Urban Italian Restaurant

Penny Island

Chalk Hill

Pinot Noir

Bolognese, Alfredo, ricotta & cracked pepper

Lazy Lasagna

Prosciutto & peas in a Parmesan cream sauce

Carbonara

Hard shell & baby clams in a white wine sauce

Pasta & Clams

Scampi

Roasted crimini, portobello & shiitake mushrooms, garlic, shallots & truffle oil

Mushroom Risotto

Chicken

Blackened Chicken

Braised Short Rib

Arugula Salad

Mahi Fra Diavolo

Salmon

Dried cranberries, red onion, roasted pecans & goat cheese with a Dijon vinaigrette

Brussels Sprout Salad

Golden raisins, Parmesan Romano & lemon vinaigrette

Tuscan Kale

Bleu cheese crumbles, onion & bleu cheese dressing

Chopped Wedge

Minestrone

Salmon BLT

Turkey & Brie

Create Your Own

Olive oil, fresh mozzarella, garlic, shredded Brussels sprouts, balsamic marinated onions & pancetta

Brussels Sprout

Braised short rib, tomatillo salsa & breakfast potatoes

Short Rib Hash

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.

Boil the Pasta

Once cooked, reserve about 1 cup of pasta water, then drain the pasta in a colander. Set aside.

Drain the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sauté Garlic

Add halved cherry tomatoes to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes are soft and start to burst.

Cook Tomatoes

Add the cooked pasta to the skillet along with chopped fresh basil, salt, and black pepper. Toss everything together, adding reserved pasta water a little at a time until the desired sauce consistency is reached.

Combine Ingredients

Serve the pasta hot, topped with grated Parmesan cheese and additional fresh basil if desired.

Serve

Pasta (spaghetti or fettuccine)

Salt

Olive oil

Garlic (minced)

Cherry tomatoes (halved)

Fresh basil (chopped)

Parmesan cheese (grated)

Black pepper (freshly ground)

Preheat the Oven

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Mix Dry Ingredients

In another bowl, cream together the unsalted butter until smooth and fluffy.

Cream Butter

Add the dry ingredients to the creamed butter mixture, alternating with the milk, until just combined.

Combine Mixtures

Add the eggs, one at a time, mixing well after each addition.

Add Eggs

In a separate bowl, gently combine the raspberries, lemon juice, cornstarch, and brown sugar.

Prepare Raspberries

Spread half of the base batter into a greased baking dish. Pour the raspberry filling over it, then top with the remaining batter.

Combine Base and Filling

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Bake

In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.

Make Whipped Cream

Let the dessert cool slightly before serving. Top with whipped cream and enjoy your Penny Island dessert!

All-purpose flour

Granulated sugar

Unsalted butter

Baking powder

Milk

Eggs

Fresh raspberries

Lemon juice

Cornstarch

Brown sugar

Powdered sugar

Heavy cream

Vanilla extract

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined and the mixture resembles wet sand.

Make the Crust

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while preparing the filling.

Form the Base

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in 1 cup of granulated sugar and continue to beat until well combined.

Prepare the Filling

Mix in the sour cream and vanilla extract until fully incorporated. One at a time, add the eggs, mixing well after each addition until the mixture is smooth.

Add Sour Cream and Eggs

Pour the cream cheese mixture over the cooled crust in the springform pan. Bake in the oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.

Bake the Filling

After the cheesecake has cooled, remove it from the oven and refrigerate for at least 4 hours, or overnight for best results.

Chill the Cheesecake

In a medium bowl, combine the sliced strawberries, 1/4 cup granulated sugar, and lemon juice. Toss gently to coat. Let it sit for 15-20 minutes until the strawberries release their juices.

Prepare the Strawberry Topping

Before serving, remove the cheesecake from the springform pan. Top with the strawberry mixture, allowing the juices to drizzle over the cheesecake. Slice and enjoy!

Serve the Cheesecake

Graham cracker crumbs

Unsalted butter, melted

Cream cheese, softened

Sour cream

Fresh strawberries, sliced

Select ripe Pinot Noir grapes and harvest them by hand, ensuring only the best quality grapes are chosen. Remove any stems or leaves.

Harvesting Grapes

Crush the grapes in a clean container to release their juice. You can use a grape crusher or do this by foot if you prefer a traditional method.

Crushing Grapes

In a fermentation vessel, combine the crushed grapes, water, and sugar. Stir well to ensure the sugar is dissolved.

Fermentation Setup

Sprinkle the wine yeast over the mixture and stir gently. This will start the fermentation process.

