Arugula Parmesan Garlic Lemon Vinaigrette

Chicken Milanese

House Red Wine Pasta – Bacon Mushroom – Garlic Cream

Clams Carbonara

Cod Shrimp Scallops – Mussels – Clams – Breadcrumbs

Seafood Casserole

Grilled Oyster Mushrooms – Celery Mashed Potatoes

Beef Tomahawk Shortribs

Herb Crusted Rack of Lamb

Fried Artichokes

Baked Stuffed Lobster Tail – Twice Baked Potato

Petite Filet Wrapped In Bacon

Roasted Garlic Ranch – Bacon – Dried Cranberries – Cheddar Crisp

Warm Butternut Squash & Brussel Sprout Salad

Roasted Beef Bone Marrow

Chili Cheese Curly Fries

French Onion Soup

Trim any excess fat from the chicken breasts. Place each breast between two sheets of plastic wrap or in a large resealable bag and pound with a meat mallet or heavy skillet until about 1/4 inch thick and even in thickness (about 4–5 inches wide). Pat dry with paper towels.

Prepare the chicken

Season both sides of the flattened chicken with 1 tsp kosher salt and 1/2 tsp black pepper. Place the flour in a shallow dish. In a second shallow bowl, whisk the eggs with the milk until combined. In a third shallow dish, combine the breadcrumbs, 1/2 cup grated Parmesan, garlic powder, and remaining 1/2 tsp salt and 1/2 tsp black pepper.

Season and set up breading station

Dredge each breast in flour, shaking off excess, then dip into the egg mixture, letting excess drip off. Press firmly into the breadcrumb mixture until evenly coated; press again to adhere. Set coated cutlets on a wire rack while you heat the oil.

Bread the chicken

In a large skillet, heat the vegetable oil and butter over medium-high heat until shimmering but not smoking (oil temperature ~350°F/175°C). Fry the cutlets in batches (do not overcrowd) 2–3 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Adjust heat as needed to avoid burning; add remaining butter to pan between batches for flavor. Transfer to a wire rack or paper-towel-lined plate and keep warm.

Fry the cutlets

Squeeze a little lemon over each cutlet just before serving.

Finish

Combine the lemon juice, minced garlic, Dijon mustard, honey, and red wine vinegar in a bowl. Whisk in the grated Parmesan. Slowly stream in the olive oil while whisking until emulsified. Season to taste with 3/4 tsp kosher salt and 1/2 tsp black pepper. If the dressing is too thick, thin with 1–2 teaspoons of water. Taste and adjust acidity or sweetness as desired.

Place the arugula in a large bowl. Add cherry tomatoes if using. Right before serving, toss the arugula with about half of the vinaigrette (reserve extra for guests) until lightly coated. Scatter shaved Parmesan over the dressed arugula.

To serve, arrange a bed of dressed arugula on each plate, place a hot chicken Milanese on top, finish with additional shaved Parmesan and a lemon wedge. Drizzle additional vinaigrette around or over the cutlet if desired.

boneless skinless chicken breasts

all-purpose flour

large eggs

milk

plain breadcrumbs (preferably panko)

grated Parmesan cheese (for breading)

garlic powder

kosher salt

freshly ground black pepper

vegetable oil (for frying) or olive oil

unsalted butter

lemon wedges (for serving)

baby arugula

shaved or thinly sliced Parmesan

cherry tomatoes (optional), halved

extra-virgin olive oil

fresh lemon juice

grated Parmesan cheese

garlic (minced)

Dijon mustard

honey or sugar

red wine vinegar

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz spaghetti or linguine and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside briefly.

While pasta cooks, scrub and rinse 1 lb cleaned littleneck clams. Discard any open clams that do not close when tapped. Heat 1 teaspoon olive oil in a wide skillet over medium-high heat. Add clams, cover, and steam for 3–5 minutes until clams open. Remove clams with tongs as they open and transfer to a bowl, leaving clam juices in the pan. Discard any unopened clams.

Cut 6 oz thick-cut bacon into 1/2-inch pieces. In a large skillet over medium heat, add bacon and cook until fat renders and edges crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a plate leaving most of the bacon fat in the pan. Add 1 tablespoon unsalted butter to the bacon fat, then add 1 cup sliced mushrooms and sauté until browned and moisture evaporates, about 4–5 minutes. Return bacon to the pan with mushrooms and stir to combine.

Reduce heat to medium-low. Add 4 cloves garlic (minced or thinly sliced) and 1 minced shallot to the bacon-mushroom mixture. Sauté until fragrant, about 1–2 minutes, being careful not to burn the garlic. Pour in 3 tablespoons dry red wine and scrape any browned bits from the bottom of the pan. Let the wine reduce until slightly syrupy, about 1–2 minutes.

