Housemade ricotta gnocchi, beef Bolognese ragu

Gnocchi Bolognese

Saffron risotto with bay scallops and asparagus

Risotto Mare e Monti

Little ear pasta with mushrooms, sausage & mascarpone truffle sauce

Orecchiette con Salsiccia e Funghi

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

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

Pollo alla Milanese

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

Fettuccine Aragosta e Gamberi

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

Insalata di Barbabietole

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

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

Bistecca

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

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

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

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

Salt

Ground beef

Onion, diced

Carrot, diced

Celery, diced

Garlic, minced

Canned crushed tomatoes

Olive oil

Dried oregano

Dried basil

Red wine

Parmesan cheese, grated

Black pepper

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.

Finish the Risotto

Serve the risotto warm, garnished with fresh chopped parsley.

Arborio rice

Saffron threads

Vegetable broth

Bay scallops

Asparagus, trimmed and cut into 1-inch pieces

Shallot, minced

Fresh parsley, chopped, for garnish

In a large pot of salted boiling water, cook the orecchiette pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.

Sauté the Sausage

Add the minced garlic and sliced mushrooms to the skillet with the sausage. Sauté until the mushrooms are tender and have released their moisture, about 5 minutes.

Add Mushrooms and Garlic

Lower the heat, then add the mascarpone cheese and truffle oil to the skillet. Stir until the cheese is melted and the mixture is creamy. If the sauce is too thick, add a splash of pasta water to reach desired consistency.

Make the Sauce

Add the cooked orecchiette to the skillet and toss until the pasta is evenly coated with the sauce. Season with salt and black pepper to taste.

Combine Pasta and Sauce

Serve the pasta hot, garnished with chopped fresh parsley.

Garnish and Serve

Orecchiette pasta

Italian sausage

Mushrooms (cremini or button)

Mascarpone cheese

Truffle oil

Garlic cloves (minced)

Fresh parsley (chopped)

In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.

Cook the Spaghetti

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Prepare the Sauce

Add the anchovy fillets to the skillet and cook, stirring, until they dissolve into the oil. Stir in the crushed red pepper flakes.

Add Anchovies and Spices

Pour in the canned crushed tomatoes and bring to a simmer. Cook for about 10 minutes, stirring occasionally.

Add Tomatoes

Stir in the capers and sliced black olives. Season with salt and black pepper to taste. Let it simmer for another 5 minutes.

Mix in Olives and Capers

Add the cooked spaghetti to the sauce, tossing everything together until well combined. Cook for an additional 2-3 minutes to heat through.

Combine with Spaghetti

Garnish with chopped fresh parsley and serve hot.

Spaghetti

Anchovy fillets

Crushed red pepper flakes

Capers, rinsed

Black olives, pitted and sliced

Fresh parsley, chopped

Cut the eggplants into 1-inch (2.5 cm) cubes. Scatter the cubes in a colander, sprinkle with 1 tsp kosher salt and toss; let drain for 20 minutes to remove bitterness and excess moisture. Pat dry with paper towels. Heat 4 tbs olive oil in a large skillet over medium-high heat until shimmering. Add eggplant in batches so pieces are not crowded; cook, stirring occasionally, until golden brown and tender, about 6–8 minutes per batch. Transfer cooked eggplant to a plate lined with paper towels to drain. If preferred, you can roast: toss eggplant with oil, salt and pepper, spread on a rimmed baking sheet and roast at 220°C (425°F) for 20–25 minutes, turning once, until browned and tender.

Prepare and cook eggplant

In a large saucepan or deep skillet, heat 2 tbs olive oil over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until the onion is translucent and beginning to soften, about 6–8 minutes. Add the minced garlic and cook for 30–60 seconds until fragrant, taking care not to brown it.

Sauté aromatics

Stir in 1 tbs tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, dried oregano, red pepper flakes, sugar, 1 tsp salt and 1 tsp black pepper. Bring to a gentle simmer, then lower heat and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly reduced and bright. Taste and adjust seasoning.

Build the tomato sauce

Stir in the torn basil leaves and simmer 1–2 minutes more. Fold the cooked eggplant into the sauce, reserving a small amount (about 1/2 cup) of eggplant for garnish if desired. Keep warm over very low heat while pasta cooks so flavors meld.

Finish sauce with basil

Bring a large pot of water to a rolling boil and add 2 tbs kosher salt. Add the cavatelli and cook according to package instructions (fresh cavatelli 2–4 minutes; dried 8–12 minutes) until al dente. Reserve 1 to 1 1/2 cups of pasta cooking water, then drain the pasta.

Cook pasta

Return the drained pasta to the pot or a large sauté pan over low heat. Add the sauce and gently toss to combine. Add pasta cooking water a few tablespoons at a time as needed to loosen and emulsify the sauce so it coats the cavatelli evenly (you may not need all the reserved water). Cook together for 1–2 minutes to marry flavors.

Combine pasta and sauce

Divide pasta among 4 plates or bowls. Top each portion with a generous sprinkle of grated ricotta salata and the reserved eggplant pieces. Garnish with fresh basil leaves and a light drizzle of extra virgin olive oil if desired. Serve immediately.

cavatelli (fresh or dried)

kosher salt (for pasta water)

Italian (globe) eggplant

extra virgin olive oil (for frying/roasting)

kosher salt

black pepper

extra virgin olive oil

yellow onion, finely chopped

garlic cloves, minced

crushed tomatoes (canned, 28 oz / 800 g)

tomato paste

dried oregano

red pepper flakes

granulated sugar

fresh basil leaves, torn

salt

ricotta salata, finely grated or crumbled

fresh basil leaves (for garnish)

extra virgin olive oil (optional drizzle)

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

Cook the fettuccine in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.

Prepare the Fettuccine

Steam or boil the lobster tail for about 5-7 minutes until cooked through. Remove from heat, let cool, then slice in half lengthwise.

Cook the Lobster Tail

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add shrimp, salt, and black pepper. Cook until shrimp turn pink, about 3-5 minutes.

Sauté the Shrimp

Add cognac to the skillet, carefully igniting it (optional) to burn off the alcohol. Stir in heavy cream and bring to a simmer. Allow the sauce to thicken for about 3-4 minutes.

Add the cooked fettuccine to the skillet with the sauce and shrimp. Toss to combine thoroughly. If needed, adjust seasoning with more salt and pepper.

Combine with Fettuccine

Plate the fettuccine and top with the lobster tail halves. Garnish with grated Parmesan cheese and chopped parsley before serving.

Fettuccine

Shrimp (peeled and deveined)

Cold water lobster tail

Heavy cream

Cognac

Garlic (minced)

Parmesan cheese (grated)

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.

Gnocchi Bolognese

Risotto Mare E Monti

Orecchiette Con Salsiccia E Funghi

Spaghetti Puttanesca

Pasta Alla Norma

Pollo Alla Milanese

Fettuccine Aragosta E Gamberi

Insalata Di Barbabietole

Antipasto Trinacria

Salmone In Crosta

Braciola

Bistecca

Lasagna Ricotta E Spinaci

Filetto Di Branzino