Mafaldine a la Bolognese

Sicilian anchovies, Calabrian chiles, fresh oregano, mozzarella, grana padano...

Acciughe

Roasted cremini mushrooms, thyme, parsley, garlic oil, mozzarella, grana padano...

Funghi

Assorted Gelatos & Sorbet

Chocolate Marroc

Frangipane Tart

Black Forest Cake

Pistachio Crumble, Pistachio Ice Cream, Carmel

Flan

Passion Fruit Gelée, Feuilletine, Passion Fruit Curd, Strawberry Coulis

White Chocolate-Passion Fruit Mousse

Fresh Orange Segments, Grand Marnier Maple Syrup, Candied Rind

Orange Pancakes

Petit Filet Mignon, Fried Egg, French Fries

Steak & Eggs Frites

Blue Crab Roulade

Caramelized Onions, Comte, Smashed Avocado, Tomato Jam, Fries

Wagyu Burger

Risotto, Sunchoke, Arugula, Balsamic, Lemon

Scottish Salmon

Bell & Evans Airline Chicken Breast

Bacon Panisse, Harissa, Cippolini Onion, Beurre Blanc

Chilean Sea Bass

House Made Everything Bagel Panzanella Salad, Whipped Crème Fraíche, Dill

Smoked Salmon

Bacon Lardons, Pear Relish, Pumpkin Spice Semifreddo, Pistachio, Arugula, Balsamic

Poached Pear

Caesar

Empanada De Filete

Lobster Roll

Ham, Butternut Squash, Celery Root, Rutabaga, Pepitas, Maple

Autumn Soup

Truffle, Pine Nut, Crème Fraiche, Focaccia

Roasted Cauliflower Soup

Chef's Selection

Bring a large pot of salted water (about 4 liters or 4 quarts) to a rolling boil. Add the mafaldine and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Cook mafaldine

Grate Parmesan finely and tear basil leaves. Keep both ready for plating. Drizzle 1 tablespoon olive oil over the cooked pasta if you won't be saucing it immediately to prevent sticking.

In a large heavy-bottomed skillet or saucepan over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. Once butter melts, add the diced onion, carrot, and celery. Season lightly with a pinch of salt and sweat, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and chopped pancetta; cook 2–3 minutes until fragrant and pancetta begins to render.

Sweat aromatics

Increase heat to medium-high and add the ground beef and ground pork. Break up with a wooden spoon and cook until no longer pink and some brown bits form, about 6–8 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon black pepper while cooking. Drain excess fat if there is an excessive amount, leaving a few tablespoons for flavor.

Brown the meat

Reduce heat to medium. Pour in 1/2 cup milk and simmer, stirring, until mostly absorbed, about 3–4 minutes (this softens the meat and rounds acidity). Add 1/2 cup dry white wine and let it reduce by half, about 3 minutes, scraping up browned bits. Stir in the tomato paste and cook 1 minute to mellow. Add crushed tomatoes, 1/2 cup stock, bay leaf, dried oregano, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and 1/2 teaspoon sugar if using. Bring to a gentle simmer.

Deglaze and simmer

Lower heat so sauce just simmers gently. Partially cover and cook, stirring occasionally, for 30–40 minutes until thickened and flavors meld. Taste and adjust seasoning — add more salt or pepper if needed. If sauce becomes too thick, loosen with a little reserved pasta water or stock.

Slow cook

Discard the bay leaf. Stir in 1 tablespoon unsalted butter for shine and richness. If desired, fold in 1/4 cup finely grated Parmesan into the sauce for extra umami.

Finish

Preheat oven to 400°F (200°C). Spread softened butter on each bread slice, sprinkle with a light pinch of salt, and place on a baking sheet in a single layer. Toast in the oven until golden and crisp around the edges, about 6–8 minutes, flipping once halfway through for even browning. Remove and, while still warm, rub each slice gently with the cut side of a garlic clove for a hint of garlicky aroma.

Prepare toast points

Combine pasta and sauce: Return the drained mafaldine to the pot or a large skillet over low heat. Add 2–3 cups of the Bolognese sauce (more or less to taste) and 1/4 cup reserved pasta cooking water. Toss gently until pasta is thoroughly coated and sauce clings to the ribbons, adding more reserved water if needed to achieve a silky coating, about 1–2 minutes. Stir in a drizzle of olive oil if desired.

