the oven at 400°F (200°C) for about 45-60 minutes until tender. Allow them to cool, peel, and slice.

Prepare the Beets

In a small bowl, whisk together honey, balsamic vinegar, olive oil, salt, and black pepper until emulsified.

Make the Dressing

In a large bowl, combine arugula, sliced beets, chopped walnuts, and crumbled feta.

Assemble the Salad

Drizzle the honey balsamic dressing over the salad and toss gently to combine.

Dress the Salad

Arugula

Beets, roasted and sliced

Walnuts, chopped

Feta cheese, crumbled

Honey

Balsamic vinegar

Olive oil

Salt

Black pepper

In a large bowl, mix ricotta cheese, egg, and salt until smooth. Gradually add flour until a soft dough forms. Divide the dough into four pieces and roll each piece into long ropes about ½ inch thick. Cut into 1-inch pieces to form gnocchi. Press each piece with a fork to create ridges. Place gnocchi on a floured surface and set aside.

Make the Gnocchi

In a large skillet, heat olive oil over medium heat. Add diced onion, carrot, and celery. Sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute. Increase heat to medium-high and add ground beef. Cook until browned, breaking it up with a spoon.

Prepare the Bolognese Ragu

Once the beef is browned, pour in the red wine and let it simmer for about 5 minutes until reduced. Add canned crushed tomatoes, oregano, basil, and black pepper. Reduce heat to low and let simmer for 20-30 minutes, stirring occasionally.

Simmer the Sauce

In a large pot of boiling salted water, cook the gnocchi until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer the gnocchi to the skillet with the Bolognese sauce. Gently toss to combine.

Cook the Gnocchi

Serve the gnocchi hot, topped with grated Parmesan cheese.

Serve

Ricotta cheese

All-purpose flour

Ground beef

Onion, diced

Carrot, diced

Celery, diced

Garlic, minced

Canned crushed tomatoes

Dried oregano

Dried basil

Red wine

Parmesan cheese, grated

Pound the chicken breasts to an even thickness, about 1/2 inch. Season both sides with salt and black pepper.

Prepare the Chicken

Place the flour, beaten eggs, and bread crumbs in three separate shallow dishes.

Set Up Breading Station

Dredge each chicken breast in flour, shaking off the excess. Dip in the beaten eggs, then coat with bread crumbs, pressing gently to adhere.

Bread the Chicken

In a large skillet, heat the olive oil over medium-high heat. Fry the breaded chicken cutlets for about 4-5 minutes on each side, until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

In a bowl, combine arugula and halved cherry tomatoes. Squeeze lemon juice over the top and toss lightly.

Prepare the Salad

Place the fried chicken cutlets on plates. Top with the arugula and cherry tomato salad, sprinkle with shaved parmigiano, and drizzle with extra lemon juice if desired.

chicken breasts

all-purpose flour

eggs

bread crumbs

olive oil

arugula

cherry tomatoes

parmigiano-reggiano

lemon

salt

black pepper

In a bowl, mash cooked chickpeas and mix in garlic, parsley, cumin, salt, and pepper. Add flour gradually until the mixture holds together.

Prepare the Mixture

Heat olive oil in a pan over medium heat. Shape the chickpea mixture into small patties and fry until golden brown on both sides. Drain on paper towels.

Fry the Fritters

In a pot, bring vegetable broth to a boil. Add Arborio rice and cook until al dente. Allow to cool.

Cook the Rice

Once cooled, mix in diced mozzarella and egg. Form into balls, coat with bread crumbs.

Form the Arancini

Heat olive oil in a deep pan. Fry arancini until golden brown. Drain on paper towels.

Fry the Arancini

In a skillet, heat olive oil and sauté onion, celery, and eggplant until tender. Add tomatoes, vinegar, capers, sugar, salt, and pepper. Cook for 15-20 minutes until thickened.

Cook the Vegetables

Brush bread slices with olive oil and toast in the oven or on a grill until golden and crispy.

Toast the Bread

chickpeas, cooked

garlic, minced

parsley, chopped

cumin powder

flour

olive oil, for frying

 Arborio rice

vegetable broth

mozzarella cheese, diced

eggplant, diced

celery, chopped

onion, chopped

tomatoes, diced

red wine vinegar

capers

sugar

bread, sliced

Preheat the oven to 400°F (200°C). Rinse and pat dry the salmon fillets. Season with salt and black pepper.

