BRAISED PORK SHANK, ROASTED HEIRLOOM CARROTS, BRUSSELS, WHIPPED POLENTA, GREMOLATA

Osso Buco

P.E.I. Mussels, spicy Italian sausage, Peroni, mustard cream.

Peroni Mussels

fett' unta, finocchiona, prosciutto toscano, pecorino toscano, fegatini, castello di casole honey

Tagliere Toscano

Scarpaccia

traditional almond biscotti, Perche No! inspired Fior di Latte gelato

Cantucci e Gelato

Chianina beef steak, contorni tradizionale

Bistecca Fiorentina

Ragu di Cinghiale

CAESAR SALAD, CRISPY FRIED CHICKEN CUTLET

Staff Meal

Spaghetti

CRUSTY BREAD, SOLEVO SEASONING, EXTRA VIRGIN OLIVE OIL, EGGPLANT CAPONATA

Paisano Bread

SNACK PLATE OF MEATS, CHEESES AND MARINATED VEGETABLES

Spuntini

Peroni Can

Highball

Negroni

Espresso Martini

PROSECCO, APEROL, ORANGE APERITIVO, CLUB SODA

Soleva Spritz

House Red

House White

Thin sliced fried chicken cutlets with sea salt

Milanese

House Sparkling

Chicken breast, roasted mushrooms, marsala brown butter.

Marsala

Chicken breast, roasted mushrooms, marsala brown butter...

Frances

Chicken cutlets, Sunday sauce, parmigiano, mozzarella

Parmigiano

Wild mushrooms, madeira cream, red onion, arugula

Gnocchi ai Funghi

Pat the pork shanks dry with paper towels. In a shallow dish combine flour, 1 tsp kosher salt and 1/2 tsp black pepper. Dredge each shank lightly in the flour, shaking off excess.

Prep and Season

Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add 3 tablespoons olive oil and 2 tablespoons butter. When hot, add shanks (work in batches if necessary) and brown on all sides, about 4–5 minutes per side, until deep golden. Remove browned shanks to a plate.

Brown the Shanks

Reduce heat to medium. Add diced onion, carrot and celery to the pot and cook until softened and beginning to color, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1–2 minutes to remove raw flavor.

Sauté Mirepoix and Aromatics

Pour in 1 cup dry white wine and scrape up browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by about half, 3–4 minutes.

Deglaze

Return the shanks to the pot, arranging them in a single layer. Add 3 cups stock and 1 cup crushed tomatoes (or passata). Nestle in 2 bay leaves, 3 thyme sprigs and 1 rosemary sprig. Bring to a gentle simmer.

Build the Braising Liquid

Cover the pot and transfer to a 325°F (160°C) oven. Braise until meat is very tender and falling from the bone, about 2 to 2 1/2 hours. Check once at 1 hour to ensure liquid remains; add up to 1/2 cup stock if it is getting too low.

Braise

When shanks are tender, transfer them to a warm platter and skim any excess fat from the sauce. Place pot on stovetop over medium heat and reduce the sauce for 5–10 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper and a squeeze of lemon juice from half the lemon.

Finish Sauce

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss heirloom carrots and halved Brussels sprouts with 2 tablespoons olive oil, 1 teaspoon honey or maple syrup, 1 teaspoon salt and 1/2 teaspoon black pepper. Arrange in a single layer with cut sides down for Brussels. Roast until tender and caramelized at edges, about 20–25 minutes, turning once halfway. Roast during the last 25–30 minutes of the shank braise so they finish near the same time.

Bring 3 cups water and 1 teaspoon salt to a rolling boil in a medium saucepan. Slowly whisk in 1 cup coarse polenta. Reduce heat to low and simmer, stirring frequently, until thick and cornmeal grains are tender, 20–25 minutes (follow package for exact timing).

Remove from heat and stir in 1/2 cup milk, 2 tablespoons butter and 1/2 cup grated Parmesan. Using a hand mixer or whisk, beat the polenta vigorously for 30–60 seconds until smooth and whipped. Adjust consistency with a splash more milk or stock if needed. Keep warm until serving.

