To perfection with garlic butter, bread crumbs, parmesan cheese

Oyster Grilled

Fresh noodles tossed with housemade meat sauce

Garganelli bolognese

Wild mushrooms, shallots, Parmigiano Reggiano, truffle oil

Mushroom Truffle Risotto

Wagyu meatballs

Lobster scampi

Prime rib eye

House stone ground mustard, house Dijon, pickles

Wagyu pastrami

Dry-aged, Creekstone Farms, USDA Prime, 32oz porterhouse

Bistecca fiorentina

Garlic, lemon, cherry tomatoes, white wine sauce, capers

Dover sole

Cucumber, roasted beets, Bulgarian feta, olives, gem lettuce, watercress, tomato, lemon herb vinaigrette

Rustica

Rib eye cap

Salsiccia San Gennaro. Hungarian peppers, Italian sausage, potato, tomato, demi glace

Sausage And Peppers

Fried east coast squid, baby shrimp, peppadew pepper ammoglio

Fritto misto

An Italian take on a classic, parmesan cream sauce, crispy pancetta

Oyster Rockefeller

Breaded amish chicken breast, prosciutto, melted fontina cheese, roasted garlic white wine sauce

Chicken Valdostana

Gulf shrimp, housemade cocktail sauce, lemon

Shrimp Cocktail

Fennel sausage, truffles, creamy vodka sauce

Strozzapretti Norcina

Sautéed amish chicken breast with artichoke hearts, capers, lemon, white wine

Chicken Limone

Grilled to perfection, served with salsa verde

Lamb chops

Fresh rigatoni, Calabria peppers, creamy vodka tomato sauce

Pasta carbone

Truffle parmesan fries

Sautéed gulf shrimp, lemon, garlic butter, white wine, tomato, grilled crostini, fried leeks

Spicy Shrimp diavolo

Oranges, toasted walnuts, salsa verde, honey crostini

Burrata

Yukon Mashed Potatoes

Preheat your grill to medium heat. Carefully shuck the oysters and place them on a grill-safe tray or directly on the grill, flat side up.

Prepare the Oysters

In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Remove from heat.

Make the Garlic Butter Mixture

In a mixing bowl, combine the bread crumbs, grated Parmesan cheese, chopped parsley, salt, and black pepper. Pour the melted garlic butter into the mixture and stir until well combined.

Combine Toppings

Spoon the breadcrumb mixture generously over each oyster, ensuring they are well covered.

Top the Oysters

Place the tray of oysters on the grill. Close the lid and grill for about 5-7 minutes, or until the topping is golden brown and the oysters are cooked through.

Grill the Oysters

Remove the oysters from the grill and serve immediately with lemon wedges on the side.

Serve

Fresh oysters

Unsalted butter

Garlic, minced

Bread crumbs

Parmesan cheese, grated

Fresh parsley, chopped

Salt

Black pepper

Lemon wedges

In a large bowl, mix the flour and eggs until a dough forms. Knead the dough for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Making the Garganelli Pasta

After resting, roll out the dough using a pasta machine into thin sheets. Cut the sheets into squares (about 2 inches).

Rolling the Pasta

To shape the pasta, take a square and wrap it around a wooden dowel or a gnocchi board, pressing to create ridges. Slide off and place on a floured surface.

Forming Garganelli

In a large skillet, heat olive oil over medium heat. Add onion, carrot, and celery; sauté until softened. Add garlic and cook for an additional minute.

Making the Bolognese Sauce

Add ground beef and pork to the skillet, cooking until browned. Drain excess fat if necessary.

Cooking the Meat

Pour in the red wine, scraping the bottom of the pan. Add crushed tomatoes, salt, and pepper. Simmer for at least 30 minutes.

Building the Sauce

Bring a large pot of salted water to a boil. Cook the garganelli for about 3-4 minutes until al dente.

Cooking the Pasta

Drain the pasta and add it to the skillet with the sauce. Toss to coat, adding a bit of pasta water if needed.

Combining Pasta and Sauce

Serve hot, garnished with grated Parmesan cheese and fresh basil.

Serving

All-purpose flour

Eggs

Ground beef

Ground pork

Onion, finely chopped

Carrot, finely chopped

Celery stalk, finely chopped

Canned tomatoes, crushed

Olive oil

Red wine

Fresh basil, chopped

In a saucepan, heat the vegetable broth over medium-low heat and keep it warm.

Prepare the Broth

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the wild mushrooms and sauté until they are tender and browned, about 5-7 minutes. Remove from the skillet and set aside.

Sauté the Mushrooms

In the same skillet, add the remaining tablespoon of olive oil and the chopped shallots. Sauté until they are translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.

Cook Shallots and Garlic

Add the Arborio rice to the skillet and stir well to coat the grains with the oil. Cook for about 2 minutes until the rice is slightly translucent.

Toast the Rice

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is al dente and creamy.

Add Broth Gradually

Once the rice is cooked, stir in the sautéed mushrooms, Parmigiano Reggiano, and truffle oil. Season with salt and pepper to taste.

Finish the Risotto

Plate the risotto, drizzle with additional truffle oil if desired, and garnish with fresh parsley.