Prepare the Ingredients

In a pan, heat 1 tablespoon of olive oil over medium heat. Add the spinach and sauté until wilted, about 3-4 minutes. Remove from heat and let cool.

Sauté the Spinach

In a bowl, combine the cream cheese and basil pesto until smooth. Stir in the cooled spinach.

Mix Cream Cheese and Pesto

Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into quarters. Place a spoonful of the cream cheese mixture in the center of each piece, then top with a salmon fillet.

Assemble the Puff Pastry

Fold the pastry over the salmon and seal the edges by pressing with a fork. Brush the tops with beaten egg for a golden finish.

Wrap the Salmon

Place the wrapped salmon on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown.

Bake the Salmon

While the salmon is baking, trim the asparagus ends and toss them with the remaining olive oil, salt, and pepper. Roast in the oven for the last 10-15 minutes of the salmon baking time.

Prepare the Asparagus

Once the salmon is cooked and the pastry is golden, remove from the oven. Serve the salmon in crosta alongside the roasted asparagus.

North Atlantic salmon fillet

Puff pastry sheets

Fresh spinach

Cream cheese

Basil pesto

Asparagus

Egg (for egg wash)

In a bowl, combine minced garlic, chopped parsley, chopped basil, breadcrumbs, Parmesan cheese, salt, and black pepper. Mix well.

Prepare the Filling

Lay out the thinly sliced beef on a clean surface. Evenly distribute the filling on each slice of beef, leaving a small border around the edges. Roll each slice tightly and secure with kitchen twine or toothpicks.

Stuff the Beef

In a large skillet, heat olive oil over medium-high heat. Add the beef rolls and sear on all sides until browned, about 3-4 minutes.

Sear the Braciola

Pour the canned tomato sauce over the seared braciola in the skillet. Reduce the heat to low, cover, and let simmer for about 1.5 to 2 hours, until the beef is tender.

Simmer in Tomato Sauce

While the braciola is simmering, cook orecchiette pasta according to package instructions. Drain and set aside.

Cook the Pasta

Once the braciola is cooked, remove from sauce and slice. Serve the sliced braciola over a bed of orecchiette pasta, drizzled with the tomato sauce.

thin sliced beef

garlic cloves, minced

fresh parsley, chopped

fresh basil, chopped

breadcrumbs

mozzarella cheese, shredded

canned tomato sauce

orecchiette pasta

In a saucepan, bring the vegetable broth to a simmer. Add the saffron threads and let them steep in the broth for about 10 minutes.

Prepare the Broth

In a large skillet, heat the olive oil over medium heat. Add the minced shallot and garlic, sauté until translucent and fragrant, about 3-4 minutes.

Cook the Aromatics

Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring frequently until the rice is slightly translucent.

Toast the Rice

Begin adding the warm saffron-infused vegetable broth, one ladle at a time, stirring continuously. Wait until most of the liquid is absorbed before adding the next ladle. Continue this for about 15-20 minutes.

Add Broth Gradually

When the rice is al dente, add the asparagus pieces and bay scallops. Stir gently and cook for an additional 5-7 minutes until the scallops are cooked through and asparagus is tender.

Add Asparagus and Scallops

Remove the skillet from heat, stir in the grated Parmesan cheese, and season with salt and black pepper to taste. Let it sit for a couple of minutes before serving.

Insalata Di Barbabietole

Gnocchi Bolognese

Pollo Alla Milanese

Antipasto Trinacria

Salmone In Crosta

Braciola

Risotto Mare E Monti

Bistecca

Orecchiette Con Salsiccia E Funghi

Lasagna Ricotta E Spinaci

Filetto Di Branzino

Ostriche Fritte

Spaghetti Puttanesca

Pasta Alla Norma

Caponata

Polpo Grigliato

Arancini

Fettuccine Aragosta E Gamberi

Brasato Di Manzo

Gnocco Fritto

Burrata E Prosciutto

Panelle

Pureè Di Patate

Asparagi Grigliati