mozzarella, chicken breast, caramelized onion, cilantro, BBQ sauce

BBQ CHICKEN

fennel, Roma tomato, basil, marinara sauce, Pecorino Romano

RICOTTA GNOCCHI

Lemmo’s cavatelli, Graziano’s Italian sausage, mozzarella, marinara sauce

HANDMADE CAVATELLI

lumache pasta, grilled chicken, La Quercia prosciutto, basil, Roma tomato, Parmesan cream sauce

CHICKEN & PROSCIUTTO

mozzarella, Roma tomato, basil, red sauce

PIZZA NAPOLETANA

mozzarella, red sauce, olive oil, garlic; add toppings (prices noted) from the below

BUILD YOUR OWN PIZZA

mozzarella, capers, Kalamata olives**, artichoke, pepperoncini, red sauce

PIZZA SICILIANA

GRILLED PANCETTA-WRAPPED SHRIMP

with 4 eggs, ham, bacon, onion, green pepper; with Centro potatoes, fresh fruit or biscuit (+1)

HAM & CHEESE OMELET

GARLIC PIZZA

TOMATO BASIL SOUP

traditional hummus, roasted pepper and hazelnut spread, pomegranate molasses, cilantro; served with za'tar spiced flatbread

HUMMUS PLATE

mozzarella, Gorgonzola, Parmesan, Provolone

QUATTRO FORMAGGI

Italian greens, feta, Kalamata olives**, red onion, Roma tomato, cucumber, hummus, spiced flatbread, roasted garlic vinaigrette

GREEK SALAD

PIZZA BIANCO

mozzarella, Mama’s meatball, mushrooms, roasted red pepper, red sauce

THE NEW YORKER

MARGHERITA

mozzarella, asiago, Parmesan, Provolone, red sauce

QUATTRO FORMAGGI RED

baked mozzarella, Asiago, Parmesan, fontina cheese, Graziano sausage, roasted red peppers, with Italian toast

ITALIAN SAUSAGE FONDUTA

mozzarella, Graziano’s Italian sausage, roasted red pepper, red onion, red sauce

GEORGE'S FAVORITE

Italian toast, tomato, basil, garlic, red onion, house-made mozzarella, extra virgin olive oil

BRUSCHETTA

Prosciutto, house-made mozzarella, marcona almonds and herb salsa, blueberry-pepper jam, gnocco frito

ITALIAN MEAT & CHEESE PLATE

rigatoni giganti, sliced Italian sausage, sautéed bell pepper, red onion, mozzarella, spicy tomato sauce

SPICY SAUSAGE RIGATONI

Romaine lettuce, asiago cheese, focaccia croutons, George’s Caesar dressing* (anchovy optional)

CLASSIC CAESAR SALAD*

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and a pinch of salt. Cook for about 15-20 minutes, stirring occasionally, until the onions are golden brown and caramelized. Remove from heat and set aside.

Caramelize the Onions

Season the chicken breasts with salt and black pepper on both sides. In the same skillet, add another tablespoon of olive oil and heat over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, until fully cooked and golden brown.

Prepare the Chicken

Once the chicken is cooked, pour the BBQ sauce over the chicken breasts, making sure they are well coated. Sprinkle the caramelized onions on top, then add the mozzarella cheese.

Add BBQ Sauce and Cheese

Reduce the heat to low, cover the skillet, and let it cook for another 3-5 minutes, or until the cheese is melted and bubbly.

Melt the Cheese

Remove from heat and garnish with fresh cilantro. Slice the chicken and serve warm.

Garnish and Serve

Chicken breast

Mozzarella cheese

Onion

Cilantro

BBQ sauce

Olive oil

Salt

Black pepper

In a large bowl, combine ricotta cheese, flour, egg, and salt. Mix until a soft dough forms. If the dough is too sticky, add more flour as needed.

Make the Gnocchi

On a floured surface, divide the dough into 4 pieces. Roll each piece into a long rope, about 1/2 inch thick. Cut into 1-inch pieces and press lightly with a fork to create ridges.

