GNOCCHI DELLA NONNA

BRACIOLA DI MAIALE

Filetto di manzo is a dish featuring a beef tenderloin center-cut filet seasoned and grilled to perfection. This version emphasizes a blend of fresh herbs and spices, yielding a flavorful and aromatic steak that captures the essence of Italian grilling techniques. Here's how to make it at home.

FILETTO DI MANZO

Chilean Sea Bass(Halibut in season)

Three-cheese filled tortelloni sautéed in a delicate lemon reduction cream sauce, fresh asparagus, peas,

Tortelloni Primavera

Artisan-style garganelli pasta, marvelous marinara "The Mother Sauce", vodka, finished with a touch of cream

Garganelli Ala Vodka

House Focaccia

Whole milk mozzarella, baby organic tomatoes, artichoke hearts, imported olives, extra virgin olive oil, and fresh basil chiffonade

Caprese Antipasto

Sashimi-grade grilled filet of Loch Etive Scottish salmon, aka "ocean trout," marinated in fresh orange and serrano chile, finished with roasted tomatoes, wild rice pilaf, and herb-buttered broccoli

Steelhead Ocean Trout

Chef's "Elixir" Seasonal Soup

Polpette di Carne marinara

VEGAN - LEMONY LEMON SORBET

BLOOD ORANGE SORBET

VANILLA BEAN BOURBON GELATO

CHOCOLATE OAT SORBET

SALTED CARAMEL GELATO

SICILIAN PISTACHIO GELATO

LEMON CHIFFON GELATO

Fior di latte honey gelato with extra virgin olive oil and pink himalayan sea salt

FIOR DI LATTE SUNDAE

Organic pear bread pudding with white chocolate and currants, topped with caramel sauce and vanilla bean bourbon gelato

PEAR BUDINO

Strawberry, pistachio, and chocolate gelato are all coated in a chocolate shell and served on a bed of fresh whipped cream

SPUMONI BOMBA

Flourless chocolate bourbon torte with salted caramel gelato

SOGNO DI CIOCCOLATO

A duo of crispy cannoli shells filled with ricotta filling of citrus, chocolate and pistachios

CANNOLI

Kahlua-espresso soaked ladyfingers layered with a creamy mascarpone filling

CLASSIC TIRAMISU

Wash and rinse the potatoes. Boil in salted water with skins on until tender when pierced (about 20–25 minutes). Drain and let cool slightly.

Peel the warm potatoes and mash until completely smooth. Spread mashed potato on a clean surface to cool slightly.

Create a well in the potatoes and add 3/4 of the flour, then scatter salt and grated nutmeg over the mound. Begin mixing the flour into the potatoes.

Crack in the egg and continue kneading to form a soft, cohesive dough. Add more flour sparingly if the dough sticks to your hands.

Lightly dust the work surface with flour. Roll portions of dough into long ropes about 1.5 cm in diameter. Cut into 2 cm pieces.

Optional: roll each gnocco over a fork or gnocchi board to create ridges that hold sauce.

Bring a large pot of salted water to a boil. Drop gnocchi in batches; cook until they float to the surface, about 2–3 minutes. Remove with a slotted spoon.

Toss the gnocchi with browned butter and sage or your preferred sauce and serve immediately.

Potatoes, starchy (Russet or Idaho)

Flour (00 or all-purpose)

Egg, large

Salt

Nutmeg, grated (optional)

In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, salt, pepper, and red pepper flakes until well combined.

Make the herb-garlic marinade

Pat pork chops dry with paper towels. Rub the chops all over with the marinade until evenly coated. Place on a plate and let sit at room temperature for 20-45 minutes to allow flavors to penetrate.

Prepare and marinate the chops

Preheat the grill to medium-high heat (about 400-450°F / 204-232°C). Lightly oil the grates to prevent sticking.

Preheat grill

Place chops on the grill. Cook about 4-5 minutes per side for bone-in chops, turning once, until the internal temperature reaches 145°F (63°C) at the thickest part.

Grill the chops

Transfer chops to a cutting board and let rest 3-5 minutes before serving to reabsorb juices.

Rest and serve

Pork chops, bone-in center-cut

Olive oil, extra virgin

Garlic, minced

Fresh rosemary, finely chopped

Fresh thyme, leaves

Lemon zest

Lemon juice

Black pepper, freshly ground

Red pepper flakes

Preheat a grill to high heat (about 450–500°F / 230–260°C). Remove the beef tenderloin from the fridge and pat dry with paper towels to ensure a good sear.

