Panna Cotta

Grilled bread topped with tomatoes, garlic, and basil.

Bruschetta

Mixed greens with a variety of vegetables and house dressing.

House Salad

lemon, capers, butter, parsley, arugula salad, garlic bread

Salmon Piccata

Coffee-flavored Italian dessert made of ladyfingers and mascarpone cheese.

Tiramisu

Pizza topped with fresh mozzarella, tomatoes, and basil.

Margherita Pizza

Classic Italian dish made with eggs, cheese, pancetta, and pepper.

Spaghetti Carbonara

12 oz steak, salsa verde, roasted garlic, roasted potato

New York Strip

Potato Cacciatore

polenta, mushrooms, thyme, butter, reggiano, garlic bread

Veal Marsala

Chicken Marsala

Chicken Piccata

mozzarella, pomodoro, basil, garlic bread

Eggplant Parmigiana

Chicken Parmigiana

vodka, plum tomatoes, cream, ricotta, basil

Vodka Tomato Cream Sauce Rigatoni

all beef bolognese, béchamel, house-made pasta, reggiano

Lasagna

butter, garlic, white wine, lemon juice, reggiano

Shrimp Scampi

Spaghetti Meatball

Fettucine Alfredo

cheddar cheese, truffle paste, truffle oil

Truffle Mac & Cheese

White Ragu

kale, watermelon, cucumber, candied pecans, feta

Tuscan Kale Salad

roasted red and gold beets, arugula, grapefruit, orange, goat cheese, toasted almonds

Roasted Beet Salad

house-made dressing, heart of romaine, croutons

Caesar Salad

In a small bowl, sprinkle the gelatin powder over the water and let it sit for about 5 minutes to bloom.

Prepare the Gelatin

In a saucepan, combine the heavy cream and sugar. Heat over medium heat, stirring until the sugar has dissolved and the mixture is hot but not boiling.

Heat the Cream

Remove the saucepan from heat. Stir in the vanilla extract and the bloomed gelatin until fully dissolved.

Add Vanilla and Gelatin

Pour the mixture into individual serving cups or molds. Refrigerate for at least 4 hours, or until set.

Pour into Molds

In a small saucepan, heat your choice of mixed berries with a tablespoon of sugar until the berries break down and the mixture thickens slightly. Let cool.

Prepare Berry Sauce

Once the panna cotta is set, unmold if desired and top with the berry sauce before serving.

Serve

heavy cream

sugar

vanilla extract

gelatin powder

water

In a mixing bowl, combine chopped tomatoes, minced garlic, chopped basil, olive oil, salt, and black pepper. Mix well and let it sit for at least 10 minutes to allow the flavors to meld.

Prepare the Tomato Mixture

Slice the baguette or Italian bread into 1/2-inch thick slices. Preheat a grill or grill pan over medium heat.

Prepare the Bread

Place the bread slices on the grill and toast for about 2-3 minutes on each side, or until golden and crispy.

Grill the Bread

Remove the toasted bread from the grill and top each slice generously with the tomato mixture. Serve immediately.

Assemble the Bruschetta

Tomatoes

Garlic cloves, minced

Fresh basil leaves, chopped

Olive oil

Salt

Black pepper

Baguette or Italian bread

Wash and dry the mixed greens thoroughly. Slice the cherry tomatoes in half, peel and slice the cucumber, grate the carrot, thinly slice the red onion, and chop the bell pepper into bite-sized pieces.

Prepare the Vegetables

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber slices, grated carrot, red onion, and bell pepper.

Assemble the Salad

Drizzle the house dressing over the salad and toss gently to combine, ensuring all the ingredients are coated with the dressing.

Dress the Salad

Divide the salad into serving bowls and enjoy fresh.

Mixed greens

Cherry tomatoes

Cucumber

Carrot

Red onion

Bell pepper

House dressing (balsamic vinaigrette)

Rinse the salmon fillets and pat them dry. Season with salt and pepper. Dredge each fillet in flour, shaking off the excess.

Prepare the Salmon

In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the salmon and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the salmon from the skillet and set aside.

Cook the Salmon

In the same skillet, add the minced garlic and sauté for about 30 seconds. Pour in the lemon juice and add the capers. Let the sauce simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.

Make the Sauce

Add the remaining 2 tablespoons of butter to the sauce and stir until melted. Return the salmon to the skillet, spooning the sauce over the fillets. Cook for an additional minute.

Finish the Dish

Garnish with chopped parsley and serve with arugula salad and garlic bread.

salmon fillets

all-purpose flour

olive oil

butter

garlic, minced

lemon juice

capers, drained

fresh parsley, chopped

Brew the espresso and let it cool. If using, mix in the coffee liqueur.

Prepare the Coffee

In a large bowl, whip the heavy cream until stiff peaks form. Set aside.

Whip the Cream

In another bowl, combine the mascarpone cheese, granulated sugar, and vanilla extract. Mix until smooth.

Mix Mascarpone

Gently fold the whipped cream into the mascarpone mixture until well combined.

Fold in the Cream

Quickly dip each ladyfinger into the cooled espresso, ensuring they are soaked but not soggy.

