All of our desserts come from local confectioners. Ask your server for the latest selections.

DESSERTS

Mozzarella and Ricotta with your choice of up to three toppings, served with a side of Red Sauce

CALZONE

BBQ Sauce

Olive Oil, Minced Garlic, Mozzarella, and Fontina

Red Sauce and Mozzarella

Field Greens, Toasted Pine Nuts, Dried Cranberries, Goat Cheese, Balsamic Vinaigrette

House

Field Greens, Candied Walnuts, Red Grapes, Gorgonzola, Citrus Basil Vinaigrette

Candied Walnut & Grape

Romaine, Bacon, Tomatoes, Shaved Parmesan, Red Onions, Peppercorn Ranch Dressing

Peppercorn Ranch

Romaine, Parmesan Garlic Croutons, Pecorino Romano, and our NEW housemade Caesar Dressing

Caesar

Olive Oil, Mozzarella, Green Bell Peppers, Red Onions, All-Natural Chicken, Bacon, House-Pickled Jalapeños, with Tomatoes and Ranch after the bake

Dr. Dre

Olive Oil, Minced Garlic, Fontina, Fresh Basil, Fresh Mozzarella, Roasted Cherry Tomatoes

Caprice

Olive Oil, Mozzarella, Fontina, Mushrooms, Whole Roasted Garlic, Kalamata Olives, Goat Cheese, with Tomatoes and Parsley after the bake

Edgar Allan Poe

Olive Oil, Smoked Cheddar, Mozzarella, Black Bean-Corn Salsa, All-Natural Chicken, Roasted Red Peppers, BBQ Sauce

Southwest BBQ Chicken

Olive Oil, Minced Garlic, Mozzarella, Fontina, Spinach, Black Olives, Green Olives, Feta, Red Onions, Tomatoes

Socrates’ Revenge

Fig Jam, Mozzarella, Fontina, Prosciutto, Caramelized Red Onions, Gorgonzola

Porky Fig

Red Sauce, Mozzarella, Pepperoni, Genoa Salami, Capicola Ham, Oregano

Don Corleone

Red Sauce, Mozzarella, Minced Garlic, Mushrooms, Goat Cheese, Artichokes, Pesto

Green Lantern

Red Sauce, Mozzarella, Pepperoni, Sausage, Mushrooms, White Onions, Green Bell Peppers, Black Olives

Bronx Bomber

Red Sauce, Mozzarella, Mushrooms, White Onions, Black Olives, Green Bell Peppers, with Tomatoes and Parsley after the bake

Killer Veggie

Red Sauce, Fresh Basil, Fresh Mozzarella, Italian Meatballs, Oregano, Shaved Parmesan

Meatball

Olive Oil, Mozzarella, All-natural Buffalo Chicken, Gorgonzola, Red Onions, with Ranch and Celery after the bake

Ryan’s Inferno

Red Sauce, Mozzarella, Canadian Bacon, Fresh Pineapple

Hawaiian

Pepperoni

Preheat oven to 350°F (175°C). Butter a 9-inch springform pan and line the bottom with parchment; butter the parchment as well, then lightly dust the pan with a tablespoon of ground hazelnuts or cocoa powder.

Prepare oven and pan

Place chopped bittersweet chocolate and the cup of unsalted butter in a heatproof bowl set over a pot of barely simmering water (double boiler). Stir occasionally until fully melted and smooth. Remove from heat and let cool slightly, about 5 minutes.

Melt chocolate and butter

In a large bowl, whisk the five whole eggs with the cup of granulated sugar until mixture is pale, slightly thickened, and ribbon-coats the whisk (about 3–4 minutes by hand or 1–2 minutes with a mixer on medium-high).

Whisk eggs and sugar

Fold the warm melted chocolate mixture into the egg-sugar mixture in two additions using a spatula, scraping the bowl so the mixture becomes homogeneous but still airy.

Combine chocolate and egg mixture

Gently fold in the cup of ground hazelnuts, the tablespoon of flour, the teaspoon of vanilla extract and the teaspoon of fine salt until evenly incorporated. Do not overmix.

