Imported Lobster, Tarragon, Fontina, Quattro Formaggi Cream & Salsa Verde

Lobster Pizza

Garlic Mashed Potatoes, Roasted Carrots & Chianti Reduction

Beef Tenderloin

Ravioli

Linguini

Capellini

Lasagna

Campanelle

Spaghetti

Fettuccine

Rigatoni

Soup of the Day

Rustic Bread, Grape Tomatoes, Shallots, Cucumbers, Basil & Balsamic Vinaigrette

Panzanella

Grape Tomatoes, Basil, Olive Oil & Balsamic

Burrata

Chopped Romaine, Parmesan Cheese, Croutons & Caesar Dressing

Caesar

Gorgonzola, Candied Pecans, Pickled Red Onions & Balsamic Vinaigrette

Mixed Green

Ground Chicken, Lemon-Caper Sauce & Tomato, Caper, and Red Onion Relish

Meatballs

Domestic Tubes & Tentacles, Spicy Tomato Sauce & Lemon Aioli

Calamari

Stuffed Mushrooms

Imported Mussels, Tomato Broth, Fennel, Sambuca & Grilled Bread

Braised Mussels

Crostini

Bruschetta

Mint, Sumac & Preserved Lemon Vinaigrette

Roasted Carrots

Eggplant

Roasted Peppers

If lobster is not cooked, simmer live lobster 8–10 minutes for 1–1.25 lb lobster until bright red; cool and remove meat. If using pre-cooked lobster, proceed. Chop lobster meat into 3/4-inch pieces.

In a small skillet over medium heat, melt butter. Add minced shallot and sauté 1 minute until softened. Add chopped lobster, lemon zest, tarragon, salt and pepper; toss just until warmed through (about 1–2 minutes). Remove from heat and set aside.

In a small saucepan over low heat, combine heavy cream and minced garlic. Warm gently until steam starts to rise (do not boil).

Remove from heat and stir in fontina, mozzarella, parmesan and gorgonzola. Stir until cheeses melt into a smooth, slightly loose cream. If mixture is too thick, add up to 1 tablespoon extra cream. Season with salt and pepper. Keep warm off heat.

In a small food processor or by finely chopping, combine parsley, tarragon leaves, capers, anchovy (if using), lemon juice and red wine vinegar. Pulse or mix while slowly adding olive oil until a loose, bright green sauce forms. Season to taste with salt and pepper. Set aside.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, preheat oven and prepare sheet.

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round (or desired shape) about 1/8–1/4 inch thick. Transfer to a pizza peel or inverted baking sheet dusted with flour or cornmeal.

Brush dough lightly with 1 tablespoon olive oil, focusing on the outer crust to encourage browning.

Ladle or spread the warm quattro formaggi cream evenly over the dough, leaving a 1/2-inch border for the crust.

Distribute the warmed lobster pieces evenly over the cheese cream. Scatter any small reserved lobster bits on top.

Sprinkle a light additional pinch of freshly grated parmesan if desired (optional).

Slide pizza onto the preheated stone or place baking sheet in the oven. Bake for 8–12 minutes, until crust is deeply golden and cheese is bubbling and just beginning to brown. Baking time will vary with oven and stone.

Remove pizza from oven and let rest 2 minutes.

Spoon small dollops or thin ribbons of salsa verde across the pizza (do not overload; 1–2 tablespoons total).

Garnish with fresh tarragon sprigs and drizzle with a teaspoon of extra-virgin olive oil. Add a few grinds of black pepper and a light squeeze of lemon from wedges served alongside.

pizza dough (store-bought or homemade)

all-purpose flour (for dusting)

olive oil (for brushing)

cooked lobster meat, chopped (preferably claw & tail)

unsalted butter

shallot, finely minced

fresh tarragon, finely chopped

lemon zest

salt

black pepper

fontina cheese, grated

fresh mozzarella, shredded or thinly torn

parmesan cheese, finely grated

gorgonzola (or blue cheese) crumbled

heavy cream

garlic, minced

flat-leaf parsley, packed

fresh tarragon leaves (stems removed)

capers, rinsed

anchovy fillet (optional)

lemon juice

olive oil

red wine vinegar

fresh tarragon leaves (small sprigs for garnish)

extra-virgin olive oil (drizzle)

lemon wedges (to serve)

Remove the beef tenderloin from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry with paper towels. Season all sides generously with kosher salt (about 2 tsp) and freshly ground black pepper (about 1 tsp).

