Delicate manicotti pasta stuffed with a rich blend of mushrooms and creamy cheese, baked to perfection in a savory tomato sauce.

Manicotti Fumagi

Beer Battered Bacon Wrapped Cajun Shrimp

Carrot Cake

Delicious baked penne pasta tossed in a rich marinara sauce, topped with melted cheese and baked to perfection.

Baked Penne

Crème Brulee

Crispy beer-battered shrimp served with a zesty dipping sauce for a deliciously crunchy seafood treat.

Beer Battered Shrimp

Savory mushrooms filled with a rich crab mixture and topped with creamy Alfredo sauce for a delightful bite.

Crab Stuffed Mushrooms with Alfredo

Tiramisu

Prime Rib 12oz

Delicate shrimp tossed in al dente linguine, all enveloped in a vibrant and fresh tomato sauce for a delightful seafood experience.

Shrimp Linguine Pomodoro

Enjoy our Chicken Milano, featuring tender chicken breast sautéed in a rich creamy sauce with sun-dried tomatoes and fresh basil, served over a bed of al dente pasta.

Chicken Milano

Delight in our Jumbo Shrimp Cocktail, featuring succulent, chilled shrimp served with a zesty cocktail sauce and fresh lemon for a refreshing appetizer.

Jumbo Shrimp Cocktail

Bring a large pot of salted water to a boil. Cook manicotti according to package instructions until al dente. Drain and set aside to cool slightly.

Cook the Manicotti

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. If using fresh spinach, add it now and cook until wilted. If using frozen spinach, thaw and squeeze out excess moisture before adding. In a mixing bowl, combine ricotta cheese, spinach, half of the mozzarella, Parmesan, egg, salt, black pepper, and Italian seasoning. Mix until well combined.

Prepare the Filling

Using a spoon or piping bag, carefully stuff each manicotti shell with the cheese and spinach mixture.

Stuff the Manicotti

Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Place the stuffed manicotti in a single layer on top of the sauce. Pour the remaining marinara sauce over the manicotti and sprinkle with the remaining mozzarella cheese.

Prepare the Sauce

Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

Bake

Let the manicotti sit for 5 minutes before serving. Enjoy your Manicotti Fumagi!

Serve

Manicotti pasta

Ricotta cheese

Spinach, fresh or frozen

Mozzarella cheese, shredded

Parmesan cheese, grated

Garlic, minced

Olive oil

Marinara sauce

Salt

Black pepper

Italian seasoning

Preheat your oven to 400°F (200°C). Wrap each shrimp with a slice of bacon and secure with a toothpick. Set aside.

Prepare the Shrimp

In a mixing bowl, whisk together the flour, cornstarch, cajun seasoning, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and slightly thick.

Make the Beer Batter

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip each bacon-wrapped shrimp into the beer batter, allowing excess to drip off. Carefully place them in the hot oil, frying in batches until golden brown, about 3-4 minutes per side.

Fry the Shrimp

Remove the shrimp from the oil and place them on a paper towel-lined plate to drain. Then transfer to a baking sheet and bake in the preheated oven for 10 minutes to ensure the bacon is crispy.

Drain and Bake

In a small bowl, mix together the mayonnaise, dill pickles, lemon juice, and hot sauce to create the Louisiana tartar sauce.

Prepare the Louisiana Tartar Sauce

Serve the beer battered bacon-wrapped Cajun shrimp hot with the Louisiana tartar sauce on the side for dipping.

large shrimp, peeled and deveined

bacon

all-purpose flour

cornstarch

beer

cajun seasoning

baking powder

salt

black pepper

vegetable oil

mayonnaise

dill pickles, finely chopped

lemon juice

hot sauce

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg.

Mix Dry Ingredients

In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined. Stir in the grated carrots and crushed pineapple.

Mix Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

Combine Mixtures

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to a wire rack to cool completely.

Cool

Vegetable oil

Large eggs

Vanilla extract

Grated carrots

Crushed pineapple (drained)

In a large pot of boiling salted water, cook the penne pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the marinara sauce, Italian seasoning, salt, and pepper. Let simmer for 5 minutes.

In a large bowl, combine the cooked penne, ricotta cheese, and half of the mozzarella cheese. Pour the marinara sauce over the pasta mixture and stir until well combined.

Mix Ingredients

Transfer the pasta mixture to a greased baking dish. Top with the remaining mozzarella cheese and the grated Parmesan cheese.

Assemble the Dish

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Let the baked penne cool for a few minutes before serving. Enjoy!

Penne pasta

In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the granulated sugar. Split the vanilla bean lengthwise and scrape the seeds into the cream mixture, then add the empty pod as well. Let steep for 15 minutes.

Prepare the Cream Mixture

In a mixing bowl, whisk together the egg yolks until they are pale and slightly thickened.

Whisk Egg Yolks

Remove the vanilla bean pod from the cream mixture. Gradually whisk the warm cream into the egg yolks, a little at a time, to temper the yolks and prevent curdling.

Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

Bake the Custard

Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.