While shanks braise, combine 1/2 cup finely chopped parsley, 1 minced garlic clove, 1 tablespoon lemon zest, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir to combine. Taste and add more lemon or salt if desired.

To serve: Spoon a generous portion of whipped polenta onto each plate. Place a braised pork shank atop the polenta, spoon some of the reduced braising sauce around it, and arrange roasted heirloom carrots and Brussels alongside. Sprinkle gremolata over the shank (and vegetables) and finish with a wedge of the remaining lemon.

pork shanks (bone-in)

all-purpose flour

kosher salt

black pepper (freshly ground)

olive oil

unsalted butter

yellow onion, medium, diced

carrot, medium, diced

celery stalks, diced

garlic cloves, minced

tomato paste

dry white wine

chicken or pork stock

crushed tomatoes (canned)

bay leaves

fresh thyme sprigs

fresh rosemary sprig

lemon (for serving and gremolata)

heirloom carrots, peeled and halved lengthwise

Brussels sprouts, trimmed and halved

honey or maple syrup

salt

black pepper

coarse cornmeal (polenta)

water

milk (or half-and-half)

Parmesan cheese, grated

fresh flat-leaf parsley, finely chopped

garlic clove, minced

lemon zest (from 1 lemon)

extra-virgin olive oil

freshly ground black pepper

Clean mussels: discard any mussels with cracked shells or that do not close when tapped. Scrub shells and remove beards. Rinse well and set in a bowl in the refrigerator.

Remove casings from the spicy Italian sausage and crumble the meat into small pieces.

Heat a large wide heavy-bottomed pot or Dutch oven over medium heat. Add olive oil. When hot, add crumbled spicy Italian sausage. Cook, breaking up with a spoon, until browned and cooked through, about 5–7 minutes.

Cook sausage

Using a slotted spoon, transfer browned sausage to a plate, leaving rendered fat in the pot. If there is excessive fat, leave about 1 tablespoon in the pot and discard the rest.

Add butter to the pot. When melted, add diced onion and minced shallots. Sauté until translucent, about 3–4 minutes. Add minced garlic and red pepper flakes; cook 30–45 seconds until fragrant.

Pour in the Peroni beer to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow the beer to simmer for 2 minutes to reduce slightly and cook off some alcohol.

Add the chicken or seafood stock, thyme sprigs, and bay leaf. Season with kosher salt and black pepper. Bring the liquid to a simmer.

Return the cooked sausage to the pot. Simmer the broth gently for 5 minutes to let flavors marry.

Increase heat to medium-high. Add the cleaned mussels to the pot in a single layer as much as possible. Cover with a tight-fitting lid and steam for 4–6 minutes, shaking the pot once or twice, until the mussels open. Discard any mussels that remain closed after cooking.

Remove the pot from heat. Using a slotted spoon, transfer mussels to a large serving bowl, leaving the cooking liquid in the pot.

Stir the heavy cream into the hot cooking liquid. Whisk in Dijon and whole grain mustard until smooth. Add lemon juice, and taste; adjust seasoning with the remaining salt and pepper as needed. Simmer the sauce over low heat for 1–2 minutes to thicken slightly—do not boil aggressively.

Return mussels and sausage to the pot or pour the mustard cream sauce over the mussels in the serving bowl. Toss gently to coat.

Sprinkle chopped parsley over the mussels and serve with lemon wedges and crusty bread to soak up the sauce.

Prince Edward Island (P.E.I.) mussels

Peroni (lager) beer

Chicken or seafood stock

Shallots, finely minced

Garlic cloves, minced

Fresh thyme sprigs

Bay leaf

Unsalted butter

Olive oil

Kosher salt

Freshly ground black pepper

Spicy Italian sausage (casings removed)

Red pepper flakes

Yellow onion, finely diced

Heavy cream

Dijon mustard

Whole grain mustard

Lemon juice, fresh

Salt

Flat-leaf parsley, chopped

Lemon wedges

Crusty bread (for serving)

Select a wooden board (tagliere) about 30–40 cm long. Fan the thinly sliced finocchiona in one area of the board and the prosciutto toscano in another so each is easy to pick up. Place 4–8 slices of fett'unta alongside the meats. If the fett'unta are cold or slightly firm, warm briefly in a 180°C (350°F) oven for 2–3 minutes to soften slightly, then brush lightly with 1 tablespoon extra-virgin olive oil so they are glossy and 'unta' (oily).

