Zuppa del giorno

grilled homemade sicilian sausage served with roasted peppers

Rotolata di Salsiccetta alla Brace

fresh beets tossed with extra virgin olive oil, balsamic vinegar and pecorino cheese

Insalata Rosso di Sera

light potato gnocchi tossed lightly with cream, pancetta, mushrooms and peas

Gnocchi alla Panna

wide pasta tossed with homemade sausage, mushrooms, diced eggplant and tomatoes

Pappardelle alla Montanara

shrimp, fresh puree of fava beans, mushrooms, roasted peppers and diced tomatoes served with pasta and a hint of white truffle

Orecchiette Lucane

shrimp, calamari, clams, black olives, capers and fresh tomatoes

Spaghetti allo Scoglio

grilled rack of lamb rubbed with fresh garlic and extra virgin olive oil

Agnello Scottadito

rosemary skewers of shrimp marinated in a balsamic herb vinaigrette and grilled

Gamberi

steamed little neck clams in a fairly spicy tomato & clam broth with carmelized onions & hot cherry peppers

Vongole

our chef's daily preparation of fresh seafood

Pesce del Giorno in Tortiera

boneless breast of chicken sauteed with olives, diced tomato, roasted yellow & red peppers and artichoke hearts

Pollo Agrigento

oven roasted airline breast of chicken, pomodoro sauce, asiago and mozzarella cheese

Pollo all Lucana

tender filet of beef served with caramelized onions on a bed of spinach

Filetto al Mercante di Vino

tender veal medallions sauteed in a delicate creamy cognac sauce and mixed mushrooms

Scaloppine ai Funghi e Cognac

thick spaghetti, tossed with fresh tomato sauce, pancetta, onions and hot pepper

Bucatini all 'amatriciana

traditional layered pasta with meat sauce, ricotta and mozzarella

Lasagna Casareccia

colorful combination of fresh imported bufala mozzarella and tomato (when available)

Caprese

fave beans and greens sauteed in extra virgin olive oil and garlic

Fave e Verduraf

mixed field greens, fennel, oranges and a light orange vinaigrette

Insalata Lucana

tender veal medallions sauteed in marsala wine, and mixed mushrooms

Vitello Mediterraneo

Layers of grilled vegetables, ricotta and mozzarella, and pomodoro sauce (gluten-free)

Lasagna Vegetariana

a tasty assortment of fresh prosciutto, soppressata, coppa, olives, artichokes and cheese

Affettato Misto Lucano

mixed field greens, tomatoes served with balsamic vinaigrette

Insalata Verde

In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until the vegetables are softened, about 5-7 minutes.

Sauté the Vegetables

Stir in the minced garlic and cook for an additional minute, until fragrant.

Add Garlic

Pour in the vegetable broth and add the diced potatoes. Bring the mixture to a boil.

Add Broth and Potatoes

Reduce the heat to low, season with salt and black pepper, and let the soup simmer for 20-25 minutes, or until the potatoes are tender.

Season the Soup

Stir in the grated Parmesan cheese and chopped parsley. Remove from heat and let it sit for a few minutes before serving.

Finish the Soup

Olive oil

Onion, chopped

Carrots, diced

Celery, diced

Garlic, minced

Vegetable broth

Potatoes, diced

Salt

Black pepper

Parmesan cheese, grated

Fresh parsley, chopped

In a large bowl, mix together the ground pork shoulder, pork fat, fennel seeds, minced garlic, red pepper flakes, salt, and black pepper until well combined.

Make the Sausage

Rinse the soaked hog casings thoroughly under cold water and keep them in a bowl of water until ready to use.

Prepare Casings

Using a sausage stuffer, carefully fill the casings with the sausage mixture, being careful not to overstuff. Tie off the ends of the sausages with kitchen twine.

Stuff the Sausages

Preheat a grill to medium-high heat. Grill the sausages for about 12-15 minutes, turning occasionally, until cooked through and nicely charred.