Add nuts, flour and flavoring

Pour batter into the prepared springform pan, smooth the top, and bake in the center of the preheated oven for 25–30 minutes. The torte is done when the top is set and a thin crust forms; a toothpick inserted into the center should come out with a few moist crumbs (not wet batter).

Bake

Remove the torte from the oven and place on a wire rack. Let cool in the pan for 15 minutes, then run a thin knife around the edge and release the springform. Allow to cool completely (about 1 hour) before transferring to a serving plate. Dust lightly with powdered sugar just before serving.

Cool and unmold

In a small heavy-bottomed saucepan, combine 3 tablespoons granulated sugar and 1 tablespoon water over medium heat. Swirl the pan gently (do not stir) as the sugar dissolves and begins to color. Watch carefully — within a few minutes the syrup will turn amber.

When the sugar reaches a deep amber color, immediately remove the pan from heat and add the 2 tablespoons cubed butter, stirring until melted and combined. Carefully pour in the 3 tablespoons warm heavy cream (mixture will bubble vigorously) and stir until smooth. Stir in 1 teaspoon sea salt. If any bits of hardened sugar form, return briefly to very low heat and stir until smooth. Let cool slightly before serving; caramel will thicken as it stands.

Slice the cooled torte into 8 equal pieces. Place a slice on each plate, spoon 1–2 tablespoons of the warm salted caramel sauce alongside or over the slice, sprinkle with chopped toasted hazelnuts, add a mint leaf if desired, and serve at room temperature or slightly warm.

bittersweet chocolate (60-70% cacao), chopped

unsalted butter

granulated sugar

large eggs

all-purpose flour

ground hazelnuts (skin removed if possible)

vanilla extract

fine salt

powdered sugar (for dusting)

water

unsalted butter, cut into cubes

heavy cream, warm

sea salt

toasted hazelnuts, chopped

fresh mint leaves (optional)

In a bowl, combine warm water (100–110°F / 38–43°C) with sugar and sprinkle the active dry yeast over top. Stir gently and let sit 5–10 minutes until foamy.

Activate yeast

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine 4 cups of the flour and the salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low until the dough comes together, adding remaining flour 1/4 cup at a time as needed until a slightly tacky, cohesive dough forms (about 3–6 minutes by mixer, 6–8 minutes by hand).

Mix dough

Turn dough onto a lightly floured surface and knead by hand 2–3 minutes if not using mixer, or continue kneading in mixer until smooth and elastic. Form into a ball, lightly oil the bowl, place dough back inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Knead and first rise

Punch down the risen dough and divide into 4 equal portions for medium calzones (each yields one calzone). Shape each portion into a tight ball, place on a lightly floured tray, cover, and allow to rest 20 minutes before shaping.

Divide and rest

In a medium bowl, combine ricotta, shredded mozzarella (reserve about 1/2 cup mozzarella for sprinkling if you like a cheesier top), grated Parmesan, 1 large egg, chopped basil, salt and black pepper. Stir until evenly combined. Taste and adjust seasoning; the mixture should be well seasoned because the dough is mild.

Prepare filling mixture

Select up to three toppings. If using mushrooms, sauté until moisture is released and evaporated, then cool and pat dry. If using spinach, quickly wilt and squeeze out excess water. If using sausage or caramelized onions, make sure they are fully cooked and at room temperature. Keep toppings in small bowls ready to assemble.

Prepare chosen toppings

Place a pizza stone or an inverted heavy baking sheet on the middle rack and preheat oven to 475°F (245°C) for at least 30 minutes so the surface is very hot. If you have a baking steel, use that for best bottom crust.

Preheat oven

On a lightly floured surface, flatten one dough ball with your fingertips into a 7–8-inch circle, pushing from center to edge to keep an outer rim. The center should be thin enough to fold but not so thin it tears.

