Baked Pasta

Lightly fried pizza dough, garlic butter, parmesan, basil

Bocce Balls (Serves 6-8)

Pork Fusilli

Blackened chicken, pasilla chilies, red peppers, cilantro-lime cream sauce

Arrostiti

Provolone, oven roasted tomatoes, caramelized onion, arugula, basil aioli, artisan roll.

Grilled Chicken

San Marzano tomato sauce, fresh mozzarella, parmesan, basil, extra virgin olive oil

Classic Margherita

Rigatoni Bolognese

Heirloom tomatoes, basil, toasted garlic, extra virgin oil olive, parmesan.

Cappellini Pomodoro

Grilled chicken, mixed lettuces, sweet corn, tomatoes, avocado, goat cheese, dates, almonds, cornbread croutons, tarragon dressing

Farmer's Market (serves 8-10)

Maple-Dijon vinaigrette, Granny Smith apples, dried cherries, candied walnuts, gorgonzola

Mixed Greens (serves 8-10)

Garlic croutons, parmesan, lemon, romaine, treviso

Caesar (serves 8-10)

Romaine, tomatoes, Kalamata olives, carrots, roasted peppers, pickled red onion, feta, balsamic vinaigrette.

Paesanos Insalata (serves 8-10)

Garlic Bread (Serves 1)

Filled with spinach & cheese, with spicy marinara

Fried Ravioli (Serves 6-8)

Polenta Fries (Serves 6-8)

Toasted Baguette, smoked mozzarella, heirloom tomatoes, basil, garlic

Bruschetta (Serves 6-8)

Pepperoni, Molinari Italian sausage, cremini mushrooms, red onion, olives, mozzarella, red sauce

Paesanos Combination

Bacon, cracked pepper, garlic, cream, parmesan

Carbonara

Prawns, artichoke hearts, white wine-lemon cream, pistachio, chives, lemon zest

Lemon Pistachio

Meatless Italian sausage crumbles, spinach, artichoke hearts, vegan feta cheese, red onion, Calabrian chili puree, lemon, basil

Vegano

Combination

Bacon, spinach, mozzarella, garlic, local honey

Fuji Apple & Gorgonzola

Fresh mozzarella, house made lemon ricotta, Molinari Soppressata, red sauce, chili flakes, basil, sriracha honey drizzle

Soppressata & Hot Honey

Molinari Italian sausage, prosciutto, sopressata, spicy red sauce, mozzarella, parmesan, basil, oregano

Sicilian

Bring a large pot of water to a rolling boil and season generously with salt. Add the rigatoni and cook until just al dente, about 1–2 minutes less than package instructions. Drain and set aside.

Cook the pasta

Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook for 4–5 minutes until soft and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.

Sauté aromatics

Add the ground beef to the pan and cook, breaking it apart with a spoon, until fully browned and no pink remains. Drain excess fat if necessary.

Brown the beef

Stir in the tomato paste and cook for 1 minute. Add crushed tomatoes, oregano, basil, salt, and black pepper. Reduce heat to low and simmer for 10–15 minutes, stirring occasionally, until slightly thickened.

Build the sauce

Stir the heavy cream into the simmering Bolognese sauce until fully incorporated. Mix in 1 cup of the grated parmesan cheese and cook for 2–3 minutes until the sauce becomes rich and creamy.

Add cream and cheese

Preheat oven to 375°F (190°C). Add the cooked rigatoni to the sauce and gently toss until all pasta is evenly coated.

Combine pasta and sauce

Transfer the pasta mixture to a greased baking dish. Sprinkle the remaining 0.5 cup of parmesan evenly over the top. Bake uncovered for 20–25 minutes, until bubbly and lightly golden on top.

Bake

Remove from the oven and let rest for 5 minutes before serving. Serve hot.

Rest and serve

Rigatoni pasta

Salt

Olive oil

Yellow onion, finely chopped

Garlic, minced

Ground beef

Tomato paste

Crushed tomatoes

Dried oregano

Dried basil

Black pepper

Heavy cream

Grated parmesan cheese

Allow the pizza dough to come to room temperature for easier handling. Divide the dough into 24–30 equal pieces and roll each piece between your hands to form smooth, golf-ball-sized balls.