Cool and Refrigerate

Before serving, sprinkle about 1 teaspoon of extra granulated sugar on top of each custard. Using a kitchen torch, carefully caramelize the sugar until it is golden brown and forms a crust. If you don't have a torch, you can place the ramekins under the broiler for a few minutes until the sugar melts and browns.

Caramelize the Sugar

Allow the caramelized sugar to cool for a couple of minutes before serving. Enjoy your homemade crème brûlée!

heavy cream

granulated sugar

vanilla bean

egg yolks

extra granulated sugar

Rinse the shrimp under cold water and pat dry with paper towels. Set aside.

In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually add the beer, whisking until the batter is smooth and well combined.

Make the Batter

In a deep saucepan or fryer, heat the vegetable oil to 350°F (175°C).

Dip each shrimp into the batter, allowing the excess to drip off.

Batter the Shrimp

Carefully place the battered shrimp into the hot oil, frying in batches to avoid overcrowding. Cook for 2-3 minutes or until golden brown and crispy.

Remove the shrimp from the oil and drain on paper towels. Serve immediately with lemon wedges and cocktail sauce.

Drain and Serve

beer (lager or ale)

vegetable oil (for frying)

lemon wedges (for serving)

cocktail sauce (for serving)

Preheat your oven to 375°F (190°C). Clean the mushrooms and remove the stems. Set the caps aside.

Prepare the Mushrooms

In a mixing bowl, combine the cooked crab meat, cream cheese, grated Parmesan cheese, minced garlic, chopped green onions, Italian seasoning, salt, and black pepper. Mix until well combined.

Make the Filling

Take the mushroom caps and fill each one generously with the crab filling mixture.

Stuff the Mushrooms

Place the stuffed mushrooms on a baking sheet. Melt the butter and drizzle it over the stuffed mushrooms. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden.

Bake the Stuffed Mushrooms

While the mushrooms are baking, in a saucepan, heat the heavy cream over medium heat. Add additional Parmesan cheese and stir continuously until melted and smooth. Season with salt and pepper to taste.

Prepare the Alfredo Sauce

Remove the mushrooms from the oven and drizzle the warm Alfredo sauce over the top. Garnish with additional chopped green onions or parsley if desired.

large mushrooms

cooked crab meat

cream cheese, softened

garlic, minced

green onions, chopped

butter

additional Parmesan cheese for topping

Brew the espresso coffee and let it cool to room temperature.

Prepare the Espresso

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

Whip the Cream

In another bowl, whisk together the mascarpone cheese, granulated sugar, and vanilla extract until smooth.

Mix Mascarpone and Sugar

Gently fold the whipped cream into the mascarpone mixture until fully incorporated.

Quickly dip each ladyfinger into the cooled espresso, making sure not to soak them.

Dip Ladyfingers

In a rectangular dish, layer half of the dipped ladyfingers on the bottom. Spread half of the mascarpone mixture over the ladyfingers. Repeat with the remaining ladyfingers and mascarpone mixture.

Layer the Tiramisu

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

Chill

Before serving, dust the top with cocoa powder and sprinkle with cocoa nibs if desired.

Mascarpone cheese

Heavy cream

Espresso coffee

Ladyfinger biscuits

Granulated sugar

Cocoa powder

Cocoa nibs (optional)

Preparation

In a small bowl, mix together the kosher salt, black pepper, garlic powder, and chopped fresh rosemary. Rub the mixture all over the prime rib roast.

Seasoning the Prime Rib

In a large skillet, heat the olive oil over medium-high heat. Sear the prime rib on all sides until browned, about 3-4 minutes per side.

Searing the Roast

Place the seared prime rib in a roasting pan bone side down. Roast in the preheated oven for 20 minutes, then reduce the temperature to 325°F (163°C) and continue roasting until a meat thermometer registers 130°F (54°C) for medium-rare, about 1.5 to 2 hours.

Roasting

Remove the roast from the oven and tent it with aluminum foil. Let it rest for 20-30 minutes before slicing.

Resting

Slice the prime rib into 12-ounce portions and serve with your favorite sides.

Serving

Prime rib roast

Kosher salt

Garlic powder

Fresh rosemary

In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.

Sauté the Shrimp

In the same skillet, add the cherry tomatoes and cook until they start to soften, about 5 minutes. Season with salt and black pepper. Add the cooked shrimp back into the skillet along with the chopped basil, mixing well.

Add the cooked linguine to the skillet and toss everything together. If desired, add a splash of pasta water to loosen the sauce. Serve hot, topped with grated Parmesan cheese.

Combine and Serve

Linguine pasta

Shrimp (peeled and deveined)

Garlic (minced)

Cherry tomatoes (halved)

Fresh basil leaves (chopped)

Parmesan cheese (grated)

Season the chicken breasts with salt and black pepper on both sides.

Prepare the Chicken

In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Sear the Chicken

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Add chopped sun-dried tomatoes and cook for another 2 minutes. Pour in the heavy cream and bring to a simmer.

Make the Sauce

Stir in the grated Parmesan cheese and chopped basil into the sauce. Mix well until the cheese is melted and the sauce is creamy.

Add Cheese and Basil

Return the chicken to the skillet, coating it in the creamy sauce. Cook for an additional 2-3 minutes. Serve hot, garnished with extra basil if desired.