fried chicken cutlet, house made marinara, melted mozzarella cheese

Chicken Parmesan Panini

marinated pulled pork, ham, pickles, havarti cheese, dijon aioli

The Cuban

marinated steak, provolone cheese, caramelized onion, tomato, fresh herbs

Tuscan Steak and Cheese Panini

marinated and grilled portobello mushroom, zucchini, eggplant, summer squash, tomato, fried chickpeas, mixed greens, lemon vinaigrette

Grilled Vegetable Salad

fettuccine, asparagus, parmesan cheese cooked in our house creamy sauce topped with a poached egg

Livia’s Fettuccini

grilled zucchini, eggplant, summer squash, roasted tomato, portobello mushroom, homemade hummus

Grilled Vegetable Panini

A comforting bowl of chicken soup infused with zesty lemon, fresh herbs, and tender chicken, perfect for warming your soul.

Chicken Lemon Soup

chicken breast, grilled eggplant, squash, tomato, portobello mushroom with a light garlic and white wine sauce

Chicken and Vegetable Stack

pan seared, breaded chicken breast, topped with mozzarella cheese served over pasta and our homemade marinara sauce

Chicken Parmesan

1/2 lb burger, bacon, lettuce, tomato, American cheese

Classic Burger

mixed greens, cucumber, tomato, focaccia croutons, fried chickpeas

Livia’s Salad

1/2 lb burger, marinated tomato, pesto, lettuce, mozzarella cheese

Bruschetta Burger

fried chicken cutlet, mozzarella cheese, spinach, tomato, chipotle mayo

Chef’s Favorite

baby spinach, blue cheese, cranberries, nuts, lemon vinaigrette

Spinach Salad

Indulge in our creamy Special Tomato Bisque, a velvety blend of ripe tomatoes and aromatic herbs, finished with a touch of cream for a warm and comforting experience.

Special Tomato Bisque

1/2 lb burger, gorgonzola cheese, grilled onion, balsamic glaze

Gorgonzola Burger

thin-sliced prosciutto, pear, fig ham, cheddar cheese, greens

Harvest Fall

thin-sliced prosciutto, genoa salami, roasted red pepper, pesto, mozzarella cheese

Italiano

grilled buffalo chicken, mixed greens, tomato, onion, celery, carrots, bacon, blue cheese

Buffalo Chicken Salad

tomato, mozzarella, basil, greens, balsamic reduction

Caprese Salad

mixed greens, tomato, nuts, goat cheese, lemon vinaigrette

Goat Cheese Salad

spinach, roasted turkey, tomato, creamy parmesan

Roasted Turkey Panini

1/2 lb burger, american cheese, lettuce, tomato

Altea’s Burger

romaine lettuce, parmesan cheese, tomato, caesar dressing, toasted focaccia croutons

Caesar Salad

Preheat your oven to 375°F (190°C). Flatten the chicken breasts to an even thickness. Season the chicken with salt and black pepper.

Prepare the Chicken Cutlet

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 eggs, and coat in breadcrumbs.

Bread the Chicken

In a large skillet, heat olive oil over medium heat. Fry the breaded chicken cutlets for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

On the bottom half of each ciabatta bread, spread a generous amount of marinara sauce. Place the fried chicken cutlet on top, sprinkle with mozzarella cheese, and add fresh basil leaves. Top with the other half of the ciabatta.

Assemble the Panini

Heat a panini press or grill pan over medium heat. Grill the assembled paninis for about 3-4 minutes on each side, or until the bread is crispy and the cheese is melted.

Grill the Panini

Remove the paninis from the grill, slice in half, and serve hot with additional marinara sauce on the side.

Serve

Chicken breast

All-purpose flour

Eggs

Breadcrumbs

Salt

Black pepper

Olive oil

Marinara sauce

Mozzarella cheese

Ciabatta bread

Fresh basil leaves

In a large bowl, mix orange juice, minced garlic, cumin, oregano, bay leaves, salt, and black pepper. Add pork shoulder to the marinade, cover, and refrigerate for at least 4 hours or overnight.

Marinate the Pork

Preheat the oven to 300°F (150°C). Remove the pork from the marinade and place it in a roasting pan. Drizzle with olive oil and cover with foil. Roast for about 3-4 hours, or until the pork is tender and easily shredded. Remove from the oven and let it rest before shredding.

Cook the Pork

In a small bowl, combine mayonnaise and Dijon mustard. Mix until well combined. Set aside.

Prepare the Aioli

Slice the French bread loaves in half. On the bottom half, layer the shredded pork, sliced ham, pickles, and Havarti cheese. Spread the Dijon aioli on the top half of the bread. Close the sandwich.

Assemble the Sandwich

Preheat a panini press or skillet over medium heat. Grill the sandwich until the bread is crispy and the cheese is melted, about 4-5 minutes per side.

Grill the Sandwich

Slice the sandwiches in half and serve hot. Enjoy your Cuban sandwich!

pork shoulder

orange juice

garlic cloves, minced

cumin

oregano

bay leaves

salt

black pepper

olive oil

French bread loaves

sliced ham

sliced pickles

Havarti cheese, sliced

Dijon mustard

mayonnaise

In a bowl, mix olive oil, balsamic vinegar, minced garlic, salt, and black pepper. Marinate the flank steak in this mixture for at least 30 minutes.

Marinate the Steak

Slice the onion thinly. In a skillet over medium heat, add a tablespoon of olive oil and the sliced onion. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 15-20 minutes.

Caramelize the Onions

Heat a grill or skillet over high heat. Remove the steak from the marinade and grill for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Let it rest for 5 minutes before slicing thinly.

