Mixed greens with seasonal vegetables, tossed in our house vinaigrette.

Nino's Salad

A rich chocolate cake served with a raspberry coulis.

Chocolate Torte

A selection of cured meats, cheeses, olives, and marinated vegetables.

Antipasto

Seared scallops served with a lemon butter sauce.

Capasante

Wash and dry the mixed greens, then chop the cucumber, red bell pepper, carrot, and red onion into bite-sized pieces. Halve the cherry tomatoes.

Prepare the Vegetables

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

Make the Vinaigrette

In a large salad bowl, combine the mixed greens, chopped vegetables, and cherry tomatoes. Drizzle with the house vinaigrette and toss gently to combine.

Assemble the Salad

Taste and adjust seasoning with more salt and pepper if needed. Serve immediately.

Serve

Mixed greens

Cherry tomatoes

Cucumber

Red bell pepper

Carrot

Red onion

Olive oil

Balsamic vinegar

Dijon mustard

Honey

Salt

Black pepper

Preheat the oven to 180°C (350°F). Grease a round cake pan and line the bottom with parchment paper.

Make the Chocolate Torte

Melt the dark chocolate and unsalted butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.

In a separate bowl, whisk the granulated sugar and eggs together until light and fluffy. Slowly add the melted chocolate mixture, stirring until combined.

Sift the all-purpose flour, cocoa powder, and salt into the chocolate mixture. Fold gently until just combined.

Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs. Let cool in the pan for 10 minutes before transferring to a wire rack.

In a saucepan over medium heat, combine the fresh raspberries, powdered sugar, and lemon juice.

Make the Raspberry Coulis

Cook until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Strain through a fine sieve to remove seeds and let cool.

Slice the cooled chocolate torte and serve with a drizzle of raspberry coulis.

Serve the Torte

dark chocolate

unsalted butter

granulated sugar

large eggs

all-purpose flour

cocoa powder

salt

fresh raspberries

powdered sugar

lemon juice

Slice the prosciutto, salami, and capicola into thin strips. Cut the mozzarella cheese into small cubes and grate the parmesan cheese.

Prepare the Ingredients

On a large serving platter, arrange the cured meats, cheeses, olives, roasted red peppers, and marinated artichokes in a visually appealing manner.

Arrange the Platter

Sprinkle fresh basil leaves over the antipasto platter for added flavor and color.

Garnish

Drizzle balsamic glaze over the arranged antipasto for a touch of sweetness.

Drizzle with Balsamic Glaze

Slice the crusty bread and serve it alongside the antipasto platter.

Serve with Bread

Prosciutto

Salami

Capicola

Mozzarella cheese

Parmesan cheese

Kalamata olives

Green olives

Roasted red peppers

Marinated artichoke hearts

Fresh basil leaves

Balsamic glaze

Crusty bread

Rinse the scallops under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.

Prepare the Scallops

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until they are golden brown and opaque. Remove scallops from the skillet and set aside.

Sear the Scallops

In the same skillet, reduce the heat to medium. Add the butter and minced garlic, cooking until fragrant (about 1 minute). Stir in the lemon juice and cook for another minute.

Make the Lemon Butter Sauce

Return the scallops to the skillet to warm them up briefly in the sauce. Garnish with freshly chopped parsley before serving.