Shape the Gnocchi

Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Cook the Gnocchi

In a large skillet, heat olive oil over medium heat. Sauté the chopped fennel for about 5 minutes until softened. Add minced garlic and cook for an additional minute.

Prepare the Marinara Sauce

Add diced Roma tomatoes to the skillet, season with salt and pepper, and simmer for about 10 minutes. Stir in fresh basil just before serving.

Finish the Sauce

Add the cooked gnocchi to the sauce, tossing gently to coat. Serve hot, topped with grated Pecorino Romano cheese.

Combine and Serve

Ricotta cheese

All-purpose flour

In a large bowl, combine the all-purpose flour, semolina flour, salt, and mix well. Create a well in the center and add the egg and water. Gradually mix the flour into the egg until a dough forms.

Make the Cavatelli Dough

Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Knead the Dough

After resting, divide the dough into small pieces. Roll each piece into a long rope about 1/2 inch thick, then cut into small pieces (about 1 inch). Use a fork to press down on each piece to create the cavatelli shape.

Shape the Cavatelli

Bring a large pot of salted water to a boil. Add the cavatelli and cook for 3-5 minutes until they float to the top. Drain and set aside.

Cook the Cavatelli

In a skillet over medium heat, cook the Graziano’s Italian sausage until browned and cooked through. Drain excess fat.

Cook the Sausage

Add the marinara sauce to the skillet with the sausage and heat through. Then, add the cooked cavatelli and toss gently to combine.

Combine with Sauce

Serve the cavatelli topped with shredded mozzarella cheese, allowing it to melt slightly before serving.

Serve

Semolina flour

Eggs

Water

Graziano’s Italian sausage

Mozzarella cheese, shredded

Marinara sauce

In a large pot, bring salted water to a boil. Add the lumache pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

While the pasta is cooking, grill the chicken breasts until fully cooked. Season with salt and black pepper. Once cooked, slice into strips.

In a saucepan, heat olive oil over medium heat. Add the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.

Make the Parmesan Cream Sauce

In a large mixing bowl, combine the cooked pasta, grilled chicken, diced Roma tomatoes, and torn basil leaves. Pour the Parmesan cream sauce over the mixture and toss gently to combine.

Combine Ingredients

Gently fold in the La Quercia prosciutto. Ensure everything is well coated with the sauce.

Add Prosciutto

Divide the pasta among plates and garnish with additional basil, grated Parmesan, and a drizzle of olive oil if desired.

Lumache pasta

Grilled chicken breast

La Quercia prosciutto

Fresh basil leaves

Roma tomato

Parmesan cheese

Heavy cream

In a large mixing bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until frothy. Then, add the olive oil, salt, and flour gradually, mixing until a dough forms.

Prepare the Dough

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

While the dough is rising, prepare the sauce by blending the Roma tomatoes in a food processor until smooth. Season with salt and black pepper to taste.

Prepare the Sauce

Preheat your oven to its highest setting (usually around 475°F to 500°F or 250°C). If you have a pizza stone, place it in the oven to heat up as well.

Preheat the Oven

Once the dough has risen, punch it down and divide it into two equal portions. Roll each portion out on a floured surface into a round shape, about 10-12 inches in diameter.

Shape the Pizza

Spread a thin layer of the tomato sauce over each pizza base, leaving a small border around the edges. Tear the fresh mozzarella into pieces and distribute them evenly over the sauce. Add fresh basil leaves on top.

Add Toppings

Transfer the pizza to the preheated oven (or onto the heated pizza stone) and bake for about 8-12 minutes, or until the crust is golden and the cheese is bubbling.

Bake the Pizza

Remove the pizza from the oven, drizzle with olive oil, and add more fresh basil if desired. Slice and enjoy your Pizza Napoletana!

Warm water

Active dry yeast

Roma tomatoes

Fresh mozzarella cheese

Start with your favorite pizza dough recipe or store-bought dough. Roll out the dough on a floured surface to your desired thickness.

Preheat your oven to 475°F (245°C) or follow the instructions specific to your pizza dough.

Preheat Oven

Spread the red sauce evenly over the rolled-out dough. Drizzle olive oil on top and sprinkle minced garlic.