Arrange cured meats and bread

Cut the pecorino toscano into wedges or chunks that are easy to pick up (about 2–3 cm thick). Arrange the wedges on the board opposite the meats so there's balance and variety.

Prepare and place pecorino

If using pre-made fegatini/pâté, scoop into a small ramekin (about 100–150 g capacity). If making a quick fegatini: heat 1 tablespoon olive oil in a skillet over medium heat, add 1 small chopped shallot and sauté until translucent (about 3 minutes). Add 150 g cleaned chicken livers, salt lightly, and sauté 3–4 minutes until cooked through but still tender. Add 1–2 tablespoons butter, 1 teaspoon capers (optional), and 1 tablespoon Marsala or dry white wine; cook 1 minute. Transfer to a food processor, pulse until smooth, season with salt and pepper, and chill briefly. Spoon the fegatini into the ramekin and place it on the board near the bread so guests can spread it.

Prepare fegatini (liver spread)

Spoon the Castello di Casole honey into a small dish or drizzle a tablespoon over one corner of the pecorino for pairing. Reserve 1 tablespoon honey in a small spoon so guests can add more if desired.

Add honey

Drizzle the remaining 1 tablespoon extra-virgin olive oil lightly over the pecorino wedges and sprinkle 1/2 teaspoon coarse sea salt and the freshly ground black pepper over the cheese to enhance flavor contrasts.

Finish with oil and seasoning

Scatter the cornichons or marinated fennel slices, roasted almonds, and grape or fig halves around the board to create color and palate cleansers. Tuck rosemary sprigs in for aroma and presentation. Ensure each component is reachable without crowding the meats or cheese.

Serve the Tagliere Toscano at room temperature (remove cold components from the refrigerator 15–20 minutes before serving). Provide small knives for the pecorino and a butter knife for the fegatini, plus small spoons for honey. Suggest guests spread fegatini on fett'unta, pair pecorino with a drizzle of honey, and alternate bites of finocchiona and prosciutto with bread for a classic Tuscan tasting experience.

finocchiona (Tuscan fennel salami), thinly sliced

prosciutto toscano (Tuscan cured ham), thinly sliced

fett'unta (Tuscan rubbed bread), sliced

pecorino toscano (aged or semi-aged), cut into wedges

fegatini di pollo (chicken liver pâté) or beef liver pâté, prepared

Castello di Casole honey (or other mild floral Tuscan honey)

coarse sea salt

cornichons or marinated fennel slices

roasted or marcona almonds

fresh rosemary sprigs

grape or fig halves (fresh or dried rehydrated)

In a large mixing bowl combine 1.25 cups warm water (about 100–110°F / 38–43°C) with 1/2 tsp sugar and 1 tsp instant yeast. Let sit 5 minutes until slightly foamy. Add 2.5 cups all-purpose flour, 1/2 cup yellow cornmeal, 1.5 tsp salt and 2 tbs olive oil.

Activate and mix

Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. (Alternatively use a stand mixer with dough hook for 4–5 minutes.)

Knead

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

First rise

After the rise, gently deflate the dough and press or roll it into a 10x14-inch rectangle (or size to fit your baking sheet) on a lightly oiled baking sheet. Using your fingertips, dimple the dough lightly to make room for toppings. Let rest 15 minutes while you prepare the topping and batter.

Shape

Peel and thinly slice the yellow onion. Heat 2 tbs olive oil in a skillet over medium heat, add the sliced onion and a pinch of salt. Sauté until softened and lightly caramelized, about 12–15 minutes. Remove from heat and cool slightly.

Prepare onions

Gently open each zucchini flower, remove and discard pistil if present, check for insects, and pat dry. If flowers are large, tear a few in half so they lie flat on the dough.

