pan-roasted pounded chicken breast topped with eggplant, tomato and aged provolone served with quaddrucci pasta in pesto with sun-dried red peppers

pollo alla melanzane

toasted pasta pearls simmered with seafood broth with mussels, clams, calamari and shrimp

Asparagus Agnolotti

hand rolled pasta tossed with our house made meat sauce

Fettuccine Alla Bolognese

with lemony herb butter accompanied by sautéed zucchini, asparagus and orzo pasta

Crispy Skin Salmon

Pasticcare Docchero

Estate Bottled

Date Jar

Tropical cocktail made with rum, coconut cream, and pineapple juice.

Pina Colada

Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze.

Insalata Caprese

Italian-style ice cream in various flavors.

Gelato

blue moon

ask about our seasonal draughts

2sp up&out

peroni lager

dogfish head slightly mighty

sam adams just the haze non-alcoholic

founders porter

lagunitas ipa

angry orchard peach mango cider

victory golden monkey belgian tripel

dogfish head 60 minute ipa

two roads lil heaven session ipa

dogfish head seaquench ale

rar nanticoke nectar ipa

Slice eggplants into 1/2-inch rounds (or 3/4-inch cubes if you prefer a chunkier topping). Sprinkle both sides with 1 tsp kosher salt and place in a colander for 20–30 minutes to draw out bitterness. Rinse briefly and pat dry with paper towels.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, add eggplant slices in a single layer and cook 3–4 minutes per side until golden and soft. Transfer cooked eggplant to a plate lined with paper towels. If eggplant absorbs a lot of oil, add more oil between batches.

Reduce heat to medium. In the same skillet, add 1 tablespoon olive oil, then add minced garlic and chopped shallot. Sauté 1–2 minutes until fragrant and translucent, stirring so garlic does not burn.

Add the canned crushed tomatoes and 1 tbsp white wine or chicken broth to deglaze the pan, scraping up browned bits. Add red pepper flakes (if using), 1 tsp kosher salt, and 1/2 tsp black pepper. Simmer gently 8–10 minutes to slightly thicken.

Stir in half of the cooked eggplant (reserve remaining slices for layering) and simmer 2–3 minutes to warm and meld flavors. Taste and adjust seasoning; finish with chopped basil. Keep warm on low heat.

Season pounded chicken breasts on both sides with remaining 1 tsp salt and 1 tsp black pepper.

Set up a dredging station: flour in one shallow dish, beaten eggs in another. Lightly dust each breast in flour, shake off excess, dip in beaten egg, then (optionally) a second light dusting of flour for a thin crust.

Heat a large heavy skillet over medium-high heat with 3 tablespoons olive oil. When oil shimmers, add chicken breasts (do not overcrowd; cook in two batches if needed). Cook 3–4 minutes per side until golden brown and an instant-read thermometer reads 160°F (71°C). If chicken browns too quickly, reduce heat to medium. Transfer cooked breasts to a baking sheet or plate and tent with foil.

If skillet has browned bits, deglaze with a splash of white wine or chicken broth and stir into tomato ragù (you can combine ragù and pan juices for extra flavor).

Preheat oven broiler (or oven to 400°F / 200°C if you prefer gentle melting). Place each cooked chicken breast on a baking sheet or in an ovenproof skillet. Spoon a generous layer of the tomato-eggplant ragù over each breast.

Top each with the remaining cooked eggplant slices, arranging them attractively. Divide the aged provolone evenly over the top of each portion.

Broil 2–4 minutes until cheese is bubbly and lightly browned (watch closely to avoid burning). Alternatively, bake at 400°F for 6–8 minutes until cheese melts. Remove and let rest 2 minutes.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the quaddrucci pasta. Cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain pasta.

Return pasta to the pot off heat. Add prepared basil pesto, sliced sun-dried red peppers, 2 tablespoons olive oil, and about 1/2 cup reserved pasta water. Toss vigorously to coat, adding more pasta water by tablespoons if needed until sauce is silky and clings to pasta (use up to 1 cup reserved water).

