Fritto Misto

marinated breast filet, sundried tomato, baby spinach + your choice side

Creamy Tuscan Chicken

Ravioli

arborio rice, mussels, calamari, shrimp, Sicilian tomato sauce

Seafood Risotto

Grilled Octopus

tagilatelle, shaved black truffle, truffle oil

Porcini Mushroom

breaded chicken cutlet, mozzarella, marinara, over rigatoni in vodka sauce

Chicken Parmigiana

spaghetti, beef ragu, Sicilian tomato sauce

Bolognese

cavatelli, grilled chicken, bell peppers, onions

Chicken Vodka

risotto balls with mozzarella in walnut sauce

Arancini

tagilatelle, thinly sliced filet mignon, spinach, cherry tomato, white sauce

Bianco Scortichino

marinated breast filet, white wine, cream, mushroom + your choice of side

Chicken Marsala

Walnut Brownie

marinated breast filet, lemon, capers, parmigiano + your choice side

Chicken Piccata

house gremolata, roasted potato, asparagus

Skirt Steak

Creamy mashed potatoes blended with rich Parmigiano cheese for a decadent twist on a classic side dish.

Parmigiano Mashed Potato

Indulge in our classic Tiramisu, a rich and creamy dessert layered with espresso-soaked ladyfingers and a velvety mascarpone filling, dusted with cocoa powder for the perfect finish.

Tiramisu

8 oz., grilled vegetables, capers, olives, cherry tomato

Grilled Salmon

bourbon sauce, parmigiano mashed potato, asparagus

Lamb Chops

Cannoli

tagilatelle, lemon zest, red pepper flakes

Shrimp & Lemon

shrimp & mussels, roasted potato, cherry tomato, olives, capers

Branzino

Mussels

thinly sliced raw filet mignon, arugula, parmigiano

Carpaccio

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

Prepare the Seafood

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

Combine Breading Ingredients

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

Heat the Oil

Dredge calamari and shrimp in the flour mixture until well coated.

Bread the Seafood

Carefully add the breaded seafood to the hot oil in batches. Fry until golden brown, about 2-3 minutes for the shrimp and 3-4 minutes for the calamari.

Fry the Seafood

Remove the seafood with a slotted spoon and place on paper towels to drain excess oil. Serve hot with marinara sauce.

Drain and Serve

calamari, cleaned and cut into rings

shrimp, peeled and deveined

all-purpose flour

cornstarch

salt

black pepper

paprika

garlic powder

vegetable oil

marinara sauce

In a bowl, combine olive oil, Italian seasoning, salt, and pepper. Add the chicken breast fillets and marinate for at least 30 minutes.

Marinate the Chicken

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

Cook the Chicken

In the same skillet, add minced garlic and sundried tomatoes. Sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a simmer.

Prepare the Sauce

Stir in the baby spinach and grated Parmesan cheese. Cook until the spinach wilts and the sauce thickens slightly, about 3-4 minutes.

Add Spinach and Cheese

Return the cooked chicken breasts to the skillet and coat them with the creamy sauce. Let it simmer for an additional 2-3 minutes.

Combine Chicken and Sauce

Serve the creamy Tuscan chicken with your choice of side dish, such as pasta, rice, or a salad.

Serve

Chicken breast fillets

Sundried tomatoes

Baby spinach

Heavy cream

Garlic cloves, minced

Olive oil

Parmesan cheese, grated

Italian seasoning

Salt

Black pepper

In a large bowl, combine flour and salt. Make a well in the center, and add eggs and olive oil. Mix until combined and knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.

Make the Dough

In a bowl, combine ricotta, mascarpone, Parmesan, Gorgonzola, black pepper, and nutmeg. Mix well until smooth.

Prepare the Filling

Divide the dough into quarters. Roll out one quarter at a time into thin sheets using a pasta machine or a rolling pin.

Roll Out the Dough

Cut the rolled dough into squares. Place a teaspoon of filling in the center of each square. Moisten the edges with water and fold over to form a triangle, sealing the edges well.

Fill the Ravioli

Bring a large pot of salted water to a boil. Add ravioli in batches and cook for 3-4 minutes, or until they float to the top. Remove with a slotted spoon.

Cook the Ravioli

In a large skillet, melt butter over medium heat. Add sage leaves and cook until crispy. Season with salt and pepper.

Toss the cooked ravioli in the sage butter sauce and serve immediately.

All-purpose flour

Eggs

Gather all ingredients and prepare them as indicated.

Prepare the Ingredients

In a large pan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.

Sauté the Aromatics

Add Arborio rice to the pan, stirring for 2-3 minutes until the rice is lightly toasted.

Toast the Rice

Pour in the white wine, stirring continuously until it's mostly absorbed.

