Breaded and fried mashed potato filled with mozzarella cheese and scallions.

Potato Croquet

Served two per order, blended pork, veal and beef, simmered in a marinara sauce.

Meatballs🌿

A bundle of asparagus, steamed and finished with a drizzle of drawn butter and freshly grated cheese.

Asparagus🌿

Rabe sautéed with prosciutto & roasted red peppers served in olive oil & garlic.

Broccoli Rabe🌿

Pasta Fagiole

House-made pork served in a light tomato sauce.

Sausage🌿

Creamy fresh mozzarella with prosciutto di Parma and sliced tomato, finished with EVOO, sweet balsamic vinegar and Black Sea salt.

Burrata Salad

Chicken Escarole

Mixed greens with tomatoes, cucumbers, carrots, red onion and croutons. Tossed with our house made Italian dressing.

Garden Salad

Chicken $8.95 / Shrimp $13.95 / *Steak $15.95 / Salmon $15.95 / Burrata $5.95

Add to Any Salad

Spinach, goat cheese, bacon, raspberry vinaigrette, croutons, almonds.

Spinach Salad🌿

Romaine lettuce tossed in a traditional Caesar dressing with diced sharp provolone cheese, croutons and finished with fresh grated cheese.

Caesar Salad

Mixed salad greens, tossed in a balsamic vinaigrette with Gorgonzola cheese & croutons. Topped with roasted peppers, portabella mushrooms & asparagus

Grilled Portabella Salad🌿

In a large bowl, combine the mashed potatoes, shredded mozzarella cheese, and finely chopped scallions. Mix well until all ingredients are evenly incorporated. Season with salt and black pepper to taste. Set aside.

Prepare the Filling

Take a small amount of the potato mixture (about 2 tablespoons) and flatten it in your palm. Place a teaspoon of the filling in the center, then fold the edges over to form a ball. Gently roll it to ensure it is sealed and shape it into an oval or cylindrical croquette. Repeat until all the mixture is used.

Form the Croquettes

In three separate shallow bowls, place the all-purpose flour in one, the beaten eggs in another, and the breadcrumbs in the third. This will be your breading station.

Prepare the Breading Station

Take each potato croquette, first coat it in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any surplus to drip off. Finally, roll it in the breadcrumbs until fully coated. Set aside on a plate and repeat for all croquettes.

Bread the Croquettes

In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat. It should reach about 350°F (175°C). You can test this by dropping a small piece of bread into the oil; if it sizzles, it’s ready.

Heat the Oil

Carefully add the breaded croquettes to the hot oil, taking care not to overcrowd the pan. Fry them for about 3-4 minutes on each side until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess oil.

Fry the Croquettes

Serve the potato croquettes hot, garnished with additional chopped scallions if desired. Enjoy!

Serve

Mashed potatoes

Mozzarella cheese, shredded

Scallions, finely chopped

All-purpose flour

Eggs, beaten

Breadcrumbs

Salt

Black pepper

Vegetable oil

In a large mixing bowl, combine the ground pork, ground veal, and ground beef. Add the breadcrumbs, grated Parmesan cheese, and minced garlic. Mix in the chopped parsley, salt, and black pepper. Finally, crack the egg into the mixture and blend all ingredients together until well combined.

Mix the Meatball Ingredients

Using your hands, take a portion of the meat mixture and shape it into a ball about 1 to 1.5 inches in diameter. Place the formed meatballs on a baking sheet lined with parchment paper. Repeat until all the mixture is used up.

Form the Meatballs

Preheat your oven to 400°F (200°C). Bake the meatballs in the preheated oven for 20-25 minutes, or until they are browned and cooked through.

Cook the Meatballs

In a large saucepan, heat your favorite marinara sauce over medium heat. Once the meatballs are done baking, transfer them into the simmering marinara sauce. Let them cook in the sauce for about 10-15 minutes to allow the flavors to meld together.

Simmer in Marinara Sauce

Ground pork

Ground veal

Ground beef

Parmesan cheese, grated

Garlic, minced

Parsley, chopped

Rinse the asparagus under cold water to remove any dirt. Trim the tough ends of the asparagus by snapping them off or cutting them with a knife.

Prepare the Asparagus

Fill a pot with about an inch of water and bring it to a boil. Place a steamer basket over the pot and add the asparagus. Cover and steam for about 5-7 minutes, or until the asparagus is bright green and tender-crisp.

Steam the Asparagus

In a small saucepan, melt the butter over low heat. Allow it to cook gently until it is fully melted and begins to bubble slightly, but do not let it brown.

Draw the Butter

Once the asparagus is steamed, remove it from the pot and place it on a serving platter. Drizzle the drawn butter over the asparagus and sprinkle with freshly grated Parmesan cheese. Season with salt and black pepper to taste.

Assemble the Dish

Asparagus

Butter

Parmesan cheese

Start by rinsing the broccoli rabe under cold water. Trim off the ends of the stems and cut the broccoli rabe into 2-inch pieces. Mince the garlic cloves and set aside.

Prepare the Ingredients

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the prosciutto and sauté for about 2-3 minutes until it becomes crispy. Remove the prosciutto from the skillet and set aside.

Cook the Prosciutto

In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté the Garlic

Add the broccoli rabe to the skillet. Season with salt, black pepper, and red pepper flakes. Sauté for 5-7 minutes until the broccoli rabe is tender and bright green.

Cook the Broccoli Rabe

Stir in the roasted red peppers and cooked prosciutto. Cook for an additional 2-3 minutes until everything is heated through.

Add Roasted Red Peppers

Transfer the sautéed broccoli rabe to a serving dish. Drizzle with a little extra olive oil if desired and serve immediately.

