SERVED WITH ROSEMARY – ROASTED POTATOES & ORGANIC LOCAL VEGETABLES

FRESH FISH OF THE DAY

SERVED WITH ROASTED POTATOES & BAKED VEGETABLES.

12 OZ ANGUS RIB – EYE STEAK

WITH ITALIAN PROSCIUTTO, SAUTÉED WITH SAGE & WHITE WINE. WITH ROSEMARY – ROASTED POTATOES & ORGANIC LOCAL VEGETABLES

VEAL SALTIMBOCCA

SERVED WITH ROASTED POTATOES AND MIXED ORGANIC VEGETABLES

GRILLED AUSTRALIAN RACK OF LAMB

WITH SAN MARZANO TOMATOES, PARMESAN CHEESE, BASIL & FRESH MOZZARELLA

BAKED ORGANIC EGGPLANT PARMESAN

PINSA WITH MUSHROOMS

PINSA WITH SPICY PEPPERONI

SAUSAGE, GARLIC, PEPPERONCINO, MOZZARELLA & PECORINO CHEESE

PINSA WITH BROCCOLI RABE

PINSA WITH MOZZARELLA

WITH SPECK (SMOKED ITALIAN PROSCIUTTO), FONTINA CHEESE & RADICCHIO

CREAMY ITALIAN RISOTTO

(STUFFED WITH VEAL & PROSCIUTTO DI PARMA AGED 24 MONTHS) WITH PORCINI IN A CREAMY TRUFFLE, BUTTER & PARMIGIANO SAUCE

HOMEMADE TORTELLONI

SAUTÉED WITH PORCINI MUSHROOMS & BLACK TRUFFLE WITH ROSEMARY – ROASTED POTATOES & ORGANIC VEGETABLES

WILD HALIBUT

SLICED & SAUTÉED WITH CAPERS, LEMON & WHITE WINE. WITH ROASTED POTATOES & ORGANIC VEGETABLES

ORGANIC CHICKEN

HOMEMADE SPAGHETTI WITH ORGANIC EGGPLANT, TOMATOES & BASIL, & SHAVED PROVOLA AFFUMICATA

FRESH FISH OF THE DAY. SERVED WITH ROSEMARY – ROASTED POTATOES & ORGANIC LOCAL VEGETABLES

Pesce del Giorno

12 OZ ANGUS RIB – EYE STEAK SERVED WITH ROASTED POTATOES & BAKED VEGETABLES.

Bistecca Rib – Eye

VEAL SALTIMBOCCA, WITH ITALIAN PROSCIUTTO, SAUTÉED WITH SAGE & WHITE WINE. WITH ROSEMARY – ROASTED POTATOES & ORGANIC LOCAL VEGETABLES

Saltimbocca di Vitella

GRILLED AUSTRALIAN RACK OF LAMB. SERVED WITH ROASTED POTATOES AND MIXED ORGANIC VEGETABLES

Agnello Scottadito

WILD HALIBUT, SAUTÉED WITH PORCINI MUSHROOMS & BLACK TRUFFLE WITH ROSEMARY – ROASTED POTATOES & ORGANIC VEGETABLES

Rombo ai Porcini

ORGANIC CHICKEN, SLICED & SAUTÉED WITH CAPERS, LEMON & WHITE WINE. WITH ROASTED POTATOES & ORGANIC VEGETABLES

Petto di Pollo al Limone

BAKED ORGANIC EGGPLANT PARMESAN WITH SAN MARZANO TOMATOES, PARMESAN CHEESE, BASIL & FRESH MOZZARELLA

Melanzane alla Parmigiana

PINSA WITH MUSHROOMS, PROSCIUTTO & MOZZARELLA

Pinsa Prosciutto e funghi

PINSA WITH SPICY PEPPERONI, MOZZARELLA, TOMATO SAUCE

Pinsa Piccante

PINSA WITH BROCCOLI RABE, SAUSAGE, GARLIC, PEPPERONCINO, MOZZARELLA & PECORINO CHEESE

Pinsa Brocoletti e Salsiccia

Preheat oven to 425°F (220°C). Toss the baby potatoes in a large bowl with 2 tbs olive oil, chopped rosemary, crushed garlic cloves, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated.

