The new star of our menu, our new “Riserva” Veal Parmesan—Italian for “reserve”— is a 14 oz., bone-in, free-range veal chop responsibly sourced from the Netherlands. Every order is hand-cut at the table upon delivery, making your meal as incredible as it is unforgettable.

Our “Riserva” Veal Parmesan

Layers of tender chicken breast, savory prosciutto, and our signature white wine garlic truffle cream sauce make every bite of our new Chicken Saltimbocca as incredible as the last.

Chicken Saltimbocca

Slightly spicy and all perfection, our Rigatoni alla Vodka is prepared with our famous rigatoni pasta coated in a made-to-order, creamy vodka sauce and topped with freshly grated parmesan.

Rigatoni alla Vodka

Truffle & Honey Whipped Ricotta, Prosciutto di San Daniele, Fresh Mozzarella, Genoa Salami, Aged Parmesan, and House-Marinated Calabrian Olives—all beautifully arranged to create the start of your best meal yet.

Antipasto Board

This smooth spread of savory ricotta garnished with sun-dried tomatoes and basil chiffonade—paired with crispy, sliced artisan bread—is the perfect start to any meal.

Truffle Honey & Whipped Ricotta

Perfectly ripe tomatoes, hand-sliced and topped with fresh mozzarella, fragrant basil, and a balsamic glaze that creates our spin on an Italian classic that’s as famous as it is refreshing.

Mozzarella alla Caprese

A beautifully arranged selection of our most famous desserts. Our signature cheesecake prepared with fresh strawberries, five of our Vera’s Lemon Cookies, and a generous slice of Tiramisu are all served together to put the finishing touch on any meal.

Dessert Trio Platter

Season the veal chop with salt and black pepper on both sides. Let it rest for about 15 minutes to absorb the flavors.

Prepare the Veal

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs mixed with half of the grated Parmesan cheese.

Breading Station

Dredge the seasoned veal chop in flour, shaking off the excess. Dip it into the beaten eggs, then coat it with the bread crumb mixture, pressing gently to adhere.

Bread the Veal

In a large skillet, heat olive oil over medium-high heat. Add the breaded veal chop and cook for about 4-5 minutes on each side until golden brown and cooked through.

Cook the Veal

Once the veal is cooked, pour marinara sauce over the chop and sprinkle the remaining Parmesan and shredded mozzarella cheese on top. Cover the skillet and let it cook for an additional 2-3 minutes until the cheese melts.

Add Marinara and Cheese

Garnish the dish with fresh basil leaves. Serve immediately, ideally by hand-cutting the veal chop at the table for a memorable experience.

Garnish and Serve

Bone-in veal chop

Salt

Black pepper

Olive oil

All-purpose flour

Eggs

Bread crumbs

Parmesan cheese, grated

Marinara sauce

Fresh basil leaves

Mozzarella cheese, shredded

Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.

Prepare the Chicken

Place 2 slices of prosciutto and 3 sage leaves on each chicken breast. Press them down gently to adhere.

Assemble the Chicken Saltimbocca

Lightly dredge each chicken breast in flour, shaking off any excess.

Dredge the Chicken

In a large skillet, heat olive oil and butter over medium heat. Once hot, add the chicken breasts, prosciutto side down, and cook for about 4-5 minutes until golden brown. Flip and cook for an additional 4-5 minutes until cooked through. Remove chicken from the skillet and keep warm.

Cook the Chicken

In the same skillet, add minced garlic and sauté for 1 minute. Pour in white wine, scraping the bottom of the pan to deglaze. Let it simmer for 2-3 minutes until reduced by half.

Make the Sauce

Stir in heavy cream and truffle oil, cooking for another 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.

Finish the Sauce

Plate the chicken and spoon the garlic truffle cream sauce over the top. Garnish with additional sage leaves if desired.

Serve

Chicken breasts

Prosciutto

Fresh sage leaves

Butter

Garlic, minced

White wine

Heavy cream

Truffle oil

In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Rigatoni

In a large skillet, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes, sautéing for about 1 minute until fragrant.

Prepare the Vodka Sauce

Stir in the tomato puree and vodka. Allow the mixture to simmer for about 5-7 minutes, letting the alcohol cook off.

Add Tomato Puree and Vodka

Reduce the heat and slowly add the heavy cream, stirring continuously. Season with salt to taste. Allow the sauce to simmer for another 5 minutes until it thickens slightly.

Incorporate Cream and Season

Add the cooked rigatoni to the sauce, tossing to coat the pasta evenly with the creamy vodka sauce.

Combine Pasta with Sauce

Plate the rigatoni and top with freshly grated Parmesan cheese and chopped basil. Serve immediately.

Rigatoni pasta

Crushed red pepper flakes

Tomato puree

Vodka

Freshly grated Parmesan cheese

Fresh basil, chopped

In a mixing bowl, combine the ricotta cheese, truffle oil, honey, salt, and pepper. Blend until smooth and creamy.

Prepare the Whipped Ricotta

In a separate bowl, toss the Calabrian olives with olive oil, fresh herbs, salt, and pepper. Let them marinate for at least 15 minutes.

Marinate the Olives

On a large serving platter or board, dollop the whipped ricotta in the center. Arrange slices of prosciutto, fresh mozzarella, Genoa salami, and aged Parmesan around the ricotta. Add the house-marinated olives to one side of the board.

Assemble the Board

Drizzle a little extra truffle oil over the whipped ricotta and sprinkle fresh herbs for garnish. Serve with crusty bread or crackers.