Prepare the grill and meat

Brush the meat with olive oil. Rub evenly with sea salt and pepper. Massage the garlic, chopped rosemary, chopped thyme, lemon zest, and smoked paprika (if using) over the entire surface.

Oil, season, and aromatics

Allow the seasoned beef to rest at room temperature for 15–20 minutes while the grill heats. This helps for even cooking.

Rest before grilling

Place the tenderloin on the hot grill. Sear undisturbed for 2–3 minutes to form a crust, then rotate 90 degrees for attractive grill marks and sear for another 2–3 minutes on the adjacent side.

Sear and crust

Move the meat to a cooler part of the grill or reduce heat to medium. Continue cooking, turning as needed, until the internal temperature reaches your target: about 50–55°C (120–130°F) for rare or 57–63°C (135–145°F) for medium. Plan for roughly 6–12 more minutes depending on thickness.

Continue cooking to doneness

Transfer the beef to a cutting board and tent lightly with foil. Let rest 5–10 minutes. During resting, brush the melted butter over the surface to add shine and a touch of richness.

Rest and finish with butter

Slice the filet crosswise into thick portions. Sprinkle the finishing salt over the top just before serving and present immediately with your chosen sides.

Finish and serve

Beef tenderloin center-cut filet

Extra virgin olive oil

Fresh rosemary, chopped

Fresh thyme, chopped

Sea salt

Freshly ground black pepper

Smoked paprika (optional)

Unsalted butter, melted

Finishing salt

Pat the Chilean sea bass fillets dry with paper towels. In a small bowl, mix 0.5 tsp salt and 0.25 tsp black pepper. Season both sides of the fillets with the mixture and let rest for about 10 minutes.

Prepare and season fish

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the fillets (skin-side down if present) for 3–4 minutes until golden. Flip and cook 2–3 minutes more until just cooked through. Remove to a plate and keep warm.

Sear the fillets

In the same skillet, add the minced garlic (2 cloves) and sauté 30–60 seconds until fragrant. Deglaze with the dry white wine (60 ml) and simmer until reduced by about half, 2–3 minutes.

Make the base for the lemon-butter sauce

Lower the heat. Whisk in fresh lemon juice (2 tablespoons) and lemon zest (1 tablespoon). Add unsalted butter (3 tablespoons) gradually, a tablespoon at a time, until the sauce is emulsified. Stir in capers (1 tablespoon) and chopped parsley (2 tablespoons).

Finish the lemon-butter sauce

Return the sea bass fillets to the pan. Spoon the lemon-butter-caper sauce over the fillets and simmer gently for 1–2 minutes to rewarm and glaze the fish.

Rewarm fish in sauce

Trim the ends of the asparagus. Steam the asparagus until crisp-tender, about 4–6 minutes. If preferred, you can lightly sauté in a dry pan or steam to finish.

Prepare asparagus

Divide the asparagus among four plates. Place the sea bass fillets on top and spoon the lemon-butter caper sauce over. Garnish with chopped parsley and serve with lemon wedges.

Plate and serve

Chilean sea bass fillets

Olive oil

Fresh lemon juice

Garlic cloves

Dry white wine

Unsalted butter

Capers

Fresh parsley, chopped

Black pepper

Asparagus spears

Lemon wedges

Bring a large pot of salted water to a boil. Add tortelloni and cook until al dente, about 2–3 minutes for fresh pasta. Reserve 1/4 cup of pasta water, then drain.

Cook tortelloni

In a wide skillet over medium heat, melt 1 tablespoon butter with 1 teaspoon olive oil. Add minced garlic and sauté until fragrant, about 30 seconds.

Sauté aromatics

Pour in heavy cream, then whisk in lemon juice and lemon zest. Simmer gently for 2–3 minutes to thicken slightly.

Make lemon cream base

Add asparagus pieces and peas. Cook 2–3 minutes until vegetables are tender-crisp.

Add vegetables

Add drained tortelloni to the skillet and toss to coat in the lemon cream. Stir in grated Parmesan cheese until melted. If the sauce is too thick, add reserved pasta water a splash at a time to loosen.

Finish sauce and combine

Season with salt and black pepper to taste. Garnish with chopped parsley if desired and serve immediately.

Season and serve

Three-cheese filled tortelloni

Asparagus

Peas

Butter

Garlic

Heavy cream

Parmesan cheese, grated

Bring a large pot of salted water to a rolling boil. Add the garganelli and cook until al dente, about 8–10 minutes for dried pasta. Reserve 1/2 cup of the starchy pasta water, then drain the pasta.

