PESCE alla LIGURE

heirloom tomato, basil, 10 year aged balsamic vinegar (to share)

Mozzarella

salame calabrese ricotta filling, cherry tomato, garlic breadcrumbs

AGNOLOTTI

Kaluga Hybrid

Tagiolini al Ragu

akaushi wagyu beef strip, salsa verde, haricot verts

BISTECCA

DRY AGED ROHAN DUCK

pumpkin, goat cheese, sweet potato, pine nuts

QUADRETTI

FETTUCINE al TARTUFO

SPAGHETTI al LIMONE

MEZZE RIGATONI alla ZOZZONA

egg yolk center, spinach and ricotta filling, leeks, maitake

TORTELLO all ' UOVO

gorgonzola filling, pear, walnut, chianti

CAPPELLETTI

TAGLIOLINI al RAGU

MOZZARELLA CART

green apple, celeriac, horseradish, tonnato

BLUEFIN TUNA CRUDO

CAVIAR SERVICE

sweet potato, nduja vinaigrette, pecorino cream

BROCCOLINI

mint, shallot, pecorino romano, breadcrumbs, anchovy vinaigrette

LITTLE GEM SALAD

SHRIMP FRITTI

CHOCOLATE CUSTARD

CHICKEN LIVER & FOIE GRAS PATE

prosciutto di parma, coppa, mortadella, gnocco fritto, melons

SALUMI

WAGYU STEAK CARPACCIO

Wash the fingerling potatoes thoroughly, then slice them in half lengthwise. Rinse the fresh parsley and basil, then chop them finely.

Prep the Ingredients

Pat the white fish fillets dry with paper towels and season them with salt and black pepper on both sides.

Prepare the Fish

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

Cook the Potatoes

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the seasoned fish fillets and cook for about 4-5 minutes on each side, until golden brown and cooked through. Remove from skillet and keep warm.

Sauté the Fish

In the same skillet, add the remaining olive oil, chopped olives, and pine nuts. Sauté for about 3-4 minutes until the pine nuts are toasted and fragrant. Stir in the lemon juice and the chopped herbs (parsley and basil).

Prepare the Sauce

Add the cooked fingerling potatoes to the skillet, tossing gently to coat them with the sauce. Finally, place the sautéed fish back into the skillet, spooning the sauce over the top.

Combine Ingredients

Serve the Pesce alla Ligure warm, garnished with additional fresh herbs if desired.

Plate and Serve

Fingerling potatoes

Pine nuts

Olive oil

Lemon juice

Salt

Black pepper

Fresh parsley

Fresh basil

White fish fillets (such as cod or halibut)

Kalamata olives, pitted and chopped

Wash the heirloom tomatoes thoroughly under cold water. Pat them dry with a clean towel. Slice each tomato into thick rounds (about 1/2 inch thick) and arrange them on a serving platter.

Prepare the Tomatoes

Slice the fresh mozzarella cheese into similar thickness as the tomatoes, about 1/2 inch thick. Alternate the mozzarella slices with the tomato slices on the platter.

Slice the Mozzarella

Tear the fresh basil leaves into smaller pieces and scatter them evenly over the tomato and mozzarella layers.

Add Fresh Basil

Drizzle the 10 year aged balsamic vinegar over the entire arrangement. Sprinkle salt and freshly ground black pepper to taste. Serve immediately, sharing the dish among guests.

Season and Serve

Heirloom tomatoes

Fresh basil leaves

Fresh mozzarella cheese

10 year aged balsamic vinegar

Freshly ground black pepper

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 incorporate the flour into the eggs until a rough dough forms.

Make the Dough

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

Knead the Dough

In a bowl, combine the finely chopped salame calabrese, ricotta cheese, grated Parmesan cheese, black pepper, and nutmeg. Mix until well combined and set aside.

Prepare the Filling

After resting, divide the dough into four pieces. Roll each piece out into thin sheets using a pasta machine or a rolling pin. The sheets should be thin enough to see your hand through them.

Roll out the Dough

Cut the rolled-out dough into squares (about 2 inches). Place a small teaspoon of the filling in the center of each square. Fold the dough over to form a triangle and press the edges firmly to seal. Ensure there are no air bubbles.

Form the Agnolotti

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the halved cherry tomatoes and salt, cooking until the tomatoes start to soften.

Prepare the Topping

In another pan, add a little olive oil and toast the breadcrumbs until golden brown. Remove from heat and set aside.

Toast the Breadcrumbs

Bring a large pot of salted water to a boil. Drop in the agnolotti and cook for about 3-4 minutes until they float to the surface and are al dente.

Cook the Agnolotti

Drain the agnolotti and add them to the skillet with the cherry tomatoes. Toss gently to combine. Serve topped with toasted breadcrumbs and fresh basil.

Combine and Serve

All-purpose flour

Eggs

Salame Calabrese (finely chopped)

Ricotta cheese

Parmesan cheese (grated)

Nutmeg

Cherry tomatoes (halved)

Garlic (minced)

Breadcrumbs

Fresh basil (chopped)

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper.

Preheat and Prepare Pan

In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well combined.

Mix Dry Ingredients

In another mixing bowl, beat the eggs and then add the milk and melted butter. Mix in the vanilla extract.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.

Combine Wet and Dry Mixtures

Sift the cocoa powder into the batter and gently fold it in until well incorporated.