Plate: Divide the sauced mafaldine among 4 plates (servings). Mound additional Bolognese in the center if desired. Sprinkle each portion with 2–3 tablespoons finely grated Parmesan. Garnish with 3 torn basil leaves per serving and a light drizzle of olive oil. Serve with 1–2 toast points on the side.

Optional finishing: Offer extra grated Parmesan and cracked black pepper at the table.

mafaldine (ribbon pasta)

Parmesan cheese

Fresh basil leaves

Olive oil (for garnish)

extra-virgin olive oil

unsalted butter

yellow onion, finely diced

carrot, finely diced

celery stalks, finely diced

garlic cloves, minced

pancetta or bacon, finely chopped

ground beef (80/20)

ground pork

whole milk

dry white wine

crushed tomatoes (canned)

tomato paste

beef or chicken stock

bay leaf

dried oregano

salt

black pepper

sugar (optional, to balance acidity)

baguette or country bread, sliced on bias

unsalted butter, softened

garlic clove (for rubbing)

Rinse anchovy fillets under cold water and gently pat dry with paper towels. Place them in a shallow dish, drizzle with 3 tbs extra-virgin olive oil and 1 tbs fresh lemon juice. Add the minced garlic, 1 tsp Calabrian chile paste (or 1 tsp chopped chiles), 1 tsp flaky sea salt and 1 tsp freshly ground black pepper. Turn fillets gently to coat. Cover and let marinate at room temperature for 15–20 minutes to soften the anchovy flavor and infuse chile and lemon.

Prepare and marinate anchovies

If using bread: preheat oven to 425°F (220°C). Slice the bread into 1/2" (1.3 cm) slices, brush each lightly with 1 tbs olive oil, and arrange on a baking sheet. If using pizza dough: stretch to a 10–12" round, brush with olive oil and place on a parchment-lined baking sheet or preheated pizza stone. Toast the bread or parbake the pizza crust for 6–8 minutes until just starting to color and firm but not fully crisp — this prevents sogginess once toppings are added.

Prepare the base

Remove the base from the oven. Scatter or place the 6 oz fresh mozzarella evenly across the warm base (slice or tear into bite-sized pieces). Sprinkle 1 oz finely grated Grana Padano evenly over the mozzarella. Return to the oven for 4–6 minutes, or until mozzarella is melted and edges show faint golden spots.

Top with cheeses

Remove from oven and immediately arrange the marinated anchovy fillets across the hot cheese, spacing them evenly (about 12 fillets for the loaf or pizza). Spoon any remaining marinade (oil, garlic, chile) over the anchovies and cheese to add flavor. The residual heat will further meld flavors without overcooking the anchovies.

Arrange marinated anchovies

Sprinkle 2 tsp chopped fresh oregano and 1 tsp chopped parsley (if using) across the top. Grate a little extra lemon zest (about 1/2 tsp) over everything for brightness. Let rest for 2 minutes so juices settle, then slice (if using pizza or loaf) or serve crostini-style. Serve warm as an appetizer or light main.

Finish and serve

fresh anchovy fillets (acciughe), rinsed and patted dry

fresh lemon juice

garlic, minced

Calabrian chile paste (or finely chopped Calabrian chiles in oil)

flaky sea salt

freshly ground black pepper

fresh mozzarella, drained and sliced or torn

Grana Padano, finely grated

fresh oregano leaves, stems removed, roughly chopped

fresh flat-leaf parsley, finely chopped (optional)

good-quality country-style bread or thin pizza dough (for 4–6 small crostini or one 10–12" pizza)

olive oil for brushing

lemon zest (optional, for finishing)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it so mushrooms don't stick.

Preheat and prepare

Wipe cremini mushrooms with a damp cloth or brush to remove dirt. Trim stems if needed and halve or quarter larger mushrooms so pieces are roughly uniform (about 1–1½ inch pieces).

Clean and halve mushrooms

Place mushrooms in a large bowl. Add minced garlic, fresh thyme leaves, chopped parsley (reserve a small pinch of parsley for finishing), sea salt, and black pepper. Toss to combine so garlic and herbs coat the mushrooms evenly.

Season mushrooms

In a small bowl, whisk together extra-virgin olive oil and melted butter (if using). This creates a fragrant garlic oil base; reserve about 1 teaspoon of the minced garlic to sprinkle on top later, and stir the rest into the oil.

