Asparagus tortelloni, mushroom marsala sauce, bread crumbs, chives

Twin Filet Mignon

Caponata, roasted potatoes, arugula, charred lemon

Blackened Swordfish

Cheese and pear filled purses, gorgonzola, toasted walnuts

Fiocchi

Prosciutto, marinated artichokes, arugula, red wine vinaigrette

Burrata

Radicchio, greens, toasted hazelnuts, local pear, red onion, cider vinaigrette, gorgonzola

Autumn Misticanza

PEI Mussels

NY strip steak, roasted garlic, evoo, mozzarella, arugula, balsamic

Bistecca

Tomato sauce, mozzarella, margherita pepperoni

Cheese & Pepperoni

Arugula

White Sicilian

Broccoli Rabe

Veal Cutlets

Braciole

Ravioli Cacio & Pepe

Parmesan Truffle Fries

Linguini & Clam Sauce

Linguini Shrimp Fra Diavolo

House Specialty Chicken Cutlets

Pork Chop Milanese

Chicken Scarpariello

Faroe Island Salmon

Rigatoni Marinara

Fettucini Bolognese

Spaghetti & Meatball

Remove the filet mignon from the refrigerator and allow to sit at room temperature for about 20 minutes. Season both sides generously with salt and black pepper.

Season the Filet Mignon

Heat a skillet over medium-high heat and add olive oil. Once hot, carefully place the filet mignon in the skillet. Sear for about 4-5 minutes on each side for medium-rare. Use a meat thermometer to check for an internal temperature of 130°F (54°C).

Sear the Filet Mignon

Remove the filet mignon from the skillet and transfer to a plate. Cover loosely with aluminum foil and let rest for about 5 minutes.

Rest the Filet Mignon

In a large pot, bring salted water to a boil.

Boil Water

Once the water is boiling, add the asparagus tortelloni and cook according to package instructions, usually around 3-4 minutes or until they float to the top.

Cook the Tortelloni

Once cooked, drain the tortelloni in a colander and set aside.

Drain the Tortelloni

In the same skillet used for the filet mignon, add the mushroom marsala sauce. Heat over medium heat until warmed through, scraping any brown bits from the bottom of the pan for added flavor.

Heat the Sauce

On each plate, place a portion of the cooked asparagus tortelloni. Top with the seared filet mignon and drizzle the warm mushroom marsala sauce over the top.

Combine the Ingredients

Sprinkle the bread crumbs over the filet mignon and tortelloni, and finish with chopped chives for garnish.

Add Toppings

Filet Mignon

Asparagus Tortelloni

Mushroom Marsala Sauce

Bread Crumbs

Chives

Olive Oil

Salt

Black Pepper

In a bowl, mix the olive oil, Cajun seasoning, salt, and black pepper. Rub this mixture onto the swordfish steaks evenly and set aside to marinate for 15-20 minutes.

Season the Swordfish

Heat a grill or skillet over medium-high heat. Once hot, add the marinated swordfish steaks. Cook for about 4-5 minutes on each side, or until the fish is cooked through and has a blackened crust. Remove from heat and let rest.

Cook the Swordfish

In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft. Then add the eggplant, zucchini, and red bell pepper. Cook until tender.

Sauté the Vegetables

Stir in the diced tomatoes, capers, red wine vinegar, sugar, salt, and black pepper. Let the mixture simmer for about 10-15 minutes, stirring occasionally until the vegetables are well combined and the sauce has thickened. Remove from heat.

Add Tomatoes and Seasonings

Preheat the oven to 425°F (220°C). In a bowl, toss the halved baby potatoes with olive oil, salt, black pepper, and chopped rosemary.

Prepare the Potatoes

Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes until golden brown and crispy, turning halfway through.

Roast the Potatoes

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.

Prepare the Dressing

In a large bowl, combine arugula with the dressing. Toss gently to coat the leaves evenly.

Toss the Salad

On the grill or in a skillet, place the halved lemons cut side down. Cook for about 2-3 minutes until charred and caramelized. Remove from heat.

Char the Lemon

Swordfish steaks

Olive oil

Cajun seasoning

Black pepper

Eggplant, diced

Zucchini, diced

Red bell pepper, diced

Onion, chopped

Garlic, minced

Tomatoes, diced

Capers, rinsed

Red wine vinegar

Sugar

Baby potatoes, halved

Fresh rosemary, chopped

Lemon juice

Lemon, halved

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. 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 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Knead the Dough

In a mixing bowl, combine the ricotta cheese, gorgonzola cheese, diced pears, and nutmeg. Mix well until all ingredients are thoroughly combined. Set aside.

Mix the Filling

After the dough has rested, divide it into four pieces. Roll out one piece at a time on a floured surface to about 1/16 inch thick.

Roll Out the Dough

Using a round cutter or a glass, cut out circles of dough. Place about 1 tablespoon of filling in the center of each circle. Moisten the edges with water, fold the dough over to create a half-moon shape, and press to seal.

Cut and Fill the Pasta

Bring a large pot of salted water to a boil. Gently add the fiocchi and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Cook the Fiocchi

In a skillet, heat the olive oil over medium heat. Add the chopped walnuts and toast for about 3-4 minutes until fragrant. Season with salt and pepper.