Shape calzone

Spoon about 1/2 cup of the ricotta-mozzarella filling onto one half of the dough circle, leaving a 1-inch perimeter. Add your chosen toppings (about 1/4–1/2 cup total, depending on ingredient) evenly over the cheese. Sprinkle the reserved 1/2 cup mozzarella over the top if using.

Fill

Brush the exposed rim with a little water. Fold the dough over to create a half-moon and gently press the edges to seal. Starting at one end, roll and crimp the edge or fold in small pleats working toward the other end to ensure a tight seal. Transfer carefully to a piece of parchment for easy transfer to the hot stone/sheet.

Seal

Whisk 1 egg with 1 teaspoon water to make an egg wash. Brush the top of each calzone lightly with egg wash and brush a little olive oil over the seam. Use a small knife to cut 2–3 small slits in the top to vent steam during baking.

Egg wash and vent

Slide the calzone (on parchment) onto the preheated pizza stone or baking sheet. Bake for 12–16 minutes until the exterior is deep golden brown and the filling is hot and bubbly. Rotate halfway through baking for even color if necessary.

Remove calzone from oven and let rest 3–5 minutes before cutting or serving to allow the filling to set and avoid burns.

Rest

In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Sauté aromatics

Add crushed tomatoes, dried oregano, red pepper flakes, and salt. Stir and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, for 10–12 minutes to slightly thicken and meld flavors.

Simmer sauce

Stir in chopped fresh basil and remove from heat. Adjust salt and pepper to taste. Transfer to a small serving ramekin for each calzone portion.

Finish

active dry yeast

warm water (100–110°F / 38–43°C)

fine sea salt

olive oil

whole-milk ricotta

shredded whole-milk mozzarella

grated Parmesan or Pecorino Romano

large egg

fresh basil, chopped

freshly ground black pepper

kosher salt

pepperoni, sliced

sliced mushrooms, sautéed and drained

roasted red peppers, sliced

spinach, squeezed dry and roughly chopped

cooked Italian sausage, crumbled

caramelized onions

canned crushed tomatoes

garlic, minced

dried oregano

red pepper flakes

salt

fresh basil leaves, chopped

olive oil (for brushing)

Pat chicken thighs dry with paper towels. Season both sides with kosher salt, black pepper, and smoked paprika.

Prepare the chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add chicken thighs and sear 4–5 minutes per side until golden-brown and cooked through to an internal temperature of 165°F (74°C). Remove chicken to a plate and tent with foil to keep warm.

Lower heat to medium and add remaining 1 tablespoon olive oil to the same skillet. Add the chopped onion and sliced red bell pepper. Cook, stirring occasionally, until softened and starting to brown, about 5–6 minutes.

Add minced garlic and sauté 30–45 seconds until fragrant, taking care not to burn the garlic.

Stir in baby spinach and cook until wilted, about 1–2 minutes. Season lightly with a pinch of salt and the optional red pepper flakes if using.

Pour the white wine into the skillet (or 1 tablespoon extra stock) to deglaze, scraping up browned bits from the bottom with a wooden spoon. Allow the wine to reduce by half, about 1–2 minutes.

Add the chicken stock and lemon juice and bring to a gentle simmer.

Stir in the Dijon mustard and heavy cream. Let the sauce simmer gently until slightly thickened, about 3–4 minutes. Taste and adjust seasoning with additional salt and pepper if needed.

Return the seared chicken thighs to the skillet, nestling them into the sauce and vegetables. Spoon sauce over the chicken and simmer 2–3 minutes to reheat and meld flavors.

Sprinkle grated Parmesan and chopped parsley over the pan. Give a quick stir in the sauce (not covering chicken completely) so the cheese melts into the sauce.

Serve the chicken and sauce over cooked rice or pasta. Offer lemon wedges alongside for extra brightness.

boneless skinless chicken thighs

black pepper

smoked paprika

yellow onion

garlic cloves, minced

red bell pepper, thinly sliced

baby spinach

chicken stock

dry white wine (or additional stock)

lemon juice

heavy cream

Dijon mustard

fresh parsley, chopped

grated Parmesan cheese

red pepper flakes (optional)

cooked rice or pasta

lemon wedges

In a medium saucepan combine 2 cups ketchup, 1 cup water, 1 cup packed brown sugar, 2 tablespoons molasses and 1 tablespoon apple cider vinegar. Whisk together until the sugar is mostly dissolved and mixture is uniform.

