mignon of beef in a sherry wine sauce with cherry peppers, mushrooms, onions, and potatoes...

Bistecca Giambootta

Penne Pasta

Halibut encrusted with panko breadcrumbs in a garlic white wine sauce.

Panko Crusted Halibut

Romaine lettuce in a Caesar dressing with croutons.

Caesar salad

Veal, pork, and beef stew with vegetables and red wine reduction.

Rigatoni Bolognese

Stuffed Atlantic Salmon with shrimp, spinach, roasted red pepper, and mozzarella in a champagne and mustard sauce.

Salmon Mostarda

Slow roasted lamb shank with natural juices over saffron risotto.

Lamb Shank

large shrimp simmered with garlic, lemon, white wine, and fresh herbs...

Gamberi Scampi

Panko Halibut

Agnolotti di Porcini

Served in a sherry wine sauce with cherry peppers, onions, mushrooms, and potatoes. Supplement charge: $10.

Filet Mignon Giambota

Served with arugula, strawberry, orange, salad with an olive oil and lemon vinaigrette.

Burrata

spicy tomato and basil sauce with shiitake mushrooms, black olives, and a hint of anchovy...

Linguini Arrabiata

parmiginano breaded mushrooms in a light veal jus finished with fresh basil and tomato with an arugula salad...

Portobello Milanese

pan roasted salmon topped with toasted pignoli crust, lemon white wine sauce...

Salmon Pignoli

Pork scallopini topped with prosciutto and mozzarella in a light wine sauce with fresh sage.

Maile Saltimbocca

Fresh buffalo mozzarella, sliced tomato, and roasted peppers drizzled with Tuscan virgin olive oil, and topped with thinly sliced basil.

Caprezze

Linguini Arrabbiata

wild mushroom risotto, asparagus and peas, topped with crispy zucchini finished with truffle oil...

Risotto ai Funghi

mixed baby greens with balsamic vinaigrette topped with parmigiana shaving and roasted red onions...

Primi (dinner) Insalata

porcini ravioli in a white and black truffle cream sauce...

Porcini Ravioli

butternut squash filled ravioli topped with brown butter and sage sauce, finished with crumble amaretti...

Agnolotti di Zucca

veal, pork, and beef stew with vegetables in a red wine reduction...

Gnocchi Bolognese

braised short ribs of beef, red wine reduction, with natural jus...

Brasato di Manzo

Peel and dice the potatoes. Slice the onions, mushrooms, and cherry peppers. Mince the garlic.

Prepare the Ingredients

In a large pot, bring salted water to a boil. Add diced potatoes and cook for about 10-15 minutes until tender. Drain and set aside.

Cook the Potatoes

In a large skillet, heat olive oil over medium-high heat. Season beef mignon with salt and black pepper. Sear each piece for about 4-5 minutes on each side until browned. Remove from skillet and set aside.

Sear the Beef

In the same skillet, add onions, mushrooms, and garlic. Sauté for about 5 minutes until onions are translucent. Add cherry peppers and cook for another 2 minutes.

Sauté the Vegetables

Pour sherry wine into the skillet with the vegetables. Stir and let it simmer for about 5 minutes, allowing the alcohol to evaporate slightly.

Make the Sauce

Return the beef mignon to the skillet and add the cooked potatoes. Toss everything together gently to coat in the sauce. Cook for an additional 2 minutes to heat through. Garnish with fresh parsley before serving.

Combine and Serve

Beef mignon

Sherry wine

Cherry peppers

Mushrooms

Onions

Potatoes

Olive oil

Garlic

Salt

Black pepper

Fresh parsley

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Prepare the Sauce

Add the canned crushed tomatoes to the skillet. Stir in salt and black pepper. Let the sauce simmer for about 10 minutes.

Add Tomatoes and Season

Add the cooked penne pasta to the skillet with the sauce. Toss to combine well, ensuring the pasta is coated with the sauce.

Combine Pasta and Sauce

Stir in the chopped fresh basil just before serving. Divide into bowls and sprinkle with grated Parmesan cheese.

Finish with Basil and Serve

Olive Oil

Garlic, minced

Canned crushed tomatoes

Fresh basil leaves, chopped

Parmesan cheese, grated

Prepare the Oven

Season the halibut fillets with salt and black pepper on both sides.

Prepare the Halibut

In a shallow dish, place the panko breadcrumbs. Press each fillet into the breadcrumbs, ensuring an even coating on both sides.

Coat the Halibut

In a large oven-safe skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the coated halibut fillets and sear for 3-4 minutes on each side, until golden brown.

Sear the Halibut

Remove the halibut from the skillet and set aside. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the white wine, scraping up any brown bits from the bottom of the pan. Let it simmer for 2-3 minutes.

Return the halibut to the skillet, spooning some of the sauce over each fillet. Dot with the remaining butter. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.

Combine and Bake

Remove from the oven, sprinkle with fresh parsley, and serve immediately with the garlic white wine sauce.