Prepare the Topping

Plate the fiocchi and drizzle with the toasted walnuts and olive oil. Garnish with chopped parsley. Serve immediately.

Serve

All-purpose flour

Large eggs

Ricotta cheese

Gorgonzola cheese

Pears (peeled and diced)

Nutmeg

Walnuts (chopped)

Fresh parsley (chopped)

Salt and pepper

Carefully remove the burrata from its packaging and let it sit at room temperature for about 15 minutes to soften.

Prepare the Burrata

Using a sharp knife, slice the prosciutto into thin strips or leave it in larger pieces if preferred.

Slice the Prosciutto

Drain the marinated artichokes from their liquid and slice them into quarters if they are large.

Drain the Artichokes

Rinse the arugula leaves gently under cold water and pat dry with a paper towel.

Wash the Arugula

In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until well combined.

Combine Vinaigrette Ingredients

On a serving plate, place a generous handful of arugula as the base.

Arrange the Salad

Layer the prosciutto slices over the arugula.

Add the Prosciutto

Distribute the marinated artichokes evenly on top.

Add the Artichokes

Gently place the burrata in the center of the salad.

Place the Burrata

Drizzle the prepared red wine vinaigrette over the entire salad.

Drizzle with Vinaigrette

Serve immediately while the burrata is still warm and creamy.

Burrata cheese

Prosciutto

Marinated artichokes

Dijon mustard

Honey

Wash and dry the radicchio and mixed salad greens. Tear the radicchio into bite-sized pieces and combine with the mixed greens in a large salad bowl.

Prepare the Salad Base

Core and slice the local pear into thin wedges. Thinly slice the red onion. Add both to the salad bowl with the greens.

Slice the Pear and Onion

Crumble the gorgonzola cheese over the salad mixture in the bowl.

Add Gorgonzola

Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them in the oven for about 10-12 minutes, or until they are golden and fragrant. Stir halfway through to ensure even toasting. Remove from the oven and let cool. Once cooled, roughly chop the hazelnuts.

Toast the Hazelnuts

In a small bowl or a mason jar, combine the apple cider vinegar, olive oil, honey, salt, and black pepper. Whisk together or shake until the ingredients are well combined and emulsified.

Make the Vinaigrette

Drizzle the cider vinaigrette over the salad mixture in the bowl. Toss gently to combine. Finally, sprinkle the toasted hazelnuts on top of the salad for added crunch. Serve immediately and enjoy your Autumn Misticanza!

Combine and Serve

Radicchio

Mixed Salad Greens

Local Pear

Red Onion

Gorgonzola Cheese

Hazelnuts

Apple Cider Vinegar

Rinse the PEI mussels under cold running water, scrubbing the shells with a brush to remove any dirt or debris. Remove the beards (the fibrous strands) if necessary.

Clean the Mussels

In a large pot over medium heat, melt 4 tablespoons of unsalted butter. Add the minced garlic and diced shallots, sautéing until fragrant and translucent, about 3-4 minutes.

Sauté Aromatics

Pour in 1 cup of dry white wine and bring the mixture to a simmer. Add the cleaned mussels to the pot, cover with a lid, and cook for about 5-7 minutes, shaking the pot occasionally, until the mussels open. Discard any mussels that do not open.

Add Wine and Mussels

Once the mussels are cooked, stir in 2 tablespoons of lemon juice, 1 tablespoon of chopped fresh parsley, salt, and black pepper. Remove from heat.

Finish the Sauce

Slice the baguette into 1-inch thick slices. Brush both sides of each slice with 2 tablespoons of olive oil.

Prepare the Baguette

Preheat a grill or grill pan over medium-high heat. Grill the bread slices for 2-3 minutes on each side until they are toasted and have grill marks.

Grill the Bread

Serve the mussels in a large bowl, drizzling the sauce over the top. Accompany with the grilled bread slices for dipping.

Plate the Mussels

PEI mussels

Unsalted butter

Shallots, diced

Dry white wine

Fresh parsley, chopped

Baguette

Preheat your oven to 400°F (200°C). Cut the tops off the garlic bulbs to expose the cloves slightly. Drizzle with 1 tablespoon of EVOO and sprinkle with a pinch of salt. Wrap each bulb in aluminum foil and roast in the oven for about 30-35 minutes, until soft and caramelized.

Roast the Garlic

While the garlic is roasting, take the NY strip steaks out of the refrigerator and let them sit at room temperature for about 15-20 minutes. This helps them cook more evenly.

Prepare the Steak

Rub both sides of the steaks with 2 tablespoons of EVOO, then generously season with salt and black pepper.

Season the Steak

Heat a grill or cast-iron skillet over high heat. Once hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from heat and let rest for 5 minutes before slicing.

Cook the Steak

Once the garlic is roasted, squeeze the soft cloves out of their skins into a bowl and mash them with a fork. Set aside.

Prepare the Toppings

Slice the cooked steak against the grain. On each plate, place a serving of sliced steak, then spread the roasted garlic over the top. Add slices of mozzarella cheese and a handful of arugula. Drizzle with balsamic vinegar just before serving.

Assemble the Bistecca

NY strip steak

Extra virgin olive oil (EVOO)

Garlic bulbs

Mozzarella cheese

Balsamic vinegar

Preheat your oven to 475°F (245°C) to ensure it reaches the right temperature for baking the pizza.