Tri color cheese tortellini with mushrooms and sweet Italian sausage in a parmigiano cream sauce

Tortellini alla Romana

Fettuccini pasta with mushrooms, spinach, diced tomatoes, roasted red peppers and artichoke hearts in a white wine sauce

Fettuccine Con Vegetali

Risotto del Giorno is a creamy Italian rice dish made with Arborio rice, broth, and seasonal ingredients. This version incorporates mushrooms and asparagus, creating a rich and aromatic meal perfect for dinner. Here's how to make it at home.

Risotto del Giorno

Tri color cheese tortellini in a light tomato broth

Zuppa di Tortellini

Shrimp

Topped with pepperoni, Italian sausage, prosciutto, mozzarella cheese and tomato sauce

Meat Lover's Pizza

Crabmeat

Seafood

Fresh mozzarella, Vegan mozzarella, grilled chicken, crabmeat, shrimp, arugula, eggplant, zucchini, littleneck clams, feta cheese

Gourmet Toppings Available

Our traditional tomato sauce topped with ricotta, grilled eggplant and fresh basil, drizzled with pesto

Melenzane Pizza

Our white pizza topped with fresh littleneck clams and sautéed spinach

Vongole Pizza

Lavazza Cappuccino

San Pellegrino Aranciata

San Pellegrino Limonata

Whipped milk chocolate made with chocolate chips, topped with fresh strawberry.

Chocolate Mousse Cups

Traditional or dark chocolate dipped with pistachio cream.

Mini Cannoli

Caramel Pecan Bar

Brownies

Lady fingers rolled in Limoncello, layered.

Limoncello Cake

A smooth dessert of egg custard creamed with marsala wine, our house specialty, with fresh berries.

Zabaglione Cups

Assorted Cookies

Pasta

With garlic cream sauce or a garlic lemon wine sauce over baby spinach.

Grilled Salmon

Boneless Beef Short Ribs

In a large pot of salted boiling water, add the tri color cheese tortellini and cook according to package instructions until al dente. Drain and set aside.

Cook the Tortellini

In a large skillet over medium heat, add the sweet Italian sausage. Cook, breaking it apart with a spatula, until browned and fully cooked, about 5-7 minutes. Remove from the skillet and set aside.

Cook the Sausage

In the same skillet, add olive oil. Add the sliced mushrooms and cook until they are golden brown, about 5 minutes. Then, add minced garlic and cook for another minute until fragrant.

Sauté the Vegetables

Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.

Combine Ingredients for Sauce

Return the cooked sausage to the skillet along with the cooked tortellini. Add the chopped parsley and gently toss everything together until well combined and heated through.

Mix Everything Together

Plate the tortellini alla Romana and garnish with additional parsley and freshly grated Parmesan cheese if desired. Enjoy your meal!

Serve the Dish

Tri color cheese tortellini

Sweet Italian sausage

Mushrooms (sliced)

Garlic (minced)

Fresh parsley (chopped)

Heavy cream

Parmesan cheese (grated)

Olive oil

Salt

Black pepper

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

Boil Water

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

Cook Fettuccine

Once cooked, drain the pasta and set aside, reserving 1/2 cup of pasta water.

Drain Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Sauté Vegetables

Add the sliced mushrooms to the skillet and cook for about 5 minutes until they start to soften.

Add Mushrooms

Stir in the chopped spinach, diced tomatoes, roasted red peppers, and artichoke hearts. Cook for an additional 3-5 minutes until the spinach is wilted.

Incorporate Other Vegetables

Pour in the white wine and bring to a simmer, scraping up any bits from the bottom of the skillet. Allow to simmer for about 2-3 minutes.

Deglaze with Wine

Stir in the heavy cream and grated Parmesan cheese, mixing well. Season with salt, black pepper, and red pepper flakes.

Add Cream and Cheese

Add the drained fettuccine to the skillet with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Combine Pasta and Sauce

Serve the Fettuccine Con Vegetali hot, garnished with additional Parmesan cheese if desired.

Plate and Serve

Fettuccine pasta

Mushrooms, sliced

Fresh spinach, chopped

Diced tomatoes, canned

Roasted red peppers, diced

Artichoke hearts, drained and chopped

Garlic, minced

White wine

Parmesan cheese, grated

Red pepper flakes

Chef's presentation of the risotto of the day

In a saucepan, heat the chicken or vegetable broth over medium heat. Once it begins to simmer, reduce the heat to low to keep it warm.

Prepare the Broth

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Sauté the Aromatics

Add the Arborio rice to the pot with the onions and garlic. Stir frequently for about 2 minutes, allowing the rice to toast slightly and absorb the flavors.

Toast the Rice

Begin adding the warm broth to the rice, one ladleful at a time. Stir constantly and wait for the liquid to be absorbed before adding the next ladleful. This process should take about 18-20 minutes.

