Italian Sausage, Pepperoni, Bacon and Calabrian Chiles with Mozzarella, Vodka Sauce, Parmesan and Honey

Bee Sting

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Sunday Night Pasta

Thick Slices of Our Brioche Bread Served with Maple-Butter Syrup. Also available with Fresh Strawberries or with Bacon, Ham or Link Sausage

Grand Lux Cafe® French Toast

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Shrimp Scampi

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Warm Buttery Vanilla Cake with a Rich Creamy Center, Served with Fresh Strawberries and Vanilla Ice Cream

Butter Cake

Crispy Fried Wontons Covered with Chicken in a Sweet-Hot Peanut Sauce. Topped with Melted Cheese, Green Onion and Wasabi Cream

Asian Nachos

Eggs, any style

Aperol, Orange, Hibiscus and Sparkling Rosé

Italian Spritz

Elderflower, Basil, Mint, Fresh Lime and Brut Rosé

Hugo Spritz

Cold Brew Coffee, Licor 43, Frangelico and Black Walnut

Carajillo

White Peach, Elderflower and Gloria Ferrer Blanc de Noirs

Peach Spritz

Infused Pepper Vodka and Our Homemade Bloody Mary Mix

Spicy Mary

Avion Silver Tequila and Fresh Grapefruit with Gloria Ferrer Brut Rosé

Paloma-Mosa

Tomatoes, Garlic, Mozzarella, Fontina and Parmesan Cheeses

Tomato and Fresh Mozzarella

Crispy Pepperoni

Classic Cheese

Italian Sausage, Pepperoni, Fresh Mushrooms, Tomatoes and Mozzarella Cheese

Sausage, Pepperoni & Mushrooms

Oven-Roasted Tomato, Garlic, Basil, Mozzarella and Parmesan

Chicken, Bacon and Artichoke

Caramelized Onion, Garlic, Mozzarella, Romano, Parmesan and Truffle Oil

Mushroom, Sausage & Truffle

Pepperoni

Margherita

Fresh Mozzarella, Imported Parmesan, Romano, Fontina Cheeses and Tomato Sauce

Four Cheese Pizza

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a home oven that doesn't reach 500°F, preheat to the highest temperature available (475–500°F).

Preheat

In a medium skillet over medium-high heat, add 1 teaspoon olive oil. Crumble the Italian sausage into the skillet and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat on a paper towel-lined plate.

Cook sausage

Using the same skillet (wipe out if excess fat remains), cook the bacon pieces over medium heat until crisp, about 5–7 minutes. Transfer to paper towels to drain and chop into bite-sized pieces if not already chopped.

Cook bacon

On a lightly floured surface or parchment, stretch or roll the dough into a roughly 12-inch round (or desired shape) about 1/8–1/4 inch thick. If you prefer a thicker crust, leave it slightly thicker at the edges to form a rim.

Stretch dough

In a small bowl, combine the vodka tomato sauce with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and taste-adjust if needed.

Season sauce

Spread the seasoned vodka sauce evenly over the stretched dough, leaving a 1/2-inch border. Distribute the shredded or sliced mozzarella evenly over the sauce, leaving some small gaps so toppings can meld directly to sauce and cheese.

Sauce & cheese

Scatter the cooked crumbled Italian sausage, chopped bacon, and sliced pepperoni evenly across the pizza. Spoon small dollops of chopped Calabrian chiles (use more or less to taste) across the top so heat is distributed in concentrated spots.

Add meats & chiles

Sprinkle the 1/2 cup grated Parmesan evenly over the assembled pizza, concentrating a bit more toward the center for a savory finish.

Grate Parmesan

Slide the pizza (on parchment or a peel) onto the preheated pizza stone or inverted baking sheet. Bake until the crust is golden and blistered and the cheese is bubbling and beginning to brown, 8–12 minutes depending on oven temperature and stone heat. Rotate halfway through baking for even browning.

Remove the pizza from the oven and let rest on a rack or cutting board for 2 minutes. Drizzle the honey in a thin, even stream across the hot pizza (about 2 teaspoons total), then scatter the chopped Calabrian chile oil from the jar if any remained for extra flavor. If you like a bit more heat, sprinkle 1/4 teaspoon red pepper flakes.