Make garlic oil

Drizzle the garlic-herb-oil mixture over the seasoned mushrooms and toss until evenly coated. Spread mushrooms in a single layer on the prepared baking sheet, gill-side up where possible, ensuring they are not overcrowded (use two sheets if necessary). Roast in the preheated oven for 18–22 minutes, stirring or shaking the pan once halfway through, until mushrooms are deeply golden and slightly caramelized.

Roast mushrooms

Remove the mushrooms from the oven when they're nearly done (after about 15–17 minutes). Sprinkle the grated Grana Padano evenly over the mushrooms, then scatter the torn or sliced fresh mozzarella on top. Return to the oven for 3–5 minutes more, just until the mozzarella softens and the Grana Padano melts and becomes slightly golden. Watch closely to avoid overbrowning.

Add cheeses and finish

Remove from oven. Sprinkle the reserved minced garlic lightly over the hot mushrooms (warm garlic will mellow). Add the reserved chopped parsley and lemon zest if using. Taste and adjust seasoning with extra salt and pepper if needed. Let rest 3–5 minutes so cheeses set slightly before serving.

Final touches

cremini (baby bella) mushrooms

fresh thyme leaves

flat-leaf parsley, chopped

sea salt

unsalted butter (optional, for richness)

grated Grana Padano

fresh mozzarella, torn or thinly sliced

lemon zest (optional, for brightness)

In a medium saucepan, whisk together 2 cups whole milk, 1 cup heavy cream, 3/4 cup granulated sugar, 1/4 cup unsweetened cocoa powder and a pinch of salt. Warm over medium heat, stirring, until steaming but not boiling.

Infuse base

In a bowl, whisk 4 egg yolks. Gradually whisk 1/2 cup of the hot milk mixture into the yolks to temper. Return yolk mixture to the saucepan and cook over medium-low, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (170–175°F / 77–80°C).

Temper yolks & combine

Remove from heat and stir in 4 oz finely chopped bittersweet chocolate and 1 tsp vanilla extract until fully melted and smooth. Strain the custard through a fine mesh sieve into a shallow container. Cool to room temperature, then chill in the refrigerator at least 4 hours or overnight.

Add chocolate & cool

Churn the chilled custard in an ice cream maker according to manufacturer's instructions until soft-set. Transfer to a container and freeze at least 2 hours to firm before serving.

Churn & freeze

Preheat oven to 350°F (175°C). Spread 1 cup pecans on a baking sheet and toast 8–10 minutes until fragrant. Cool and roughly chop; set aside.

Toast pecans

In a saucepan, combine 2 cups whole milk, 1 cup heavy cream, 3/4 cup pure maple syrup and 2 tbsp granulated sugar. Warm over medium heat until steaming.

Heat milk & maple

Whisk 4 egg yolks in a bowl. Slowly whisk about 1/2 cup hot milk mixture into yolks, then return to saucepan. Cook over medium-low, stirring, until custard thickens and reaches 170–175°F (77–80°C).

Temper yolks & cook custard

Remove from heat, stir in 1 tsp vanilla extract and 1/4 tsp salt. Strain into a shallow container, stir in half of the chopped pecans, cool to room temperature, then refrigerate at least 4 hours or overnight.

Finish & chill

Churn the chilled base in an ice cream maker until soft-set. Transfer to a container and gently fold in remaining pecans. Freeze 2 hours before serving to firm.

Churn & fold

If using a vanilla bean, split and scrape seeds. Combine 2 cups whole milk, 1 cup heavy cream, 3/4 cup granulated sugar, vanilla seeds (or 2 tsp extract) and a pinch of salt in a saucepan. Warm until steaming.

Prepare vanilla

Whisk 4 egg yolks. Temper by whisking in about 1/2 cup of the hot milk mixture, then return to saucepan. Cook over medium-low, stirring constantly, until thickened and reaching 170–175°F (77–80°C).

Temper & cook

Strain custard into a container, cool to room temperature, then refrigerate at least 4 hours. Churn in an ice cream maker until soft-set, then freeze 2 hours to firm before serving.

Chill & churn

In a small saucepan, combine 3/4 cup granulated sugar and 1/2 cup water. Heat, stirring, until sugar dissolves. Simmer 1–2 minutes, then remove from heat and cool slightly.

