Penne Alla Vodka with Shrimp

Penne Alla Vodka with Chicken

Decaf

Coffee

Risotto

Mojito

Old Fashioned

Classic cheesecake with graham cracker crust

Cheesecake

Chocolate Lava Cake

Ribeye Steak

Grilled Salmon

Calamari

White wine, lemon butter, artichoke hearts, capers with risotto & broccoli

#32 Chicken Piccante with Artichokes

Roasted with capers, grape tomatoes, red onion, spinach & potatoes

#30 Salmon

Lightly breaded & sautéed, topped with mozzarella & light tomato sauce with pasta

#26 Chicken Parmesan with Salad

Penne pasta, tossed with olive oil, garlic & a touch of red pepper

#22 Broccoli Rabe & Sausage

Half chicken, bone-in pieces, sautéed with garlic, olive oil, pepperoncini, served with a side of shells

#20 Chicken Stemperata

The Original Specials

Shells

Spaghetti

Grilled Chicken Breast

Focaccia

Roasted Potatoes

In a large pot of boiling salted water, add the penne pasta. Cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.

Cook the Penne

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing for about 1-2 minutes until fragrant. Then pour in the tomato sauce and stir to combine.

Sauté Garlic and Add Tomato Sauce

Carefully add the vodka to the skillet. Allow it to simmer for about 5 minutes to cook off some of the alcohol. Then stir in the heavy cream, mixing until the sauce is creamy and well combined.

Add Vodka and Cream

Add the grated Parmesan cheese, salt, and black pepper to the sauce. Stir well until the cheese is melted and the sauce is smooth. Add the chopped fresh basil and mix to incorporate.

Season the Sauce

In a separate skillet, season the raw shrimp with salt and black pepper. Cook over medium-high heat for about 3-4 minutes, or until the shrimp are pink and opaque. Remove from heat.

Cook the Shrimp

Add the cooked penne pasta to the sauce in the skillet. Toss to coat the pasta evenly with the sauce.

Combine Pasta and Sauce

Gently fold the cooked shrimp into the pasta and sauce mixture until well combined.

Add Shrimp

Serve the Penne Alla Vodka with Shrimp hot, garnished with additional Parmesan cheese and fresh basil if desired.

Serve

Penne pasta

Salt

Olive oil

Garlic, minced

Crushed red pepper flakes

Tomato sauce

Vodka

Heavy cream

Parmesan cheese, grated

Black pepper

Fresh basil, chopped

Raw shrimp, peeled and deveined

Pat chicken breasts dry and season both sides with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp garlic powder. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 5–6 minutes per side, or until internal temperature reaches 165°F (74°C) and exterior is golden. Remove chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces. Set aside and keep skillet for sauce.

Prepare and cook chicken

Bring 4 liters (or large pot) of water to a rolling boil, add 1 tbsp salt. Add 12 oz penne and cook according to package directions until al dente (usually 10–12 minutes). Before draining, reserve 1 cup of pasta cooking water, then drain pasta and set aside.

In the same skillet used for the chicken, reduce heat to medium and add 2 tbsp butter and 1 tbsp olive oil. When butter melts, add 1 cup finely diced onion and sauté 4–5 minutes until translucent and beginning to brown at the edges.

Add 4 minced garlic cloves and 1 tsp crushed red pepper flakes; cook 30–45 seconds until fragrant, stirring constantly so garlic does not burn.

Stir in 2 tbsp tomato paste and cook 1–2 minutes, pressing it into the pan so it darkens slightly — this mellows the tomato taste.

Carefully add 1 dl vodka (about 3.4 fl oz) to the pan to deglaze, scraping up any browned bits from the bottom. Let the vodka simmer 2–3 minutes to reduce and cook off most alcohol.

Pour in 14 oz crushed tomatoes, stir to combine, then bring to a gentle simmer. Add 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Simmer uncovered 8–10 minutes to thicken slightly and meld flavors.

Lower heat to medium-low and stir in 1 cup heavy cream until the sauce turns a creamy pink color. Simmer 2–3 minutes more; do not boil vigorously to avoid curdling.

Stir in 1 cup grated Parmesan cheese until melted and smooth. If sauce is too thick, add up to 1/2–1 cup reserved pasta water to reach desired consistency. Taste and adjust seasoning.

Add sliced cooked chicken and 1 tbsp chopped fresh basil to the sauce; stir to heat chicken through, about 1–2 minutes.

Add drained penne to the skillet with the vodka cream sauce and chicken. Toss gently to coat, adding small splashes of reserved pasta water if needed to loosen the sauce and help it cling to the pasta. Cook together 1–2 minutes so pasta absorbs some sauce.

Turn off heat and stir in an extra ounce of grated Parmesan. Taste and adjust salt and pepper. Serve hot garnished with fresh basil leaves and additional Parmesan at the table.

boneless skinless chicken breasts

kosher salt

black pepper

garlic powder

olive oil

penne pasta

water for boiling

salt for pasta water

unsalted butter

yellow onion, finely diced

garlic, minced

crushed red pepper flakes

tomato paste

vodka

crushed tomatoes (canned)

heavy cream

grated Parmesan cheese

dried oregano

fresh basil, chopped

salt

reserved pasta cooking water

extra grated Parmesan

fresh basil leaves for garnish

In a medium-sized pot, bring 4 cups of water to a rolling boil over high heat.