Tear and scatter fresh basil leaves over the pizza, slice into 8 slices, and serve immediately.

prepared pizza dough (store-bought or homemade)

vodka tomato sauce

extra-virgin olive oil

fine sea salt

freshly ground black pepper

fresh whole-milk mozzarella, shredded or sliced

grated Parmesan (or Parmigiano-Reggiano)

Italian sausage (mild or hot), casings removed and crumbled

sliced pepperoni

bacon, thick-cut, cooked and chopped

Calabrian chiles in oil, roughly chopped (adjust to heat preference)

mild honey (or orange blossom honey)

red pepper flakes (optional)

fresh basil leaves, torn (optional)

Preheat the oven to 300°F (150°C). Pat the short ribs dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp black pepper, then lightly dust with 1 tbsp flour to help browning.

Preheat and prepare

Heat 2 tbsp olive oil in a large Dutch oven or ovenproof braising pan over medium-high heat until shimmering. Sear the short ribs in batches, 3–4 minutes per side, until deeply browned. Transfer browned ribs to a plate and set aside.

Brown the ribs

Reduce heat to medium. Add the quartered onion, carrots and celery to the pan and cook 6–8 minutes until softened and beginning to brown. Add the smashed garlic and 2 tbsp tomato paste; cook 1–2 minutes, stirring, until the tomato paste darkens slightly.

Build the braising base

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom. Reduce wine by half (about 3–4 minutes). Return short ribs to the pan, add 3 cups beef stock, 3 thyme sprigs and 1 bay leaf so the ribs are mostly submerged. Bring to a gentle simmer on the stove, then cover and transfer to the oven. Braise until tender, 2.5–3 hours.

Deglaze and braise

When ribs are fork-tender, remove from oven. Transfer ribs to a cutting board, skim fat from the surface of the braising liquid if desired, then shred the meat with two forks, discarding large pieces of fat and bones. Reserve 1 cup of the braising liquid and strain any solids; keep warm.

Finish and shred

While ribs braise (or during the last 30 minutes of braising), heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat. Add sliced onion and cook 6–8 minutes until soft and beginning to caramelize. Add mushrooms, 1 tsp salt and 1/2 tsp black pepper and cook another 6–8 minutes until mushrooms are browned and liquid has evaporated. Keep warm and set aside.

Bring a large pot of water to a rolling boil and add 1 tbsp salt. Add 12 oz rigatoni and cook until just shy of al dente per package directions (usually 1–2 minutes less than suggested). Reserve 1 cup pasta cooking water, then drain pasta.

Cook rigatoni

In the same (cleaned) large skillet over medium heat, melt 2 tbsp unsalted butter. Add 1 cup heavy cream and warm until it begins to gently simmer. Stir in 1 cup finely grated parmesan off the heat, whisking until melted and smooth. If the sauce is too thick, whisk in reserved pasta water a few tablespoons at a time (use up to 1 cup reserved) until sauce reaches a silky consistency. Season with 1/2 tsp freshly ground black pepper and adjust salt to taste.

Make parmesan cream

Toss pasta with sauce and arugula: Add drained rigatoni to the parmesan cream and toss gently to coat. Add 2 cups arugula and 2 tbsp chopped parsley (if using) and toss until the arugula wilts slightly from the heat and is evenly distributed. If sauce needs loosening, add more reserved pasta water or 1/4 cup reserved braising liquid for short rib flavor.

Combine and plate: Pile the rigatoni tossed in parmesan cream and arugula onto serving plates or a large family platter. Top with shredded short rib meat, spooning a little of the reserved braising liquid over the meat for moisture and flavor. Scatter the sautéed mushrooms and caramelized onions over the top.

Garnish and serve: Finish with 1/4 cup shaved parmesan, a light sprinkle of red pepper flakes if desired, and the remaining chopped parsley. Serve immediately.

beef short ribs (bone-in or boneless)

kosher salt

black pepper, freshly ground

all-purpose flour (for dusting)

olive oil

yellow onion, large, quartered

carrots, large, cut into 1-inch pieces

celery stalks, cut into 1-inch pieces

garlic cloves, smashed

tomato paste

dry red wine

beef stock

fresh thyme sprigs

bay leaf

cremini or button mushrooms, cleaned and halved or quartered

yellow onion, medium, thinly sliced

unsalted butter

salt

black pepper

rigatoni pasta

reserved pasta cooking water

heavy cream

parmesan cheese, finely grated

salt (for pasta water)

arugula, washed and spun dry

fresh parsley, chopped (optional)

extra parmesan, shaved for serving

Pat the short rib pieces dry with paper towels and season lightly with 1/2 tsp salt and 1/4 tsp pepper. This helps browning.