Broccoli Rabe

Prosciutto

Roasted Red Peppers

Olive Oil

Garlic

Black Pepper

Red Pepper Flakes

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent.

Sauté the Aromatics

Add the minced garlic to the pot and sauté for an additional 1-2 minutes, until fragrant.

Add Garlic

Stir in the canned diced tomatoes (with their juices) and the vegetable broth. Bring the mixture to a boil.

Incorporate Tomatoes and Broth

Once boiling, add the drained cannellini beans and the small pasta. Reduce the heat to a simmer and cook for about 10-12 minutes, or until the pasta is tender.

Add Beans and Pasta

Add the chopped fresh parsley, salt, and black pepper to taste. Stir well to combine and let simmer for another 2-3 minutes.

Season the Soup

Ladle the Pasta Fagioli into bowls. If desired, sprinkle with grated Parmesan cheese before serving.

Olive oil

Onion, diced

Carrot, diced

Celery, diced

Garlic cloves, minced

Canned diced tomatoes

Vegetable broth

Cannellini beans, drained and rinsed

Small pasta (such as ditalini)

Fresh parsley, chopped

Parmesan cheese, grated (optional)

In a large mixing bowl, combine the ground pork, minced garlic, chopped parsley, fennel seeds, paprika, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

Prepare the Sausage Mixture

Using your hands, take portions of the mixture and shape them into sausage links or patties, depending on your preference. Set aside.

Form the Sausage

In a large skillet, heat the olive oil over medium heat. Once hot, add the sausage links or patties. Cook for about 5-7 minutes on each side until browned and cooked through.

Cook the Sausage

In the same skillet, after removing the sausages, pour in the canned crushed tomatoes and bring to a simmer. Add the chopped basil and stir to combine. Season with additional salt and pepper to taste.

Prepare the Tomato Sauce

Return the cooked sausages to the skillet with the tomato sauce. Let them simmer in the sauce for about 5 minutes to absorb the flavors. Serve hot.

Combine and Serve

Fennel seeds

Paprika

Canned crushed tomatoes

Basil leaves, chopped

Wash the ripe tomatoes under cold water. Slice them into thick rounds and arrange them on a serving plate.

Prepare the Tomatoes

Carefully place the Burrata cheese in the center of the sliced tomatoes.

Add the Burrata

Tear the prosciutto di Parma into strips and layer them over the tomatoes and Burrata.

Layer with Prosciutto

Drizzle the extra virgin olive oil and sweet balsamic vinegar over the salad.

Drizzle with Oils

Sprinkle Black Sea salt over the top to taste.

Season

Finish the salad by adding fresh basil leaves for garnish.

Garnish

Burrata cheese

Prosciutto di Parma

Ripe tomatoes

Extra virgin olive oil (EVOO)

Sweet balsamic vinegar

Black Sea salt

Fresh basil leaves

Season the chicken thighs with salt and black pepper on both sides.

Prepare the Chicken

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the seasoned chicken thighs to the skillet and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of olive oil.

Sauté the Garlic and Escarole

Add the minced garlic and sauté for about 1 minute, or until fragrant.

Add the chopped escarole to the skillet and cook, stirring occasionally, for about 3-4 minutes, or until wilted.

Pour in the chicken broth and sprinkle in the red pepper flakes.

Combine Ingredients

Stir to combine and bring the mixture to a gentle simmer.

Return the chicken thighs to the skillet, cover, and let simmer for about 10 minutes.

After simmering, stir in the lemon juice and adjust seasoning with additional salt and pepper if needed.

Finish with Lemon

Serve hot, garnished with additional lemon if desired.

Chicken thighs, boneless and skinless

Escarole, chopped

Low-sodium chicken broth

Red pepper flakes

Lemon juice

Rinse the mixed greens under cold water and spin dry in a salad spinner. Place in a large mixing bowl.

Prepare the Vegetables

Dice the tomatoes and add them to the mixing bowl with the mixed greens.

Add Tomatoes

Peel and slice the cucumber into thin rounds. Add to the mixing bowl.

Slice Cucumbers

Use a grater or food processor to shred the carrots. Add the shredded carrots into the bowl.

Shred Carrots

Thinly slice the red onion and add it to the salad mixture in the bowl.

Slice Red Onion

Sprinkle the croutons over the salad ingredients in the bowl.

Add Croutons

Gently toss all the ingredients together until evenly mixed.

Toss the Salad

In a separate bowl, whisk together olive oil, vinegar, Italian seasoning, salt, and pepper to taste.

Prepare the Dressing

Drizzle the prepared dressing over the salad and toss again to ensure everything is coated.

Dress the Salad

Serve immediately in individual bowls or plates and enjoy your fresh garden salad.

Mixed greens

Tomatoes, diced

Cucumbers, sliced

Carrots, shredded

Red onion, thinly sliced

Croutons

Season the chicken breast with salt, pepper, and your favorite herbs. Grill or pan-sear over medium heat until fully cooked, about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let it rest for 5 minutes before slicing.

Prepare Chicken

Toss the shrimp in olive oil, garlic, and lemon juice. Sauté in a pan over medium-high heat for about 3-4 minutes until they turn pink and opaque. Remove from heat and set aside.

Prepare Shrimp

Season the steak with salt and pepper. Grill or pan-sear to your desired doneness (about 4-5 minutes per side for medium rare). Let it rest for 5 minutes before slicing against the grain.

Prepare Steak

Season the salmon fillet with salt, pepper, and a squeeze of lemon. Bake in a preheated oven at 400°F (200°C) for about 12-15 minutes or until the fish flakes easily with a fork.

Prepare Salmon

Carefully open the burrata cheese and place it on your salad as a topping. Drizzle with olive oil and sprinkle with salt and pepper.