Rich and flavorful sable fish, grilled to perfection.

Sable Fish

A hearty seafood stew with a variety of fresh fish and shellfish.

Ciapinno

Tender calamari rings, lightly breaded and fried to golden perfection.

Calamari

A classic dessert with a creamy custard base and a caramelized sugar top.

Creme Brûlée

A selection of artisanal meats and cheeses, perfect for sharing.

Charcuterie Platter

Pan-seared sea scallops, served with a butternut squash sauce.

Sea Scallops

A delicious combination of fresh seafood and perfectly cooked steak.

Surf and Turf

Thinly sliced raw fish, served with a light dressing.

Carpaccio

Fresh oysters served with a splash of vodka for a unique experience.

Vodka Oyster Shots

Fresh sea bass, expertly prepared to highlight its natural flavors.

Sea Bass

In a small bowl, mix together olive oil, minced garlic, lemon juice, fresh dill, salt, and black pepper.

Prepare the Marinade

Place the sable fish fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.

Marinate the Fish

Preheat the Grill

Remove the fish from the marinade and place it on the grill. Grill for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

Grill the Fish

Remove the fish from the grill and let it rest for a couple of minutes before serving. Enjoy your grilled sable fish!

Serve

Sable Fish (Black Cod)

Olive Oil

Garlic

Lemon Juice

Fresh Dill

Salt

Black Pepper

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and red bell pepper. Sauté until the vegetables are softened, about 5-7 minutes.

Sauté the Vegetables

Stir in the canned diced tomatoes, fish stock (or clam juice), and white wine. Bring the mixture to a simmer.

Add Tomatoes and Broth

Add the bay leaves, red pepper flakes, salt, and pepper to taste. Let the stew simmer for about 15 minutes to allow the flavors to meld.

Season the Broth

Add a variety of seafood, such as shrimp, mussels, clams, and fish fillets. Cook for an additional 5-10 minutes, until the seafood is cooked and the mussels and clams have opened.

Add the Seafood

Remove the bay leaves and stir in the chopped parsley. Serve the cioppino hot with crusty bread for dipping.

Finish and Serve

olive oil

onion, chopped

garlic, minced

red bell pepper, chopped

canned diced tomatoes

fish stock or clam juice

dry white wine

bay leaves

red pepper flakes

fresh parsley, chopped

In a bowl, mix together the flour, cornstarch, salt, black pepper, garlic powder, and paprika. In another bowl, pour the buttermilk.

Prepare the batter

Dip the calamari rings first into the buttermilk and then into the flour mixture, ensuring they are evenly coated.

Coat the calamari

In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the oil

Carefully add the coated calamari rings to the hot oil in batches. Fry for about 2-3 minutes or until golden brown.

Fry the calamari

Use a slotted spoon to remove the fried calamari and drain them on paper towels. Serve hot with lemon wedges.

Drain and serve

calamari rings

all-purpose flour

cornstarch

salt

black pepper

garlic powder

paprika

buttermilk

vegetable oil

lemon wedges

In a saucepan, heat the heavy cream and the vanilla bean (split and scraped) over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.

Prepare the Cream Mixture

In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.

Whisk the Egg Yolks

Slowly pour the warm cream into the egg yolk mixture, whisking constantly to temper the yolks. Once combined, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl.

Combine Mixtures

Preheat the oven to 325°F (160°C). Place six ramekins in a baking dish and fill them with the custard mixture, about 3/4 full.

Prepare the Ramekins

Pour hot water into the baking dish around the ramekins, creating a water bath. Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center remains slightly jiggly.

Bake the Custards

Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.

Chill

When ready to serve, sprinkle 1 tablespoon of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. Alternatively, broil in the oven for 1-2 minutes, watching closely to prevent burning.

Caramelize the Sugar

Let the caramelized sugar cool for a minute before serving. Enjoy your delicious crème brûlée!

heavy cream

vanilla bean

egg yolks

granulated sugar

additional granulated sugar

Gather all the ingredients and arrange them on a large serving board or platter.