Stir in grated Parmesan and season with freshly ground black pepper to taste. Adjust salt if necessary.

Divide pesto-coated quaddrucci among 4 plates. Place one cheese-topped chicken breast over or beside the pasta on each plate.

Spoon any remaining tomato ragù from the skillet over the chicken and around the pasta as desired.

Garnish with fresh basil leaves, a drizzle of extra virgin olive oil, and a light sprinkle of lemon zest if using. Serve immediately.

boneless skinless chicken breasts, pounded to 1/4 inch

eggplants (medium)

kosher salt

black pepper, freshly ground

all-purpose flour (for dusting)

eggs, beaten

olive oil, divided

garlic cloves, minced

shallot, finely chopped

canned crushed tomatoes

red pepper flakes (optional)

fresh basil leaves, chopped

aged provolone, thinly sliced or grated

white wine or chicken broth (for deglazing)

quaddrucci pasta (or short square pasta; e.g., quadretti)

olive oil

prepared basil pesto (or homemade, loosely packed)

sun-dried red peppers, packed in oil, drained and thinly sliced

parmesan cheese, finely grated

pasta cooking water

salt (for pasta water)

freshly ground black pepper

fresh basil leaves (small whole or chiffonade)

extra virgin olive oil (finishing)

lemon zest (optional)

On a clean work surface, mound the 00 and semolina flours and make a large well. Crack the eggs into the well, add 1 tablespoon olive oil and 1/2 tsp salt. Using a fork, begin whisking the eggs and gradually incorporate the flour from the inner walls until a shaggy dough forms. If dough is too dry, add water 1 tsp at a time; if too sticky, dust with a little flour.

Make the dough

Knead the dough for 8–10 minutes until smooth and elastic. Wrap tightly in plastic wrap and let rest at room temperature for 30 minutes while preparing filling and broth.

Knead and rest

Trim woody ends from asparagus and cut into 1/2-inch pieces. Reserve 8–10 tips for garnish if desired. Blanch the cut stalks (not tips) in boiling salted water for 1 minute until bright green, then shock in ice water. Drain thoroughly and squeeze out excess water from the asparagus.

Prepare asparagus

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the blanched asparagus pieces and sauté 1–2 minutes to remove raw edge. Transfer to a blender or food processor. Add ricotta, Parmesan, lemon zest, lemon juice, 1 egg yolk, 1/2 tsp salt and 1/4 tsp pepper. Purée until smooth but with a little texture; scrape into a bowl and taste, adjusting seasoning.

Sauté and purée

Place filling in refrigerator to firm for 15–20 minutes. This makes it easier to portion small mounds for agnolotti.

Chill filling

Divide rested dough into 4 pieces. Using a pasta machine or rolling pin, roll each piece to progressively thinner settings until you reach about 1.5–2 mm thickness (thin but not translucent). Keep sheets covered to prevent drying.

Roll the pasta

Place small teaspoons (about 6–8 g each) of asparagus filling in rows every 1 inch along one sheet. Brush around each mound lightly with water or beaten egg white to seal.

Portion filling

Fold the sheet over the filling line to meet the bottom edge. Press gently around each mound to expel air and seal, then use a ravioli wheel or knife to cut between mounds. Press edges with a fork or crimp to ensure they are well sealed. Repeat with remaining sheets. Dust finished agnolotti lightly with semolina to prevent sticking. Yield: about 30–36 agnolotti.

Form agnolotti

If not cooking immediately, place on a floured tray in a single layer and refrigerate up to 2 hours or freeze on tray then transfer to a bag for longer storage.

Optional drying

Rinse mussels and clams under cold water, discard any open ones that do not close when tapped. Pat shrimp dry. If using whole calamari, slice into 1/2-inch rings. Keep all refrigerated until ready to cook.

Prep seafood

In a large, wide sauté pan or shallow pot, heat 2 tbsp butter and 1 tbsp olive oil over medium heat. Add minced shallots, garlic and diced fennel; sweat gently 3–4 minutes until translucent and aromatic but not browned.

