Crispy hand-breaded provolone cheese over house marinara

Formaggio Fritto (V)

Stracciatella cheese, pistachio, EVOO D.O.P., Acacia honey, sea salt and sourdough crostini

Stracciatella Dip

Aperol, prosecco, and soda water, garnished with an orange wheel

Aperol Spritz

Potato Rissole

Squid ink chitarra pasta topped with calamari, shrimp, scallops, San Marzano tomato sauce, fennel pollen, and herb breadcrumbs

Chitarra Nero Frutti di Mare

Berry Moscato Tiramisu

Sautéed market-fresh vegetables in a house pesto, served over tagliatelle pasta

Summer Vegetable Pasta

Sweet Tea

Zucchine Pancakes

Roll Top Chaffer Units

Marinara

Meal Kits

Unsweet Tea

Lemonade

Bottled Water

Meatsauce

Alfredo

Spinach Artichoke Dip (Hot)

Spinach Dip (Hot)

Mini Crab Cakes (2oz)

Sausage Stuffed Mushrooms

Italian or Swedish Meatballs

Spinach Dip (Cold)

Made with dill salmon mousse and topped with smoked salmon

Cucumber Chips

Cut the provolone cheese into thick slices, about 1/2 inch each.

Slice the Cheese

Set up three shallow bowls: one with flour, another with beaten eggs, and the last with breadcrumbs mixed with salt and pepper.

Prepare Breading Stations

Dredge each cheese slice first in flour, shaking off excess, then dip into the egg, and finally coat with breadcrumbs, pressing gently to adhere.

Bread the Cheese

In a large frying pan, heat olive oil over medium heat until shimmering.

Heat Oil

Carefully place the breaded cheese slices in the hot oil, cooking for about 2-3 minutes on each side or until golden brown. Remove and drain on paper towels.

Fry the Cheese

In a saucepan, heat olive oil over medium heat. Add finely chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.

Sauté Aromatics

Stir in the canned crushed tomatoes, oregano, salt, and black pepper. Bring to a simmer.

Add Tomatoes and Seasonings

Reduce heat to low and let the sauce simmer for about 15-20 minutes, allowing the flavors to meld.

Simmer the Sauce

Stir in the chopped fresh basil just before serving.

Finish with Basil

Provolone cheese

All-purpose flour

Eggs

Breadcrumbs

Salt

Black pepper

Olive oil

Canned crushed tomatoes

Garlic cloves

Onion

Dried oregano

Fresh basil

In a mixing bowl, combine the Stracciatella cheese, chopped pistachios, EVOO D.O.P., acacia honey, and sea salt. Mix gently until well combined but still creamy.

Prepare the Cheese Mixture

Preheat your oven to 180°C (350°F). Slice the sourdough bread into 1/2 inch thick slices. Brush both sides of each slice with extra virgin olive oil and sprinkle with sea salt. Arrange the slices on a baking sheet.

Prepare the Sourdough Crostini

Bake in the preheated oven for about 10-12 minutes or until the crostini are golden brown and crisp. Remove from the oven and let them cool slightly.

Bake the Crostini

Transfer the Stracciatella dip to a serving bowl. Serve alongside the warm sourdough crostini for dipping.

Serve

Stracciatella cheese

Pistachios, shelled and chopped

Extra virgin olive oil (EVOO) D.O.P.

Acacia honey

Sea salt

Sourdough bread

Extra virgin olive oil

Take a large wine glass or an old-fashioned glass and fill it with ice cubes, filling it about halfway.

Prepare Your Glass

Pour 3 oz of Aperol over the ice in the glass.

Add Aperol

Next, pour in 3 oz of Prosecco slowly to avoid excessive fizzing.

Add Prosecco

Add 1 oz of soda water on top of the mixture to complete the drink.

Top with Soda Water

Garnish the drink with a slice of orange by placing it on the rim of the glass.

Garnish

Serve immediately and enjoy your refreshing Aperol Spritz!

Aperol

Prosecco

Soda Water

Orange Wheel

Ice Cubes

Peel and dice the potatoes into small cubes. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and mash the potatoes until smooth.

Prepare the Potatoes

While the potatoes are cooking, finely chop the onion and garlic. In a skillet, heat 1 tablespoon of oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.

Sauté the Aromatics

In a large mixing bowl, combine the mashed potatoes, sautéed onion and garlic, breadcrumbs, egg, chopped parsley, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

Combine Ingredients

Using your hands, take a portion of the mixture and shape it into small patties or rissoles, about 2 inches in diameter.

Shape the Rissoles

In a large skillet, heat the remaining 3 tablespoons of oil over medium heat. Add the shaped rissoles in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown.

Fry the Rissoles

Once cooked, remove the rissoles from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve warm with your favorite dipping sauce or salad.

Drain and Serve

Potatoes

Garlic

Parsley

Black Pepper

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

Cook the Pasta

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Then, add the calamari and cook for 2 minutes, followed by the shrimp and scallops. Sauté for another 3-4 minutes until the seafood is just cooked through. Season with salt and black pepper to taste.

Sauté the Seafood

Pour the crushed San Marzano tomatoes into the skillet with the seafood. Add fennel pollen and stir to combine. Simmer for about 5-7 minutes, allowing the flavors to meld. Adjust seasoning if necessary.

Add the Sauce

In a small bowl, combine breadcrumbs with chopped parsley, 1 tablespoon of olive oil, and salt to taste. Mix well.

Prepare the Herb Breadcrumbs

Add the cooked squid ink chitarra pasta to the skillet with the seafood sauce. Toss gently to coat the pasta evenly with the sauce.

Combine Pasta and Sauce

Plate the pasta and top with herb breadcrumbs. Serve immediately and enjoy your Chitarra Nero Frutti di Mare!