In a medium bowl, whisk together 3 egg yolks, 1 tablespoon heavy cream, 3 tablespoons grated Pecorino Romano (or Parmesan), and 1 teaspoon freshly ground black pepper until smooth and slightly thickened.

Prepare egg-cream mixture

Temper the egg mixture: take a ladle (about 2 tablespoons) of the hot reserved pasta cooking water and whisk it into the yolk mixture to raise its temperature. Repeat with one more ladle if needed, whisking quickly so the yolks don’t scramble.

With the skillet off the direct heat (or on the lowest heat), add the drained pasta to the skillet with the bacon, mushrooms, and reduced wine/clams juices. Toss to coat. Add the opened clams back into the pan (reserve a few in shells for garnish if desired). Slowly pour the tempered egg-cream-cheese mixture over the pasta while tossing constantly. Add up to 1/2 to 1 cup reserved pasta water as needed, a splash at a time, to create a glossy, silky sauce that clings to the pasta. The residual heat will cook the yolks gently and form the carbonara-style emulsion; do not return to high heat or eggs may scramble.

Taste and adjust seasoning with up to 1 teaspoon sea salt (mind the saltiness of the bacon and cheese). Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon extra-virgin olive oil. If desired, squeeze juice from 1/2 lemon over the pasta for brightness and toss briefly.

Divide the pasta among 4 plates (servings). Garnish each plate with any reserved clams in shell, an extra sprinkle of grated cheese, and a crack of black pepper. Serve immediately.

spaghetti or linguine

water for boiling pasta

coarse kosher salt (for pasta water)

reserved pasta cooking water

fresh littleneck clams (cleaned)

olive oil (for clams)

thick-cut bacon

cremini or button mushrooms, thinly sliced

garlic, thinly sliced or minced

shallot, finely minced

dry red wine (house red)

fresh flat-leaf parsley, chopped

large egg yolks

heavy cream

grated Pecorino Romano or Parmesan

sea salt

lemon (optional, for brightness)

Rinse mussels and clams under cold water, discard any with broken shells or that do not close when tapped. Remove beards from mussels. Pat all shellfish dry. Cut cod into 1-inch pieces; pat dry. If shrimp are frozen, thaw, peel and devein; pat dry. Pat scallops dry and remove any side muscle.

Clean and portion shellfish

Season cod, shrimp and scallops lightly with 1/2 tsp salt and 1/4 tsp black pepper. Set aside while you make the sauce.

Preheat oven to 400°F (200°C). Butter or grease a 9x13-inch (or similar) baking dish.

In a large skillet or sauté pan over medium heat, melt 2 tbsp butter with 1 tbsp olive oil. Add chopped onion and celery and cook until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Sprinkle 3 tbsp flour over the softened vegetables and stir to make a roux. Cook 1–2 minutes, stirring, to remove raw flour taste but not brown it.

Deglaze the pan with 3 fl oz dry white wine, scraping any browned bits. Let the wine reduce by half, about 2 minutes.

Slowly whisk in 2 cups fish or chicken stock until smooth. Bring to a gentle simmer and cook 3–4 minutes to thicken slightly.

Reduce heat to low and stir in 1 cup heavy cream, 1 tsp Dijon mustard, 2 tbsp chopped parsley, 1 tbsp chopped dill or tarragon (if using), 2 tbsp lemon juice, remaining 1/2 tsp salt, 3/4 tsp black pepper and 1 tsp red pepper flakes. Taste and adjust seasoning. Keep sauce warm but not boiling.

Add parboiled baby potatoes (1 cup) and peas (1 cup) to the sauce and stir to combine so vegetables are evenly distributed.

Add cod, shrimp and scallops to the sauce and gently fold to coat. Arrange mussels and clams shell-side down so they sit evenly in the mixture. Spoon the mixture into the prepared baking dish, spacing seafood so shellfish have room to open during baking.

Pour any remaining sauce from the pan into the baking dish to ensure even coverage. Drizzle an extra 1 tbsp melted butter over the top for richness.

In a small bowl combine 1 cup panko breadcrumbs, 1 cup grated Parmesan, 3 tbsp melted butter and 1 tsp lemon zest. Mix until breadcrumbs are evenly coated.

Evenly sprinkle the breadcrumb mixture over the assembled seafood and sauce. Press lightly to adhere.