Start the broth

Increase heat to medium-high and add 1/2 cup white wine; simmer 1–2 minutes to reduce slightly. Add 3 cups fish stock and 1/2 cup clam juice (if using). Season with 1/2 tsp salt and 1/4 tsp pepper. Bring to a gentle simmer.

Deglaze and simmer

Add clams and mussels to the simmering broth, cover, and cook 3–5 minutes until shells open. Remove opened shellfish with a slotted spoon to a bowl, leaving broth in pot. Discard any unopened shells after 5 minutes.

Cook shellfish

Add calamari rings and shrimp to the simmering broth and cook 1–2 minutes until shrimp are opaque and calamari is tender (avoid overcooking). Return mussels and clams to the pot to rewarm. Keep broth at a gentle simmer; taste and adjust seasoning.

Finish seafood

Bring a large pot of salted water to a rolling boil. In the meantime, bring the seafood broth to a gentle simmer. Cook agnolotti in the boiling water in batches for 2–3 minutes (fresh pasta cooks quickly) until they float and are tender. Use a slotted spoon to transfer cooked agnolotti directly into the simmering seafood broth (do not overcook or let them sit in water).

Cook agnolotti

Gently stir the agnolotti in the seafood broth to let them absorb flavor for 30–60 seconds. Add 2 tablespoons of olive oil or a splash of browned butter to enrich the broth and keep pasta from sticking. Stir in chopped parsley and adjust salt/pepper as needed.

Combine and coat

Ladle several agnolotti into shallow soup bowls, spoon generous amounts of seafood and broth over them, and arrange shrimp, mussels and clams attractively. Garnish with reserved asparagus tips, a sprinkle of grated Parmesan, toasted pine nuts or breadcrumbs if using, and a lemon wedge.

Plate

00 flour (or all-purpose flour)

semolina flour

large eggs

extra virgin olive oil

fine sea salt (for dough)

fresh asparagus (medium stalks)

ricotta (whole-milk)

Parmesan cheese, finely grated

lemon zest

lemon juice

egg yolk

fine sea salt (for filling)

extra virgin olive oil (for sauté)

unsalted butter

extra virgin olive oil (for broth)

shallots, finely minced

garlic, minced

fennel bulb, finely diced

white wine (dry)

low-sodium fish or seafood stock

clam juice (optional, for extra brine)

mussels, scrubbed and debearded

clams, scrubbed

calamari rings (cleaned)

large shrimp, peeled and deveined

fresh parsley, chopped

lemon wedges (for serving)

fine sea salt (for broth)

black pepper, freshly ground (for broth)

olive oil or browned butter (to finish)

Parmesan or Pecorino, grated (for serving)

toasted pine nuts or breadcrumbs (optional)

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into it. Using a fork, gradually mix the flour into the eggs until a dough begins to form.

Make the Dough

Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it is smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Knead the Dough

After resting, divide the dough into four portions. Roll each portion out using a pasta machine or a rolling pin until it is thin. Cut into fettuccine strips.

Roll out the Pasta

In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrot, celery, and garlic. Sauté until soft and fragrant, about 5-7 minutes.

Cook the Vegetables

Add the ground beef and pork to the skillet. Cook until browned, breaking it apart with a wooden spoon, about 8-10 minutes.

Brown the Meat

Stir in the crushed tomatoes, tomato paste, red wine, salt, pepper, oregano, and basil. Bring to a simmer, then reduce heat to low and let it cook for at least 30 minutes, stirring occasionally.

Add Tomatoes and Wine

Bring a large pot of salted water to a boil. Add the fettuccine and cook for about 2-3 minutes until al dente. Drain and reserve some pasta water.

Cook the Pasta

Add the cooked fettuccine to the Bolognese sauce. Toss until well combined, adding reserved pasta water as needed to achieve desired consistency.

