Prosciutto Tricolor, Cheese a cream Tortellini

Steak

Creamy Chicken pesto

and Pease Portobello your, Pappardelle fresh choice tomatoes Gorgonola and 25 cheeseseor Grilled and Chicken, arugula portobello with a creamy mushrooms white soc stock

pasta with pieces of Halibut and Salmon

Add Lobster

Clama Shrimp Seafood and Scamp Mussels

Oven Roasted and Rack Fall Rack sauteed of Lamb

Add Lobster to any of your food dishes for Seafood

Lobster

Tenders

Chick dried Cap Soup

Chicken of Wings BBQ

Steak Tacos

Bed glace

Prosciutto, sage in a creamy parmesan sauce.

Butternut Squash Ravioli

Grilled pork chops with spinach, mushrooms and brown mustard sauce.

Pork Chops

Grilled chicken, mushrooms, sundried tomatoes in a brandy cream sauce.

Chicken Penne

Mac and cheese with scallops, jumbo shrimp topped with tender steak cooked to your preferred temperature.

Mac & Cheese Surf & Turf

Tri – Color Tortellini

Grilled chicken, portobello mushrooms, porcini stock, sausage, and arugula with a creamy white parmesan.

Penne Portobello

Grilled chicken, pesto, spinach, and fresh tomatoes in a creamy sauce.

Chicken Pesto Pappardelle

Tomato and basil sauce over a Panko parmesan breaded chicken breast topped with melted mozzarella cheese and served with pasta.

Chicken Parmesan

Fettucine pasta with grilled chicken in a rich and creamy alfredo sauce.

Salmon Burger

Pasta, spinach, fresh tomatoes, and gorgonzola cheese sauce with our flat iron steak.

Steak Pappardelle Gorgonzola

Chicken Alfredo Pasta

In a large pot, bring salted water to a boil.

Boil Water

Add the tortellini to the boiling water and cook according to package instructions, usually around 3-5 minutes, or until they float to the surface.

Cook Tortellini

Once cooked, drain the tortellini in a colander and set aside.

Drain Tortellini

In a large skillet over medium heat, add the olive oil and let it warm for about 1 minute.

Heat Olive Oil

Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Sauté Garlic

Pour in the heavy cream and stir well. Allow it to simmer for about 3 minutes.

Add Cream

Add the cream cheese and grated Parmesan cheese to the skillet, stirring until fully melted and combined.

Incorporate Cheese

Season the sauce with salt and freshly ground black pepper, adjusting to taste.

Season the Sauce

Add the drained tortellini to the skillet with the cream sauce and toss gently to coat the pasta evenly.

Combine Tortellini and Sauce

While the tortellini is coated in the sauce, prepare the toppings by slicing the prosciutto and halving the cherry tomatoes.

Prepare Toppings

Plate the tortellini, then top with sliced prosciutto, fresh basil leaves, and cherry tomatoes. Serve immediately.

Serve

Tortellini

Heavy cream

Parmesan cheese, grated

Cream cheese

Garlic, minced

Salt

Black pepper, freshly ground

Olive oil

Prosciutto, sliced

Fresh basil leaves

Cherry tomatoes, halved

Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

Prepare the Steak

Pat the steaks dry with paper towels. Rub both sides generously with olive oil, salt, and black pepper.

Season the Steak

Heat a large skillet or cast iron pan over medium-high heat. Make sure it's hot enough to sear the steak.

Preheat the Pan

Once the pan is hot, add the ribeye steaks. Sear for about 4-5 minutes on one side until a nice crust forms.

Sear the Steak

Flip the steaks and add the crushed garlic cloves, fresh rosemary, and butter to the pan.

Add Aromatics

As the second side cooks for another 4-5 minutes, use a spoon to baste the steaks with the melted butter and juices in the pan.

Baste the Steak

Use a meat thermometer to check for doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.

Check for Doneness

Once cooked to your liking, remove the steaks from the pan and let them rest on a cutting board for 5-10 minutes to allow juices to redistribute.

Rest the Steak

Slice the steak against the grain and serve with your favorite sides.

Ribeye steak

Garlic cloves

Fresh rosemary

Black pepper

Butter

Begin by seasoning the chicken breasts with salt and black pepper on both sides.

Prepare the Chicken

In a large skillet over medium heat, add the olive oil. Once hot, add the seasoned chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and set aside.

Sauté the Chicken

In the same skillet, add minced garlic (3 cloves) and sauté for about 1 minute until fragrant.

Sauté the Garlic

Add the pesto sauce and heavy cream to the skillet with the garlic, stirring well to combine. Cook for 2-3 minutes until the sauce is heated through.

Combine Pesto and Cream

Stir in the parmesan cheese and mix until melted and smooth.

Add Parmesan Cheese

Slice the cooked chicken breasts into strips and return them to the skillet, coating them in the creamy pesto sauce.

Return Chicken to Skillet

Chop fresh basil leaves and sprinkle them over the creamy chicken pesto before serving. Enjoy!

Garnish and Serve

chicken breast

pesto sauce

heavy cream

olive oil

garlic

parmesan cheese

salt

black pepper

fresh basil leaves

In a large pot, bring water to a boil. Add a generous amount of salt to the boiling water.