Bake in the preheated 400°F (200°C) oven for 18–22 minutes, until the topping is golden brown and the mussels and clams have opened. Check that shrimp are opaque and scallops are firm. If some shellfish remain closed after 22 minutes, discard them.

If you prefer a more browned top, switch oven to broil for 1–2 minutes watching closely to avoid burning.

Remove casserole from oven and let rest 5 minutes. Squeeze an additional 1 tbsp lemon juice over the top and sprinkle remaining 1 tbsp chopped parsley before serving.

Serve hot, spooning portions so each plate gets a mix of cod, shrimp, scallops, mussels, clams, potatoes and sauce. Provide lemon wedges on the side.

cod fillets, skinless, cut into 1-inch pieces

shrimp, peeled and deveined, medium

scallops, bay or sea, side muscles removed

mussels, cleaned and debearded

clams, littleneck, scrubbed

olive oil

yellow onion, finely chopped

celery stalks, finely chopped

garlic, minced

dry white wine

fish stock or low-sodium chicken stock

lemon juice, freshly squeezed

fresh parsley, chopped

fresh dill or tarragon, chopped (optional)

salt

black pepper

red pepper flakes

baby potatoes, parboiled and halved

frozen peas (or fresh)

panko breadcrumbs

unsalted butter, melted

lemon zest

Remove short ribs from the refrigerator 45–60 minutes before cooking so they come to room temperature for even cooking.

Bring to room temperature

Pat ribs dry with paper towels. Rub evenly with 2 tablespoons olive oil, then season generously on all sides with kosher salt (about 3 tbs total), 2 tsp black pepper, and 1 tsp garlic powder. Tuck thyme sprigs against the meat between bones.

Season

Prepare a two-zone fire on a gas or charcoal grill: one side high heat (~450–500°F / 230–260°C) for searing and the other side low heat (~275–300°F / 135–150°C) for indirect cooking. Alternatively, preheat oven to 300°F (150°C) and use a heavy skillet for searing.

Preheat grill

Brush grates with oil. Sear short ribs directly over high heat, 2–3 minutes per side, until a deep brown crust forms. Use tongs to hold bones and sear any exposed surfaces. If using skillet, heat until smoking, sear ribs 2–3 minutes per side.

Sear

Move ribs to the low-heat side of the grill (or transfer to a rack in a roasting pan if oven). Insert an instant-read thermometer into the thickest part. Cook indirectly until internal temperature reaches 125–130°F (52–54°C) for medium-rare or 135–140°F (57–60°C) for medium; this will typically take 30–50 minutes depending on thickness. Close the lid to maintain temperature.

Indirect cook

Remove ribs when target temperature reached. Add 2 tablespoons butter on top of each rib and tent loosely with foil. Let rest 10–15 minutes. During resting the internal temperature will rise a few degrees and juices will redistribute. Slice between bones or serve whole on the bone.

Rest and finish

In a large bowl whisk together 3 tbs olive oil, 1 tbs soy sauce, 2 minced garlic cloves, 1 tbs lemon juice, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add torn oyster mushrooms and toss to coat. Let sit 10–15 minutes to absorb flavors.

Marinate

When ribs are on the low-heat side, place mushrooms on a grill basket or perforated grill pan over medium-high heat. Grill 3–5 minutes per side until edges are crisp and mushrooms have good char. Alternatively, cook in a hot skillet 5–7 minutes, stirring occasionally.

Grill mushrooms

Remove mushrooms from heat, drizzle any remaining marinade or a splash of lemon if desired. Toss with 2 tbs chopped parsley and adjust seasoning to taste. Keep warm until plating.

Finish and garnish

Place 1.5 kg cubed Yukon Gold potatoes and 3 chopped celery stalks in a large pot. Cover with cold water by 1 inch and add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.

Cook potatoes and celery

While potatoes cook, combine 240 ml whole milk, 60 ml heavy cream (if using) and 60 g butter in a small saucepan over low heat until butter melts and mixture is warm. Keep warm—do not boil.

Heat dairy

Drain potatoes and celery thoroughly and return to the hot pot. Let steam-dry for 1–2 minutes to remove excess moisture. Using a potato ricer or masher, mash until mostly smooth with small desirable texture.

Drain and mash

Gradually add warmed milk/cream/butter mixture while stirring until desired consistency is reached. Season with 1.5 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust. Stir in half the chopped chives, reserving remainder for garnish.

Finish mashed potatoes

After searing the ribs, if using the skillet, leave fond (browned bits) in pan. Add 1 minced shallot and sauté over medium heat 1–2 minutes until translucent.

Sear shallot

Pour in 120 ml red wine to deglaze, scraping up browned bits. Reduce by about half over medium heat, 2–4 minutes.

