Cannolis Chocolate

Fresh romaine lettuce, parmesan cheese, and caesar dressing.

Caesar Salad

Crispy calamari served with marinara sauce.

Amalfi calamari

Grilled steak served with a side of vegetables.

Steak Alla Francesco

Chicken breast in a savory sauce with seasonal vegetables.

Chicken Mare Monte

Traditional gnocchi served with your choice of sauce.

Gnocchi

Handmade potato gnocchi with fresh basil and sauce.

Gnocchi Del Piemonte

Marinara Sauce

Pasta with creamy sauce, pancetta, and parmesan.

Spaghetti Carbonara

Pasta tossed with seasonal vegetables and olive oil.

Pasta Primavera

Delicious Italian meatballs with mozzarella cheese and tomato sauce

Meatball Parmigiana

Hand-breaded chicken breast fried and topped with mozzarella and tomato sauce

Chicken Parmigiana

Steak Tip Wrap

Grilled chicken, romaine hearts and Romano cheese tossed in Caesar dressing.

Chicken Caesar Wrap

XP Pasta marinara w/ meatball

Sautéed Chicken in garlic tossed with penne and grated cheese.

Xp Chicken Broccoli

Sautéed sweet Italian sausage and roasted red pepper with tomato sauce tossed with penne.

Xp Penne sausage

Hand-breaded, fried, and baked in pecorino Romano, mozzarella served with your choice of pasta and house-made marinara sauce

Xp Chicken Parmesan

XP Pasta with Bolognese

Large shrimp, sauteed in fresh garlic, and white wine, and simmered with arborio rice and pecorino Romano

XP Shrimp Risotto

Pancetta and fresh basil tossed in a tangy vodka rosa sauce with your choice of pasta.

XP Vodka Crema Rosa

Hand-breaded, fried, and baked in pecorino Romano, mozzarella served with your choice of pasta and housemade marinara sauce

XP Eggplant Parmesan

Classic Italian dessert with coffee and mascarpone.

Tiramisu

Creamy fettuccine pasta with parmesan and butter.

Fettuccine Alfredo

In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, and salt. Mix well.

Make the Dough

Add unsalted butter, egg, and white wine (or vinegar) to the dry mixture. Mix until a dough forms.

Incorporate Wet Ingredients

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Knead the Dough

After resting, divide the dough into four pieces. Roll each piece thin (about 1/8 inch thick) using a pasta machine or rolling pin. Cut into circles (about 4-5 inches in diameter).

Roll and Cut the Dough

Heat vegetable oil in a deep frying pan over medium heat. Wrap each dough circle around a cannoli tube and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.

Fry the Shells

In a microwave-safe bowl, melt the semi-sweet chocolate chips in the microwave in 30-second intervals, stirring in between until smooth.

Prepare the Chocolate

In another mixing bowl, combine ricotta cheese, powdered sugar, melted chocolate, and vanilla extract. Mix until well combined and smooth.

Combine Filling Ingredients

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the chocolate mixture until fully combined.

Whip the Cream

Using a pastry bag or a spoon, fill each cooled cannoli shell with the chocolate filling.

Fill the Shells

Sprinkle chocolate shavings on the filled cannolis and dust with powdered sugar before serving.

Garnish the Cannolis

All-purpose flour

Granulated sugar

Cocoa powder

Unsalted butter

Eggs

White wine or vinegar

Salt

Vegetable oil

Ricotta cheese

Powdered sugar

Semi-sweet chocolate chips

Vanilla extract

Heavy cream

Chocolate shavings

Begin by washing the romaine lettuce thoroughly under cold water. Shake off excess water and dry with a salad spinner or pat with a clean kitchen towel. Cut the lettuce into bite-sized pieces and place in a large mixing bowl.

Wash and Chop Romaine Lettuce

Using a vegetable peeler or a grater, shave the Parmesan cheese into thin slices or small shavings. Set aside for later use.

Shave the Parmesan Cheese

In a mixing bowl, combine mayonnaise, minced garlic, lemon juice, Worcestershire sauce, anchovy paste, salt, and black pepper. Whisk together until smooth and creamy. Taste and adjust seasoning if needed.

Combine Dressing Ingredients

Add the chopped romaine lettuce to the bowl with the homemade Caesar dressing. Toss gently to combine, ensuring that all the lettuce is evenly coated with the dressing.

Toss the Salad

Sprinkle the shaved Parmesan cheese over the top of the salad. If desired, add croutons for extra crunch.

Add Parmesan and Croutons

Serve immediately in individual bowls or on a large platter. Garnish with additional Parmesan cheese if desired.

Serve

Romaine Lettuce

Parmesan Cheese

Mayonnaise

Garlic

Lemon Juice

Worcestershire Sauce

Anchovy Paste

Black Pepper

Croutons

Extra Parmesan Cheese

In a large bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, and paprika.