Boil Water

Once the water is boiling, add 2 crushed cardamom pods and 1 inch piece of sliced ginger to the pot. Let it simmer for about 2 minutes to infuse the flavors.

Add Spices

Stir in 4 tsp of black tea leaves to the pot. Allow the mixture to boil for an additional 3-5 minutes, depending on how strong you prefer your tea.

Add Tea Leaves

After the tea has brewed to your liking, add 2 tbs of sugar to the pot. Stir well until the sugar dissolves completely.

Add Sugar

Pour in 1 cup of milk to the pot, stirring continuously. Bring the tea back to a gentle boil and then remove from heat.

Add Milk

Using a fine mesh strainer, pour the tea into cups to strain out the tea leaves and spices. Serve hot.

Strain and Serve

Water

Black tea leaves

Sugar

Milk

Cardamom pods

Ginger

Set up your drip coffee maker, pour 4 cups of water into the reservoir.

Prepare the Coffee Maker

Measure 1 cup of decaffeinated coffee beans and grind them to a medium-coarse consistency.

Measure Coffee Beans

Place the ground decaf coffee into the coffee filter of your coffee maker.

Add Coffee to Filter

Start the coffee maker and allow the coffee to brew completely.

Brew the Coffee

Once brewed, pour the coffee into a large carafe or pot, and if desired, stir in vanilla extract, cinnamon, and sugar or sweetener to taste.

Add Flavorings

In a coffee cup, pour 1 cup of brewed decaf coffee.

Prepare the Cups

Add your choice of milk or cream to the coffee, adjusting the amount to your preference.

Add Milk or Cream

Top with whipped cream if desired for an indulgent finish.

Garnish (Optional)

Decaffeinated Coffee Beans

Vanilla Extract

Cinnamon

Sugar or Sweetener

Milk or Cream

Whipped Cream (Optional)

Start by boiling the water in a kettle or on the stove until it reaches a rolling boil.

While the water is boiling, measure out the coffee grounds into a coffee filter or French press.

Measure Coffee

Once the water has boiled, remove it from heat and let it cool for about 30 seconds to 1 minute. This allows the temperature to drop slightly, which is ideal for brewing.

Cool Water

Pour the hot water over the coffee grounds, ensuring that all the grounds are saturated.

Brew Coffee

If using a drip coffee maker, allow it to complete the brewing cycle. If using a French press, let the coffee steep for about 4 minutes before pressing down the plunger.

Steep Coffee

After brewing, carefully pour the coffee into a mug.

Pour Coffee

If desired, add sugar, milk or cream, vanilla extract, and/or cinnamon according to your taste preferences.

Add Optional Ingredients

Stir Coffee

Enjoy

Coffee grounds

Vanilla extract

In a saucepan, heat the vegetable broth over low heat. Keep it warm but do not boil.

Prepare the Broth

Finely chop the onion, mince the garlic, and dice the bell pepper and zucchini. Trim and cut the asparagus into pieces.

Chop the Vegetables

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Sauté the Base

Add the Arborio rice to the skillet and stir well to coat the rice with the oil, cooking for about 2 minutes until the rice is slightly translucent.

Toast the Rice

Pour in the white wine and stir continuously until it has mostly evaporated, about 3-4 minutes.

Deglaze with Wine

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each ladle of broth to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

Add Broth Gradually

When the rice is almost done, stir in the asparagus, peas, bell pepper, and zucchini. Cook for an additional 5 minutes until the vegetables are tender.

Incorporate Vegetables

Once the rice and vegetables are cooked to your liking, remove the skillet from heat. Stir in the butter, grated Parmesan cheese, salt, black pepper, and chopped parsley. Mix until creamy and well combined.

Finish the Risotto

Divide the risotto into serving bowls, garnishing with additional parsley if desired. Enjoy your creamy risotto with seasonal vegetables!

Serve the Risotto

Arborio rice

Vegetable broth

Onion, finely chopped

White wine

Butter

Asparagus, trimmed and cut into pieces

Peas, fresh or frozen

Bell pepper, diced

Zucchini, diced

Black pepper, freshly ground

Fresh parsley, chopped

In a sturdy glass, place the fresh mint leaves and use a muddler or the back of a spoon to gently press the leaves to release their oils. Be careful not to tear the leaves too much.

Muddle the Mint

Pour in the fresh lime juice and simple syrup over the muddled mint. Stir gently to combine these ingredients.

Add Lime Juice and Syrup

Add the white rum to the mixture and stir well to ensure it is mixed thoroughly with the mint, lime juice, and syrup.

Add Rum

Fill the glass with ice cubes to the top.

Add Ice

Pour soda water over the ice until the glass is full. Stir gently to combine.

Top with Soda Water

Garnish the drink with a lime wedge and a sprig of mint for decoration.

Garnish

White Rum

Fresh Mint Leaves

Fresh Lime Juice

Soda Water

Simple Syrup

Lime Wedge

Mint Sprig

In a rocks glass, place the sugar cube. Add the bitters on top of the sugar cube.

Muddle the Sugar

Muddle the sugar and bitters together using a muddler or the back of a spoon until the sugar is dissolved.

Penne Alla Vodka With Shrimp

Penne Alla Vodka With Chicken

Tea