Add Broth Gradually

After about 10 minutes of cooking, add the sliced mushrooms and asparagus pieces to the risotto. Continue to stir and add broth as needed until the rice is creamy and al dente.

Incorporate Seasonal Ingredients

Once the rice is cooked, remove the pot from heat. Stir in 2 tablespoons of butter, the grated Parmesan cheese, and season with salt and black pepper to taste. Mix until everything is well combined and creamy.

Finish with Butter and Cheese

Serve the risotto hot, garnished with fresh chopped herbs on top. Enjoy your Chef's presentation of the risotto of the day!

Garnish and Serve

Arborio rice

Chicken or vegetable broth

Onion, finely chopped

Butter

Black pepper, freshly ground

Asparagus, cut into 1-inch pieces

Fresh herbs (e.g., parsley or basil), chopped

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

Stir in the canned diced tomatoes and vegetable broth. Bring the mixture to a boil.

Add Tomatoes and Broth

Once boiling, add the Italian seasoning, salt, and black pepper to taste. Reduce the heat to low and let it simmer for 10 minutes.

Season the Broth

Add the tri-color cheese tortellini to the simmering broth. Cook according to package instructions, usually about 3-5 minutes, until the tortellini are tender and floating.

Once the tortellini are cooked, remove the pot from heat. Stir in the chopped fresh basil and serve hot, garnished with grated Parmesan cheese.

Garnish the Soup

Olive Oil

Onion, chopped

Carrot, diced

Celery, diced

Canned Diced Tomatoes

Vegetable Broth

Italian Seasoning

Black Pepper

Tri Color Cheese Tortellini

Fresh Basil, chopped

Parmesan Cheese, grated

In a medium bowl, whisk together olive oil, minced garlic, lemon juice, paprika, salt, black pepper, and red pepper flakes until well combined.

Prepare the Marinade

Add the peeled and deveined shrimp to the bowl with the marinade. Toss the shrimp until they are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.

Marinate the Shrimp

If using a grill, preheat it to medium-high heat. If using a skillet, place it over medium heat and allow it to warm up.

Preheat the Grill or Skillet

Remove the shrimp from the marinade and discard the remaining marinade. Place the shrimp on the grill or skillet in a single layer. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque.

Cook the Shrimp

Once cooked, remove the shrimp from the heat and transfer them to a serving platter. Garnish with chopped fresh parsley and serve immediately.

Large shrimp, peeled and deveined

Lemon juice

Paprika

Fresh parsley, chopped

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Mix well.

Mix Dry Ingredients

Make a well in the center of the flour mixture, then add the activated yeast mixture and olive oil. Stir until a dough begins to form.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead Dough

Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours until doubled in size.

Let Dough Rise

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.

Preheat Oven

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch circle or your desired shape.

Shape Dough

Spread the pizza sauce evenly over the surface of the dough, leaving a small border around the edges.

Add Sauce

Sprinkle mozzarella cheese over the sauce, then layer the pepperoni, cooked Italian sausage (crumbled), and prosciutto on top.

Add Cheese and Toppings

Transfer the pizza to the preheated oven (or onto the pizza stone) and bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.

Bake Pizza

Once baked, remove the pizza from the oven and let it cool for a few minutes before slicing and serving.

Cool and Serve

all-purpose flour

warm water

active dry yeast

sugar

salt

olive oil

pizza sauce

mozzarella cheese

pepperoni slices

Italian sausage

prosciutto

In a large bowl, gently combine the fresh crabmeat with lemon juice, olive oil, minced garlic, salt, and black pepper. Be careful not to break up the crabmeat too much.

Prepare the Crabmeat

Finely chop the fresh parsley and add it to the crab mixture. Mix gently to incorporate.

Chop the Parsley

If using, finely dice the red bell pepper and chop the green onions. Fold them into the crabmeat mixture for added flavor and color.

Prepare Optional Ingredients

fresh crabmeat

lemon juice

garlic

black pepper

fresh parsley

red bell pepper

green onions

Peel and devein the shrimp if not already done. Rinse under cold water and pat dry with paper towels.

Prepare the Shrimp

If using fresh crabmeat, ensure it is picked clean of shells. If using canned, drain and rinse before use.

In a large skillet, heat the olive oil over medium heat until shimmering.

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

Add the shrimp to the skillet. Sprinkle with paprika, salt, and black pepper. Cook for 3-4 minutes, stirring occasionally, until the shrimp turns pink and opaque.

Cook Shrimp

Gently fold in the crabmeat and lemon juice. Cook for an additional 2-3 minutes until heated through.

Add Crabmeat

Remove from heat and sprinkle with chopped fresh parsley.

Tortellini Alla Romana