Prepare the Dough

In a deep, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Ensure there is enough oil for the dough balls to float freely while frying.

Heat the Oil

Working in batches, carefully lower the dough balls into the hot oil. Fry for 3–4 minutes, turning occasionally, until evenly golden brown and cooked through. Remove with a slotted spoon and transfer to a paper towel-lined tray to drain excess oil.

Fry the Bocce Balls

While the dough balls are frying, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook gently for 1–2 minutes until fragrant, being careful not to brown the garlic. Season with salt and black pepper.

Make the Garlic Butter

Place the warm fried dough balls in a large mixing bowl. Drizzle with the garlic butter and toss gently to coat evenly. Sprinkle with grated parmesan cheese and fresh basil, tossing again lightly so the cheese adheres.

Toss and Finish

Transfer the bocce balls to a serving platter. Serve immediately while warm as a shareable starter for 6–8 people.

Serve

Pizza dough

Vegetable or canola oil (for frying)

Unsalted butter

Garlic, finely minced

Fresh basil, thinly sliced (chiffonade)

Pat the pork tenderloin dry and cut into bite-sized pieces. Season evenly with salt and black pepper. Mince the garlic and set aside.

Prepare Pork

Heat olive oil in a large skillet over medium-high heat. Add pork pieces in a single layer and sear for 4–5 minutes, turning occasionally, until browned and cooked through. Add garlic during the last minute of cooking and stir until fragrant. Remove from heat and set aside.

Cook Pork

Bring a large pot of water to a rolling boil and add salt. Cook fusilli according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

Boil Pasta

Return the skillet to medium heat. Add cooked fusilli, pesto, lemon juice, olive oil, and reserved pasta water. Toss gently until the pasta is evenly coated and the sauce becomes silky.

Combine Sauce

Add cooked pork, sliced green onions, and chopped cilantro to the skillet. Toss to combine and warm through for 1–2 minutes. Taste and adjust seasoning if needed. Serve immediately.

Finish Dish

pork tenderloin

olive oil

garlic

salt

black pepper

fusilli pasta

basil pesto

reserved pasta water

cilantro

green onions

lemon juice

Pat chicken breasts dry. Coat evenly with olive oil, then season with paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper on all sides.

Season the Chicken

Heat a cast-iron skillet or heavy pan over medium-high heat until very hot. Add chicken and cook 5–6 minutes per side until deeply blackened and internal temperature reaches 165°F. Remove from pan, rest for 5 minutes, then slice into strips.

Blacken the Chicken

Remove stems and seeds from pasilla chilies. Toast them briefly in a dry skillet over medium heat for 30–45 seconds per side until fragrant, then soak in hot water for 10 minutes. Drain and slice into thin strips.

Prepare Pasilla Chilies

Slice red bell pepper into thin strips. In the same skillet used for the chicken, add olive oil and sauté peppers and pasilla chilies over medium heat for 4–5 minutes until softened and lightly charred. Set aside.

Sauté Vegetables

In a blender or food processor, combine heavy cream, sour cream, cilantro, lime juice, garlic, and salt. Blend until smooth and vibrant green.

Blend the Sauce

Pour sauce into a saucepan and warm gently over low heat for 3–5 minutes, stirring frequently. Do not boil. Adjust seasoning with additional salt or lime juice if needed.

Warm the Sauce

Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.

Cook the Pasta

Add cooked pasta to the saucepan with the cilantro-lime cream sauce. Stir in reserved pasta water as needed to loosen the sauce. Fold in sliced blackened chicken and sautéed vegetables. Cook over low heat for 2–3 minutes until everything is well coated and heated through.

Combine and Finish

Divide pasta among plates and garnish with fresh chopped cilantro. Serve immediately.

boneless skinless chicken breast

paprika

garlic powder

onion powder

ground cumin

cayenne pepper

kosher salt

dried pasilla chilies

red bell pepper

heavy cream

sour cream

fresh cilantro

lime juice

penne pasta

fresh cilantro (garnish)

In a bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper. Add the chicken breasts and coat evenly. Let marinate for at least 15 minutes at room temperature or up to 8 hours refrigerated.

