Classic Italian dessert made with coffee-soaked ladyfingers and mascarpone.

Tiramisu

Meat Dish

Bacon Brussel Sprouts

Roasted Potatoes

Asparagus

Garlic Mashed Potatoes

Seasonal Mushrooms

Broccolini

Asiago, Charred Onion, Calabrian Chili Mayo, Arugula, Bacon

Citrone Wagyu Burger

Palermo Style Grilled Tuna, Roasted Pepper, Balsamic

Tuna Palermitana

Branzino "Alla Brace"

Fisherman's Stew, Shrimp, Clams, Mussels, Market Fish

Jim's Cioppino

Wood Fired Roasted Salmon, Broccolini, Radicchio, Mustard

Faroe Island Salmon

Breaded Chicken Breast, San Marzano Tomatoes, Mozzarella, Oregano

Chicken Pizzaiola

Clams, Mussels, Shrimp - Choose from White Wine Sauce or Tomato Sauce

Linguine al Frutti di Mare

House Made Pasta, Wagyu Beef, Veal & Pork Ragu, Parmigiano

Tagliatelle alla Bolognese

House Made Pasta, Bechamelle, Parmiggiano, Spinach, Zucchini, Tomato Sauce

Lasagna Vegetariana

4oz A5 Wagyu Striploin

House Made Spaghetti, Pecorino Romano, Tellicherry Black Pepper

Tonnarelli Cacio e Pepe

House Made Corn Ravioli, Truffle Butter Sauce

Corn Agnolotti

San Marzano Tomato, Fresh Basil, Stracciatella Cheese

Gnocchi al Pomodore e Burrata

Basil Pesto, Potato, Green Beans, Pine Nut

Fusilli al Pesto Genovese

Homemade Little Ear Pasta, Broccoli Rapini, Garlic, Chili Breadcrumb

Orecchiette Pugliese

Vesuvius Cherry Tomato, Garlic, Basil, EVOO

Spaghetti del Vesuvio

Brew a strong cup of coffee and let it cool to room temperature.

Prepare Coffee

In a mixing bowl, combine mascarpone cheese, heavy cream, granulated sugar, and vanilla extract. Whip until smooth and creamy.

Mix Mascarpone

Dip each ladyfinger into the cooled coffee for about 1-2 seconds, making sure not to soak them too long.

Soak Ladyfingers

In a rectangular dish, create a layer of soaked ladyfingers at the bottom. Spread half of the mascarpone mixture over the ladyfingers.

Layer Ingredients

Add another layer of soaked ladyfingers on top of the mascarpone layer, then spread the remaining mascarpone mixture over it.

Repeat Layers

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Chill

Before serving, dust the top with cocoa powder and decorate with dark chocolate shavings if desired.

Serve

ladyfingers

strong brewed coffee

mascarpone cheese

heavy cream

granulated sugar

vanilla extract

cocoa powder

dark chocolate shavings (optional)

Chop the onion, garlic, and bell pepper into small pieces.

Prepare the Ingredients

In a large skillet, heat olive oil over medium heat. Add chopped onion, garlic, and bell pepper. Sauté for about 5 minutes until softened.

Cook the Vegetables

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 7-10 minutes.

Brown the Meat

Stir in the tomato sauce, salt, black pepper, paprika, and cumin. Bring to a simmer and let it cook for an additional 10 minutes.

Add Sauce and Spices

Remove from heat, sprinkle fresh parsley on top, and serve warm with your choice of side.

Garnish and Serve

Ground beef

Onion

Garlic

Bell pepper

Olive oil

Tomato sauce

Salt

Black pepper

Paprika

Cumin

Fresh parsley

Trim the ends of the Brussels sprouts and cut them in half.

Prepare the Brussels Sprouts

In a large skillet over medium heat, cook the bacon until crispy. Remove from the skillet and place on a paper towel to drain. Once cooled, crumble the bacon.

Cook the Bacon

In the same skillet with the bacon grease, add the Brussels sprouts. Drizzle with olive oil and season with salt, black pepper, and garlic powder. Sauté for about 10-12 minutes, or until the sprouts are tender and slightly caramelized.

Sauté the Brussels Sprouts

Add the crumbled bacon back to the skillet and toss to combine. If desired, sprinkle with Parmesan cheese and sauté for an additional 2-3 minutes until the cheese is melted.

Combine Ingredients

Transfer the Brussels sprouts to a serving dish and enjoy hot.

Brussels sprouts

Bacon

Garlic powder

Parmesan cheese

Preheat the Oven

Wash and scrub the baby potatoes. Cut them in half or quarters, depending on their size.

Prepare the Potatoes

In a large bowl, toss the potatoes with olive oil, garlic powder, paprika, dried rosemary, salt, and black pepper until evenly coated.

Season the Potatoes

Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes or until golden brown and crispy, flipping halfway through.

Roast the Potatoes

Remove the potatoes from the oven and garnish with fresh parsley. Serve hot.

Baby potatoes

Dried rosemary

Fresh parsley (for garnish)

Trim the tough ends off the asparagus and cut them into 2-inch pieces.

Prepare the Asparagus

Bring a pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain again and set aside.