Cook the Steak

Slice the ciabatta rolls in half. Layer the bottom half with provolone cheese, sliced steak, caramelized onions, sliced tomato, and fresh basil. Top with the other half of the roll.

Heat a panini press or skillet over medium heat. Grill the sandwich for about 3-4 minutes on each side, until the bread is crispy and the cheese is melted.

Flank steak

Provolone cheese

Onion

Tomato

Fresh basil

Balsamic vinegar

Garlic

In a large bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper. Add portobello mushrooms, zucchini, eggplant, summer squash, and tomato. Toss to coat and let marinate for at least 30 minutes.

Marinate Vegetables

Preheat the grill to medium-high heat. Remove the vegetables from the marinade and place them on the grill. Grill for about 5-7 minutes on each side, or until tender and charred. Remove from the grill and let cool slightly.

Grill the Vegetables

In a skillet, heat a tablespoon of olive oil over medium heat. Add drained chickpeas and fry until they are crispy, about 5-7 minutes. Season with salt and pepper.

Fry Chickpeas

In a large serving bowl, combine mixed greens, grilled vegetables, and fried chickpeas. Drizzle with any remaining vinaigrette and toss gently. Garnish with fresh parsley.

Assemble the Salad

Portobello mushrooms

Zucchini

Eggplant

Summer squash

Chickpeas (canned or cooked)

Mixed greens

Lemon juice

Garlic (minced)

Fresh parsley (chopped)

Wash the asparagus and trim the woody ends. Cut into 1-inch pieces.

Prepare the Asparagus

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

Cook the Fettuccine

In a large skillet over medium heat, melt the butter and olive oil. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream, salt, and black pepper. Stir and bring to a gentle simmer.

Make the Creamy Sauce

Add the asparagus pieces to the skillet and cook for about 3-4 minutes until tender. Stir in the grated Parmesan cheese until melted and well combined.

Add Asparagus and Parmesan

Add the cooked fettuccine to the skillet and toss until well coated with the sauce. Remove from heat.

Combine Pasta and Sauce

In a separate pot, bring water to a gentle simmer. Crack each egg into a small dish and carefully slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.

Poach the Eggs

Divide the fettuccine among plates, top each serving with a poached egg, and sprinkle with additional Parmesan cheese if desired. Serve immediately.

Fettuccine

Asparagus

Parmesan cheese

Heavy cream

Butter

Slice the zucchini, eggplant, summer squash, and portobello mushrooms into thin strips. Set aside.

Prepare the Vegetables

If you haven't prepared roasted tomatoes, preheat the oven to 400°F (200°C), slice the tomatoes in half, drizzle with olive oil, sprinkle with salt and pepper, and roast for about 20 minutes until soft.

Roast the Tomatoes

Heat a grill pan over medium heat. Drizzle olive oil over the zucchini, eggplant, summer squash, and portobello mushrooms. Season with salt and pepper. Grill the vegetables for about 3-4 minutes on each side until tender and grill marks appear.

Spread a layer of homemade hummus on one side of each slice of ciabatta bread. Layer the grilled vegetables and roasted tomatoes on one slice and top with the other slice of bread, hummus side down.

Heat the grill pan again or use a panini press. Grill the assembled sandwich for about 3-4 minutes on each side until golden brown and crispy.

Remove the panini from the heat, slice in half, and serve warm.

Summer Squash

Roasted Tomato

Portobello Mushroom

Homemade Hummus

Ciabatta Bread

Olive Oil

Black Pepper

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.

Prepare the Chicken

Add the diced carrots and celery to the pot, cooking for another 5 minutes until they start to soften.

Add Vegetables

Add the chicken breasts, chicken broth, and water to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the chicken is cooked through.

Cook the Chicken

Remove the chicken from the pot, let it cool slightly, then shred it into bite-sized pieces.

Shred the Chicken

Return the shredded chicken to the pot, add the lemon juice, fresh dill, salt, and pepper. Stir and simmer for an additional 5 minutes.

Finish the Soup

chicken breasts, boneless and skinless

chicken broth

water

lemon juice

carrots, diced

celery, diced

onion, chopped

garlic, minced

fresh dill, chopped (or dried dill)

Slice the eggplant, zucchini, tomato, and portobello mushrooms into thick slices. Brush with olive oil and season with salt and pepper.

Preheat the grill over medium heat. Grill the eggplant, zucchini, tomato, and portobello mushrooms for about 4-5 minutes on each side until tender and grill marks appear. Remove from the grill and set aside.

Season the chicken breasts with salt and pepper. In a skillet over medium heat, add 1 tablespoon of olive oil. Cook the chicken breasts for about 6-7 minutes on each side or until cooked through. Remove from the skillet and let rest.

In the same skillet, add another tablespoon of olive oil and minced garlic. Sauté for 1 minute until fragrant. Pour in the white wine and let simmer for about 3-4 minutes until reduced by half. Stir in fresh basil.

Make the Garlic and White Wine Sauce

On a plate, stack a piece of grilled eggplant, followed by a slice of chicken, zucchini, tomato, and portobello mushroom. Drizzle with the garlic and white wine sauce.

Assemble the Stack

Garnish with additional fresh basil if desired and serve immediately.

Zucchini (squash)

White wine

Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and black pepper on both sides.

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

In a large skillet, heat the olive oil over medium heat. Add the breaded chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove from heat.

Pan-Sear the Chicken

Place the cooked chicken in a baking dish. Top each piece with mozzarella and Parmesan cheese. Bake in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly.

Add Cheese

While the chicken is baking, cook the pasta according to package instructions. Drain and set aside.

Cook the Pasta

To serve, place the cooked pasta on a plate, top with homemade marinara sauce, and add the chicken parmesan on top. Garnish with extra Parmesan if desired.