Marinate the Chicken

Preheat a grill or grill pan to medium-high heat. Grill the chicken for 5–7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and rest for 5 minutes before slicing if desired.

Grill the Chicken

Preheat oven to 400°F (205°C). Toss sliced tomatoes with olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 15–20 minutes until softened and slightly caramelized. Set aside.

Roast the Tomatoes

Heat butter and olive oil in a skillet over medium-low heat. Add sliced onions and salt. Cook, stirring occasionally, for 20–25 minutes until deep golden brown and caramelized. Reduce heat if onions begin to burn.

Cook the Onions

In a small bowl, mix mayonnaise, chopped basil, garlic, lemon juice, and salt until smooth. Adjust seasoning to taste. Refrigerate until ready to use.

Prepare the Aioli

Slice the artisan rolls in half and lightly brush with olive oil. Toast on the grill or in a skillet until lightly crisp and warm.

Toast the Rolls

Spread basil aioli on the bottom half of each roll. Layer with grilled chicken, provolone cheese, roasted tomatoes, caramelized onions, and arugula. Top with the remaining roll halves.

Assemble the Sandwiches

Serve warm while the cheese is slightly melted. Cut in half if desired and enjoy immediately.

garlic, minced

roma tomatoes, sliced

yellow onion, thinly sliced

butter

mayonnaise

fresh basil leaves, chopped

artisan sandwich rolls

provolone cheese slices

fresh arugula

olive oil (for grilling rolls)

In a large mixing bowl, combine the warm water and active dry yeast. Let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.

Activate the Yeast

Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.

Mix and Knead

Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise at room temperature for 1 to 1.5 hours, or until doubled in size.

First Rise

Crush the San Marzano tomatoes by hand or with a blender until mostly smooth. Stir in salt and olive oil. Taste and adjust seasoning if needed. Set aside; the sauce is used uncooked for authentic flavor.

Prepare the Sauce

Preheat your oven to 500°F (260°C). If using a pizza stone or steel, place it in the oven while preheating for at least 30 minutes.

Preheat the Oven

Punch down the risen dough and divide into two equal portions. Stretch one portion into a 10–12 inch circle, keeping the edges slightly thicker for a crust.

Shape the Dough

Spread a thin, even layer of San Marzano tomato sauce over the dough, leaving a small border for the crust. Tear the fresh mozzarella into pieces and distribute evenly. Sprinkle with grated parmesan.

Assemble the Pizza

Transfer the pizza to the preheated stone or a baking sheet. Bake for 8–10 minutes, or until the crust is blistered and golden and the cheese is melted and bubbling.

Remove the pizza from the oven and immediately top with fresh basil leaves. Drizzle with extra virgin olive oil, slice, and serve hot.

Finish and Serve

All-purpose flour

Warm water

Active dry yeast

Extra virgin olive oil

San Marzano whole peeled tomatoes

Fresh mozzarella cheese

Parmesan cheese, finely grated

Fresh basil leaves

Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, carrot, and celery. Cook for 8–10 minutes, stirring frequently, until vegetables are soft and lightly golden. Add garlic and cook for 30 seconds until fragrant.

Build the soffritto

Add ground beef to the pot. Cook for 6–8 minutes, breaking it up with a spoon, until fully browned and no pink remains. Season with salt and black pepper.

Stir in tomato paste and cook for 2 minutes to caramelize slightly. Deglaze with white wine and simmer until mostly reduced, about 3 minutes. Add crushed tomatoes, milk, heavy cream, and nutmeg. Reduce heat to low and gently simmer uncovered for 30–40 minutes, stirring occasionally, until thick and creamy.

Develop the sauce

Bring a large pot of water to a rolling boil. Add salt and rigatoni. Cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.

Cook the rigatoni

Add cooked rigatoni directly to the bolognese sauce. Toss gently to coat, adding reserved pasta water as needed to loosen the sauce and help it cling to the pasta.

Combine with sauce

Drizzle with extra virgin olive oil and fold in half of the grated parmesan. Divide among serving bowls and top with remaining parmesan and fresh basil. Serve immediately.