Bolognese

flounder medallions, stuffed with crab imperial, white lobster sauce

Stuffed Flounder

shrimp, scallops, crabmeat, folded into ricotta cheese, wrapped in pasta, lobster cremma

Seafood Cannelloni

Gnocchi Bolognese

crab-filled ravioli, white creamy crab sauce

Crab Ravioli

Penne tossed with sautéed filet tips, sun-dried tomatoes, shiitake mushrooms, marsala wine cream sauce

Penne Dolce Vita

Gnocchi

(12) avondale mushrooms stuffed with crab imperial

Stuffed Mushrooms

Baked Ziti

baked, yukon gold, four cheeses, asiago bread crumbs

Au Gratin Potatoes

homemade, egg battered, mozzarella cheese, sweet tomato sauce

Eggplant Parmigiana

Italian Rum Cake

(25) 3oz medallions of chicken, baked, topped with crab imperial, lobster sauce

Chicken Chesapeake

homemade fusilli pasta, sautéed, american shrimp, scallops, crabmeat, aurora cream sauce

Fusilli Santa Maria

housemade, cheese filled ravioli, tomato sauce

Cheese Ravioli

Clams Casino

(25) 3oz medallions of chicken, lemon, capers, butter sauce

Chicken Piccata

carving station required, sliced thin, au jus, market price

Beef Tenderloin

orecchiette, "little ears" shaped pasta, broccoli rabe, italian sausage, garlic & extra virgin olive oil

Broccoli Rabe & Salsiccia

(25) 3oz medallions of chicken, lightly breaded and pan seared, topped with mozzarella cheese, sweet tomato sauce

Chicken Parmigiana

cheese filled pasta, seasonal fresh vegetables, white cream sauce

Tortelloni Primavera

penne, fresh mozzarella, bolognese sauce, aurora sauce

Penne Romano

homemade pasta, layers of ricotta cheese, sausage, mozzarella cheese, sweet tomato sauce

Lasagna

choice of marinara, tomato sauce or vodka sauce cream sauce (add $5)

Penne, Rigatoni or Spaghetti

Finely chop the carrot, celery, onion, and mince the garlic cloves.

Prepare the Ingredients

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

Cook the Vegetables

Add the minced garlic and cook for an additional minute until fragrant.

Add Garlic

Increase the heat to medium-high, add the ground beef and pork, and cook until browned, about 8-10 minutes.

Brown the Meat

Pour in the red wine, scraping the bottom of the pan to deglaze. Let it simmer for a few minutes until slightly reduced.

Deglaze with Wine

Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Reduce the heat to low and let it simmer for at least 30 minutes, stirring occasionally.

Add Tomatoes and Herbs

While the sauce simmers, cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

Once the sauce is ready, toss the cooked rigatoni with the Bolognese sauce until well coated.

Combine Pasta and Sauce

Serve the Bolognese rigatoni hot, topped with grated Parmesan cheese.

Serve

Ground beef

Ground pork

Carrot, finely chopped

Celery stalk, finely chopped

Onion, finely chopped

Garlic cloves, minced

Canned tomatoes, crushed

Tomato paste

Red wine

Olive oil

Dried oregano

Dried basil

Salt

Black pepper

Rigatoni pasta

Grated Parmesan cheese

In a bowl, combine the crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, breadcrumbs, chopped green onion, and lemon juice. Mix until well combined.

Make the Crab Imperial Filling

Lay the flounder medallions flat and place a generous amount of the crab imperial filling on one side of each medallion. Fold the other side over to create a pocket and secure with toothpicks if necessary.

Stuff the Flounder

In a skillet, melt the butter over medium heat. Add the stuffed flounder medallions and cook for about 3-4 minutes on each side, or until golden brown and cooked through.

Cook the Flounder

In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute. Pour in the white wine and let it simmer for 2 minutes.

Make the Sauce

Stir in the heavy cream and bring to a gentle simmer. Add the cooked lobster meat, and season with salt and black pepper to taste. Cook for another 3-4 minutes until heated through.

Add Cream and Lobster

Flounder medallions

Crab meat

Mayonnaise

Dijon mustard

Old Bay seasoning

Breadcrumbs

Green onion, chopped

Lemon juice

Butter

Lobster meat, cooked and chopped

Heavy cream

Garlic, minced

White wine

Boil a large pot of salted water and cook the cannelloni pasta according to package instructions until al dente. Drain and set aside.

In a skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add shrimp and scallops, cooking until shrimp are pink and scallops are opaque. Stir in crabmeat, salt, black pepper, and chopped parsley. Cook for another 2-3 minutes until heated through. Remove from heat and let cool slightly.

Prepare the Seafood Filling

In a bowl, combine the seafood mixture with ricotta cheese and half of the grated parmesan cheese. Mix until well blended.

Mix Filling with Ricotta

Using a piping bag or a spoon, fill each cannelloni tube with the seafood-ricotta mixture.

Stuff the Cannelloni

In a saucepan, combine lobster stock and heavy cream. Bring to a simmer and reduce for about 10 minutes until slightly thickened. Stir in lemon juice and season with salt and pepper to taste.

Prepare the Lobster Cream Sauce

Preheat the oven to 180°C (350°F). Spread a thin layer of the lobster cream sauce on the bottom of a baking dish. Arrange the stuffed cannelloni on top and pour the remaining sauce over the top. Sprinkle with the remaining parmesan cheese.