Prepare and season

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until very hot. Add 2 tbs olive oil. When oil shimmers, add the tenderloin and sear on all sides until a deep brown crust forms, about 2–3 minutes per side. During the last 30–60 seconds of searing, add 2 tbs unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Spoon the melted butter over the meat to baste and build flavor.

Sear

Transfer the skillet with the seared tenderloin to the preheated oven. Roast until the internal temperature reaches your desired doneness: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare, or 135°F (57°C) for medium. For a 2 lb center-cut tenderloin this will usually take 12–18 minutes; use an instant-read thermometer inserted into the thickest part to check. Remove from oven when target temp is 5°F lower than final target (carryover).

Roast to temperature

Transfer the tenderloin to a cutting board, tent loosely with foil, and rest for 10–15 minutes. While resting, reserve pan juices for the Chianti reduction base (pour off excess fat, leaving fond).

Rest

Slice the tenderloin into 1-inch medallions across the grain. Arrange on warmed plates and spoon Chianti reduction over or alongside. Garnish with a few fresh thyme leaves if desired.

Slice and serve

While the beef rests (or beginning while it roasts), make the Chianti reduction so it’s ready when the meat is sliced.

Place the skillet used to sear the tenderloin over medium heat. If there’s more than 1 tablespoon of fat, spoon most off leaving the fond. Add the finely minced shallot and cook until softened and translucent, about 1–2 minutes, stirring to pick up browned bits.

Sweat shallot

Carefully add 1 cup Chianti to the hot skillet to deglaze, scraping up all the fond with a wooden spoon. Add 1 cup beef stock and 1 sprig fresh thyme. Bring to a simmer and let reduce gently until the liquid has thickened and coats the back of a spoon, about 12–18 minutes. If the wine is very acidic, stir in 1 tsp brown sugar or honey toward the end to balance.

Deglaze and reduce

Remove the thyme sprig. Off heat, swirl in 2 tbs cold cubed unsalted butter one piece at a time to give the sauce a glossy finish. Season to taste with salt (about 1 tsp) and 1/2 tsp freshly ground black pepper. Keep warm until serving.

Finish

Place peeled and cut potatoes (2 lbs) and 4 peeled garlic cloves in a large pot. Cover with cold water by 1 inch and add 1 tsp salt. Bring to a rolling boil, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.

Cook potatoes and garlic

Drain potatoes and garlic well and return to the pot. Over low heat for 30–60 seconds, shake pot to dry the potatoes slightly. Add 3 tbs unsalted butter and warm 1/2 cup milk; mash with a potato masher or ricer until smooth and creamy. Stir in 2 tbs sour cream or crème fraîche if using. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Stir in chopped chives if desired.

Mash and season

Cover and keep warm until plating. If too thick, loosen with a splash more warm milk.

Keep warm

Preheat oven to 400°F (200°C) if not already. Toss 1 lb prepared carrots with 1 tbs olive oil, 1 tsp honey or maple syrup, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper on a rimmed baking sheet in a single layer.

Preheat and prepare

Roast in the preheated oven for 18–22 minutes, turning once halfway through, until carrots are tender and caramelized at the edges.

Roast

Remove from oven and toss with 1 tbs chopped fresh parsley. Adjust seasoning and keep warm until serving.

beef tenderloin (trimmed, center-cut)

kosher salt

freshly ground black pepper

garlic cloves (crushed)

fresh thyme sprigs

Chianti or dry red wine

beef stock (low-sodium)

shallot (finely minced)

fresh thyme sprig

unsalted butter (cold, cubed)

brown sugar or honey (optional, to balance acidity)

russet or Yukon Gold potatoes (peeled, cut into 1-1.5 inch pieces)

garlic cloves (peeled)

whole milk (warmed)

sour cream or crème fraîche (optional)

chives (finely chopped, optional garnish)

carrots (peeled, halved lengthwise or cut into batons)

honey or maple syrup

fresh parsley (chopped, optional)

On a clean work surface, combine all-purpose and semolina flour into a mound. Make a large well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gently whisk the eggs and begin incorporating flour from the inner edge of the well, working outward until a shaggy dough forms.