Cook the garganelli

In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook 30 seconds more.

Stir in the crushed tomatoes (the marinara 'Mother Sauce') and simmer for about 10 minutes to deepen the flavor. Pour in the vodka and simmer until the sauce reduces and the alcohol cooks off, about 5–7 minutes.

Build the marinara and vodka

Lower the heat and whisk in the heavy cream. Simmer 2–3 minutes until the sauce is velvety. Stir in the grated parmesan and season with salt and pepper to taste.

Finish the sauce with cream and cheese

Add the drained garganelli to the sauce. Toss to coat, adding a splash of the reserved pasta water if the sauce needs loosening.

Combine pasta with sauce

Toss in torn basil just before serving. Divide among plates, finish with a light grating of parmesan, and garnish with a few fresh basil leaves.

Finish and plate

Dried garganelli pasta

Onion, finely chopped

Crushed tomatoes (or marinara sauce)

Vodka

Fresh basil leaves, torn

In a small bowl, combine warm water (about 110–115°F / 43–46°C) with granulated sugar. Sprinkle in active dry yeast and let sit 5–10 minutes until foamy.

Activate yeast

In a large mixing bowl, whisk together the all-purpose flour and fine sea salt.

Whisk dry ingredients

Add olive oil to the yeast mixture. Pour the wet mixture into the flour, and stir to form a shaggy dough.

Combine wet and dry

Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5–7 minutes. If sticky, add a small amount of flour as needed.

Knead dough

Lightly oil a clean bowl. Place dough inside, turning once to coat with oil. Cover and let rise in a warm spot until doubled in size, about 60–90 minutes.

First rise

Drizzle a sheet pan with olive oil. Transfer the risen dough to the pan and gently stretch it to fit, drizzling with more olive oil as you spread.

Oil pan and shape dough

Use your fingertips to press dimples all over the dough. Sprinkle rosemary and coarse sea salt over the surface. Brush with olive oil for sheen.

Dimples & seasoning

Let the dough rest and proof for 20–40 minutes in a warm area until slightly puffy.

Second rise

Bake in a preheated oven at 450°F (230°C) until the focaccia is deep golden and edges are crisp, about 15–20 minutes.

Bake

Remove from oven and immediately brush with a little more olive oil if desired. Allow to rest 5–10 minutes before slicing.

Finish and rest

In a small bowl, combine the extra-virgin olive oil with minced garlic (3 cloves), dried oregano, crushed red pepper flakes, black pepper, and coarse sea salt.

Prep dipping oil

Stir in balsamic vinegar if using. Let the flavors meld while the focaccia bakes.

Optional balsamic

Slice the warm focaccia into squares or wedges. Serve with the house dipping oil on the side for dipping.

All-purpose flour

Warm water

Active dry yeast

Granulated sugar

Fine sea salt

Coarse sea salt

Olive oil for brushing

Extra-virgin olive oil

Garlic cloves, minced

Dried oregano

Crushed red pepper flakes

Balsamic vinegar (optional)

Slice the fresh mozzarella into 1/4-inch rounds. Halve the cherry tomatoes. Drain and quarter the artichoke hearts. Pit the olives if needed. Gather basil leaves and stack them for chiffonade.

Prep ingredients

On a large serving board or platter, alternately place mozzarella rounds, tomato halves, artichoke quarters, and olives in a visually appealing pattern.

Arrange on platter

Drizzle the mix lightly with extra virgin olive oil. Sprinkle sea salt and black pepper to taste. If desired, drizzle a small amount of balsamic glaze over the arrangement.

Season and finish

Scatter the basil chiffonade over the top for fragrance and color. Serve immediately with crusty bread or crostini.

Gnocchi Della Nonna

Braciola Di Maiale

Filetto Di Manzo

Chilean Sea Bass(halibut In Season)

Tortelloni Primavera

Garganelli Ala Vodka

House Focaccia

Caprese Antipasto

Steelhead Ocean Trout

Chef's "elixir" Seasonal Soup

Polpette Di Carne Marinara

Vegan - Lemony Lemon Sorbet

Blood Orange Sorbet

Vanilla Bean Bourbon Gelato

Chocolate Oat Sorbet

Salted Caramel Gelato

Sicilian Pistachio Gelato

Lemon Chiffon Gelato

Fior Di Latte Sundae

Pear Budino

Spumoni Bomba

Sogno Di Cioccolato

Cannoli

Classic Tiramisu