Prepare the Calamari

Dip the calamari rings into the buttermilk, allowing any excess to drip off. Then, dredge them in the flour mixture until well coated.

Coat the Calamari

In a large heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Fry the coated calamari in batches for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.

Fry the Calamari

In a saucepan, heat the olive oil over medium heat and add the minced garlic. Sauté for about 1-2 minutes until fragrant.

Sauté Garlic

Add the canned crushed tomatoes, oregano, salt, black pepper, and sugar. Stir well to combine.

Add Tomatoes and Seasonings

Bring the sauce to a gentle simmer and let it cook for about 15-20 minutes, stirring occasionally. Add the fresh basil towards the end of cooking.

Simmer the Sauce

calamari rings

all-purpose flour

cornstarch

salt

black pepper

garlic powder

paprika

buttermilk

vegetable oil

canned crushed tomatoes

olive oil

garlic cloves, minced

dried oregano

fresh basil leaves, chopped

sugar

In a bowl, mix the olive oil, garlic powder, salt, black pepper, and chopped fresh rosemary. Rub this mixture all over the ribeye steaks and let them marinate for at least 30 minutes.

Marinate the Steak

Preheat your grill to high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.

Preheat the Grill

Place the marinated steaks on the grill. Grill for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.

Grill the Steak

Remove the steaks from the grill and let them rest for about 5-10 minutes before slicing. This allows the juices to redistribute.

Rest the Steak

Wash and chop the zucchini, bell pepper, and carrot into bite-sized pieces.

Chop the Vegetables

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped vegetables and sauté for about 5-7 minutes, or until they are tender but still crisp. Season with salt and black pepper to taste.

Sauté the Vegetables

Ribeye steak

Olive oil

Garlic powder

Black pepper

Fresh rosemary

Zucchini

Bell pepper

Carrot

Clean the chicken breasts under cold running water, pat them dry with paper towels, and cut them into bite-sized pieces.

Prepare the Chicken

Wash and chop the bell pepper, zucchini, carrots, and green beans into uniform pieces for even cooking.

Peel and mince the garlic cloves. Peel and chop the onion into small pieces.

Mince the Garlic and Chop the Onion

In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove from skillet and set aside.

Sauté the Chicken

In the same skillet, add a bit more olive oil if needed. Add the minced garlic and chopped onion, sautéing for 2-3 minutes until fragrant and translucent. Then add the chopped bell pepper, zucchini, carrots, and green beans. Cook for an additional 5-7 minutes until the vegetables are tender but still crisp.

Cook the Vegetables

In a small bowl, mix the chicken broth, soy sauce, cornstarch, dried oregano, and dried thyme until well combined. Pour this mixture over the vegetables in the skillet.

Make the Sauce

Return the cooked chicken to the skillet, stirring everything together. Allow the sauce to thicken for about 3-5 minutes, stirring occasionally. Adjust seasoning with salt and black pepper as needed.

Combine and Finish

Serve the Chicken Mare Monte hot, garnished with fresh herbs if desired. This dish pairs well with rice or crusty bread.

Plate and Serve

Chicken Breast

Olive Oil

Onion

Bell Pepper

Carrots

Green Beans

Chicken Broth

Soy Sauce

Cornstarch

Dried Oregano

Dried Thyme

In a large pot, bring salted water to a boil. Add the Russet potatoes and cook until tender, about 20-25 minutes. Drain and let cool slightly.

Boil the Potatoes

Once cool enough to handle, peel the potatoes and mash them in a bowl until smooth. Allow to cool completely.

Mash the Potatoes

In a large mixing bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a dough forms. If the dough is too sticky, add a little more flour as needed.

Divide the dough into quarters. Roll each quarter into a long rope, about 1/2 inch thick. Cut the rope into 1-inch pieces. Optionally, use a fork to make ridges on each piece.

Shape the Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi in batches. Cook until they float to the top, about 2-4 minutes. Remove with a slotted spoon and set aside.

Cook the Gnocchi

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.

Add the halved cherry tomatoes to the skillet. Season with salt and pepper. Cook until the tomatoes begin to soften, about 5-7 minutes.

Add Tomatoes

Add the cooked gnocchi to the skillet and gently toss to combine. Cook for an additional 2 minutes to heat through.

Combine with Gnocchi

Remove from heat and stir in chopped basil and grated Parmesan cheese. Serve immediately.

Finish with Basil and Cheese

Russet potatoes

Garlic, minced

Cherry tomatoes, halved

Fresh basil, chopped

Parmesan cheese, grated

Salt and pepper

Place the russet potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 20-25 minutes. Drain and let cool slightly.

Boil Potatoes

Once the potatoes are cool enough to handle, peel them and mash them in a large bowl until smooth, ensuring there are no lumps.

Mash Potatoes

Add the flour, egg, and salt to the mashed potatoes. Mix until a dough forms, being careful not to overwork it.