Combine liquids and sweeteners

Add 1 tablespoon yellow mustard, 2 teaspoons Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon ground black pepper and 1 teaspoon salt. Whisk to incorporate all dry spices into the sauce.

Add seasonings

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent sticking. Once simmering, reduce heat to low and continue to simmer uncovered for 12–18 minutes, stirring every few minutes, until sauce thickens to a spreadable consistency. If the sauce thickens too much, stir in up to 2 tablespoons of water to reach desired consistency.

Simmer gently

Taste the sauce and add up to 1 teaspoon hot sauce or a pinch of cayenne if you want heat. Adjust salt, sugar or vinegar by small increments (1/4 teaspoon or 1/2 teaspoon) until balanced — more vinegar for tang, more sugar for sweetness, more salt to enhance flavors.

Adjust seasoning and heat

Remove sauce from heat and let cool for 10–15 minutes at room temperature. Transfer to a clean jar or airtight container. Sauce will thicken further as it cools. Store in the refrigerator for up to 2 weeks. Rewarm gently before using as a glaze or brush on during the last minutes of grilling to prevent burning.

Cool and store

ketchup

brown sugar, packed

apple cider vinegar

molasses

yellow mustard

Worcestershire sauce

soy sauce

onion powder

garlic powder

ground black pepper

hot sauce (like Tabasco) or cayenne pepper

Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven while it heats. If using a toaster oven or broiler, position a rack about 6 inches from the heat source.

Preheat

If using a pizza crust or flatbread: place it on a parchment-lined baking sheet or a lightly oiled pizza peel. If using baguette slices: arrange slices on a baking sheet in a single layer.

In a small bowl, combine the minced garlic and extra-virgin olive oil. Stir and let sit for 2–3 minutes to mellow the raw garlic flavor.

Brush or drizzle about half of the garlic–olive oil mixture evenly over the crust, flatbread, or baguette slices. Reserve the remaining mixture for finishing.

Evenly distribute the shredded mozzarella over the oiled surface, leaving a small edge if using a pizza crust. Sprinkle the shredded fontina evenly on top of the mozzarella so the two cheeses can melt together.

Lightly season the cheese layer with the coarse salt and freshly ground black pepper. If you like a little heat, add a light pinch of red pepper flakes now (or reserve for garnish).

Bake in the preheated oven for 6–10 minutes, until the cheeses are fully melted, bubbling, and starting to turn a light golden color at the edges. If using very thin flatbread or baguette slices, check at 5 minutes to avoid burning.

For a more pronounced browning on top, switch the oven to broil on high for 30–90 seconds—watch closely to prevent burning—until the cheese develops golden brown spots.

Remove from the oven and immediately brush or lightly drizzle the reserved garlic–olive oil mixture over the hot melted cheese so the garlic aroma releases into the warm oil.

If using, scatter torn fresh basil leaves over the top and sprinkle additional red pepper flakes to taste.

Let rest for 1–2 minutes, then slice or serve the pieces whole. Serve warm.

Storage: store any leftover cooled cheese-topped bread or pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for 6–8 minutes to refresh the melt.

fresh mozzarella, shredded or thinly sliced

fontina cheese, shredded

minced garlic

extra-virgin olive oil

coarse salt or sea salt

thin pizza crust or flatbread

or baguette slices (about 8–10 slices, 1/2-inch thick)

fresh basil leaves, torn

Finely chop 1/2 cup onion and mince 2 garlic cloves. Drain tomatoes if excessively watery but keep juices.

Desserts

Calzone

Own

Bbq Sauce

Olive Oil, Minced Garlic, Mozzarella, And Fontina

Red Sauce And Mozzarella