Squid ink chitarra pasta

Calamari, cleaned and sliced

Shrimp, peeled and deveined

Scallops, halved

San Marzano tomatoes, crushed

Garlic, minced

Fennel pollen

Parsley, chopped

Preheat your oven to 350°F (175°C). In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is pale and thick. Add vanilla extract and mix well. Gently fold in flour until just combined. Spoon the batter into a piping bag and pipe 3-inch strips onto a lined baking sheet. Bake for 10-12 minutes or until lightly golden. Let cool.

Prepare the Ladyfingers

In a bowl, combine the mixed berries, Moscato wine, and honey. Gently stir to combine and allow to macerate for at least 30 minutes, letting the flavors meld together.

Create the Berry Mixture

In a separate bowl, whisk the heavy cream until soft peaks form. In another bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Carefully fold the whipped cream into the mascarpone mixture until fully combined.

Prepare the Mascarpone Layer

In a serving dish, dip each ladyfinger in the berry mixture and layer them at the bottom. Spread half of the mascarpone layer over the ladyfingers. Repeat the process with another layer of dipped ladyfingers and the remaining mascarpone mixture. Cover and refrigerate for at least 4 hours or overnight to set.

Assemble the Tiramisu

Before serving, top the tiramisu with a handful of additional mixed berries and fresh mint leaves for a beautiful presentation.

Garnish the Tiramisu

Ladyfinger cookies

Granulated sugar

Vanilla extract

Mixed berries (strawberries, blueberries, raspberries)

Moscato wine

Honey

Mascarpone cheese

Heavy cream

Powdered sugar

Fresh mint leaves

Additional mixed berries

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz tagliatelle and cook according to package directions until al dente (usually 7–11 minutes for dried; 2–4 minutes for fresh). Stir occasionally to prevent sticking.

Boil pasta

Before draining, reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta and set aside in the colander while you finish the sauce and vegetables.

In a food processor, combine 2 cups packed basil, 1/2 cup parsley, 1/4 cup toasted pine nuts, 1/2 cup grated Parmesan, 2 garlic cloves, and 1 tablespoon lemon juice. Pulse until coarsely chopped. With the processor running, drizzle in 1/2 cup extra-virgin olive oil until emulsified and smooth (or to desired texture). Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or salt as needed. If pesto is too thick, add up to 1–2 tablespoons reserved pasta water to loosen.

Make pesto

While the pasta cooks and pesto blends, heat a large wide skillet over medium-high heat. Add 2 tablespoons olive oil. When oil shimmers, add 1 thinly sliced shallot and sauté 1–2 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Prepare vegetables

Add sliced zucchini and yellow squash. Sauté, stirring occasionally, for 3–4 minutes until they begin to brown and soften.

Add 1.5 cups halved cherry tomatoes, 1/2 cup sliced baby bell peppers, and 1/2 cup corn kernels. Continue cooking 2–3 minutes until tomatoes have softened and released some juices but still hold shape.

Season vegetables with 1/4 teaspoon red pepper flakes, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon lemon zest. Taste and adjust seasoning. Remove skillet from heat. Stir in 1/4 cup torn basil leaves to preserve freshness.

Return the drained pasta to the pot or to the still-warm skillet over low heat. Add 3/4 to 1 cup house pesto (adjust to taste) and 1/2 cup reserved pasta water. Toss to coat the pasta, adding more pasta water a tablespoon at a time if needed to create a glossy sauce. Gently fold in the sautéed vegetables, combining until evenly distributed and heated through (about 1 minute).

Combine pasta, pesto, and vegetables

If the pasta seems dry, add another tablespoon of olive oil or a splash of reserved pasta water. Taste and correct seasoning with salt, pepper, or a squeeze of lemon.

Serve immediately divided into 4 portions. Top each serving with 1 tablespoon grated Parmesan (about 0.25 cup total) and a light drizzle (1 teaspoon) of extra-virgin olive oil. Garnish with additional torn basil if desired.

tagliatelle (dried or fresh)

kosher salt (for pasta water)

fresh basil leaves, packed

fresh flat-leaf parsley

toasted pine nuts (or walnuts)

grated Parmesan (or pecorino)

garlic cloves

fresh lemon juice

extra-virgin olive oil

salt

black pepper

shallot, thinly sliced (or small yellow onion)

garlic, minced

zucchini, medium, halved lengthwise and sliced 1/4-inch

yellow summer squash, sliced 1/4-inch

cherry tomatoes, halved

baby bell peppers or small sweet peppers, sliced

fresh corn kernels (or frozen, thawed)

red pepper flakes

fresh lemon zest

fresh basil leaves, torn (for finishing)

reserved pasta cooking water

grated Parmesan (for serving)

extra-virgin olive oil (drizzle)

In a large saucepan, bring 4 cups of water to a rolling boil over high heat.

Boil the Water

Once the water is boiling, remove it from heat and add 4 black tea bags. Let the tea steep for 5-7 minutes depending on desired strength.

Steep the Tea

After steeping, carefully remove the tea bags from the saucepan and discard them.

Remove Tea Bags

While the tea is still warm, add 1 cup of granulated sugar to the brewed tea. Stir well until the sugar is completely dissolved.

Add Sugar

Allow the sweetened tea to cool to room temperature. You can speed up this process by placing it in the refrigerator.

Cool the Tea

Once cooled, pour the sweet tea into glasses filled with ice. Optionally, garnish with fresh mint leaves or lemon slices before serving.

Water

Black tea bags

Lemon slices

Using a box grater or food processor, grate the zucchini and yellow squash into a large bowl. Squeeze out excess moisture using a clean kitchen towel or cheesecloth.

Formaggio Fritto (v)