Make the dough

Knead the dough by hand for 8–10 minutes until smooth and elastic. If the dough feels too dry, add water 1 teaspoon at a time (up to ~2 tbsp). If too sticky, dust with a little extra flour. Form into a ball.

Knead

Wrap the dough tightly in plastic wrap or place in an airtight container and rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.

Heat 1 tsp olive oil and 1 tbsp butter in a skillet over medium heat. Add the minced shallot and cook 2 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Add the finely chopped mushrooms and a pinch of salt, sauté 5–7 minutes until mushrooms release their liquid and it evaporates and the mushrooms begin to brown. Stir in thyme and cook 30 seconds more. Remove from heat and let cool slightly.

Sauté aromatics & mushrooms

In a bowl, combine ricotta, sautéed mushrooms, grated Parmesan, chopped drained spinach, nutmeg, salt and pepper. Add the egg yolk and mix until evenly combined and slightly thickened. Taste and adjust seasoning. Chill the filling in the refrigerator for 15 minutes to firm up; this makes portioning easier.

Combine filling

Divide rested dough into 4 pieces. Keep unused pieces wrapped. Flatten one piece and pass through a pasta machine on the widest setting, folding and feeding 2–3 times, then progressively reduce settings until you reach a thin but not translucent sheet (around setting 5–7 depending on machine) — about 1.5–2 mm thick. Alternatively, roll very thin with a rolling pin.

Roll the pasta

Prepare a lightly floured work surface. Using a teaspoon or small cookie scoop, place rounded 1-tsp (about 10–12 g) mounds of filling spaced 1-1.5 inches apart in rows on one pasta sheet.

Portion filling

Brush a little beaten water or egg wash along edges and between filling mounds. Lay a second sheet of pasta over the first, pressing gently around each mound to expel air and seal. Use a ravioli cutter, knife, or pastry wheel to separate into squares or rounds. Press the edges firmly with your fingers or a fork to ensure a tight seal. Transfer formed ravioli to a lightly floured tray; cover with a kitchen towel to prevent drying.

Seal ravioli

Bring a large pot of salted water to a gentle rolling boil (about 4–5 liters water, 1 tbsp salt). Add ravioli in batches to avoid overcrowding and cook for 3–4 minutes for fresh ravioli, or until they float and the pasta is tender. Use a slotted spoon to transfer to a warm serving pan, reserving 1/2 cup of the pasta cooking water.

Cook pasta

While the first batch cooks, melt 6 tbsp butter in a wide sauté pan over medium heat. Swirl occasionally; the butter will foam, then begin to turn a deep golden-brown and smell nutty (about 4–6 minutes). Watch carefully to avoid burning. Add the sage leaves and crisp them for 20–30 seconds; they will sizzle and become fragrant. Add lemon zest, lemon juice, salt and pepper. Remove from heat.

Brown butter sage sauce

Add the cooked ravioli to the brown butter sage pan in batches. Gently toss to coat, adding 1–2 tbsp reserved pasta water as needed to create a silky emulsion that clings to the pasta. Adjust seasoning to taste.

Toss ravioli in sauce

Plate the ravioli on warm plates. Spoon any remaining brown butter and crisped sage over the top. Finish with a drizzle of extra-virgin olive oil (optional), a sprinkle of freshly grated Parmesan, lemon zest if desired, and microgreens or chopped parsley. Serve immediately.

all-purpose flour

semolina flour

large eggs

fine sea salt

water (if needed)

whole-milk ricotta

cremini or baby bella mushrooms, finely chopped

Parmesan cheese, finely grated

fresh spinach, wilted and squeezed dry, chopped

shallot, minced

garlic cloves, minced

olive oil (for sautéing)

fresh thyme leaves (or 1/2 tsp dried)

nutmeg, freshly grated

black pepper, freshly ground

egg yolk (to bind filling)

fresh sage leaves

fresh lemon juice

freshly grated Parmesan

extra-virgin olive oil (optional drizzle)

microgreens or chopped parsley

Bring 4 liters (about 4 quarts) of water to a rolling boil in a large pot. Add 2 tablespoons coarse salt. Add 12 oz linguini and cook, stirring occasionally, until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside briefly. Do not rinse.

