USDA prime, peppercorn sauce or gorgonzola crust

Pan Roasted Filet Mignon

Seared Day Boat Scallops

Hearts of romaine, parmesan crisp, anchovies, house-made croutons

Caesar

Spicy Pan Roasted Brussels sprouts

Scampe Sauté

Manilla Clams, White Wine, Garlic, Butter Sauce.

Linguine alle Vongole

Pan Roasted USDA Prime Filet Mignon

Grilled USDA Prime Ribeye Steak

Mozzarella and Ricotta, Marinara or Bolognese.

Oven Baked Lasagna

Organic Chicken Breast, Mozzarella, Marinara.

Parmigiana di Pollo

Grilled Sourdough Bruschetta

Italian Sausage, Tuscan Beans, Spinach, Heavy Cream.

Stuffed Spaghetti Squash

Spicy Pan Roasted Brussel Sprouts

Pollo Saltimbocca

Black Truffle Butter and Gorgonzola Cheese.

Lobster Escargots

Beef Carpaccio

Greens, Gorgonzola, Cranberries, Balsamic Vinaigrette.

Della Casa

Rich but delicate butternut squash tortellacci tossed in a flavorful brown butter sauce with a sprinkling of amaretto dust on top.

Butternut Squash Tortellacci

Penne pasta baked with cheese and marinara sauce.

Baked Penne

Spaghetti served with meatballs in marinara sauce.

Spaghetti con le Polpette di Carne

Small squares or circles of freshly-made pasta filled with a flavorful blend of fresh mushrooms and tossed in a rich truffle-mushroom cream sauce.

Mushroom Sacchetti

A hearty tomato-based seafood stew bursting with scallops, prawns, mussels, clams, and lobster tail, simmered to perfection in a rich tomato-anise broth, served with garlic crostini.

Cioppino

Homemade ravioli stuffed with seasonal fillings.

House Ravioli

Linguine Mare

Season the filet mignon with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat.

Prepare the Steak

Once the skillet is hot, add the filet mignon and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove from the skillet and let rest.

Sear the Steaks

In the same skillet, add brandy and scrape up any browned bits. Add beef broth and cook for 2-3 minutes. Stir in heavy cream and crushed black peppercorns, and simmer until thickened. Finish with butter.

Make the Peppercorn Sauce

In a bowl, mix together gorgonzola cheese, bread crumbs, parsley, and softened butter until well combined. Spread the mixture on top of the steak if desired.

Prepare the Gorgonzola Crust (Optional)

Plate the filet mignon and spoon the peppercorn sauce over it. If using the gorgonzola crust, broil for 2-3 minutes until golden brown before serving.

Serve

USDA prime filet mignon

olive oil

salt

black pepper

In a medium saucepan, heat the chicken or vegetable broth over low heat and keep warm. In another large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped shallot and cook until translucent, about 2-3 minutes. Add the minced garlic and cook for another minute.

Prepare the Risotto

Stir in the Arborio rice and cook for about 2 minutes until the rice is lightly toasted. Pour in the white wine and cook, stirring frequently until the wine has mostly evaporated.

Begin adding the warm broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Stir in the grated Parmesan cheese, lemon juice, salt, and pepper. Adjust seasoning to taste and keep warm.

Pat the scallops dry with paper towels and season with salt and black pepper on both sides.

Cook the Scallops

In a separate skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until hot. Add the scallops to the skillet, making sure not to overcrowd them.

Sear the scallops for about 2-3 minutes on each side until they are golden brown and cooked through. Remove from the skillet and let rest for a minute.

Serve the scallops over the creamy risotto, garnished with chopped fresh parsley.

Day boat scallops

Olive oil

Salt

Black pepper

Butter

Shallot, finely chopped

Garlic, minced

Arborio rice

White wine

Chicken or vegetable broth

Parmesan cheese, grated

Lemon juice

Fresh parsley, chopped

Preheat oven to 400°F (200°C). Grate the Parmesan cheese and place small mounds on a parchment-lined baking sheet. Flatten them slightly and bake for about 5-7 minutes or until golden. Let cool.

Make the Parmesan Crisps

Cut the bread into cubes. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the bread cubes and cook until golden brown and crispy, about 5-7 minutes. Season with salt and pepper, then set aside.

Prepare the Croutons

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, minced garlic, lemon juice, Worcestershire sauce, and anchovy fillets until well combined. Season with salt and pepper to taste.

Make the Dressing

Chop the hearts of romaine and place them in a large bowl. Drizzle the dressing over the lettuce and toss to coat. Add the croutons and Parmesan crisps on top.

Assemble the Salad

Serve immediately while the croutons are still warm and crispy.

Hearts of romaine

Parmesan cheese

Anchovy fillets

Garlic clove, minced

Worcestershire sauce

Bread (for croutons)

Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half.

Prepare the Brussels Sprouts

In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.

Season the Brussels Sprouts

Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until they are golden brown and crispy, tossing halfway through for even cooking.

Roast the Brussels Sprouts

While the Brussels sprouts are roasting, in a small bowl, whisk together honey, Sriracha sauce, garlic powder, red pepper flakes, and lemon juice until well combined.

Make the Spicy Honey Glaze

Once the Brussels sprouts are done roasting, remove them from the oven and drizzle the spicy honey glaze over them. Toss to coat evenly.

Glaze the Brussels Sprouts

Transfer the glazed Brussels sprouts to a serving dish and serve warm, garnished with extra red pepper flakes if desired.