Blanch the Asparagus

In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper.

Prepare the Dressing

In a large bowl, combine the blanched asparagus, cherry tomatoes, feta cheese, and chopped parsley. Drizzle the dressing over the salad and gently toss to combine.

Combine the Salad

Serve the salad immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.

Fresh asparagus

Cherry tomatoes

Feta cheese

Balsamic vinegar

Garlic, minced

Fresh parsley, chopped

Peel and chop the potatoes into uniform pieces. Place them in a large pot and cover with cold water. Add a pinch of salt.

Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender, about 15-20 minutes.

Cook the Potatoes

While the potatoes are cooking, peel the garlic cloves and add them to a small saucepan with the butter. Cook over low heat until the garlic is soft and fragrant, about 5 minutes. Be careful not to brown the garlic.

Prepare the Garlic

Once the potatoes are cooked, drain them and return them to the pot. Pour in the milk and the garlic butter mixture. Mash until smooth and creamy.

Mash the Potatoes

Add salt and black pepper to taste. If desired, stir in chopped chives for added flavor.

Season

Transfer the garlic mashed potatoes to a serving dish and enjoy!

Potatoes

Garlic cloves

Butter

Milk

Chives (optional)

Clean the mushrooms with a damp cloth and slice them into bite-sized pieces.

Prepare the Mushrooms

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

Sauté the Garlic

Add the mushrooms to the skillet. Season with salt and pepper. Cook, stirring occasionally, for about 5-7 minutes, or until the mushrooms are tender and golden brown.

Cook the Mushrooms

Stir in the fresh thyme, parsley, and lemon juice. Cook for an additional 1-2 minutes to combine the flavors.

Add Herbs and Lemon

Remove from heat and serve warm as a side dish or topping for your favorite protein.

seasonal mushrooms (e.g., shiitake, oyster, cremini)

olive oil

garlic, minced

fresh thyme, chopped

fresh parsley, chopped

salt

black pepper

lemon juice

Rinse the broccolini under cold water and trim off the tough ends of the stems.

Prepare the Broccolini

Bring a pot of salted water to a boil. Add the broccolini and cook for 2-3 minutes until bright green and slightly tender. Drain and set aside.

Blanch the Broccolini

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

Add the blanched broccolini to the skillet and toss with the garlic. Drizzle with lemon juice, season with salt and black pepper, and cook for an additional 2-3 minutes until heated through.

Combine and Season

Transfer the broccolini to a serving dish and enjoy warm as a side dish.

Lemon juice

In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels.

Prepare the Bacon

In the same skillet, add the sliced onions and cook until charred and caramelized. Set aside.

Char the Onions

Season the Wagyu patties with salt and pepper. Cook them in the skillet over medium-high heat for about 3-4 minutes per side or until they reach your desired doneness.

Cook the Wagyu Patties

In the last minute of cooking, place a slice of Asiago cheese on each patty and cover the skillet to melt the cheese.

Melt the Cheese

On the bottom half of the burger bun, spread 2 tablespoons of Calabrian chili mayo. Add the cooked Wagyu patty with melted cheese, followed by the charred onions, crispy bacon, and a handful of arugula. Top with the other half of the bun.

Assemble the Burger

Serve the Citrone Wagyu Burger immediately with your favorite sides.

Wagyu beef patties

Asiago cheese

Arugula

Charred onions

Calabrian chili mayo

Burger buns

Pepper

Preheat the grill or oven to medium-high heat. Place the whole red bell pepper on the grill or in the oven and roast until the skin is charred and blistered, turning occasionally. This should take about 15 minutes. Once done, remove and place in a bowl covered with plastic wrap for 10 minutes to steam.

Roast the Bell Pepper

While the pepper is roasting, season the tuna steaks with salt, black pepper, and lemon juice. Drizzle with olive oil and set aside to marinate for about 10 minutes.

Prepare the Tuna

In a small bowl, whisk together balsamic vinegar, minced garlic, and chopped fresh parsley. Set aside.

Make the Balsamic Sauce

Once the roasted pepper has cooled, peel off the charred skin, remove the seeds, and slice it into strips.

Peel the Roasted Pepper

Grill the marinated tuna steaks for about 3-4 minutes on each side, or until cooked to your preferred doneness.

Grill the Tuna

On a plate, place the grilled tuna steak, top with strips of roasted pepper, and drizzle generously with the balsamic sauce. Garnish with extra parsley if desired.

Fresh tuna steak

Red bell pepper

Clean the branzino fish, making sure to remove any scales and innards. Rinse them under cold water and pat dry with paper towels.

Prepare the Branzino

In a bowl, mix olive oil, lemon juice, minced garlic, chopped parsley, salt, and black pepper. Rub this mixture all over the branzino, inside and out. Let it marinate for at least 30 minutes.

Marinate the Fish

While the fish is marinating, thinly slice the endive, fennel bulb, and red onion. Peel and segment the oranges, removing any seeds.

Prepare the Salad

In a large bowl, combine the sliced endive, fennel, red onion, and orange segments. Drizzle with olive oil, red wine vinegar, and season with salt and black pepper. Toss gently to combine.