Boil water and cook linguini

If using fresh littleneck clams, scrub shells under cold running water to remove grit. In a separate medium pot, add 1 cup water and 1/2 cup white wine (or just water) and bring to a simmer. Add clams, cover, and steam until they open, about 5–7 minutes. Remove clams as they open, reserving cooking liquid. Discard any clams that never open. Chop larger clams if desired. If using canned clams, drain and reserve the juice; no steaming needed.

Prepare clams (if using fresh)

In a large wide skillet or sauté pan over medium heat, add 3 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. When the butter melts and the oil shimmers, add 4 thinly sliced garlic cloves and 2 finely chopped anchovy fillets (if using). Sauté gently until garlic is fragrant and just turning golden, about 1–1.5 minutes — avoid browning which causes bitterness. Add 1 teaspoon crushed red pepper flakes and toast briefly for 10 seconds.

Start the sauce

Pour in 3 tablespoons dry white wine and scrape any browned bits with a wooden spoon. Let the wine reduce by half, about 1–2 minutes. Add 1 cup reserved clam juice (or bottled clam juice) and bring to a gentle simmer.

Deglaze and build flavor

Add the steamed and/or chopped clams (or the canned clams with some of their chopped meat) to the skillet and simmer gently for 1–2 minutes to meld flavors. Stir in 1 cup chopped fresh flat-leaf parsley, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest. Season with 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning — add a splash of reserved pasta water as needed to loosen the sauce (up to 1/2 cup) so it has a slightly saucy consistency to coat the pasta.

Add clams and finish sauce

Add the drained, hot linguini to the skillet with the sauce. Toss vigorously for 1 minute so the pasta absorbs flavor and the sauce clings. If the sauce seems dry, add up to 1/2 cup reserved pasta water a few tablespoons at a time until the desired texture is reached. Stir in 1 tablespoon grated Parmigiano-Reggiano if using, and adjust brightness with another 1 teaspoon lemon juice if desired.

Combine pasta and sauce

Turn off the heat. Taste and adjust salt and pepper. Divide the linguini among warm bowls, spooning additional clams and sauce over the top. Garnish with a sprinkle of the remaining chopped parsley and an extra drizzle of olive oil or a lemon wedge. Serve immediately.

Finish and serve

linguini (dried)

water

coarse salt

extra-virgin olive oil

garlic cloves, thinly sliced

anchovy fillets (optional, finely chopped)

crushed red pepper flakes

dry white wine

fresh littleneck clams, scrubbed (or 2 cans chopped clams with juice)

reserved clam juice or bottled clam juice

fresh flat-leaf parsley, chopped

grated Parmigiano-Reggiano (optional)

Fill a large pot with 4–5 liters (about 4–5 quarts) of water and bring to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz capellini and cook according to package instructions (typically 2–4 minutes) until just al dente. Reserve 1 cup of pasta cooking water, then drain pasta and toss immediately with 1 teaspoon olive oil to prevent sticking. Keep warm.

Bring water to a boil and cook pasta

In a large, deep skillet or sauté pan set over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams, add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

Sweat aromatics

Add 4 cloves minced garlic, 2 anchovy fillets (if using, finely chopped), and 1 teaspoon crushed red pepper flakes. Cook, stirring constantly, about 30–45 seconds until fragrant and anchovies have broken down.

Add garlic, anchovies and heat

Increase heat to medium-high and add 1 dl (about 3.5 fl oz / 100 ml) dry white wine. Scrape any brown bits from the bottom of the pan and let the wine reduce by half, about 2–3 minutes.

Deglaze with wine

Add 28 oz crushed tomatoes and 2 tablespoons tomato paste. Stir to combine and bring to a gentle simmer. Reduce heat to medium-low and simmer gently for 12–15 minutes, stirring occasionally, until sauce thickens slightly.