Make simple syrup

Stir the cooled syrup into 2 cups fresh blood orange juice and 1 tbsp lemon juice. Taste and adjust sweetness or acidity. Chill mixture until very cold, at least 1 hour.

Blend & chill

Churn in an ice cream maker according to manufacturer's directions until sorbet is slushy. Transfer to a container and freeze 2–4 hours until firm.

Combine 3/4 cup granulated sugar and 1/2 cup water in a saucepan; heat until sugar dissolves and simmer 1–2 minutes. Remove from heat and add 1 tbs lemon zest; cool slightly.

Make lemon syrup

Stir the cooled syrup into 1 cup fresh lemon juice. Adjust sweetness to taste. Chill thoroughly, at least 1 hour.

Mix & chill

Churn chilled mixture in an ice cream maker until thick and slushy. Transfer to a container and freeze 2–4 hours to firm.

If using fresh mangoes, peel and dice, then puree in a blender until smooth to make about 2 cups. If needed, press through a fine mesh to remove fibers.

Prepare puree

In a small saucepan, warm 1/4 cup water with 1/2 cup granulated sugar just until sugar dissolves to make a light syrup. Cool. Stir syrup and 1 tbsp lime juice into 2 cups mango puree. Chill thoroughly.

Sweeten & chill

Churn in an ice cream maker until set. Transfer to a container and freeze 2–4 hours to firm.

Hull and roughly chop 1 1/2 cups fresh strawberries. Puree in a blender until smooth. Optionally pass through a fine mesh to remove seeds for a silky texture.

Prepare strawberries

Make a light syrup by warming 1/4 cup water with 1/2 cup granulated sugar until dissolved; cool. Stir cooled syrup and 1 tbsp lemon juice into strawberry puree and chill thoroughly.

Make syrup & combine

Churn the chilled mixture in an ice cream maker until slushy. Transfer to a container and freeze 2–4 hours to firm.

heavy cream

granulated sugar

unsweetened cocoa powder

bittersweet chocolate, finely chopped (60–70% cacao)

egg yolks

vanilla extract

pure maple syrup

pecans, toasted and roughly chopped

vanilla bean, split and seeds scraped (or 2 tsp pure vanilla extract)

blood orange juice (freshly squeezed)

water

lemon juice

lemon zest

ripe mango puree (from ~2 large mangoes)

lime juice

fresh strawberries, hulled

Place the finely chopped white chocolate in a medium heatproof bowl. In a small saucepan, heat 1 cup heavy cream over medium heat until it just begins to steam and small bubbles form around the edge (do not boil).

Prepare chocolate and cream

Pour the hot cream over the chopped white chocolate. Let sit undisturbed for 1–2 minutes to soften the chocolate, then gently stir from the center outward with a silicone spatula until smooth and glossy and all chocolate is melted.

Combine and emulsify

Stir in 1 tablespoon diced unsalted butter and 1 teaspoon vanilla extract until fully incorporated. If mixture is slightly grainy, warm briefly over a double boiler while stirring until smooth, then remove from heat. Let the ganache cool at room temperature until thickened but still pourable (about 20–30 minutes).

Finish ganache

Place the finely chopped dark chocolate in a clean heatproof bowl. Heat 3/4 cup heavy cream in a small saucepan until it begins to steam and small bubbles appear around the edge (do not let it come to a boil).

Prepare dark chocolate and cream

Pour the hot cream over the chopped dark chocolate. Let sit 1–2 minutes, then stir gently from the center outward until the mixture is smooth and glossy and the chocolate is fully melted.

Stir in 1 tablespoon diced unsalted butter until incorporated. If using, fold in 1/4 teaspoon sea salt to enhance flavor. Allow the ganache to cool at room temperature until slightly thickened but still pourable (15–25 minutes).

If making layered bars, pour the dark chocolate ganache into a lined small loaf pan or 8x4-inch pan to form the base layer (about half the dark ganache). Smooth the top with an offset spatula. Chill lightly in the refrigerator for 10–15 minutes until the surface is tacky but not fully set.

Layering

Pour the cooled-but-pourable white chocolate ganache over the tacky dark ganache layer, smoothing the top. Return to the refrigerator and chill until fully set, at least 1 hour.

Mafaldine A La Bolognese