Dip Ladyfingers

In a serving dish, arrange a layer of soaked ladyfingers. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.

Layer the Tiramisu

Cover and refrigerate the tiramisu for at least 4 hours, preferably overnight.

Chill

Before serving, dust the top with cocoa powder. Cut into squares and enjoy!

ladyfingers

mascarpone cheese

espresso coffee

granulated sugar

cocoa powder

coffee liqueur (optional)

In a bowl, mix warm water and active dry yeast. Let it sit for 5 minutes until frothy. In a large mixing bowl, combine flour and salt. Make a well in the center, add the yeast mixture and olive oil. Mix until a dough forms.

Prepare the Dough

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Knead the Dough

While the dough is rising, slice the fresh mozzarella and ripe tomatoes. Set aside.

Prepare the Toppings

Preheat your oven to 475°F (245°C) for at least 30 minutes.

Preheat the Oven

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness. Transfer to a pizza stone or baking sheet.

Shape the Pizza

Spread the sliced tomatoes evenly over the pizza base. Tear the fresh mozzarella into pieces and distribute them over the tomatoes. Season with salt and black pepper. Add fresh basil leaves on top.

Add Toppings

Drizzle with extra virgin olive oil and bake in the preheated oven for 10-12 minutes or until the crust is golden and the cheese is bubbly.

Bake the Pizza

Remove from the oven, let it cool for a minute, slice, and serve hot.

active dry yeast

warm water

salt

fresh mozzarella cheese

ripe tomatoes

fresh basil leaves

black pepper

extra virgin olive oil

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

Cook the Spaghetti

In a large skillet over medium heat, cook the pancetta until crispy, about 5-7 minutes. Remove from heat and set aside.

Prepare the Pancetta

In a bowl, whisk together the eggs, grated Parmesan cheese, and a generous amount of black pepper until well combined.

Mix Eggs and Cheese

Add the cooked spaghetti to the skillet with pancetta. Toss to combine. Slowly pour in the egg and cheese mixture, stirring quickly to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.

Combine Ingredients

Plate the spaghetti carbonara, adding extra Parmesan and black pepper on top. Serve immediately.

spaghetti

pancetta

eggs

Parmesan cheese

Preheat the oven to 400°F (200°C). Wash and cut the potatoes into wedges. Toss them in a bowl with olive oil, salt, and black pepper. Spread them on a baking sheet.

Prepare the Potatoes

Place the baking sheet in the oven and roast the potatoes for 25-30 minutes, or until golden brown and crispy, flipping halfway through.

Roast the Potatoes

While the potatoes are roasting, prepare the garlic. Cut the top off the bulb of garlic to expose the cloves. Drizzle with olive oil and wrap in aluminum foil.

Prepare the Garlic

Add the wrapped garlic to the oven for the last 20 minutes of the potato roasting time.

Roast the Garlic

Season the New York Strip steak with salt and black pepper on both sides. Heat a skillet over medium-high heat and add a little olive oil. Once hot, add the steak and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Cook the Steak

Remove the steak from the skillet and let it rest for 5 minutes. Squeeze the roasted garlic out of its skin and mash it with a fork. Serve the steak topped with salsa verde, alongside the roasted potatoes and mashed roasted garlic.

Rest and Serve

New York Strip Steak

Salsa Verde

Garlic Bulb

Potatoes

Olive Oil

Black Pepper

Fresh Herbs (optional)

Peel and chop the potatoes into bite-sized pieces. Mince the garlic and chop the onion. Set aside.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.

Sauté Aromatics

Add the chopped potatoes to the skillet, stirring to combine with the onions and garlic. Cook for about 5-7 minutes, stirring occasionally.

Cook the Potatoes

Pour in the canned tomatoes along with their juice. Add the fresh rosemary, salt, and black pepper. Stir well to combine.

Add Tomatoes and Seasoning

Reduce the heat to low, cover the skillet, and let it simmer for about 20-25 minutes, or until the potatoes are tender and cooked through.

Simmer

Once cooked, remove from heat and let it sit for a few minutes. Serve warm as a hearty side or main dish.

Garlic

Onion

Canned tomatoes

Fresh rosemary

In a pot, bring 4 cups of water to a boil. Slowly whisk in the polenta, reduce heat, and cook for about 30 minutes, stirring frequently. Once thick, stir in half of the Parmesan Reggiano and season with salt and pepper. Keep warm.

Prepare Polenta

In a large skillet over medium heat, melt 2 tablespoons of butter. Season veal cutlets with salt and pepper, then cook for 3-4 minutes on each side until browned. Remove from skillet and keep warm.

Cook Veal

In the same skillet, add remaining butter and sliced mushrooms. Sauté until mushrooms are browned, about 5 minutes. Add garlic and thyme, cooking for an additional minute. Pour in Marsala wine and simmer until reduced by half.

Prepare Mushroom Sauce

Return veal to the skillet, spooning sauce over the top. Cook for an additional 2 minutes to heat through. Serve veal with polenta, topped with remaining Parmesan, and garlic bread on the side.