Assemble the Pizza

Generously sprinkle mozzarella cheese over the sauce.

Add Cheese

Customize your pizza by adding your choice of toppings from the list provided.

Place the assembled pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling.

Remove the pizza from the oven, let it cool for a few minutes, slice, and serve hot.

Cool and Serve

Mozzarella Cheese

Red Sauce

Olive Oil

Garlic (minced)

Preheat your oven to 475°F (245°C). Roll out the pizza dough into a circle or rectangle shape to fit your pizza stone or baking sheet.

Spread the red sauce evenly over the rolled out pizza dough, leaving a small border around the edges.

Add the Red Sauce

Evenly distribute the mozzarella cheese over the sauce, followed by the capers, Kalamata olives, artichoke hearts, and pepperoncini.

Layer the Toppings

Place the pizza in the preheated oven and bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.

Remove the pizza from the oven, let it cool for a couple of minutes, slice, and serve hot.

pizza dough

mozzarella cheese

capers

Kalamata olives

artichoke hearts

pepperoncini

red sauce

In a bowl, combine the shrimp, minced garlic, olive oil, black pepper, and salt. Toss until the shrimp are well coated. Let marinate for 15 minutes.

Prepare the Shrimp

Take a slice of pancetta and wrap it around each shrimp, securing it with a toothpick if necessary. Repeat until all shrimp are wrapped.

Wrap the Shrimp

Preheat the Grill

Place the pancetta-wrapped shrimp on the grill. Cook for about 2-3 minutes per side, or until the shrimp are opaque and the pancetta is crispy.

Grill the Shrimp

During the last minute of grilling, brush the shrimp with Italian BBQ sauce and allow it to caramelize slightly.

Glaze the Shrimp

Remove from the grill, garnish with chopped parsley, and serve immediately.

Large shrimp, peeled and deveined

Pancetta, thinly sliced

Italian BBQ sauce

Garlic, minced

Fresh parsley, chopped

Black pepper, freshly ground

Salt, to taste

Dice the onion and green pepper. Crumble the cooked bacon and set aside.

Prepare the Ingredients

In a mixing bowl, crack the 4 eggs and add salt and pepper. Whisk until well combined.

Whisk the Eggs

In a non-stick skillet over medium heat, add a little oil or butter. Sauté the diced onion and green pepper until softened, about 3-4 minutes.

Cook the Vegetables

Stir in the diced ham and crumbled bacon, cooking for an additional 2 minutes until heated through.

Add Ham and Bacon

Pour the whisked eggs over the ham and vegetable mixture. Let it cook undisturbed for 2-3 minutes until the edges start to set.

Pour in the Eggs

Sprinkle the shredded cheese evenly over the omelet. Cover the skillet with a lid and let cook for another 2-3 minutes, until the cheese is melted and the eggs are fully cooked.

Gently fold the omelet in half and slide it onto a plate. Serve warm with Centro potatoes, fresh fruit, or a biscuit on the side.

Fold and Serve

eggs

diced ham

cooked bacon, crumbled

onion, diced

green pepper, diced

salt

pepper

cheese (cheddar or your choice), shredded

Preheat your oven to 475°F (245°C). Roll out the pizza dough on a floured surface to your desired thickness and shape. Place the dough on a pizza stone or baking sheet.

Spread the red pizza sauce evenly over the rolled-out dough, leaving a small border around the edges.

Add Sauce

Mince the garlic cloves and sauté them in olive oil over medium heat until fragrant, about 1-2 minutes.

Bbq Chicken

Ricotta Gnocchi

Handmade Cavatelli

Chicken & Prosciutto

Pizza Napoletana

Build Your Own Pizza

Pizza Siciliana

Grilled Pancetta-wrapped Shrimp

Ham & Cheese Omelet

Garlic Pizza

Tomato Basil Soup

Hummus Plate

Quattro Formaggi

Greek Salad

Pizza Bianco

The New Yorker

Margherita

Quattro Formaggi Red

Italian Sausage Fonduta

George's Favorite

Bruschetta

Italian Meat & Cheese Plate

Spicy Sausage Rigatoni

Classic Caesar Salad*