Grill the Sausages

While the sausages are grilling, slice the bell peppers into strips. Toss them with olive oil, salt, and balsamic vinegar. Spread them on a baking sheet and roast in the oven at 400°F (200°C) for 15-20 minutes until tender.

Roast the Peppers

Serve the grilled sausages hot, topped with the roasted peppers and garnished with fresh basil.

Serve

pork shoulder, ground

pork fat, ground

fennel seeds

garlic, minced

red pepper flakes

salt

black pepper, freshly ground

hog casings, soaked in water

bell peppers, assorted colors

olive oil

balsamic vinegar

fresh basil, chopped

Wash the fresh beets thoroughly to remove any dirt. Place them in a pot of boiling water and cook for about 30-40 minutes, or until tender. Once cooked, drain and let them cool.

Prepare the Beets

Once the beets are cool enough to handle, peel them using your hands or a vegetable peeler. Cut the beets into thin slices or cubes, depending on your preference.

Peel and Slice

In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, and black pepper until well combined.

Make the Dressing

In a large bowl, gently toss the sliced beets with the dressing until evenly coated. Crumble the pecorino cheese on top.

Assemble the Salad

Transfer the salad to a serving platter or individual plates. Drizzle with a bit more olive oil if desired, and serve immediately.

Fresh beets

Extra virgin olive oil

Balsamic vinegar

Pecorino cheese

Bring a large pot of salted water to a boil. Add the potato gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Cook the Gnocchi

In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 4-5 minutes.

Prepare the Sauce

Add the cooked gnocchi and frozen peas to the skillet. Pour in the heavy cream, and stir gently to combine. Let simmer for 2-3 minutes until heated through.

Combine Ingredients

Season with salt and black pepper to taste. Remove from heat and stir in grated Parmesan cheese.

Finish the Dish

Serve hot, garnished with extra Parmesan cheese if desired.

Potato Gnocchi

Pancetta

Mushrooms

Frozen Peas

Heavy Cream

Parmesan Cheese

Olive Oil

Garlic

Black Pepper

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

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add the ground Italian sausage and cook until browned, breaking it apart with a spoon, about 5-7 minutes.

Prepare the Sausage Mixture

Add the minced garlic, sliced mushrooms, and diced eggplant to the skillet. Cook for another 5-7 minutes until the vegetables are tender.

Add Vegetables

Stir in the canned diced tomatoes, season with salt and black pepper, and let simmer for 10 minutes to allow the flavors to meld together.

Combine with Tomatoes

Add the cooked pappardelle pasta to the skillet and toss to combine, ensuring the pasta is well-coated with the sauce.

Combine with Pasta

Serve hot, topped with grated Parmesan cheese and fresh basil.

Pappardelle pasta

Italian sausage (ground)

Mushrooms (sliced)

Eggplant (diced)

Canned diced tomatoes

Garlic (minced)

Parmesan cheese (grated)

Fresh basil (for garnish)

Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt. Add the orecchiette and cook until al dente according to package instructions (usually 9–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Cook pasta

Return drained orecchiette to the pot or a large warm skillet. Add 2 tablespoons extra-virgin olive oil, 1 teaspoon white truffle oil, half of the fava bean puree (see below) and the shrimp-vegetable mixture. Toss gently to combine, adding reserved pasta water a few tablespoons at a time as needed to create a light sauce and coat the pasta. Adjust salt and pepper to taste. Plate; finish with chopped parsley and a light drizzle of remaining truffle oil if desired.

Finish and serve

Prepare fava beans: If using fresh in pods, blanch in boiling water 2–3 minutes, then shock in ice water and slip skins off each bean. If using frozen, cook according to package or briefly simmer until tender and drain. Place the cooked fava beans, 1 clove garlic, 1 tablespoon lemon juice, 3 tablespoons extra-virgin olive oil, 2 tablespoons water or vegetable stock, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a blender or food processor.

