Don Julio Blano, Passion Fruit, Vanilla, Fino Sherry, Lime

Pool Boy

Juicy beef patty with lettuce, tomato, and special sauce.

Hamburger

Spring Mix, Feta, Roasted Red Peppers, Cucumber, Candied Almonds, House Made Lemon Vinaigrette

Superfrico House Salad (V)

Caesar (V)

sharp provolone, tomato, cucumber, castvelatrano olives, pepperoncini, calabrian sopresatta, marinated chickpeas, red wine vinegar

Antipasto (GF)

House Blend Beef, Veal & Pork, Fresh Herb Ricotta

Meatballs

Italian Herbs, Parmesan, Fresh Garlic Butter

Garlic Bread (V)

Heirloom Tomatoes, Balsamic Glaze, Grilled Sourdough

Summer Buratta

Eggplant Rollatini (V)

Cacio e Pepe Risotto, Basil Oil, Truffle Aioli

Arancini

Tubes And Tentacles, Vinegar Peppers, Marinara

Fried Calamari

Fresh Mozzarella, Basil, EVOO, Balsamic Glaze

Roasted Pepper and Garlic

Pickled Onions, Barbeque Sauce, Smoked Gouda Cheese Sauce, Mozzarella

Short Rib

Fresh Plum Tomatoes, Basil, Mozzarella, EVOO

Margharita

Pernoi

Cape May IPA

Miller Lite

Sangiovese

Chardonnay

Prosecco

In a cocktail shaker, combine the Don Julio Blanco, passion fruit puree, vanilla syrup, fino sherry, and fresh lime juice.

Mix the Ingredients

Add ice to the shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake

Strain the mixture into a chilled cocktail glass.

Strain

Garnish with a lime wheel on the rim of the glass.

Garnish

Serve immediately and enjoy your refreshing Pool Boy cocktail!

Serve

Don Julio Blanco Tequila

Passion Fruit Puree

Vanilla Syrup

Fino Sherry

Fresh Lime Juice

Lime Wheel (for garnish)

In a mixing bowl, combine the ground beef with salt and black pepper. Mix until just combined, then form into two equal patties.

Prepare the Beef Patty

Heat a grill or skillet over medium-high heat. Cook the beef patties for 4-5 minutes on each side, or until they reach your desired level of doneness.

Cook the Patties

While the patties are cooking, slice the hamburger buns in half. Toast them lightly on the grill or in a toaster if desired.

Prepare the Bun

Spread mayonnaise, ketchup, and mustard on the bottom half of each toasted bun. Add the cooked beef patty, then top with lettuce and slices of tomato. Place the top half of the bun on the burger.

Assemble the Burger

Serve the burgers immediately with your favorite sides.

Ground beef

Salt

Black pepper

Hamburger buns

Lettuce

Tomato

Mayonnaise

Ketchup

Mustard

In a large salad bowl, combine the spring mix, crumbled feta cheese, roasted red peppers, sliced cucumber, and chopped candied almonds.

Prepare the Salad

In a small bowl, whisk together the juice of 2 lemons, 1/4 cup olive oil, 1 teaspoon Dijon mustard, salt, and pepper to taste.

Make the Lemon Vinaigrette

Drizzle the lemon vinaigrette over the salad and toss gently to combine all ingredients.

Dress the Salad

Serve immediately as a refreshing side or main salad.

Spring Mix

Feta Cheese, crumbled

Roasted Red Peppers, sliced

Cucumber, sliced

Candied Almonds, chopped

In a bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and black pepper until well combined.

Make the Caesar Dressing

In a large bowl, tear the romaine lettuce into bite-sized pieces. Add the anchovies and the prepared dressing, tossing to coat the lettuce evenly.

Top the salad with croutons and freshly grated Parmesan cheese. Toss gently to combine.

Add Croutons and Parmesan

Plate the salad and garnish with additional Parmesan cheese if desired. Serve immediately.

Romaine Lettuce

Parmesan Cheese

Anchovies

Croutons

Olive Oil

Lemon Juice

Garlic

Dijon Mustard

Black Pepper

Slice the sharp provolone cheese, tomato, and cucumber into bite-sized pieces.

Prepare the Ingredients

On a large serving platter, arrange the sliced provolone, tomato, and cucumber in a visually appealing manner.

Arrange the Antipasto

Scatter the Castelvetrano olives and slices of Calabrian soppressata around the platter.

Add Olives and Soppressata

Add the pepperoncini and marinated chickpeas to the platter, placing them in small clusters.

Include Pepperoncini and Chickpeas

Drizzle the red wine vinegar over the entire platter for added flavor.

Drizzle with Vinegar

Sharp Provolone Cheese

Cucumber

Castelvetrano Olives

Pepperoncini

Calabrian Soppressata

Marinated Chickpeas

Red Wine Vinegar

Preheat the Oven

In a large mixing bowl, combine ground beef, ground veal, ground pork, fresh ricotta, chopped parsley, chopped basil, minced garlic, egg, bread crumbs, grated Parmesan cheese, salt, and black pepper. Mix until well combined.