Prepare short ribs

Heat a large heavy-bottomed Dutch oven over medium-high heat. Add 1 tbs olive oil and 1/2 tbs butter. When shimmering, add short rib pieces in a single layer (work in batches if needed) and brown on all sides, about 3–4 minutes per side. Remove browned short ribs to a plate.

Add remaining 1 tbs olive oil to the pot. Add ground beef and break up with a spoon; brown until just cooked through, about 6 minutes. Transfer to the plate with short ribs. Add the sausage to the pot, crumble and brown until cooked, about 4–5 minutes. Transfer to plate with other meats.

Lower heat to medium. Add remaining 1/2 tbs butter. Add diced onion, carrot and celery (mirepoix) and a pinch of salt. Sauté until softened and translucent, about 7–8 minutes. Scrape up any browned bits from the bottom of the pot.

Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook, stirring frequently, 2–3 minutes until it darkens slightly — this deepens flavor.

Deglaze the pot with the red wine, scraping any fond; let the wine reduce by about half, 3–5 minutes.

Return the browned short ribs, ground beef, and sausage to the pot. Add crushed tomatoes, beef stock, whole milk, bay leaves, thyme sprigs, dried oregano, red pepper flakes (if using), remaining 1 1/2 tsp salt and 3/4 tsp black pepper, and sugar. Stir to combine.

Bring sauce to a gentle simmer, then reduce heat to low so it barely simmers. Cover partially (lid slightly ajar) and simmer gently for 2 to 2 1/2 hours, stirring every 20–30 minutes so nothing sticks. Short ribs will become fork-tender and impart gelatin to the sauce.

After simmering, remove short rib pieces and thyme stems and bay leaves. Using two forks, shred the short rib meat and return shredded meat to the sauce. Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if needed. Simmer uncovered 10–15 more minutes to thicken if sauce is too thin.

Stir in chopped fresh parsley and remove from heat. If sauce is very acidic, a splash more milk (1–2 tbs) can be added to mellow flavors.

Bring a large pot of water to a rolling boil. Add 1 tbs salt. Add spaghettini and cook according to package for al dente (usually 6–8 minutes). Reserve 1/2 cup pasta cooking water just before draining.

Drain the pasta and immediately add it to the pot with a few ladlefuls of hot meat sauce (or transfer sauce to the pasta pot). Toss pasta with 1/4–1/2 cup of the sauce and up to 1/2 cup reserved pasta water, a drizzle of 1 tsp olive oil, and 1/2 cup grated Parmesan to finish. Toss vigorously for 1–2 minutes so starch from the water helps emulsify sauce to coat the pasta evenly. Add more sauce or water to reach desired consistency.

Portion spaghettini onto plates or a family-style bowl. Spoon additional meat sauce over the top. Sprinkle with remaining grated Parmesan and a little chopped parsley. Offer extra black pepper at the table.

beef short ribs, trimmed and cut into 1-inch pieces

ground beef (80/20)

Italian sweet sausage, casings removed

yellow onion, finely diced

carrot, finely diced

celery stalks, finely diced

garlic cloves, minced

dry red wine (Chianti or Cabernet)

crushed tomatoes (canned), 28 oz can

whole milk

bay leaves

dried oregano

sugar (optional, to balance acidity)

fresh parsley, chopped (for finishing)

spaghettini (thin spaghetti)

parmesan cheese, grated

extra-virgin olive oil (finishing)

Arrange 6 thick brioche slices on a baking sheet or plate. If bread is very fresh and soft, dry overnight uncovered or toast lightly for 2–3 minutes per side so it holds custard without falling apart.

Prep

In a large shallow baking dish or bowl (wide enough to dip slices), whisk together 6 large eggs, 1 1/2 cups whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 2 teaspoons pure vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt until homogenous and slightly frothy.

Make Custard

Preheat a large nonstick skillet or griddle over medium heat (about 325–350°F / 160–175°C). Melt 1 tablespoon of unsalted butter in the pan to coat. One by one, submerge each brioche slice into the custard for 20–30 seconds per side, letting excess drip back into the dish — you want the center moistened but not falling apart. For very thick slices, hold edges submerged to ensure even soak (up to 45 seconds total).