Toss Pasta with Sauce

Plate the fettuccine and top with grated Parmesan cheese. Serve immediately.

Serve

All-purpose flour

Eggs

Salt

Ground beef

Ground pork

Onion, finely chopped

Carrot, finely chopped

Celery, finely chopped

Garlic, minced

Canned tomatoes, crushed

Tomato paste

Red wine

Olive oil

Black pepper

Dried oregano

Dried basil

Parmesan cheese, grated

In a small bowl, combine the softened unsalted butter, chopped parsley, chopped dill, lemon zest, lemon juice, minced garlic and 1/4 tsp salt. Mix until homogenous. Taste and adjust lemon or salt if needed. Refrigerate while you cook or keep at room temperature if using immediately.

Prepare herb butter

Pat salmon fillets very dry with paper towels (especially the skin). Season both sides lightly with kosher salt and freshly ground black pepper, using about 1/2 tsp salt per side total (included in ingredient salt measurement).

Dry and season salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (1–2 minutes). Add 2 tbs olive oil and swirl. Place salmon fillets skin-side down in the pan, pressing gently with a spatula for 10 seconds to prevent curling. Reduce heat to medium and cook skin-side down, undisturbed, for 5–7 minutes depending on thickness until the skin is deeply golden and crisp and the sides are cooked about two-thirds of the way. If some stubborn sticking occurs, give it another 30–60 seconds — it will release when properly seared.

Crisp the skin

Flip the fillets carefully and cook flesh-side for 30–90 seconds for medium-rare to medium (longer if you prefer well-done). During the last 30 seconds, add a tablespoon of the prepared herb butter to the pan and spoon the melted butter over the top of each fillet to finish (baste). Remove salmon to a warm plate and tent loosely with foil while you finish vegetables and orzo.

Finish in pan

While salmon is resting, bring 3 cups water to a boil in a medium saucepan. Add 1/2 tsp kosher salt and 1 tsp olive oil, then stir in 1 cup orzo. Cook uncovered, stirring occasionally, until al dente (about 8–9 minutes; check package for exact timing). Drain in a fine-mesh strainer reserving about 1/4 cup pasta water. Return orzo to the pot off the heat and toss with 1 tablespoon of the prepared herb butter (from the butter reserve) to coat. If it seems dry, add up to 1–2 tbs reserved pasta water. Keep covered and warm.

In a large skillet over medium-high heat, add 1.5 tbs olive oil. Once shimmering, add the sliced garlic and red pepper flakes and sauté 20–30 seconds until fragrant but not browned.

Add the zucchini half-moons and sauté 2–3 minutes, stirring occasionally, until they begin to brown along the edges but still have bite. Add the asparagus pieces, season with salt and pepper to taste, and continue to sauté 2–3 more minutes until asparagus is bright green and just tender-crisp.

Squeeze half a lemon over the vegetables, toss to combine and remove from heat. If you like, stir in 1 teaspoon of the herb butter for extra gloss and flavor.

Divide the warm orzo among four plates or bowls. Arrange the sautéed zucchini and asparagus alongside or on top of the orzo.

Place a salmon fillet on each portion, skin-side up so the crisp skin stays crisp. Top each fillet with a generous dollop (about 1 tbs) of the lemony herb butter so it melts over the warm fish.

Pollo Alla Melanzane

Asparagus Agnolotti

Fettuccine Alla Bolognese

Crispy Skin Salmon

Pasticcare Docchero

Estate Bottled

Date Jar

Pina Colada

Insalata Caprese

Gelato

Blue Moon

Ask About Our Seasonal Draughts

2sp Up&out

Peroni Lager

Dogfish Head Slightly Mighty

Sam Adams Just The Haze Non-alcoholic

Founders Porter

Lagunitas Ipa

Angry Orchard Peach Mango Cider

Victory Golden Monkey Belgian Tripel

Dogfish Head 60 Minute Ipa

Two Roads Lil Heaven Session Ipa

Dogfish Head Seaquench Ale

Rar Nanticoke Nectar Ipa