A beautifully crusted fish dish, served with seasonal sides.

Crusted Bass

A delicious appetizer featuring roasted brussel sprouts on toasted bread.

Brussel Sprout Bruschetta

House-made pasta cooked perfectly and served with a flavorful sauce.

Rigatoni

In a bowl, combine panko breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, olive oil, salt, and black pepper. Mix until well combined.

Prepare the Crust

Preheat your oven to 400°F (200°C). Pat the bass fillets dry with a paper towel. Drizzle lemon juice over the fillets and season with salt and black pepper.

Prepare the Bass Fillets

Place the seasoned bass fillets on a baking sheet lined with parchment paper. Press the breadcrumb mixture evenly onto the top of each fillet, ensuring a good coating.

Coat the Fillets

Bake in the preheated oven for about 15-20 minutes, or until the crust is golden brown and the fish flakes easily with a fork.

Bake the Bass

Remove from the oven and let sit for a couple of minutes before serving. Pair with seasonal sides of your choice.

Serve

Fresh bass fillets

Panko breadcrumbs

Parmesan cheese, grated

Fresh parsley, chopped

Garlic, minced

Lemon juice

Olive oil

Salt

Black pepper

Preheat your oven to 400°F (200°C). Trim and halve the brussel sprouts, then toss them with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for about 20-25 minutes, or until they are golden brown and tender. Stir halfway through to ensure even roasting.

Roast the Brussel Sprouts

While the brussel sprouts are roasting, mince the garlic cloves.

Prepare the Garlic

Slice the baguette into 1/2 inch thick slices. Arrange the slices on a baking sheet and brush each side lightly with olive oil. Toast in the oven for about 5-7 minutes or until they are golden brown and crispy.

Toast the Baguette

In a large bowl, combine the roasted brussel sprouts, minced garlic, and chopped fresh basil. Mix well. Spoon the brussel sprout mixture onto the toasted baguette slices. Top with grated Parmesan cheese and serve warm.

Combine and Serve

Brussel sprouts

Garlic

Baguette

Parmesan cheese

Fresh basil

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and water. Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth.

Make the Pasta

Divide the dough into four pieces. Roll each piece out using a pasta machine or a rolling pin until thin. Cut into 1-inch wide strips to form rigatoni shapes or use a rigatoni cutter.

Roll and Cut the Pasta

Bring a large pot of salted water to a boil. Add the rigatoni and cook for 8-10 minutes or until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in the crushed tomatoes, salt, and black pepper. Simmer for about 15 minutes, then add the fresh basil.

Prepare the Sauce

Add the cooked rigatoni to the sauce and toss to combine. Serve hot, topped with grated Parmesan cheese.