Cheese ravioli topped with lump crabmeat in a creamy rosé sauce

Crab Ravioli

Assortment of cured meats & cheeses with nuts, fruit & style

Tuscan Antipasto Board

pancetta, mushrooms, onions, and peppers in a light marinara sauce

Mussels Cacciatore

Little neck clams simmered with onions, chunky marinara, oregano & served with garlic toast

Clams Posillipo

Pancetta, onions, fresh spinach & parmigiana cheese in a light zesty broth. Topped with grilled chicken & shaved parmigiana.

Orecchiette Alla Romana

Penne pasta tossed in a vodka cream sauce with blackened chicken and bleu cheese crumbles

Penne Black and Bleu

Pasta Fagioli

Eggplant topped with mozzarella cheese & served with pasta

Eggplant Parmigiana

Mushrooms, Mozzarella & Fontina Cheese topped with Shrimp in a garlic white wine sauce and a touch of truffle oil.

Funghi Risotto with Shrimp

Crabcake Sliders (2)

Sicilian risotto balls filled meat sauce, peas & mozz cheese lightly fried & served on a bed of our light marinara sauce

Arancini (3)

Crispy, golden-fried calamari served with a zesty marinara sauce and a sprinkle of fresh parsley for a delightful appetizer experience.

Fried Calamari

Marinated with garlic & rosemary served in a martini glass with a bruschetta relish

Baby Lamb Chops (3)

lightly fried eggplant stuffed with prosciutto, roasted peppers and mozzarella cheese.

Eggplant Rollatini

Mussels simmered with sausage, onions, gorgonzola and fresh spinach in a zesty wine sauce.

Mussels Gorgonzola

Rich & Creamy burrata served over homemade eggplant caponata. Topped with olive oil & basil.

Burrata Caponata

Indulge in our rich and velvety Cream of Crab soup, featuring sweet, succulent crab meat blended with aromatic herbs and spices for a delightful coastal experience.

Cream of Crab

Layered with ground beef, ricotta, mozzarella & parmigiana cheese

Lasagna

Shrimp & Crab Cocktail

Over garlic toast “classic southern dish”

Sausage and Peppers

Baked Penne

Spaghetti with Tomato Sauce

Penne Primavera

Tender & tasty topped with ricotta cheese

Cheesy Meatballs

Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package instructions, usually about 4-5 minutes. Drain and set aside.

Cook the Ravioli

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

Prepare the Sauce

Pour in the heavy cream and tomato sauce, stirring to combine. Allow the mixture to simmer for 5-7 minutes until slightly thickened.

Make the Rosé Sauce

Gently fold in the lump crabmeat and season with salt and black pepper. Allow to cook for an additional 2-3 minutes until heated through.

Add Crab and Season

Add the cooked ravioli to the skillet with the sauce and toss gently to coat. Serve immediately, garnished with grated Parmesan cheese and fresh basil.

Combine and Serve

Cheese Ravioli

Lump Crabmeat

Butter

Garlic, minced

Heavy Cream

Tomato Sauce

Parmesan Cheese, grated

Fresh Basil, chopped

Salt

Black Pepper

On a large wooden board or platter, start by arranging the cured meats in a visually appealing manner, folding or rolling them for texture.

Arrange the Board

Place the mozzarella, parmesan, and gorgonzola cheeses around the meats, cutting them into wedges or cubes as necessary.

Add Cheeses

Scatter the mixed nuts, grapes or figs, and cherry tomatoes in between the meats and cheeses, adding color and variety.

Include Nuts and Fruits

Incorporate the olives and fresh basil leaves, placing them in small clusters for an appealing look.

Add Olives and Fresh Herbs

Finally, add the crackers or breadsticks to the board, ensuring there’s enough space for dipping.

Finish with Crackers or Breadsticks

Drizzle balsamic glaze over the board for a touch of sweetness and serve immediately.

Drizzle Balsamic Glaze

Prosciutto

Salami

Capicola

Mozzarella cheese

Parmesan cheese

Gorgonzola cheese

Mixed nuts (almonds, walnuts, etc.)

Grapes or figs

Olives (green and black)

Cherry tomatoes

Fresh basil leaves

Balsamic glaze

Crackers or breadsticks

Rinse the mussels under cold water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.

Prepare the Mussels

In a large pot or deep skillet, heat olive oil over medium heat. Add the pancetta and cook until crispy, about 5 minutes.

Cook the Pancetta

Add the chopped onion, bell pepper, and sliced mushrooms to the pot. Sauté until the vegetables are softened, about 5-7 minutes. Add minced garlic and cook for an additional 1 minute.

Sauté the Vegetables

Stir in the crushed tomatoes, oregano, salt, and black pepper. Bring the mixture to a simmer and let it cook for 5 minutes.

Add the Marinara Sauce

Add the cleaned mussels to the pot, cover, and cook for 5-7 minutes or until the mussels have opened. Discard any mussels that do not open.

Cook the Mussels

Garnish the dish with fresh parsley and serve immediately, preferably with crusty bread.