Soak Bread

Add remaining butter (about 2 tablespoons) to the skillet in 1-tablespoon increments as you cook batches. Place soaked slices onto the hot skillet and cook 3–4 minutes per side, or until a deep golden brown and crisp on the exterior and just set in the center. Reduce heat slightly if exterior browns too quickly. Cook in a single layer without crowding; keep finished slices warm on a wire rack in a 200°F (95°C) oven while you finish remaining bread.

Cook

While the toast cooks (or up to 15 minutes ahead), make the maple-butter syrup. In a small saucepan over low heat combine 1 cup pure maple syrup, 3 tablespoons unsalted butter, and 1 tablespoon light brown sugar (if using). Stir gently until butter and sugar melt and the mixture is smooth and warm — do not boil vigorously. Remove from heat and stir in 1/2 teaspoon vanilla extract and 1/8 teaspoon fine salt. Keep warm until ready to serve.

To serve, stack 2–3 slices of brioche French toast on each plate (or serve single thick slices). Spoon warm maple-butter syrup generously over the toast.

For the strawberry option: toss 1 cup halved fresh strawberries with a teaspoon of maple syrup or a pinch of sugar if desired, then spoon over or beside the toast.

For savory side options: serve with 3 slices of cooked bacon, 3 slices warmed ham, or 3 breakfast sausage links per serving as requested.

Finish with a light dusting of powdered sugar (about 1/2 to 1 teaspoon per plate) and an extra pat of butter if desired. Serve immediately.

brioche bread (thick slices, about 1-1/4 inch / 3 cm)

large eggs

granulated sugar

pure vanilla extract

ground cinnamon

fine salt

unsalted butter (for pan)

pure maple syrup

light brown sugar (optional, for slight caramel notes)

fresh strawberries, hulled and halved

powdered sugar (for dusting)

bacon, cooked until crisp

ham slices, warmed

breakfast link sausage, cooked

Pat shrimp dry with paper towels. In a bowl combine shrimp, 1 tsp kosher salt, 1/2 tsp black pepper, 4 minced garlic cloves, 2 tablespoons lemon juice, and 1 tablespoon olive oil. Toss and let sit while you prepare other components (10–15 minutes).

Marinate shrimp

Bring a large pot of salted water to a rolling boil. Add 8 oz linguine and cook until 1–2 minutes shy of package al dente (usually 8–9 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.

Cook pasta

Heat a large (12-inch) skillet over medium heat. Add 3 tbsp unsalted butter and 1 tbsp extra-virgin olive oil. When butter is melted and foaming, add the finely minced shallot and sauté for 1–2 minutes until softened. Add 3 sliced garlic cloves and 1/4 tsp red pepper flakes and cook another 30–45 seconds until fragrant, taking care not to burn the garlic.

Sauté aromatics

Pour in 1/2 cup dry white wine and increase heat to medium-high briefly to bring to a simmer. Scrape any browned bits from the pan. Simmer the wine for 1–2 minutes to reduce slightly and concentrate flavor.

Deglaze with wine

Add 1 cup quartered fresh tomatoes and simmer 2–3 minutes until they begin to soften. Stir in 1/4 cup heavy cream, 1 tsp lemon zest, and 1 tbsp lemon juice. Reduce heat to medium-low and simmer 1–2 minutes until the sauce is slightly thickened.

Add tomatoes and cream

Push the sauce to the sides to make space in the skillet or use a second pan. Add the marinated shrimp in a single layer and cook undisturbed 1.5–2 minutes until the underside turns pink. Flip the shrimp and cook another 1–2 minutes until just opaque and cooked through. Cooking time will depend on shrimp size—do not overcook.

Cook the shrimp

Return shrimp into the sauce (if you used a second pan) and stir to coat. Add 1/4 cup chopped parsley and 1/4 cup sliced basil. Add reserved 1/2 cup pasta water a splash at a time as needed to loosen the sauce and help it cling to pasta. Add drained pasta to the skillet and toss vigorously for 1–2 minutes so pasta absorbs sauce; add up to the reserved pasta water to reach desired consistency. Taste and adjust seasoning with salt and pepper as needed.

Finish sauce and combine with pasta

Divide pasta and shrimp among plates. Sprinkle with 1/4 cup grated Parmesan (optional) and an additional pinch of chopped parsley or basil. Serve immediately with lemon wedges on the side.