Deglaze

Add 300 ml beef stock and 1 tbs fresh thyme. Simmer until sauce thickens and is reduced by roughly one-third, about 6–8 minutes. Season with 1/4 tsp salt and 1/4 tsp pepper.

Add stock and reduce

Off the heat, swirl in 30 g cold cubed butter a few pieces at a time to emulsify the sauce and give it shine. Strain if you prefer a smooth sauce. Spoon sauce over sliced short ribs at service.

Finish with butter

Place a generous scoop of celery mashed potatoes on each plate. Fan sliced tomahawk short rib or place whole on top or beside potatoes. Arrange grilled oyster mushrooms alongside. Spoon pan sauce over the meat and potatoes as desired. Garnish mashed potatoes with remaining chives and mushrooms with extra parsley. Serve immediately.

beef tomahawk short ribs (bone-in, well-marbled)

unsalted butter (for resting)

fresh thyme sprigs

oyster mushrooms (cleaned, torn into large pieces)

soy sauce

lemon juice

smoked paprika

chopped parsley (for garnish)

Yukon Gold potatoes (peeled, cut into 1–1.5 inch cubes)

celery stalks (trimmed, chopped)

whole milk

heavy cream (optional for extra richness)

fresh chives (finely chopped, for garnish)

beef stock

red wine

shallot (finely minced)

unsalted butter (cold, cubed)

fresh thyme (optional)

Take the racks of lamb out of the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels.

Season the meat side of the racks generously with 1.5 tbs kosher salt and 1 tsp freshly ground black pepper. Lightly rub 2 tbs olive oil over the meat to help sear.

Preheat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until hot. Sear the racks, fat side down first, for 2–3 minutes until deeply browned. Turn and sear the other meat surfaces for 1–2 minutes. Remove from heat and let cool slightly (2–3 minutes) before applying mustard and herb crust.

In a bowl combine 0.5 cup finely chopped parsley, 2 tbs chopped rosemary, 1 tbs chopped thyme, 3 minced garlic cloves, 1 tbs lemon zest, 0.75 cup panko breadcrumbs, 0.25 cup finely grated Parmesan, 0.5 tsp salt and 0.25 tsp black pepper. Stir to evenly distribute the ingredients.

Prepare herb mixture

Whisk together 0.25 cup Dijon mustard and 2 tbs melted unsalted butter in a small bowl. Add the mustard-butter mixture to the herb-breadcrumb mixture and toss until the crumbs are evenly moistened and hold together when pressed.

Bind the crust

Using a spatula or your hands, spread a thin, even layer of Dijon mustard (reserve any leftover from the 0.25 cup used for binding—if none remains, no additional mustard needed) over the meat surfaces of the seared racks (the top and sides). Press the herb-breadcrumb mixture firmly onto the mustard-coated meat to form an even crust.

Apply crust

Preheat oven to 425°F (220°C). Place the crusted racks bone-side down on a roasting pan or in the same ovenproof skillet used for searing. Roast for 15–20 minutes for medium-rare (internal temperature 125–130°F / 52–54°C), or 20–25 minutes for medium (135°F/57°C). For even cooking, rotate once halfway through if necessary.

Roast

Remove the racks from the oven and tent loosely with foil. Let rest for 10 minutes; carryover cooking will raise the internal temperature a few degrees. After resting, slice between the ribs into individual chops.

Rest

While the lamb is roasting, melt 2 tbs unsalted butter in a small saucepan over medium heat. Add 2 tbs finely minced shallot and 1 minced garlic clove. Sauté gently until soft and fragrant, about 2–3 minutes, without browning.

Sauté aromatics

Add 0.5 cup dry white wine (or chicken stock) to the pan to deglaze, scraping any browned bits from the bottom. Simmer until reduced by about half, approximately 3–4 minutes.

Reduce heat to low and whisk in 2 tbs Dijon mustard and 1 tsp whole grain mustard. Stir in 0.5 cup heavy cream and 0.5 tsp fresh thyme leaves (if using). Simmer gently for 2–3 minutes until sauce begins to thicken to a coating consistency.

Add mustards and cream

Taste and season with 0.5 tsp salt and 0.25 tsp black pepper as needed. Keep the sauce warm over the lowest heat until ready to serve. If sauce becomes too thick, whisk in 1–2 tbs water or stock to loosen.

Finish and season

Plate the sliced herb-crusted lamb chops, spoon the warm mustard shallot sauce over or alongside the chops, garnish with fresh thyme sprigs and lemon wedges. Serve immediately.