Adding Yeast

Cover the fermentation vessel with a clean cloth and let it sit in a cool, dark place for about 7-10 days. Stir the mixture daily to promote fermentation.

Fermentation Period

After fermentation, press the mixture to separate the liquid from the solids. You can use a wine press or a clean cloth to strain the liquid.

Pressing the Wine

If using oak chips, add them to the pressed wine for additional flavor. Transfer the wine to a clean fermentation vessel and let it age for at least 6 months, ideally in a cool, dark place.

Aging the Wine

Once the wine has aged, carefully transfer it to bottles, leaving some space at the top. Seal the bottles with corks and store them upright.

Bottling

Allow your Pinot Noir to mature further in the bottle for optimal flavor. Serve chilled and enjoy the fruits of your labor!

Enjoying Your Pinot Noir

Pinot Noir grapes

Water

Yeast (wine yeast recommended)

Oak chips (optional)

In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until the onion is translucent. Add the ground beef and cook until browned.

Cook the Meat

Stir in the canned crushed tomatoes, dried oregano, salt, and black pepper. Simmer for about 20 minutes, stirring occasionally.

Make the Sauce

In a saucepan over medium heat, melt the butter. Add heavy cream, garlic powder, salt, and black pepper. Stir well.

Melt the Butter

Gradually whisk in the grated Parmesan cheese until smooth. Remove from heat and set aside.

Add Cheese

In a mixing bowl, combine ricotta cheese, egg, dried basil, and salt. Mix until smooth and well combined.

Mix Ricotta

Preheat the oven to 180°C (350°F). In a baking dish, spread a layer of Bolognese sauce, followed by three lasagna noodles. Spread half of the ricotta mixture, then a layer of Alfredo sauce.

Layer the Ingredients

Repeat the layers: Bolognese, noodles, remaining ricotta, and Alfredo. Finish with a final layer of Bolognese and top with remaining Alfredo sauce.

Continue Layering

Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes or until bubbly and golden.

Bake the Lasagna

Let the lasagna cool for a few minutes. Garnish with cracked black pepper before slicing and serving.

Ground beef

Onion, diced

Garlic, minced

Canned crushed tomatoes

Dried oregano

Black pepper

Butter

Parmesan cheese, grated

Garlic powder

Ricotta cheese

Dried basil

Lasagna noodles

Cracked black pepper, for garnish

In a large pot, bring about 4 liters of water to a boil. Add 1 tablespoon of salt to the boiling water.

Boil Water

Add 400 g of spaghetti to the boiling water. Cook according to package instructions until al dente, usually about 8-10 minutes.

Cook Spaghetti

Before draining the spaghetti, reserve about 1 cup of the pasta water. Drain the pasta and set aside.

Reserve Pasta Water

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 150 g of prosciutto and sauté for 2-3 minutes until it becomes crispy.

Cook Prosciutto

Add 150 g of frozen peas and 2 teaspoons of minced garlic to the skillet. Cook for an additional 2-3 minutes until the peas are heated through.

Add Peas and Garlic

In a bowl, whisk together 250 ml of heavy cream, 3 egg yolks, and 100 g of grated Parmesan cheese until well combined. Season with 1 teaspoon of black pepper.

Make Cream Mixture

Add the cooked spaghetti to the skillet with the prosciutto and peas. Pour the cream mixture over the pasta and toss to combine, ensuring the pasta is well coated.

Combine Everything

If the sauce is too thick, gradually add some reserved pasta water until desired consistency is reached.

Adjust Consistency

Serve immediately, garnished with additional grated Parmesan cheese and fresh black pepper if desired.

Spaghetti

Prosciutto

Frozen peas

Egg yolks

In a large pot of boiling salted water, add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

Cook the Spaghetti

While the pasta cooks, rinse the hard shell and baby clams under cold running water to remove any sand or grit. Discard any clams that are open or damaged.

Prepare the Clams

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, sautéing until fragrant and translucent, about 2-3 minutes.

Pour in the white wine and bring to a simmer. Add the prepared clams, cover, and cook until the clams open, about 6-8 minutes. Discard any clams that do not open.

Add Wine and Clams

Add the cooked spaghetti to the skillet, tossing gently to combine. If the mixture seems dry, add some reserved pasta water until desired consistency is reached.

Combine with Pasta

Stir in the chopped parsley, red pepper flakes, and black pepper to taste. Serve immediately with extra parsley for garnish if desired.

Season and Serve

Hard shell clams

Baby clams

Shallot, finely chopped

White wine

Parsley, chopped

Red pepper flakes

Ensure that the shrimp are peeled and deveined, cherry tomatoes are halved, and garlic is minced. Drain the capers and set aside.