GNOCCHI

Pasta Carbonara

Spaghetti with Tomato Sauce

Potato Truffle Croquettes

Imported selection of cured meats and cheeses

Meat Selection & Cheese Plate

Fresh house-made with parmigiano and pecorino

Caprese Salad

Caesar Salad

Seasonal Salad

Sausage Risotto

Shrimp Risotto

mozzarella, parmigiano reggiano, fontina, gorgonzola

Gnocchi Four Cheese Sauce

san marzano tomato sauce, basil, walnuts, breadcrumbs

Gnocchi Neapolitan

tagliatelle, parmigiano reggiano, pecorino romano, parsley

Mushroom & Prosciutto

tagliatelle, american wagyu, san marzano tomato sauce

Grandma's Meat Sauce

chitarra, guanciale, black pepper & egg sauce, parmigiano reggiano, pecorino romano

Carbonara

Lemon and Ricotta

bucatini, guanciale, san marzano tomato sauce, parmigiano reggiano

Amatriciana

rigatoni, american wagyu, house – made sausage, ricotta, parmigiano reggiano, nutmeg

Montecarlo

Crispy fried calamari served with a spicy marinara sauce.

Calamari Fritti

penne, chili pepper, garlic, basil, san marzano tomato sauce

Arrabbiata

gemelli, cherry tomatoes, arugula, garlic, walnut, pistacchio, parmigiano reggiano

Sicilian Pesto

orecchiette, olive oil, parmigiano reggiano

Broccoli & Sausage

Spaghetti Tomato Sauce

american wagyu, san marzano tomato sauce, parmigiano reggiano, parsley

Meatballs

1. Boil the potatoes until tender, about 20 minutes. Drain and let cool slightly, then peel and mash until smooth.

Make the Gnocchi

2. In a bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a dough forms. Divide the dough into pieces and roll each piece into a rope, then cut into small pieces (about 1 inch) to form the gnocchi.

Form the Gnocchi

3. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Cook the Gnocchi

Russet potatoes

All-purpose flour

Salt

In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.

Cook the Pasta

In a large skillet over medium heat, add the pancetta or guanciale and cook until crispy, about 5-7 minutes. Remove from heat.

Prepare Pancetta

In a bowl, whisk together the eggs, ricotta cheese, Parmesan cheese, lemon zest, salt, and black pepper until smooth.

Mix Egg and Cheese

Add the hot spaghetti to the skillet with pancetta. Remove from heat and quickly pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Combine Ingredients

Garnish with freshly chopped parsley and additional Parmesan cheese if desired. Serve immediately.

Serve

Spaghetti

Pancetta or Guanciale

Eggs

Ricotta Cheese

Lemon Zest

Parmesan Cheese

Black Pepper

Fresh Parsley

In a large pot of boiling salted water, cook the spaghetti according to the package instructions until al dente. Drain and set aside.

Cook the Spaghetti

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.

Prepare the Sauce

Pour in the crushed canned tomatoes and stir. Season with basil, salt, and black pepper. Let it simmer for about 15-20 minutes until slightly thickened.

Add Tomatoes

Add the cooked spaghetti to the sauce and toss until well combined. Cook for an additional 2-3 minutes to heat through.

Combine Spaghetti and Sauce

Serve the spaghetti hot, topped with grated parmesan cheese if desired.

spaghetti

olive oil

garlic, minced

canned tomatoes, crushed

basil, fresh or dried

salt

black pepper

parmesan cheese, grated (optional)

Peel and boil the potatoes in salted water until tender, about 15-20 minutes. Drain and allow to cool slightly.

Prepare the Potatoes

In a large bowl, mash the boiled potatoes until smooth. Add truffle oil, grated Parmesan cheese, salt, and black pepper. Mix well until combined.

Mash and Mix

Take a small amount of the potato mixture and form it into small oval shapes, about the size of a golf ball. Set aside on a plate.

Form the Croquettes

Set up a breading station with one bowl of flour, one bowl of beaten eggs, and one bowl of breadcrumbs.

Prepare for Breading

Dredge each croquette in flour, dip in beaten eggs, and then coat with breadcrumbs. Ensure they are well covered.

Bread the Croquettes

In a large frying pan, heat oil over medium heat. Once hot, fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Fry the Croquettes

Serve the potato truffle croquettes hot, drizzled with extra truffle oil if desired.

Potatoes

Truffle oil

Parmesan cheese, grated

Breadcrumbs

Black pepper

Oil for frying

Choose a large wooden or marble board for serving.

Prepare the Board

Place the prosciutto, salami, and chorizo in small piles or rolled up on one side of the board.