Puree until smooth, scraping the sides as needed. If the puree is too thick, add up to 2 tablespoons additional water or stock to reach a spreadable, silky consistency. Taste and adjust seasoning or lemon for brightness. Keep warm or at room temperature until assembly.

Prep shrimp and vegetables: Pat shrimp dry and season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Slice mushrooms, dice roasted peppers, drain diced tomatoes, and mince shallot and garlic.

Sear shrimp: Heat a large skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil. When hot, add shrimp in a single layer and cook 1–1.5 minutes per side until just opaque and pink. Remove shrimp to a plate and set aside (they will finish cooking with the sauce).

Sauté aromatics and mushrooms: In the same skillet, add remaining 1 tablespoon olive oil and 1 tablespoon butter. Add minced shallot and sauté 1–2 minutes until translucent. Add minced garlic and red pepper flakes; cook 30 seconds until fragrant. Add sliced mushrooms and cook undisturbed 3–4 minutes so they brown, then stir and cook another 2 minutes until tender and browned.

Deglaze and build the sauce: Pour in 1/4 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Allow the wine to reduce by half (about 2 minutes). Add the diced roasted peppers and drained diced tomatoes and stir to combine. Cook 2–3 minutes until vegetables are warmed through and the mixture is saucy.

Finish sauce with shrimp and puree: Return the seared shrimp to the skillet with the vegetables and toss gently to combine. Add the remaining half of the fava bean puree or add amounts to taste—you can swirl some into the vegetable mixture to create pockets of bright bean flavor. Warm everything together for 1–2 minutes so shrimp finish cooking and flavors meld. Taste and adjust salt and pepper.

orecchiette pasta

extra-virgin olive oil (for finishing)

white truffle oil

kosher salt (for pasta water and seasoning)

freshly ground black pepper

fresh parsley, chopped (garnish)

fava beans, shelled (fresh or frozen)

garlic cloves

lemon juice

extra-virgin olive oil

water or vegetable stock

black pepper

large shrimp, peeled and deveined

mixed mushrooms (cremini, oyster or shiitake), sliced

roasted red peppers, drained and diced

diced tomatoes (canned, drained) or fresh tomatoes, seeded and diced

shallot, finely minced

garlic cloves, minced

red pepper flakes (optional)

white wine (dry)

butter

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

Cook the Spaghetti

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Prepare the Seafood Sauce

Stir in the chopped fresh tomatoes and cook for 3-4 minutes until they start to soften. Pour in the white wine and let it simmer for another 2 minutes.

Add Tomatoes and Wine

Add the shrimp, calamari, and clams to the skillet. Cook for about 5-7 minutes until the seafood is cooked through and the clams have opened.

Add Seafood

Stir in the black olives, capers, and cooked spaghetti. Toss everything together and cook for another 2-3 minutes to heat through.

Combine Everything

Season with salt and black pepper to taste. Garnish with chopped fresh parsley before serving.

Season and Serve

spaghetti

shrimp, peeled and deveined

calamari, cleaned and sliced

clams, cleaned

black olives, pitted and sliced

capers, rinsed

fresh tomatoes, chopped

white wine

fresh parsley, chopped

In a small bowl, combine minced garlic, olive oil, salt, black pepper, and chopped fresh rosemary. Mix well to form a marinade.

Prepare the Marinade

Rub the marinade all over the rack of lamb, ensuring it is well coated. Allow it to marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.

Marinate the Lamb

Preheat your grill to high heat. If using a charcoal grill, ensure the coals are glowing red.

Zuppa Del Giorno

Rotolata Di Salsiccetta Alla Brace

Insalata Rosso Di Sera

Gnocchi Alla Panna

Pappardelle Alla Montanara

Orecchiette Lucane

Spaghetti Allo Scoglio

Agnello Scottadito

Gamberi

Vongole

Pesce Del Giorno In Tortiera

Pollo Agrigento

Pollo All Lucana

Filetto Al Mercante Di Vino

Scaloppine Ai Funghi E Cognac

Bucatini All 'amatriciana