Spicy italian sausage, creamy roma tomato sauce tossed with linguine

Tagliatelle Bolognese

Parmesan crusted chicken breast served over spaghetti with classic tomato sauce and baked mozzarella

Chicken Parmesan

Spicy italian sausage patty sandwiched between sliced vienna bread, smothered with classic tomato sauce and baked mozzarella

Old Fashioned Hot Dago

Rigatoni pasta tossed with vodka sauce & burrata

Rigatoni alla Vodka

Two Portobellos filled with Italian sausage, provolone, parmesan and seasoned bread crumbs. Topped with fresh mozzarella

Stuffed Mushrooms

Spicy blackened, pan-seared shrimp with fettuccine, roasted tomatoes and rich alfredo sauce

Blackened Shrimp Alfredo

Grilled salmon, roasted yukons, diavola cream sauce

Salmon Diavola

Fettuccine tossed with a creamy pesto sauce

Pesto Pasta

Scallops, mussels, shrimp, roasted grape tomato, fresh herbs in a white wine sauce

Seafood Pasta

Buttermilk fried calamari with garlic pepper aioli

Calamari Frito

Genoa salami, capicola, pepperoni, provolone with a side of classic tomato sauce

Stromboli

Crispy fried chicken wings with blue cheese dressing and celery sticks. Choice of buffalo, cajun rubbed or spicy teriyaki

Chicken Wings

Ricotta, grana padano, & pecorino cheese tortelloni with italian sausage and creamy plum tomato sauce

Tortelloni Bolognese

Arugula, prosciutto, pecorino, lemon & EVOO

Arugula

Affogato

Housemade with fire roasted fuji apples, vanilla bean ice cream and caramel

Bread Pudding

Mostaccioli with our classic tomato sauce and two meatballs

Mostaccioli & Meatballs

Rigatoni pasta with our spicy arrabiata sauce and porchetta meatballs

Rigatoni & Porchetta Meatballs

Layers of espresso drenched sponge cake, mascarpone cream, dusted with cocoa powder

Tiramisu

Heirloom tomato, oregano vinaigrette, cucumber

Burrata Caprese

Shell pasta with Italian sausage, breadcrumbs, broccolini in a parmesan sauce with gremolata

Lumache & Sausage

Pizza dough tossed with Italian seasoning and parmesan with classic tomato sauce

Pizza Fries

Warm goat cheese in our classic tomato sauce with grilled sourdough

Formaggio Di Capra

Ricotta, parmesan, provolone, fontina, grana padano and pecorino romano cheese tortelloni with vodka sauce & calabrian verde

Cheese Tortelloni alla Vodka

Bring a large pot of salted water to a boil. Add the tagliatelle pasta and cook 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 the chopped onion and minced garlic, cooking until the onion is translucent.

Prepare the Sauce

Remove the casing from the spicy Italian sausage and crumble it into the skillet. Cook until browned and cooked through.

Add Sausage

Add the chopped Roma tomatoes and red pepper flakes to the skillet. Cook for about 5 minutes until the tomatoes are softened. Stir in the heavy cream and simmer for another 5 minutes.

Combine Tomatoes and Cream

Add the cooked tagliatelle to the skillet, tossing to coat the pasta in the sauce. Season with salt and black pepper to taste.

Mix Pasta and Sauce

Plate the tagliatelle Bolognese, garnishing with fresh basil and grated Parmesan cheese. Serve hot.

Serve

Tagliatelle pasta

Spicy Italian sausage

Roma tomatoes, chopped

Heavy cream

Olive oil

Garlic, minced

Onion, finely chopped

Red pepper flakes

Salt

Black pepper

Fresh basil, for garnish

Parmesan cheese, grated

Preheat the oven to 400°F (200°C). Season the chicken breasts with salt, pepper, and Italian seasoning.

Prepare the Chicken

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese. Dredge each chicken breast in flour, dip in the egg, then coat with the breadcrumb mixture.

Breading the Chicken

In a large skillet, heat olive oil over medium heat. Add the breaded chicken breasts and cook for about 4-5 minutes on each side, until golden brown.

Pan-frying the Chicken

Transfer the browned chicken breasts to a baking dish. Pour tomato sauce over the chicken and sprinkle with shredded mozzarella cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.

Bake the Chicken

While the chicken is baking, cook the spaghetti according to package instructions. Drain and set aside.

Cook the Spaghetti

Serve the baked chicken parmesan over a bed of spaghetti with additional tomato sauce if desired.

Boneless chicken breasts

Breadcrumbs

All-purpose flour

Eggs

Mozzarella cheese, shredded

Spaghetti

Tomato sauce

Italian seasoning

Hot Dago: Classic Italian Sausage Sandwich

In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add the Italian sausage, breaking it apart with a spatula. Season with red pepper flakes, salt, and black pepper. Cook until browned and cooked through, about 8-10 minutes.

Prepare the Sausage Patty

Preheat the oven to 375°F (190°C). On a baking sheet, place two slices of Vienna bread. Spread a generous amount of tomato sauce on each slice. Place the cooked sausage patty on top of one slice, then cover it with the other slice of bread.