Prepare the Meat Mixture

Use your hands to form the mixture into meatballs, about 1-2 inches in diameter.

Shape the Meatballs

In a large skillet, heat olive oil over medium heat. Add meatballs in batches, making sure not to overcrowd the pan. Brown on all sides, about 5-7 minutes.

Brown the Meatballs

Transfer the browned meatballs to a baking sheet and bake in the preheated oven for 15-20 minutes, or until cooked through and internal temperature reaches 160°F (71°C).

Bake the Meatballs

Remove from the oven and let cool slightly before serving. Enjoy with marinara sauce or as is!

Ground Beef

Ground Veal

Ground Pork

Fresh Ricotta Cheese

Fresh Parsley, chopped

Fresh Basil, chopped

Garlic, minced

Bread Crumbs

Parmesan Cheese, grated

In a medium bowl, mix the softened unsalted butter with minced fresh garlic, grated Parmesan cheese, chopped parsley, dried oregano, dried basil, salt, and black pepper until well combined.

Prepare the Garlic Butter

Slice the baguette or Italian bread in half lengthwise. Preheat your oven to 375°F (190°C).

Prepare the Bread

Evenly spread the garlic butter mixture over the cut sides of the bread.

Spread the Garlic Butter

Place the bread halves on a baking sheet and bake in the preheated oven for 10-15 minutes, or until the edges are golden and crispy.

Bake the Bread

Remove from the oven, allow to cool slightly, then cut into smaller pieces. Serve warm.

Baguette or Italian bread

Unsalted butter

Fresh garlic

Parmesan cheese, grated

Fresh parsley, chopped

Dried oregano

Dried basil

Black pepper, freshly ground

Wash the heirloom tomatoes thoroughly and slice them into thick wedges. Place them in a bowl and sprinkle with salt and black pepper to taste.

Prepare the Tomatoes

Preheat a grill or grill pan over medium heat. Brush both sides of the sourdough slices with olive oil. Grill the slices for about 2-3 minutes on each side until they are golden and crispy.

Grill the Sourdough

On a serving platter, arrange the grilled sourdough slices. Top each slice with a generous piece of burrata cheese, then add the seasoned heirloom tomato wedges around the cheese.

Assemble the Dish

Drizzle balsamic glaze over the tomatoes and burrata. Garnish with fresh basil leaves for added flavor and presentation.

Add Finishing Touches

Serve immediately while the sourdough is warm and the burrata is soft.

Heirloom tomatoes

Burrata cheese

Balsamic glaze

Sourdough bread

Fresh basil leaves

Olive oil

Preheat the oven to 400°F (200°C). Slice the eggplants lengthwise into thin slices. Brush both sides with olive oil, sprinkle with salt, black pepper, and garlic powder. Place on a baking sheet and roast for about 20 minutes until soft and slightly golden.

Prepare the Eggplant

In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, chopped basil, salt, and black pepper. Mix well until all ingredients are combined.

Make the Filling

Remove the roasted eggplant from the oven. Take a slice of eggplant, place about 2 tablespoons of the ricotta filling at one end, and roll it up. Repeat with the remaining slices.

Assemble the Rollatini

Spread 1 cup of marinara sauce on the bottom of a baking dish. Place the rolled eggplants seam-side down in the dish. Pour the remaining marinara sauce over the top and sprinkle with shredded mozzarella cheese.

Prepare for Baking

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Bake

Let the rollatini cool for a few minutes before serving. Garnish with fresh basil if desired.

Eggplant

Ricotta cheese

Fresh basil, chopped

Marinara sauce

Garlic powder

Mozzarella cheese, shredded

In a large pot, cook the Cacio e Pepe Risotto according to your recipe. Allow it to cool completely.

Prepare the Risotto

Once the risotto is cool, take a small amount (about the size of a golf ball) and form it into a ball. If desired, you can place a small piece of cheese in the center. Repeat with the remaining risotto.

Form the Arancini

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each risotto ball in flour, dip it into the egg, and then coat it with breadcrumbs.

Coat the Arancini

In a deep skillet or frying pan, heat the vegetable oil over medium heat. Once hot, carefully add the arancini balls in batches, frying them until golden brown on all sides. Remove and drain on paper towels.

Fry the Arancini

Cacio e Pepe Risotto

All-purpose flour

Eggs

Breadcrumbs

Vegetable oil

Pepper

Rinse the calamari under cold water and pat dry with paper towels.

Prepare the Calamari

In a bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper.

Mix the Coating

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dredge the calamari in the flour mixture, ensuring they are well-coated. Shake off any excess flour.

Coat the Calamari

Carefully add the calamari to the hot oil in batches, frying for about 2-3 minutes or until golden brown. Avoid overcrowding the pot.

Pool Boy

Hamburger

Superfrico House Salad (v)

Caesar (v)

Antipasto (gf)