Final Touches

Ricotta cheese

Honey

Prosciutto di San Daniele

Fresh Mozzarella

Genoa Salami

Aged Parmesan

Calabrian olives

Fresh herbs (like rosemary or thyme)

If your ricotta is very wet, place it in a fine-mesh sieve lined with cheesecloth over a bowl and drain in the refrigerator for 30–60 minutes. This yields a thicker, creamier whip. If using a brand that is already creamy and relatively dry, you can skip extended draining.

Strain ricotta (if needed)

Combine ricotta and cream cheese: place the ricotta and softened cream cheese in the bowl of a food processor or a large mixing bowl if using an electric hand mixer.

Add liquids and seasoning: add the heavy cream, 1 tablespoon extra-virgin olive oil, 3/4 teaspoon sea salt (reserve remaining salt for tasting), the freshly ground black pepper, and lemon zest to the ricotta mixture.

Whip until smooth: process in the food processor for 30–60 seconds (or beat with an electric mixer on medium-high for 1–2 minutes) until the mixture is glossy, completely smooth and spreadable. Scrape down the sides and taste; adjust salt and pepper as needed. If you want a silkier texture, add up to 1 tablespoon more heavy cream, one teaspoon at a time.

Transfer: scrape the whipped ricotta into a shallow serving bowl, smooth the top with a spatula and set aside at room temperature while you prepare the bread and garnishes (about 10 minutes).

Toast bread: preheat oven to 400°F (200°C). Arrange thin slices of artisan bread in a single layer on a baking sheet. Brush both sides lightly with the 2 tablespoons olive oil. Bake 6–10 minutes, flipping halfway, until golden and crisp. Alternatively, grill or pan-toast slices until crisp and charred in spots. Remove and cool slightly.

Prepare sun-dried tomatoes: if the sun-dried tomatoes are in oil, drain and pat dry with paper towel. Slice into thin strips or bite-size pieces. If they are dry-packed, rehydrate by soaking in warm water for 10 minutes, drain and pat dry before slicing.

Prepare basil chiffonade: stack basil leaves, roll tightly, and slice crosswise into very thin ribbons (chiffonade). Keep aside.

Assemble spread: with the whipped ricotta centered in its serving bowl, use the back of a spoon to create shallow grooves on the surface to hold honey and garnishes.

Drizzle truffle honey: evenly drizzle the 2 tablespoons of truffle honey over the top of the whipped ricotta, allowing some honey to pool in the grooves for visual appeal and concentrated flavor.

Add sun-dried tomatoes and basil: scatter the sliced sun-dried tomatoes across the ricotta, concentrating some near the center and some toward the edges. Sprinkle the basil chiffonade over the top.

Finish seasoning: sprinkle the flaky sea salt and the remaining 1/4 teaspoon fine sea salt if needed, plus the 1/2 teaspoon cracked black pepper, across the ricotta and tomatoes. Optionally drizzle a little extra-virgin olive oil (reserve from earlier) in a thin stream around the edges for shine.

Plate with bread: arrange the toasted bread slices around or alongside the bowl. Serve immediately so the bread remains crisp.

Brighten if desired: for added brightness, stir the teaspoon of lemon juice and tablespoon of chopped chives into the whipped ricotta before transferring to the serving bowl. Taste and adjust salt/pepper accordingly. If you add lemon juice, you may reduce the lemon zest in the main ricotta mixture.

whole-milk ricotta

cream cheese (softened)

heavy cream

extra-virgin olive oil

fine sea salt

freshly ground black pepper

fresh lemon zest

truffle honey

sun-dried tomatoes (oil-packed), drained and thinly sliced

fresh basil leaves

flaky sea salt (for finishing)

cracked black pepper (for finishing)

toasted artisan bread, thinly sliced (e.g., baguette or sourdough)

extra-virgin olive oil (for toasting bread)

fresh lemon juice

finely chopped chives

Wash the tomatoes and basil leaves thoroughly. Slice the tomatoes into 1/4 inch thick rounds. Slice the fresh mozzarella into similar thickness.

Prepare the Ingredients

On a serving platter, alternate layers of tomato slices and mozzarella slices. Tuck fresh basil leaves between the layers.

Assemble the Caprese

Drizzle extra virgin olive oil and balsamic glaze over the assembled Caprese. Sprinkle with salt and freshly cracked black pepper to taste.

Season and Drizzle

Serve immediately as an appetizer or a refreshing salad.

Fresh mozzarella cheese

Ripe tomatoes

Balsamic glaze

Extra virgin olive oil

Preheat the oven to 325°F (160°C). Melt the butter and combine it with the graham cracker crumbs. Press the mixture into the bottom of a 9-inch springform pan.

Prepare the crust

In a mixing bowl, beat together the cream cheese and sugar until smooth. Add vanilla and eggs, mixing until well combined.

Make the filling

Pour the filling over the crust and bake for 50-60 minutes, or until set. Allow to cool before topping with fresh strawberries.

Bake

In a bowl, cream together the butter and sugar. Add the egg, lemon zest, and lemon juice, mixing well. In another bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture.

Prepare the cookie dough

Drop tablespoons of dough onto a baking sheet and bake at 350°F (175°C) for 10-12 minutes or until edges are lightly golden.

Bake the cookies

In a bowl, combine mascarpone cheese with sugar and vanilla. In another bowl, whip the heavy cream until stiff peaks form, then fold it into the mascarpone mixture.

Prepare the mascarpone mixture

Dip ladyfingers briefly into espresso and layer them in a dish. Spread half of the mascarpone mixture over the ladyfingers, then repeat with another layer.

Assemble the tiramisu

Dust the top with cocoa powder and refrigerate for at least 4 hours before serving.

Our “riserva” Veal Parmesan

Chicken Saltimbocca

Rigatoni Alla Vodka

Antipasto Board

Truffle Honey & Whipped Ricotta

Mozzarella Alla Caprese

Dessert Trio Platter