Deglaze with Wine

Gradually add the vegetable or seafood stock, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.

Add the Stock

Once the rice is creamy and al dente (about 18-20 minutes), stir in the Sicilian tomato sauce, mussels, calamari, and shrimp. Cook until the seafood is cooked through and mussels have opened.

Incorporate the Sauces and Seafood

Remove from heat and stir in grated Parmesan cheese. Season with salt and black pepper to taste.

Finish the Risotto

Garnish with chopped parsley and serve hot.

Arborio rice

Calamari, cleaned and sliced

Shrimp, peeled and deveined

Sicilian tomato sauce

Onion, finely chopped

Garlic, minced

Vegetable or seafood stock

White wine

Fresh parsley, chopped

In a large pot, bring salted water to a boil. Add the octopus and cook for about 45 minutes, or until tender. Remove from the pot and let cool.

Prepare the Octopus

Once cooled, cut the octopus into manageable pieces. In a bowl, mix olive oil, minced garlic, the juice of the lemon, salt, black pepper, and smoked paprika. Add the octopus pieces and marinate for at least 30 minutes.

Marinate the Octopus

Preheat the oven to 200°C (400°F). Wash the baby potatoes and toss them with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 25-30 minutes until golden and crispy.

Roast the Baby Potatoes

Preheat the grill to medium-high heat. Grill the marinated octopus pieces for about 3-4 minutes on each side until charred and slightly crispy.

Grill the Octopus

Plate the grilled octopus with the roasted baby potatoes. Garnish with chopped fresh parsley and lemon wedges.

Octopus

Garlic

Lemon

Fresh parsley

Baby potatoes

Smoked paprika

Soak the dried porcini mushrooms in warm water for about 20 minutes until they are rehydrated. Drain and chop them into smaller pieces.

Prepare the Porcini Mushrooms

In a large pot of salted boiling water, cook the tagliatelle according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Tagliatelle

In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped porcini mushrooms and cook for about 5 minutes until they start to brown.

Sauté the Garlic and Mushrooms

Add the drained tagliatelle to the pan with the sautéed mushrooms. Pour in the truffle oil and toss everything together. If the pasta seems dry, add a bit of the reserved pasta water to loosen it up.

Combine Pasta and Sauce

Season with salt and freshly ground black pepper to taste. Plate the pasta, then garnish with shaved black truffle and grated Parmesan cheese.

Tagliatelle

Dried Porcini Mushrooms

Shaved Black Truffle

Truffle Oil

Olive Oil

Black Pepper, freshly ground

Parmesan Cheese, grated

Preheat your oven to 375°F (190°C). Place the chicken breasts between two sheets of plastic wrap and pound them to a uniform thickness. Season both sides with salt and black pepper.

Prepare the Chicken

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour, dip in egg, and coat with breadcrumbs.

Bread the Chicken

In a large skillet, heat olive oil over medium heat. Add the breaded chicken and cook for 4-5 minutes on each side until golden brown and cooked through. Transfer the chicken to a baking dish.

Top each chicken breast with marinara sauce and shredded mozzarella cheese. Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.

Add Cheese and Sauce

While the chicken is baking, cook the rigatoni according to package instructions. Drain and return to the pot.

Cook the Rigatoni

Stir the vodka sauce into the cooked rigatoni until well combined and heated through.

Combine with Vodka Sauce

To serve, place a generous portion of rigatoni in vodka sauce on a plate, top with the baked chicken parmigiana, and garnish with chopped parsley.

boneless, skinless chicken breasts

eggs

breadcrumbs

mozzarella cheese, shredded

rigatoni pasta

vodka sauce

olive oil

parsley, chopped

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

Cook the Spaghetti

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes.

Prepare the Ragu

Add the minced garlic and ground beef to the skillet. Cook until the beef is browned, breaking it up with a spoon as it cooks.

Cook the Beef

Stir in the Sicilian tomato sauce, dried oregano, salt, and pepper. Simmer for about 20 minutes, stirring occasionally.

Add Sauce and Seasoning

Toss the cooked spaghetti with the ragu sauce until well coated. Serve hot, topped with grated Parmesan cheese and additional black pepper if desired.

Combine and Serve

spaghetti

ground beef

onion, finely chopped

carrot, finely chopped

celery stalk, finely chopped

garlic, minced

dried oregano

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

Cook the Cavatelli

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

Add sliced bell peppers and onions to the skillet. Sauté until they begin to soften, about 5 minutes.

Add Vegetables

Carefully pour in the vodka and allow it to simmer for about 3-4 minutes to reduce slightly.

Incorporate Vodka

Stir in the heavy cream, salt, and black pepper. Allow the sauce to simmer for another 5 minutes until it thickens slightly.