Serve

Fresh mussels

Pancetta

Mushrooms, sliced

Onion, chopped

Bell pepper, chopped

Crushed tomatoes

Olive oil

Dried oregano

Black pepper

Fresh parsley, chopped

Rinse the little neck clams under cold water to remove any sand or grit. Discard any clams that are open and do not close when tapped.

Prepare the Clams

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Cook the Aromatics

Stir in the chunky marinara sauce, dried oregano, salt, and black pepper. Bring the mixture to a simmer.

Simmer the Sauce

Add the cleaned clams to the pot. Cover and cook for about 5-7 minutes, or until the clams open up. Discard any that do not open.

Add the Clams

While the clams are cooking, preheat the oven to 375°F (190°C). Mix the softened butter with minced garlic and spread it on the sliced French bread. Place the slices on a baking sheet and bake for about 10 minutes or until golden and crispy.

Prepare the Garlic Toast

Garnish the clam dish with fresh parsley and serve hot with the garlic toast on the side.

Little neck clams

Chunky marinara sauce

French bread, sliced

Butter, softened

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

Cook the Orecchiette

In a large skillet, heat olive oil over medium heat. Add the diced pancetta and cook until it starts to crisp, about 5 minutes.

Prepare the Broth

Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent, about 3-4 minutes.

Sauté Vegetables

Pour in the chicken broth and bring to a simmer. Add the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt, black pepper, and lemon juice.

Add Broth and Spinach

Add the cooked orecchiette to the skillet and stir to combine. Serve topped with grilled chicken slices and grated Parmesan cheese.

Orecchiette pasta

Pancetta, diced

Fresh spinach, washed

Chicken breast, grilled and sliced

Parmesan cheese, grated

Chicken broth

Lemon juice

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

Cook the Penne Pasta

Season the chicken breasts with blackening seasoning. In a skillet, heat olive oil over medium-high heat. Add the chicken and cook for 6-7 minutes on each side until fully cooked and blackened. Remove from heat, let rest, then slice into strips.

Prepare the Chicken

In the same skillet used for the chicken, lower the heat and add minced garlic. Sauté for 1 minute until fragrant. Add vodka, and simmer for 2-3 minutes to reduce slightly. Stir in heavy cream, and simmer for another 5 minutes until thickened. Season with salt and black pepper to taste.

Make the Vodka Cream Sauce

Add the cooked penne pasta to the skillet with the vodka cream sauce and toss to coat. Fold in half of the bleu cheese crumbles.

Combine Ingredients

Plate the pasta, top with sliced blackened chicken, and sprinkle with remaining bleu cheese crumbles and chopped parsley. Serve immediately.

Penne pasta

Blackened chicken breast

Vodka

Heavy cream

Garlic cloves, minced

Bleu cheese crumbles

In a large pot, heat olive oil over medium heat. Add the bacon and cook until crispy. Remove and set aside, leaving the drippings in the pot.

Cook the Bacon

In the same pot, add diced onion, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes. Add minced garlic and cook for an additional minute.

Pour in the chicken or vegetable broth and add the canned diced tomatoes. Bring to a simmer.

Add Broth and Tomatoes

Stir in the cannellini beans, Italian seasoning, salt, and pepper. Simmer for 10 minutes.

Add Beans and Seasoning

Add the pasta to the pot and cook according to package instructions until al dente, about 8-10 minutes.

Cook the Pasta

Chop the reserved bacon and stir it back into the soup. Adjust seasoning if needed. Serve hot, garnished with Parmesan cheese.

Pasta (small shape, like ditalini)

Bacon

Cannellini beans (canned, drained and rinsed)

Carrot (diced)

Celery (diced)

Onion (diced)

Garlic (minced)

Chicken or vegetable broth

Diced tomatoes (canned)

Italian seasoning

Parmesan cheese (for serving)

Slice the eggplants into 1/2 inch thick slices and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat dry.

Prepare the Eggplant

Set up a breading station with flour, beaten eggs, and bread crumbs. Dredge each eggplant slice in flour, dip in the eggs, then coat with bread crumbs.

Bread the Eggplant

Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

Fry the Eggplant

Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce, add a layer of eggplant, sprinkle with mozzarella and parmesan, and add fresh basil. Repeat layers until ingredients are used up, finishing with cheese on top.

Assemble the Parmigiana

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

Bake

While the eggplant is baking, cook the pasta according to package instructions. Drain and set aside.

Serve the eggplant parmigiana hot alongside the cooked pasta and additional marinara sauce if desired.

Eggplant

All-purpose flour

Eggs

Bread crumbs

Marinara sauce

Fresh basil

Pasta (spaghetti or your choice)

In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.

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

Sauté the Aromatics

Add the sliced mushrooms to the skillet and cook until they are soft and have released their moisture.

Cook the Mushrooms

Add Arborio rice to the skillet, stirring to coat with the oil. Cook for about 2 minutes until the rice is lightly toasted.