Prep zucchini flowers

In a bowl whisk together 2 eggs and 1/2 cup milk until combined. Whisk in 1/2 cup flour until smooth, then add 1/2 cup grated Pecorino or Parmesan, 1 tsp salt, 1/2 tsp black pepper and 1 tsp fresh thyme leaves if using. The batter should be a loose pourable consistency; if too thick add 1–2 tbs additional milk.

Make custard-style batter

Evenly scatter the sautéed onions over the rested dough. Arrange zucchini flowers across the top, pressing them gently into the dough. Pour the batter evenly over the dough, aiming to coat onions and settle around flowers without completely submerging them. Drizzle 1–2 tbs extra-virgin olive oil over the surface.

Assemble on dough

Preheat oven to 450°F (230°C) with a rack in the middle. Bake the scarpaccia on the baking sheet for 12–18 minutes, until the edges are golden brown, the batter is set and a toothpick inserted in the thickest part comes out clean. If the crust is browning too quickly, lower the oven to 425°F (220°C) and tent loosely with foil.

Bake

Remove from oven and let cool 5 minutes. Sprinkle with flaky sea salt (about 1/2 tsp) and a little freshly ground black pepper. Drizzle remaining olive oil (if any) and scatter chopped basil or parsley over the top.

Rest and season

Cut into squares or wedges and serve warm or at room temperature. Scarpaccia is best eaten the same day but will keep refrigerated for 1–2 days; reheat briefly to revive texture.

Slice and serve

fine yellow cornmeal (or semolina)

instant dry yeast

sugar

zucchini flowers (squash blossoms), stems trimmed and gently opened

large yellow onion

eggs

milk

all-purpose flour (for batter)

grated Pecorino Romano or Parmesan

fresh thyme leaves (optional)

extra-virgin olive oil (for sautéing)

extra-virgin olive oil (to drizzle)

 flaky sea salt

fresh basil or flat-leaf parsley (optional)

Preheat the oven to 350°F (175°C). Spread the whole almonds on a small baking sheet and toast for 8–10 minutes until fragrant and lightly golden. Cool completely. (This step deepens flavor and prevents the nuts from releasing moisture into the dough.)

Toast almonds

Lower oven to 325°F (160°C). In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.

Mix dry ingredients

In a separate bowl, beat the granulated sugar with the eggs and extra yolk until the mixture is pale, slightly thickened and the sugar begins to dissolve (about 2–3 minutes by hand or 1–2 minutes with a mixer). Stir in vanilla extract, lemon zest, and the cooled melted butter if using.

Combine sugar and eggs

Add the wet mixture to the dry ingredients and stir with a spatula until a shaggy dough forms. Fold in the toasted almonds, making sure they are evenly distributed. The dough should be sticky but hold together; if too dry, add a teaspoon of water or beaten egg.

Form dough

Transfer dough to a lightly floured surface. Divide into two equal portions. Roll each into a log roughly 10–12 inches long and about 2 inches wide, flattening slightly. Place logs on a parchment-lined baking sheet with at least 2 inches between them.

Shape logs

Bake at 325°F (160°C) for 22–28 minutes, until the logs are firm to the touch and lightly golden but not overly browned. Remove from oven and let cool for 10 minutes; keep oven on.

First bake

Using a serrated knife, slice the logs on the diagonal into 1/2-inch thick slices. Arrange the slices cut-side down on the baking sheet. Bake for 10–12 minutes, then flip each biscotti and bake an additional 8–10 minutes until crisp and dry. For extra dryness, leave in the turned-off oven with the door ajar to cool for 30 minutes.

Slice and second bake

Cool biscotti completely on a wire rack. Store in an airtight container at room temperature up to 2 weeks; they will crispen further as they rest.

Cool and store

Combine whole milk, heavy cream, granulated sugar, invert sugar (or corn syrup), milk powder, and salt in a medium saucepan. Warm over medium heat, stirring, until the sugar and milk powder are fully dissolved and the mixture reaches about 170°F (75°C). Do not boil.