Prepare the Ingredients

Start by placing the salami, prosciutto, and chorizo on one side of the platter, folding them elegantly.

Arrange the Meats

Place the aged cheddar, brie, and goat cheese next to the meats, ensuring a variety of textures and flavors.

Add the Cheeses

Fill in the gaps with olives and grapes, adding color and freshness to the platter.

Incorporate Fruits and Olives

Arrange the crackers in a stack and place a small bowl of honey on the platter for drizzling.

Include Crackers and Honey

Sprinkle fresh herbs over the platter for a fragrant touch.

Garnish with Fresh Herbs

Serve immediately and enjoy with friends and family!

Salami

Prosciutto

Chorizo

Aged Cheddar

Brie Cheese

Goat Cheese

Olives (mixed)

Grapes

Crackers

Honey

Fresh herbs (e.g. rosemary, thyme)

Peel and cube the butternut squash, then steam until tender, about 15 minutes.

Prepare the Butternut Squash Sauce

In a blender, combine the steamed butternut squash, heavy cream, garlic (minced), salt, black pepper, and nutmeg. Blend until smooth and creamy. Adjust seasoning as needed.

Blend the Sauce

Pat the sea scallops dry with paper towels and season with salt and black pepper. In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat until shimmering. Add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through.

Sear the Scallops

On a plate, spoon the butternut squash sauce and arrange the seared scallops on top. Garnish with fresh parsley.

Sea scallops

Butternut squash

Heavy cream

Butter

Olive oil

Black pepper

Nutmeg

Fresh parsley

Season the ribeye steak with salt and black pepper on both sides.

Prepare the Steak

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the steak and cook for 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove from the skillet and let it rest.

Cook the Steak

In the same skillet, add the remaining olive oil and butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant.

Prepare the Shrimp

Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Drizzle with lemon juice and toss to combine.

Cook the Shrimp

Slice the rested steak and plate it alongside the garlic shrimp. Garnish with chopped parsley and serve immediately.

Ribeye Steak

Shrimp (peeled and deveined)

Garlic (minced)

Fresh Parsley (chopped)

Using a sharp knife, slice the fresh fish into very thin slices. Arrange the slices in a single layer on a plate.

Prepare the Fish

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.

Make the Dressing

Drizzle the dressing over the fish slices. Sprinkle with capers and chopped parsley. Serve immediately.

Garnish and Serve

Fresh fish (such as tuna or salmon)

Lemon juice

Capers

Fresh parsley, chopped

Black pepper, freshly ground

Ensure the oysters are fresh and properly cleaned. Place them on a serving platter on a bed of ice to keep them chilled.

Prepare the Oysters

In a small bowl, mix the vodka with a splash of lemon juice (from the lemon wedges) and hot sauce. Set aside.

Mix the Vodka Shot

To serve, carefully shuck the oysters and place them on the platter. Drizzle the vodka mixture over each oyster.

Serve the Oysters

Top each oyster with a small amount of horseradish and a sprinkle of fresh parsley for garnish.

Garnish

Serve immediately with lemon wedges on the side and enjoy your vodka oyster shots!

Enjoy

Fresh oysters

Vodka

Lemon wedges

Hot sauce

Horseradish

Rinse the sea bass fillets under cold water and pat dry with paper towels.

Prepare the Sea Bass

In a small bowl, mix the olive oil, minced garlic, salt, and black pepper. Brush the mixture over both sides of the sea bass fillets.

Season the Fillets

Preheat the Oven

Place the seasoned sea bass fillets on a baking sheet lined with parchment paper. Squeeze the juice of half a lemon over the fillets. Bake for 15-20 minutes or until the fish flakes easily with a fork.

Bake the Sea Bass

Once baked, remove the sea bass from the oven, garnish with chopped fresh parsley and additional lemon wedges, and serve hot.