Preheat & prep

Arrange the seasoned potatoes cut-side down (if halved) on a rimmed baking sheet in a single layer. Roast in the preheated oven for 25–30 minutes, stirring once halfway, until golden brown and tender when pierced with a fork. If potatoes are large, increase time by 5–10 minutes.

Pat the fish fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper (total amounts from ingredients).

Prepare fish

In a small bowl, combine 3 tbs olive oil, minced garlic, juice of the lemon, and chopped parsley. Brush or drizzle this mixture over both sides of the fillets and let rest at room temperature for 10–15 minutes while potatoes roast.

Marinade

When potatoes have about 8–10 minutes remaining, heat a large nonstick or cast-iron skillet over medium-high heat. Add a thin film of oil to the pan. Sear the fillets skin-side down (if skin-on) for 3–4 minutes until crisp, then carefully flip and cook 2–4 minutes more (depending on thickness) until opaque and flake easily with a fork (internal temp ~135–140°F/57–60°C). Alternatively, for thicker fillets or an easier hands-off method, place fillets on a parchment-lined baking sheet and bake at 425°F (220°C) for 8–12 minutes.

Cook fish

Squeeze a bit of lemon over cooked fillets and rest for 2 minutes before plating.

If using tender vegetables (asparagus tips, green beans, broccolini): bring a pot of salted water to a boil, blanch vegetables 2–3 minutes until bright and just tender, then drain and plunge into ice water to stop cooking. If using heartier vegetables (baby carrots): toss with 1 tbs oil or melted butter, salt and pepper and roast on a separate sheet at 400–425°F for 12–18 minutes until tender.

Blanch or roast vegetables

After blanching, heat 1 tbs butter or olive oil in a skillet over medium heat, add drained vegetables and sauté 1–2 minutes to reheat and coat. Add lemon zest, 1/2 tsp sea salt and 1/4 tsp black pepper, tossing to combine.

Plate each fillet alongside a generous portion of rosemary-roasted potatoes and the prepared organic vegetables. Garnish with a rosemary sprig and a lemon wedge. Serve immediately.

fresh fish fillets (sea bass, halibut, or snapper)

extra-virgin olive oil

lemon

garlic cloves (minced)

fresh parsley (chopped)

kosher salt

freshly ground black pepper

baby potatoes (halved if large)

fresh rosemary (finely chopped)

garlic (crushed, whole cloves)

mixed organic vegetables (e.g., baby carrots, asparagus tips, broccolini, or green beans)

unsalted butter or olive oil

lemon (zest)

sea salt

black pepper

fresh rosemary sprigs

lemon wedges

Remove the 12-oz Angus rib-eye from the refrigerator 30–45 minutes before cooking so it reaches near room temperature. Pat dry with paper towels.

Bring steak to temperature

Season both sides of the steak evenly with 1½ tsp kosher salt, 1 tsp freshly ground black pepper and ½ tsp garlic powder. Rub in 1 tbsp olive oil to help form a crust.

Preheat a heavy cast-iron skillet over high heat for 5 minutes until smoking hot. Meanwhile, heat the oven to 400°F (205°C) if you prefer finishing in the oven (recommended for thicker steaks).

Add 1 tbsp olive oil to the hot skillet and place the steak in the pan. Sear, undisturbed, for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Reduce heat to medium, add 2 tbsp unsalted butter, 2 rosemary sprigs, 2 thyme sprigs and 2 crushed garlic cloves to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak (baste) for 1–2 minutes to build flavor.

For medium-rare (recommended): transfer the skillet to the preheated oven and roast for 4–6 minutes, or until an instant-read thermometer inserted into the center reads 125–130°F (51–54°C). For medium, roast 6–8 minutes (135°F/57°C). For rare, reduce oven time accordingly.

Remove the steak to a cutting board and tent loosely with foil. Rest for 7–10 minutes to allow juices to redistribute (temperature will rise ~5°F).

While the steak comes to room temperature, preheat the oven to 425°F (220°C). Place halved baby Yukon gold potatoes in a bowl.