Brussels sprouts

Honey

Sriracha sauce

Garlic powder

Red pepper flakes

In a large skillet, heat olive oil over medium-high heat. Add the shrimp and season with salt and black pepper. Sauté for about 2-3 minutes until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.

Sauté the Shrimp

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.

Prepare the Sauce

Pour in the white wine and lemon juice, scraping any bits from the bottom of the skillet. Let it simmer for about 5 minutes to reduce slightly.

Deglaze with Wine

Reduce the heat to low and stir in the butter until melted and the sauce is smooth.

Finish the Sauce

Return the cooked shrimp to the skillet, tossing to coat in the sauce. Cook for an additional 1-2 minutes to heat through. Garnish with chopped parsley and serve immediately.

Combine and Serve

Large shrimp, peeled and deveined

Dry white wine

Rinse the Manila clams under cold water to remove any sand or grit. Set aside.

Prepare the Clams

In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Linguine

In a large skillet over medium heat, add the olive oil and butter. Once the butter is melted, add the minced garlic and sauté for about 1 minute until fragrant.

Sauté Garlic

Add the rinsed clams to the skillet and pour in the white wine. Cover the skillet and cook for about 5-7 minutes, or until the clams open up. Discard any clams that remain closed.

Add Clams and Wine

Add the cooked linguine to the skillet and toss to combine with the clams and sauce. If the mixture is too dry, add some reserved pasta water to reach the desired consistency.

Combine Pasta with Clams

Stir in the chopped parsley, and season with salt and black pepper to taste. Serve immediately with extra parsley for garnish.

Season and Serve

Linguine pasta

Manila clams

Unsalted butter

Black pepper, freshly ground

Season the filet mignon with salt and black pepper on both sides.

Prepare the Filet

In a large skillet, heat the olive oil over medium-high heat. Add the filet mignon and sear for about 4-5 minutes on each side for medium-rare. Add butter to the pan during the last minute of cooking and baste the steaks with the melted butter.

Sear the Filet

Remove the filet from the skillet and let it rest for 5 minutes before slicing.

Rest the Filet

In the same skillet, add shallots and whole peppercorns, sauté for 2-3 minutes until fragrant.

Pour in red wine and scrape the bottom of the pan to release any browned bits. Cook until the wine is reduced by half.

Deglaze the Pan

Add heavy cream and beef broth, stir and simmer until the sauce thickens. Season with salt to taste.

In a bowl, combine crumbled Gorgonzola cheese, breadcrumbs, parsley, and softened butter. Mix until well combined.

Mix the Crust

Spread the Gorgonzola mixture on top of each filet mignon and place under the broiler for 2-3 minutes until the crust is golden and bubbly.

Top the Filet

USDA Prime Filet Mignon

Whole black peppercorns

Shallots, finely chopped

Red wine

Heavy cream

Beef broth

Gorgonzola cheese, crumbled

Breadcrumbs

Parsley, chopped

Butter, softened

Take the USDA Prime Ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them cook more evenly.

Rub the steaks with olive oil, then season both sides generously with salt, black pepper, and garlic powder. Add fresh rosemary on top.

Season the Steak

Preheat your grill to high heat. Place the steaks on the grill and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is achieved. Use a meat thermometer for best results (130°F for medium-rare).

Grill the Steak

Remove the steaks from the grill and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute.

Rest the Steak

While the steak is resting, heat butter in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Prepare the Sauteed Mushrooms

Add the sliced mushrooms to the skillet. Season with salt and black pepper. Cook for about 5-7 minutes until the mushrooms are browned and tender.

Cook the Mushrooms

Stir in the chopped parsley and cook for an additional minute. Remove from heat.

Finish the Mushrooms

Slice the rested ribeye steaks and serve topped with the sautéed mushrooms.

Mushrooms (Button or Cremini)

Garlic (Minced)

Fresh Parsley (Chopped)

Black Pepper

Preheat the Oven

In a skillet over medium heat, brown the ground beef or sausage until fully cooked. Drain excess fat and set aside.

Cook the Meat (if using)

In a large bowl, combine the ricotta cheese, egg, half of the Parmesan cheese, salt, and pepper. Mix well until smooth.

Prepare the Cheese Mixture

In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer 4 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the cooked meat (if using), a third of the mozzarella cheese, and a third of the marinara sauce. Repeat the layers: noodles, ricotta mixture, meat, mozzarella, and marinara. Finish with a final layer of noodles, the remaining marinara sauce, and top with the remaining mozzarella and Parmesan cheese.

Layer the Lasagna

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Bake the Lasagna

Remove the lasagna from the oven and let it sit for 10-15 minutes before slicing. Garnish with fresh basil before serving.

Let it Rest

Lasagna noodles

Ricotta cheese

Mozzarella cheese, shredded

Marinara sauce

Ground beef or Italian sausage (optional)

Fresh basil, chopped (for garnish)

Pepper

Preheat your oven to 375°F (190°C). Season the organic chicken breasts with salt and black pepper. Dredge each breast in flour, shaking off the excess.

Prepare the Chicken

In a bowl, beat the eggs. Dip the floured chicken breasts into the egg mixture, then coat them with breadcrumbs, pressing firmly to adhere.

Breading the Chicken

In a large skillet, heat olive oil over medium heat. Add the breaded chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Transfer the chicken to a baking dish.

Fry the Chicken

Pour marinara sauce over the chicken breasts, then sprinkle mozzarella and parmesan cheese on top. Add fresh basil for extra flavor.