Arrange the Meats

Cut the Gouda, Brie, and Blue cheese into wedges or slices and arrange them next to the meats.

Add the Cheeses

Fill small bowls or sections with olives and mixed nuts, placing them around the meats and cheeses.

Include Olives and Nuts

Slice the fresh baguette into bite-sized pieces and arrange them on the board.

Slice the Baguette

Add a small bowl of honey on the board for drizzling over the cheeses.

Drizzle with Honey

Serve the meat and cheese plate with toothpicks and enjoy with your guests.

Serve and Enjoy

Prosciutto

Salami

Chorizo

Gouda Cheese

Brie Cheese

Blue Cheese

Olives

Mixed Nuts

Fresh Baguette

Honey

Slice the fresh mozzarella and ripe tomatoes into thick slices. Set them aside.

Prepare the Ingredients

On a serving plate, alternate layers of mozzarella and tomato slices. Tuck fresh basil leaves between the layers.

Arrange the Salad

Shave or grate the Parmigiano-Reggiano and Pecorino cheeses over the arranged salad.

Add Cheeses

Drizzle the extra virgin olive oil and balsamic vinegar over the salad. Season with salt and black pepper to taste.

Dress the Salad

Serve immediately as a fresh appetizer or side dish.

Fresh mozzarella cheese

Ripe tomatoes

Fresh basil leaves

Parmigiano-Reggiano cheese

Pecorino cheese

Extra virgin olive oil

Balsamic vinegar

Wash the Romaine lettuce thoroughly, then chop it into bite-sized pieces and place it in a large salad bowl.

Prepare the Lettuce

Add the croutons and grated Parmesan cheese to the bowl with the chopped lettuce.

Add Croutons and Cheese

Pour the Caesar dressing over the salad ingredients and toss gently until everything is well coated.

Serve immediately, garnished with extra Parmesan cheese if desired.

Romaine lettuce

Croutons

Caesar dressing

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and radishes. Toss gently to mix.

Prepare the Salad Base

Gently fold in the diced avocado and crumbled feta cheese into the salad mixture.

Add Avocado and Cheese

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until well combined.

Make the Dressing

Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.

Divide the salad into serving bowls and enjoy fresh!

Mixed greens (arugula, spinach, kale)

Cherry tomatoes, halved

Cucumber, sliced

Radishes, thinly sliced

Avocado, diced

Feta cheese, crumbled

Olive oil

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook until browned and fully cooked, about 5-7 minutes. Remove the sausage from the skillet and set aside.

Prepare the Sausage

In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes. Stir in the sliced mushrooms and cook until they are tender, about 5 minutes.

Sauté Vegetables

Add the Arborio rice to the skillet, stirring well to coat the grains with the oil and flavors. Cook for about 2 minutes.

Add Rice

Pour in the chicken broth, one cup at a time, stirring frequently. Allow the rice to absorb the liquid before adding the next cup. This process should take about 18-20 minutes, or until the rice is creamy and al dente.

Add Broth Gradually

Once the rice is cooked, stir in the cooked sausage, grated Parmesan cheese, and truffle oil. Season with salt and pepper to taste.

Finish the Risotto

Serve hot, garnished with chopped parsley and additional truffle oil if desired.

Italian sausage

Arborio rice

Chicken broth

Mushrooms (cremini or button), sliced

Onion, finely chopped

Garlic, minced

Pepper

Fresh parsley, chopped (for garnish)

In a saucepan, heat the chicken or vegetable broth over low heat and keep it warm while you prepare the risotto.

Prepare the Broth

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted. Begin adding the warm broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.

Cook the Rice

After about 10 minutes of cooking the rice, add the chopped asparagus and continue to stir, adding broth as needed. When the rice is creamy and al dente (about 15-20 minutes total), add the shrimp.

Add Asparagus and Shrimp

Cook until the shrimp are pink and cooked through. Stir in the grated Parmesan cheese, lemon zest, chopped parsley, salt, and black pepper. Adjust seasoning to taste.

Remove from heat and let sit for a minute before serving. Garnish with additional parsley and lemon zest if desired.

Shrimp, peeled and deveined

Asparagus, chopped

Chicken or vegetable broth

Fresh parsley, chopped

Lemon zest

In a large pot, bring salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Prepare the Gnocchi

In a large saucepan, melt the butter over medium heat. Add the heavy cream and bring to a gentle simmer. Reduce the heat and gradually stir in the mozzarella, Parmigiano Reggiano, fontina, and gorgonzola cheeses until melted and smooth.

Gnocchi