Toss potatoes with 2 tbsp olive oil, 1 tsp chopped rosemary, ½ tsp garlic powder, ¾ tsp kosher salt and ½ tsp freshly ground black pepper until evenly coated.

Spread potatoes out in a single layer on a rimmed baking sheet lined with parchment, cut side down. Roast on the middle rack for 25–30 minutes, turning once halfway, until golden and crisp on the outside and tender inside.

If potatoes finish before steak, keep warm by lowering oven to 200°F (95°C) and holding them there for up to 20 minutes.

Toss the carrots, zucchini and red bell pepper with 1 tbsp olive oil, ½ tsp kosher salt, ¼ tsp black pepper and ¼ tsp dried oregano in a bowl until evenly coated.

Spread vegetables on a separate rimmed baking sheet in a single layer. Place in the oven alongside the potatoes (or on a different rack) and roast at 425°F (220°C) for 12–15 minutes, stirring or shaking the pan once halfway, until vegetables are tender and lightly caramelized.

Remove from oven and, if desired, finish with a sprinkle of chopped fresh parsley and a squeeze of lemon juice from the lemon wedges.

Slice the rested rib-eye against the grain into ½-inch slices. Spoon any accumulated juices from the cutting board over the steak, or briefly reheat the skillet juices and pour over slices.

Plate the steak slices with a portion of roasted potatoes and baked vegetables. Garnish with chopped parsley and serve with lemon wedges on the side if using.

Recommended doneness guide: Rare 120–125°F, Medium-rare 125–130°F, Medium 135–140°F. Adjust oven times slightly for desired internal temperature.

12-oz Angus rib-eye steak

Kosher salt

Freshly ground black pepper

Garlic powder

Olive oil

Unsalted butter

Fresh rosemary sprigs

Fresh thyme sprigs

Garlic cloves (crushed)

Baby Yukon gold potatoes (halved)

Fresh rosemary (finely chopped)

Carrots (cut into 1/2-inch sticks)

Zucchini (cut into 1/2-inch half-moons)

Red bell pepper (cut into 1-inch pieces)

Dried oregano

Fresh parsley (chopped, for garnish)

Lemon wedges (optional)

Pat the veal scaloppine dry with paper towels. If pieces are thicker than 1/4 inch, place between plastic wrap and gently pound to about 1/8–1/4 inch thickness using a meat mallet. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper.

Prepare veal

Place one or two fresh sage leaves on each veal piece, then lay one slice of prosciutto over the sage and press gently so it adheres. Lightly dust the outer (non-prosciutto) side of each veal piece with flour, shaking off excess. Keep assembled cutlets on a plate.

Assemble saltimbocca

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When foaming subsides and butter is sizzling, add 3–4 veal cutlets, prosciutto-side down first; press briefly so they make contact. Cook 1.5–2 minutes until prosciutto is crisp and browned. Flip and cook the veal side 45–60 seconds until just cooked through. Transfer to a warm plate and tent with foil. Repeat with remaining cutlets, adding remaining oil and butter as needed, keeping pan temperature steady (adjust heat to avoid burning).

Sear veal

Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Pour in 3/4 cup dry white wine to deglaze, scraping up browned bits with a wooden spoon. Allow wine to reduce by about half, 2–3 minutes. Add 1/2 cup chicken stock and simmer 1–2 minutes. Stir in 1 tablespoon lemon juice. Taste and adjust seasoning. Return veal to the pan briefly (30 seconds) to warm and coat with sauce. Spoon sauce over each cutlet and keep warm.

Make pan sauce

Preheat oven to 425°F (220°C). Toss 1.5 lbs halved baby potatoes with 2 tbsp olive oil, 2 tsp chopped fresh rosemary, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper in a bowl until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet lined with parchment or a lightly oiled pan. Roast for 25–30 minutes, turning once halfway, until golden and tender when pierced with a fork. If needed, broil 1–2 minutes to crisp the edges. Remove from oven and let rest 2 minutes before serving.