Arborio rice

Wild mushrooms (e.g., shiitake, porcini, or a mix)

Shallots, finely chopped

Vegetable broth

Parmigiano Reggiano, grated

Truffle oil

Black pepper, freshly ground

Fresh parsley, chopped for garnish

In a large bowl, combine the Wagyu ground beef, breadcrumbs, egg, grated Parmesan, minced garlic, salt, black pepper, and chopped parsley. Mix until well combined.

Mix Ingredients

Shape the mixture into 3 equal-sized meatballs.

Form Meatballs

In a skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 8-10 minutes. Remove and set aside.

Cook Meatballs

In the same skillet, add more olive oil if needed, and sauté the diced onion and minced garlic until fragrant and translucent, about 3-4 minutes.

Sauté Aromatics

Stir in the canned crushed tomatoes, chopped basil, salt, and black pepper. Simmer for about 10 minutes.

Add Tomatoes

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes.

Make Roux

Gradually whisk in the milk, continuing to stir until the mixture thickens, about 5-7 minutes.

Add Milk

Remove from heat and stir in the grated Cheddar cheese until melted. Season with salt and black pepper.

Add Cheese

In a serving dish, spoon some tomato basil sauce at the bottom, place the cooked Wagyu meatballs on top, and drizzle with the mornay sauce.

Combine

Garnish with additional chopped basil or parsley if desired. Serve immediately.

Garnish

Wagyu ground beef

Breadcrumbs

Onion, diced

Canned crushed tomatoes

Butter

Milk

Cheddar cheese, grated

Begin by boiling the lobster tails in salted water for about 5-7 minutes until they turn bright red. Remove, let cool, and then extract the meat, cutting it into bite-sized pieces.

Prepare the Lobster

In a large pot, cook the linguine or spaghetti according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

Cook the Pasta

In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Pour in the white wine and lemon juice, stirring to combine. Let it simmer for 3-4 minutes.

Make the Scampi Sauce

Add the lobster meat to the skillet along with the red pepper flakes, salt, and black pepper. Cook for another 2-3 minutes until the lobster is heated through.

Combine Ingredients

Add the cooked pasta to the skillet, tossing everything together. If the mixture is too dry, add a bit of the reserved pasta water to create a sauce.

Toss with Pasta

Remove from heat, stir in the chopped parsley, and serve immediately. Enjoy your lobster scampi!

Garnish and Serve

Lobster tails

Garlic cloves, minced

White wine

Lemon juice

Red pepper flakes

Pasta (linguine or spaghetti)

Remove the rib eye steak from the refrigerator and let it rest at room temperature for about 30 minutes before cooking. This ensures even cooking.

Prepare the Steak

Generously season both sides of the rib eye steak with kosher salt, freshly ground black pepper, and garlic powder. Press the seasonings into the meat to adhere.

Season the Steak

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and allow it to heat until shimmering.

Preheat the Pan

Once the oil is hot, carefully add the rib eye steak to the pan. Sear for about 4-5 minutes on one side until a crust forms. Do not move the steak around during this time.

Sear the Steak

Flip the steak and add butter and rosemary sprigs to the pan. Continue to cook for another 4-5 minutes for medium-rare, spooning the melted butter over the steak for added flavor.

Flip and Add Aromatics

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C). Cook longer if desired.

Check for Doneness

Remove the steak from the pan and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute. Slice against the grain and serve.

Rest and Serve

USDA Prime Rib Eye Steak

Kosher Salt

Freshly Ground Black Pepper

Garlic Powder

Olive Oil

Fresh Rosemary (optional)

Butter (optional)

Trim excess fat from the Wagyu beef brisket and place it in a large resealable plastic bag or container.

Prepare the Brisket

In a bowl, combine sea salt, black peppercorns, coriander seeds, paprika, garlic powder, onion powder, sugar, and Instacure #1. Mix well.

Make the Cure

Rub the cure mixture all over the brisket, ensuring it is well coated. Seal the bag or container and refrigerate for 5-7 days, flipping the brisket every couple of days.

Cure the Brisket

After the curing period, rinse the brisket under cold water to remove excess salt. Pat dry with paper towels.

Rinse and Dry

Preheat your smoker to 225°F (107°C). Place the brisket in the smoker and smoke for 6-8 hours, or until the internal temperature reaches 195°F (90°C).

Smoke the Pastrami

Remove the pastrami from the smoker and let it rest for at least 30 minutes before slicing. Serve with house stone ground mustard, house Dijon, and pickles.

Rest and Slice

Wagyu beef brisket

Coarse sea salt

Black peppercorns

Coriander seeds

Paprika

Garlic powder

Onion powder

Sugar

Instacure #1 (curing salt)

Remove the porterhouse steak from the refrigerator and let it come to room temperature for about 1 hour. This ensures even cooking.

Oyster Grilled

Garganelli Bolognese

Mushroom Truffle Risotto

Wagyu Meatballs

Lobster Scampi

Prime Rib Eye

Wagyu Pastrami

Bistecca Fiorentina

Dover Sole

Rustica

Rib Eye Cap

Sausage And Peppers

Fritto Misto

Oyster Rockefeller

Chicken Valdostana

Shrimp Cocktail

Strozzapretti Norcina

Chicken Limone

Lamb Chops

Pasta Carbone

Truffle Parmesan Fries

Spicy Shrimp Diavolo

Burrata

Yukon Mashed Potatoes