Assemble the Dish

Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the top is golden and bubbly.

Bake

Remove from the oven and let cool for a few minutes before serving. Garnish with additional parsley if desired.

cannelloni pasta

shrimp, peeled and deveined

scallops

crabmeat

ricotta cheese

parmesan cheese, grated

salt

black pepper

fresh parsley, chopped

lobster stock

heavy cream

butter

lemon juice

garlic, minced

Boil the potatoes until fork-tender. Drain and let cool slightly, then peel and mash until smooth. Mix in flour, egg, and salt to form a dough. Roll into ropes and cut into pieces.

Make the Gnocchi

Boil a large pot of salted water. Drop in gnocchi and cook until they float, about 2-3 minutes. Remove with a slotted spoon and set aside.

Cook the Gnocchi

In a large skillet, heat olive oil over medium heat. Add onion, carrot, and celery; sauté until soft. Add ground beef and pork; cook until browned. Stir in garlic and cook for another minute.

Prepare the Bolognese Sauce

Add crushed tomatoes, red wine, oregano, basil, salt, and pepper. Bring to a simmer and cook for 30-40 minutes until thickened.

Simmer the Sauce

Toss the cooked gnocchi with the Bolognese sauce. Serve hot, topped with grated Parmesan cheese.

Combine and Serve

Russet potatoes

All-purpose flour

In a large bowl, combine the flour and salt. Make a well in the center, add the eggs, and mix until a dough forms. Knead for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

Make the Pasta Dough

In a bowl, mix the crab meat, ricotta cheese, Parmesan cheese, parsley, salt, and pepper until well combined.

Prepare the Filling

After resting, divide the dough into four pieces. Roll out each piece into thin sheets, using a pasta maker or rolling pin.

Roll Out the Dough

Place a small spoonful of the crab filling on one sheet of pasta, about 2 inches apart. Brush around the filling with water, place another sheet of pasta on top, and press down to seal. Cut into squares or circles.

Form the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli for 4-5 minutes until they float. Remove with a slotted spoon and set aside.

Cook the Ravioli

In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant. Pour in the heavy cream, lemon juice, and Old Bay seasoning. Stir and let simmer for 5 minutes. Season with salt and pepper to taste.

Make the Creamy Crab Sauce

Gently toss the cooked ravioli in the creamy crab sauce. Serve immediately, garnished with extra parsley and Parmesan cheese if desired.

Eggs

Fresh crab meat

Ricotta cheese

Parmesan cheese, grated

Fresh parsley, chopped

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

Cook the Penne

In a large skillet, heat olive oil over medium-high heat. Season the filet tips with salt and black pepper. Add them to the skillet and sear for about 2-3 minutes on each side until browned. Remove from skillet and set aside.

Prepare the Filet Tips

In the same skillet, add minced garlic and sliced shiitake mushrooms. Sauté for about 3-4 minutes until the mushrooms are tender.

Sauté the Vegetables

Stir in the sun-dried tomatoes and pour in the Marsala wine. Allow it to simmer for about 5 minutes, reducing the liquid slightly.

Add Sun-Dried Tomatoes and Marsala Wine

Reduce the heat to low and stir in the heavy cream. Allow the sauce to thicken for about 3-4 minutes, stirring occasionally.

Make the Cream Sauce

Return the filet tips to the skillet and add the cooked penne pasta. Toss everything together until well combined and heated through.

Combine Everything

Garnish with chopped fresh parsley before serving. Enjoy your Penne Dolce Vita!

Penne pasta

Filet mignon (or beef filet tips)

Sun-dried tomatoes

Shiitake mushrooms, sliced

Marsala wine

Boil the russet potatoes in salted water until fork-tender, about 20 minutes. Drain and let cool slightly. Peel the potatoes and mash them until smooth.

Prepare Potatoes

In a bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a dough forms, adding more flour if necessary. The dough should be soft but not sticky.

Make Dough

Divide the dough into 4 pieces. Roll each piece into a long rope about ½ inch thick. Cut into 1-inch pieces. Optionally, use a fork to create ridges.

Shape Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi in batches. They are done when they float to the top, about 2-3 minutes. Remove with a slotted spoon.

Cook Gnocchi

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add ground beef and cook until browned.

Cook Meat

Stir in crushed tomatoes and Italian seasoning. Season with salt and black pepper. Simmer on low for 20-25 minutes.

Simmer Sauce

Toss the cooked gnocchi with the meat sauce until well coated. Serve hot.

Mix Gnocchi and Sauce

Onion, chopped

Canned crushed tomatoes

Italian seasoning

Preheat your oven to 375°F (190°C). Clean the mushrooms with a damp cloth and remove the stems. Set the mushroom caps aside.

Prepare the Mushrooms

In a mixing bowl, combine the crab meat, cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, chopped green onions, garlic powder, Old Bay seasoning, Parmesan cheese, breadcrumbs, salt, and black pepper. Mix until well combined.

Make the Filling

Fill each mushroom cap with the crab filling, pressing down gently to pack the filling in.

Stuff the Mushrooms

Place the stuffed mushrooms on a baking sheet. Drizzle with olive oil and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden.

Bake the Mushrooms

Remove the stuffed mushrooms from the oven and let them cool slightly before serving. Enjoy your delicious stuffed mushrooms!