While the potatoes roast (or when veal is resting), prepare vegetables. Trim and/or blanch denser vegetables (e.g., carrots or broccolini) in boiling salted water 2–3 minutes until bright and slightly tender, then shock in ice water to stop cooking. For asparagus or green beans, blanch 1–2 minutes as needed.

Heat a large skillet over medium heat with 1 tbsp olive oil and 1 tbsp unsalted butter. Add drained vegetables and sauté 2–4 minutes until heated through and slightly glazed. Season with 1/2 tsp salt and 1/4 tsp black pepper. Finish with 1/2 tbsp fresh lemon juice if using and toss with 1 tbsp chopped parsley (reserve a little for garnish). Keep warm until serving.

Divide roasted potatoes and vegetables among 4 warm plates (or family-style to serve 4). Arrange 2 veal saltimbocca cutlets per plate, spooning pan sauce over the veal. Sprinkle chopped parsley over vegetables and veal. Serve with lemon wedges alongside.

Serve immediately so veal remains tender and sauce warm.

veal scaloppine (thin-cut veal loin or top round)

prosciutto (thin slices)

fresh sage leaves

all-purpose flour (for dusting)

salt

unsalted butter

olive oil

dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)

low-sodium chicken stock

lemon (juice)

baby Yukon gold or red potatoes (halved if large)

fresh rosemary (chopped)

organic seasonal vegetables (e.g., baby carrots, broccolini, asparagus, or green beans)

fresh lemon (optional, for finishing)

extra lemon wedges

Remove the lamb from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat dry with paper towels.

Bring to room temperature

In a small bowl combine kosher salt, black pepper, minced garlic, chopped rosemary and thyme, Dijon mustard, olive oil and softened butter to form a coarse paste. Rub the paste evenly over the meat side of the rack, leaving the exposed bones (frenched bones) clean. Reserve any extra paste for finishing if desired.

Season

Preheat a gas or charcoal grill for two-zone cooking: one side hot (about 500°F / 260°C) for searing and one side medium (about 350°F / 175°C) for finishing. If using an oven, preheat to 400°F (200°C) and use a cast-iron pan for initial sear on stovetop.

Preheat grill

Place the rack meat-side down over the hot zone and sear for 2–3 minutes until a deep golden-brown crust forms. Turn and sear the bone side briefly (30–45 seconds) to render exterior fat and color bones. Use tongs to avoid piercing the meat.

Sear the rack

Move the rack to the cooler side of the grill (indirect heat) bone-side down or place the seared rack on a baking sheet and transfer to the preheated oven. Roast until the internal temperature reaches 125–130°F (51–54°C) for medium-rare, about 12–18 minutes depending on rack size. Use a meat thermometer inserted into the thickest part between the bones.

Finish cooking

Remove the rack from the grill/oven and tent loosely with foil. Rest for 10 minutes to allow juices to redistribute and the temperature to rise slightly. Slice between the bones into individual chops (about 8 chops). If desired, brush with any reserved mustard-herb paste or a little extra melted butter before serving.

Rest and slice

Preheat the oven to 425°F (220°C) and position a rack in the center. On a baking sheet, toss the halved baby potatoes with olive oil, garlic powder, rosemary, kosher salt and black pepper until evenly coated. Spread in a single layer, cut side down if halved.

Roast for 25–30 minutes, turning once halfway through, until potatoes are golden and tender when pierced with a fork. If your grill is being used and oven space is limited, the potatoes can be roasted on the cooler side of the grill in a roasting pan at 400–425°F equivalent.

Remove from oven, taste and adjust seasoning. Keep warm while lamb rests.

While the potatoes roast and lamb cooks, toss the mixed organic vegetables with 1 tablespoon olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and the zest and juice of half a lemon.

Option A — Grill: Place vegetables in a grill basket or on a perforated grill pan and cook over medium heat for 6–10 minutes, stirring occasionally, until tender-crisp and charred in spots. Option B — Oven: Spread on a sheet pan and roast at 400°F (200°C) for 10–12 minutes, stirring once, until tender-crisp.

Remove from heat, adjust seasoning to taste, and keep warm. Finish with a small squeeze of lemon if desired.