Garnish and Serve

Halibut fillets

Panko breadcrumbs

Garlic cloves

Dry white wine

Butter

Wash the romaine lettuce thoroughly under cold water. Pat dry with a clean towel or use a salad spinner to remove excess water. Chop or tear the lettuce into bite-sized pieces.

Prepare the Lettuce

In a large mixing bowl, combine the chopped romaine lettuce with Caesar dressing. Toss gently until all the lettuce is evenly coated with the dressing.

Mix the Salad

Add the croutons and grated Parmesan cheese to the salad. Toss gently to combine and ensure the croutons are distributed evenly.

Add Croutons and Cheese

Sprinkle black pepper over the salad to taste. Serve immediately for the best texture.

Season and Serve

Romaine lettuce

Caesar dressing

Croutons

Parmesan cheese

In a large pot, heat olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until softened, about 5-7 minutes.

Add the ground veal, pork, and beef to the pot. Cook until browned, breaking up the meat with a spoon, for about 8-10 minutes.

Add the Meat

Stir in the minced garlic and cook for 1 minute. Then pour in the red wine and let it simmer until reduced by half, about 5 minutes.

Incorporate Garlic and Wine

Add the crushed tomatoes, salt, black pepper, dried oregano, and fresh basil. Stir well to combine.

Add Tomatoes and Seasonings

Reduce the heat to low, cover, and let the sauce simmer for at least 30 minutes, stirring occasionally.

Simmer the Sauce

While the sauce simmers, cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.

Once the sauce has thickened, toss the cooked rigatoni with the Bolognese sauce until well coated.

Serve hot, topped with grated Parmesan cheese and additional fresh basil if desired.

Serve

Rigatoni pasta

Ground veal

Ground pork

Ground beef

Onion, finely chopped

Carrot, finely chopped

Celery stalk, finely chopped

Red wine

Canned tomatoes, crushed

Dried oregano

Fresh basil, chopped

Grated Parmesan cheese

In a skillet, heat olive oil over medium heat. Add the shrimp and cook until pink, about 3-4 minutes. Stir in the chopped spinach and roasted red pepper, cooking until the spinach wilts. Remove from heat and mix in the mozzarella cheese. Season with salt and black pepper.

Prepare the Filling

Preheat the oven to 375°F (190°C). Take each salmon fillet and cut a pocket into the side. Stuff each pocket with the shrimp mixture, pressing gently to secure.

Stuff the Salmon

In a small saucepan, combine 1 cup of champagne and 2 tablespoons of Dijon mustard. Simmer over low heat until slightly thickened, about 5-7 minutes.

Place the stuffed salmon fillets in a baking dish. Drizzle the champagne and mustard sauce over the top. Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.

Bake the Salmon

Remove from the oven and let it rest for a few minutes. Serve the stuffed salmon drizzled with any remaining sauce.

Atlantic Salmon fillets

Shrimp, peeled and deveined

Fresh spinach, chopped

Roasted red pepper, diced

Mozzarella cheese, shredded

Preheat your oven to 325°F (160°C). Season the lamb shanks with salt and black pepper on all sides.

Prepare the Lamb

In a large oven-safe pot, heat the olive oil over medium-high heat. Sear the lamb shanks on all sides until browned, about 8-10 minutes. Remove them from the pot and set aside.

Sear the Lamb

In the same pot, add chopped onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.

Sauté Vegetables

Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for about 5 minutes.

Deglaze the Pot

Return the lamb shanks to the pot. Add the beef broth and rosemary. Bring to a simmer.

Add Broth and Herbs

Cover the pot and transfer it to the preheated oven. Roast for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Roast in the Oven

Lamb shanks

Onion

Carrots

Celery stalks

Beef broth

Fresh rosemary

In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat.

Prepare the Shrimp

Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.

Cook the Garlic

Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink.

Add the Shrimp

Pour in the white wine, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the skillet.

Deglaze with Wine

Let the mixture simmer for about 4-5 minutes until the shrimp are cooked through and the sauce has slightly thickened.

Simmer

Stir in the remaining butter, chopped parsley, and red pepper flakes. Season with salt and black pepper to taste.

Finish the Sauce

Serve the Gamberi Scampi hot over pasta or with crusty bread to soak up the sauce.

large shrimp, peeled and deveined

olive oil

butter

garlic, minced

white wine

lemon juice

lemon zest

fresh parsley, chopped

red pepper flakes

salt

black pepper

Preheat your oven to 400°F (200°C). Rinse the halibut fillets and pat them dry with paper towels. Season both sides with salt and black pepper.

In a shallow dish, spread the panko breadcrumbs evenly. Lightly dip each halibut fillet into olive oil, then press into the panko to coat both sides.

Coat with Panko

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

Sauté the Garlic

Place the coated halibut fillets in the skillet, cooking for about 3-4 minutes on each side until golden brown.

Cook the Halibut

Pour the white wine into the skillet around the halibut. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish flakes easily with a fork.

Add Wine and Bake

Remove from oven, sprinkle fresh parsley over the top, and serve hot with the garlic white wine sauce.