Assemble the Sandwich

Top the sandwich with additional tomato sauce and sprinkle shredded mozzarella cheese over the top. Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.

Add Cheese and Bake

Remove from the oven and let cool for a few minutes. Slice in half and serve warm.

Italian sausage

Vienna bread

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

Cook the Rigatoni

In a large skillet, heat olive oil over medium heat. Add the chopped shallots and sauté until translucent. Add the minced garlic and cook for an additional minute.

Sauté Shallots and Garlic

Pour in the vodka and let it simmer for about 2-3 minutes, allowing the alcohol to cook off.

Add Vodka

Stir in the crushed tomatoes, heavy cream, red pepper flakes, salt, and black pepper. Simmer for about 10 minutes, stirring occasionally.

Combine with Tomatoes and Cream

Add the cooked rigatoni to the sauce, tossing to coat the pasta evenly with the sauce.

Toss with Rigatoni

Divide the rigatoni among plates and top with burrata cheese and fresh basil for garnish.

Rigatoni pasta

Shallots, finely chopped

Vodka

Crushed tomatoes

Burrata cheese

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

Prepare the mushrooms

In a skillet, heat olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook until browned and fully cooked, about 5-7 minutes. Add minced garlic and cook for an additional 1-2 minutes.

Cook the sausage

In a mixing bowl, combine the cooked sausage and garlic mixture with provolone cheese, Parmesan cheese, seasoned bread crumbs, chopped parsley, salt, and black pepper. Stir until well combined.

Mix the filling

Spoon the filling mixture evenly into each Portobello mushroom cap, pressing down gently to pack it in.

Stuff the mushrooms

Place slices of fresh mozzarella on top of the stuffed mushrooms.

Top with mozzarella

Arrange the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the cheese is bubbly and golden.

Bake

Remove from the oven, let cool for a few minutes, and serve warm. Enjoy your stuffed mushrooms!

Portobello mushrooms

Provolone cheese, shredded

Seasoned bread crumbs

Fresh mozzarella, sliced

Fresh parsley, chopped

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

Cook the Fettuccine

In a large skillet, heat the olive oil over medium-high heat. Sprinkle the blackening seasoning over the shrimp, coating evenly.

Prepare the Shrimp

Add the seasoned shrimp to the hot skillet. Cook for 2-3 minutes on each side until the shrimp are cooked through and have a nice blackened color. Remove from the skillet and set aside.

Cook the Shrimp

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

Make the Alfredo Sauce

Add the cooked fettuccine, blackened shrimp, and roasted cherry tomatoes to the skillet with the Alfredo sauce. Toss everything together until well-coated.

Combine Everything

Divide the Blackened Shrimp Alfredo among plates and garnish with additional Parmesan cheese if desired. Enjoy!

Shrimp, peeled and deveined

Fettuccine pasta

Blackening seasoning

Roasted cherry tomatoes

Preheat your oven to 400°F (200°C). Wash and cut the Yukon Gold potatoes into wedges. Toss them with 2 tablespoons of olive oil, salt, and black pepper. Spread them out on a baking sheet and roast in the oven for 30-35 minutes, or until golden brown and crispy.

Prepare the Potatoes

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1-2 minutes until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the chopped basil and season with salt and black pepper. Cook for an additional 2-3 minutes until the sauce thickens slightly.

Make the Diavola Cream Sauce

Preheat your grill to medium-high heat. Brush the salmon fillets with the remaining olive oil and season with salt and black pepper. Place the salmon on the grill, skin-side down, and cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.

Grill the Salmon

Plate the grilled salmon alongside the roasted Yukon potatoes. Drizzle the diavola cream sauce over the salmon and serve with lemon wedges on the side.

Salmon fillets

Yukon Gold potatoes

Garlic cloves, minced

Fresh basil, chopped

Lemon wedges

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain and set aside.

In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, and garlic cloves. Pulse until finely chopped.

Prepare the Pesto Sauce

With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Add salt and pepper to taste.

Blend with Olive Oil

In a large mixing bowl, combine the pesto with the heavy cream and stir until well blended.

Mix in Heavy Cream

Add the cooked fettuccine to the pesto sauce and toss until the pasta is evenly coated.

Combine Pasta and Sauce

Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.

Fettuccine

Fresh basil leaves

Pine nuts

Garlic cloves

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

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

Prepare the Seafood

Add the grape tomatoes to the skillet and cook until they start to soften, about 3-4 minutes.

Add Tomatoes

Add the scallops, mussels, and shrimp to the skillet. Pour in the white wine, cover, and cook until the mussels open and the shrimp turn pink, about 5-7 minutes.

Cook the Seafood

Add the cooked spaghetti to the skillet, tossing to combine. Season with salt, black pepper, and red pepper flakes to taste.

Combine and Season

Stir in fresh parsley just before serving. Serve immediately.

Garnish and Serve

spaghetti

scallops

mussels

shrimp

grape tomatoes

white wine

olive oil

garlic

fresh parsley

salt

black pepper

red pepper flakes

In a bowl, soak the calamari rings in buttermilk for at least 30 minutes to tenderize.

In a separate bowl, mix together flour, cornstarch, salt, black pepper, and paprika.

Heat the vegetable oil in a deep pan over medium-high heat.