Add the pappardelle pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

Cook Pappardelle

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the halibut and salmon with salt and pepper. Add them to the skillet and cook for about 4-5 minutes on each side until they are cooked through and flaky. Remove from skillet and set aside.

Sear the Halibut and Salmon

In the same skillet, add another tablespoon of olive oil. Add sliced portobello mushrooms and sauté for about 3-4 minutes until tender.

Sauté the Portobello Mushrooms

Chop the fresh choice tomatoes and add them to the skillet with the mushrooms. Cook for an additional 2-3 minutes until the tomatoes are softened.

Add Tomatoes

Pour in the chicken stock and heavy cream into the skillet. Stir in the crumbled Gorgonzola cheese and simmer for about 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

Prepare Cream Sauce

Add the drained pappardelle pasta to the skillet with the sauce, mushrooms, and tomatoes. Toss to combine thoroughly.

Combine Pasta and Sauce

Gently flake the cooked halibut and salmon into the pasta mixture. Fold in the arugula and allow it to wilt slightly from the heat.

Add Seafood and Arugula

Serve the pasta warm, garnished with additional Gorgonzola cheese and a drizzle of olive oil if desired.

Plate and Serve

Pappardelle pasta

Halibut fillets

Salmon fillets

Portobello mushrooms

Fresh choice tomatoes

Gorgonzola cheese

Arugula

Chicken stock

Start by thawing the lobster tails if they are frozen. Place them in the refrigerator for several hours or overnight. Once thawed, use kitchen scissors to carefully cut the top shell down the middle, stopping just before the tail to keep it intact.

Prepare the Lobster

Preheat your oven to 350°F (175°C) to prepare for baking the lobster tails.

Preheat the Oven

In a small bowl, melt the butter in the microwave or on the stove. Once melted, add minced garlic, paprika, salt, and black pepper to the butter. Mix well to combine.

Mix Butter and Seasoning

Open the lobster tails slightly and use a brush to coat the meat with the garlic butter mixture. Squeeze fresh lemon juice over the lobster meat for added flavor.

Season the Lobster

Place the lobster tails on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until the lobster meat is opaque and cooked through.

Bake the Lobster

Once cooked, remove the lobster tails from the oven. Serve immediately, drizzled with any remaining garlic butter and garnished with lemon wedges.

Lobster tails

Garlic

Lemon

Paprika

Rinse the clams, shrimp, and mussels under cold running water. Discard any clams and mussels that are open or have broken shells.

Prepare the Seafood

In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.

Add the clams, shrimp, and mussels to the skillet. Stir to combine and cook for about 2-3 minutes until the seafood starts to open.

Add the Seafood

Pour in the white wine and lemon juice, bringing the mixture to a simmer. Cook for an additional 5-7 minutes until the seafood is fully cooked and opened.

Deglaze with Wine

Add salt, black pepper, and chopped parsley. Stir gently to incorporate the spices throughout the dish.

Season the Dish

Remove from heat and serve immediately. Enjoy your clam shrimp seafood and scamp mussels with crusty bread or over pasta.

Clams

Shrimp

Mussels

White wine

Lemon juice

Parsley

Pat the lamb rack dry with paper towels. In a small bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper.

Prepare the Lamb Rack

Rub the olive oil mixture all over the lamb rack, ensuring it is evenly coated.

Season the Lamb

Place the lamb rack on a roasting pan, bone side down. Roast in the preheated oven for about 25-30 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).

Roast the Lamb

While the lamb is roasting, wash and chop the carrots, zucchini, bell peppers, and red onion into bite-sized pieces.

Chop the Vegetables

In a large bowl, toss the chopped vegetables with olive oil, salt, and black pepper until well coated.

Season the Vegetables

In a large skillet over medium heat, add the seasoned vegetables. Sauté for about 10-15 minutes, or until they are tender and slightly caramelized.

Sauté the Vegetables

Once the lamb is cooked to your liking, remove it from the oven and let it rest for 10 minutes before slicing.

Rest the Lamb

Slice the lamb rack into individual chops and serve alongside the sautéed vegetables.

Plate the Dish

lamb rack

garlic cloves

fresh rosemary

carrots

zucchini

bell peppers

red onion

Begin by thawing the lobster tails if they are frozen. Place them in the refrigerator overnight or submerge them in cold water for about 30 minutes to thaw.

Preheat your oven to 425°F (220°C) to prepare for baking the lobster.

Using kitchen shears, cut down the top of the lobster shell, starting from the head to the tail. Open the shell slightly to reveal the meat inside.

Prepare the Lobster Tails

In a small bowl, mix melted butter, minced garlic, lemon juice, paprika, salt, and black pepper. Brush this mixture over the lobster meat, ensuring it is well coated.

Place the prepared lobster tails on a baking sheet. Bake in the preheated oven for 12-15 minutes, or until the meat is opaque and cooked through.

Once cooked, remove the lobster from the oven, and sprinkle chopped fresh parsley on top. Serve immediately with additional lemon wedges if desired.

Fresh parsley

Start by trimming any excess fat from the chicken breasts. Cut each breast into strips of approximately 1 inch wide to form tenders.

Prosciutto Tricolor, Cheese A Cream Tortellini

Steak

Creamy Chicken Pesto

Pasta With Pieces Of Halibut And Salmon