Australian rack of lamb (Frenched, about 8 ribs)

Garlic cloves (minced)

Fresh thyme (leaves, chopped)

Dijon mustard

Unsalted butter (room temperature)

Baby Yukon Gold or red potatoes (halved if large)

Dried rosemary (or fresh chopped)

Mixed organic vegetables (e.g., baby carrots, broccolini, sugar snap peas, zucchini — trimmed)

Lemon (zest and juice)

Trim stem ends and slice each eggplant into 1/2-inch thick rounds (about 12–16 slices total). Arrange slices in a single layer on a large rimmed baking sheet or colander. Sprinkle both sides with 2 tbs fine sea salt and let sit for 30 minutes to draw out bitterness. After 30 minutes, pat slices dry with paper towels and rinse lightly if very salty; blot completely dry.

Slice and sweat eggplant

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly brush with olive oil. Place the flour in a shallow bowl. Whisk the 2 eggs in a second shallow bowl until homogenous. In a third bowl combine breadcrumbs, 1/2 cup grated Parmesan, dried oregano and 1/2 tsp black pepper.

Set up breading stations

Working in batches, dredge each dry eggplant slice first in flour (shake off excess), then dip in beaten egg, letting excess drip off, then press into breadcrumb mixture to coat both sides. Place coated slices on prepared baking sheets in a single layer. Brush or lightly spray the tops with olive oil. Repeat until all slices are coated.

Coat eggplant

Bake in the preheated oven for 18–22 minutes, flipping once halfway through, until golden and crisp at edges but still tender. Remove from oven and reduce oven temperature to 375°F (190°C).

Bake slices

While eggplant is sweating or baking, make the sauce: heat 2 tbs extra virgin olive oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the tomato paste and cook 1 minute, then add the canned San Marzano tomatoes. Use a wooden spoon to break up whole tomatoes to desired chunkiness. Add dried basil, 1 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar (optional). Bring to a gentle simmer, reduce heat to low, and simmer uncovered 15–20 minutes until slightly thickened. Taste and adjust seasoning.

Prepare a 9x13-inch baking dish: spread a thin layer (about 1 to 1 1/2 cups) of the San Marzano tomato sauce evenly across the bottom to prevent sticking.

Arrange a single layer of baked eggplant slices over the sauce (slightly overlapping if needed). Spoon more sauce over the eggplant (about 3/4 cup), sprinkle with 1/3 cup grated Parmesan and scatter torn fresh basil leaves. Top with slices of fresh mozzarella to cover most slices.

Repeat layering: Add another layer of eggplant, sauce (about 3/4 cup), Parmesan (another 1/3 cup), basil, and mozzarella. Finish with a final layer of eggplant if you have extra slices, a generous ladle of sauce to cover, and the remaining Parmesan sprinkled evenly.

Drizzle 1 tbs extra virgin olive oil over the assembled dish and sprinkle with red pepper flakes to taste.

Bake in the preheated 375°F (190°C) oven for 20–25 minutes, until the cheese is melted, bubbling and slightly golden. For a browned top, switch to broil for 1–2 minutes, watching closely to avoid burning.

Remove from oven and let rest 10 minutes to set. Garnish with additional torn fresh basil before serving.

Fresh Fish Of The Day

12 Oz Angus Rib – Eye Steak

Veal Saltimbocca

Grilled Australian Rack Of Lamb

Baked Organic Eggplant Parmesan

Pinsa With Mushrooms

Pinsa With Spicy Pepperoni

Pinsa With Broccoli Rabe

Pinsa With Mozzarella

Creamy Italian Risotto

Homemade Tortelloni

Wild Halibut

Organic Chicken

Homemade Spaghetti With Organic Eggplant, Tomatoes & Basil, & Shaved Provola Affumicata

Pesce Del Giorno

Bistecca Rib – Eye

Saltimbocca Di Vitella

Agnello Scottadito

Rombo Ai Porcini

Petto Di Pollo Al Limone

Melanzane Alla Parmigiana

Pinsa Prosciutto E Funghi

Pinsa Piccante

Pinsa Brocoletti E Salsiccia