Add Cocoa Powder

Fold in the chocolate chips until evenly distributed throughout the batter.

Incorporate Chocolate Chips

Pour the batter into the prepared baking pan and spread it evenly.

Pour Batter into Pan

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Kaluga Hybrid

Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

Cool the Cake

Once cooled, dust the top with powdered sugar and top with fresh berries before slicing and serving.

Serve the Kaluga Hybrid

Granulated sugar

Baking powder

Milk

Unsalted butter, melted

Vanilla extract

Cocoa powder

Chocolate chips

Powdered sugar

Fresh berries (strawberries, blueberries, etc.)

In a large pot, bring salted water to a boil. Add the tagliolini pasta and cook according to the package instructions until al dente, usually about 4-6 minutes. Once cooked, reserve 1 cup of pasta water, then drain the pasta and set aside.

Cook the Tagiolini

In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened and translucent.

Sauté the Vegetables

Add the ground beef to the skillet. Cook, stirring occasionally, until browned and fully cooked, about 8-10 minutes. Drain excess fat if necessary.

Brown the Beef

Stir in the minced garlic and cook for 1 minute until fragrant. Then add the canned crushed tomatoes, red wine, salt, and black pepper. Mix well to combine.

Add Garlic and Tomatoes

Bring the mixture to a gentle simmer. Reduce heat to low and let it cook for 30-40 minutes, stirring occasionally, until the sauce thickens. If it gets too thick, add reserved pasta water a little at a time to reach desired consistency.

Simmer the Ragu

Once the ragu has thickened, stir in the fresh basil leaves and let them wilt in the sauce for about 2-3 minutes.

Add Basil

In a large serving bowl, combine the cooked tagliolini with the ragu sauce, tossing gently to coat the pasta evenly. Serve hot, garnished with grated 30-month aged Parmigiano-Reggiano and additional fresh basil leaves.

Tagiolini pasta

Ground beef

Onion, finely chopped

Carrot, finely chopped

Celery, finely chopped

Garlic, minced

Canned crushed tomatoes

Red wine

30-month aged Parmigiano-Reggiano, grated

Sprinkle the akaushi wagyu beef strip generously with salt and black pepper on all sides.

Season the Beef

In a large skillet, heat olive oil over medium-high heat. Once hot, add the beef strip and sear for 4-5 minutes on each side for medium-rare, adjusting time for desired doneness. Use a meat thermometer for accuracy (130°F for medium-rare).

Sear the Beef

Remove the beef from the skillet and let it rest on a cutting board for 5-10 minutes before slicing.

Rest the Beef

In a bowl, combine chopped parsley, basil, capers, minced garlic, and lemon juice.

Slowly whisk in olive oil until the mixture is emulsified. Season with salt and black pepper to taste.

Add Olive Oil

Bring a large pot of salted water to a boil. Add the haricot verts and cook for about 3-4 minutes until tender-crisp.

Prepare the Haricot Verts

Drain the green beans and transfer them to the skillet used for the beef, adding butter. Sauté for 2-3 minutes until coated and heated through.

Sauté the Beans

Slice the rested wagyu beef strip against the grain into thick slices.

Slice the Beef

On a serving plate, arrange the sliced beef, top with salsa verde, and serve alongside the sautéed haricot verts.

Plate the Dish

akaushi wagyu beef strip

salt

black pepper

olive oil

fresh parsley, chopped

fresh basil, chopped

capers, rinsed and chopped

garlic, minced

lemon juice

haricot verts (thin green beans)

butter

Pat the Rohan duck dry with paper towels. Season generously inside and out with kosher salt and freshly cracked black pepper. Place the duck on a rack in a roasting pan, ensuring air can circulate around it. Refrigerate uncovered for 48-72 hours to dry age.

Dry Age the Duck

Preheat your oven to 425°F (220°C) to ensure a crispy skin.

Preheat Oven

In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, carefully add the dry-aged duck, breast-side down. Sear for about 5-7 minutes until the skin is golden brown. Flip the duck over and sear the other side for an additional 5 minutes.

Sear the Duck

Add garlic cloves, fresh thyme, and rosemary to the skillet, placing them around the duck.

Add Aromatics

Transfer the skillet to the preheated oven. Roast for approximately 45-60 minutes, or until the internal temperature reaches 165°F (74°C). Baste the duck with the pan juices every 15-20 minutes.

Roast the Duck

Once the duck is cooked, remove it from the skillet and let it rest for 15 minutes. Meanwhile, place the skillet over medium heat, add chicken stock and red wine, scraping the bottom to deglaze. Reduce by half until slightly thickened.

Prepare Sauce

Carve the duck and serve it with the sauce drizzled over the top, garnished with fresh thyme.

Pesce Alla Ligure

Mozzarella

Agnolotti

Kaluga Hybrid

Tagiolini Al Ragu

Bistecca

Dry Aged Rohan Duck

Quadretti

Fettucine Al Tartufo

Spaghetti Al Limone

Mezze Rigatoni Alla Zozzona

Tortello All ' Uovo

Cappelletti

Tagliolini Al Ragu

Mozzarella Cart

Bluefin Tuna Crudo

Caviar Service

Broccolini

Little Gem Salad

Shrimp Fritti

Chocolate Custard

Chicken Liver & Foie Gras Pate

Salumi

Wagyu Steak Carpaccio