Italian Sausage, Woodland Mushrooms, Taleggio, Truffle Parmesan Cream

Salsiccia e Funghi PIZZA

Carrot & Coriander Puree, Arborio Rice Croquettes, Mushroom Bordelaise

LAMB LOLLIPOPS

Creme Anglaise, Hazelnut Mousse, Chantilly Cream, Meringue

FLOURLESS CHOCOLATE TORTE

Woodland Mushrooms, Crispy Potatoes, Broccolini

CHICKEN THIGH MARSALA

Broccolini, Seasonal Mushrooms, Crispy Fingerlings, Red Wine Reduction

8oz Filet Mignon

Herbed Parmesan Polenta, Pistachio Gremolata

CHIANTI BRAISED PORK SHANK

LIMONCELLO CAKE

Charred Shallots, Shaved Garlic, N'duja Broth, Grilled Bread

N'DUJA MUSSELS

Broccolini, Crispy Potatoes, Romesco & Gremolata

GRILLED BRANZINO

NY STRIP

Lobster Tomato Broth, Clams, Mussels, Shrimp, Calamari, Seasonal Fish, Garlic, Grilled Bread

CIOPPINO

Rich Beef Ragu, Stracciatella, Parmesan Cheeses

PRIMIRIGATONI BOLOGNESE

GRILLED SHRIMP COCKTAIL

Toasted Bread Crumbs, Balsamic Onions, Citrus Gremolata, Grilled Bread

GRILLED BONE MARROW

Truccione Toast, Avocado Mousse, pickled onions, fried capers, watermelon radish, mixed lettuce, apple cider reduction, arugula, soft boiled egg

Salmon Avocado Toast

House Cured Pancetta, Italian Sausage, N'duja, Mozzarella, Tomato Sugo

Tutta Carne PIZZA

Cast Iron Focaccia, Crispy Rosemary, Marinated Olives, Pepperoncini & Ricotta Superfina

ANTIPASTO

Tomato Sugo, Ricotta, Parmesan, Basil, Grilled Bread

FABIO’S FAMOUS MEATBALLS

BUCATINI POLPETTI

Arugula, Frisee, Orange, Savory Goat Cheese, Candied Pistachio, Shaved Fennel, Sherry Vinaigrette

ROASTED BEET

Herb Potatoes, Celery Salad, N'duja Vinaigrette

CHARRED SPANISH OCTOPUS

Soppressata, Mozzarella, Parmesan, Basil, Tomato Sugo

SOPPRESSATA PIZZA

Italian sausage, bacon lardons, Calabrian Parmesan cream, sweety drop peppers, sunny side up egg

Breakfast Carbonara

Tomato White Wine Sauce, Crispy Potatoes, Brussels Sprouts

PAN SEARED SALMON

Preheat your oven to 220°C (428°F). Roll out the pizza dough on a floured surface to your desired thickness.

Prepare the Pizza Dough

In a skillet over medium heat, cook the Italian sausage until browned and cooked through. Break it into small pieces as it cooks.

Cook the Sausage

In the same skillet, add a tablespoon of olive oil and sauté the woodland mushrooms until they are tender and golden brown.

Sauté the Mushrooms

Spread a thin layer of truffle oil over the rolled-out pizza dough. Evenly distribute the cooked sausage and sautéed mushrooms on top of the dough.

Assemble the Pizza

Tear the Taleggio cheese into small pieces and sprinkle it evenly over the pizza. Add the grated Parmesan cheese on top.

Add the Cheese

Place the pizza in the preheated oven and bake for about 12-15 minutes, or until the crust is golden and the cheese is bubbling.

Bake the Pizza

Remove the pizza from the oven, season with salt and black pepper to taste, and garnish with fresh basil leaves. Slice and serve hot.

Garnish and Serve

Pizza Dough

Italian Sausage

Woodland Mushrooms (e.g., shiitake, cremini)

Taleggio Cheese

Truffle Oil

Parmesan Cheese (grated)

Olive Oil

Fresh Basil Leaves

Salt

Black Pepper

In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, and pepper. Add the lamb chops and marinate for at least 1 hour.

Marinate the Lamb

Preheat a grill or skillet over medium-high heat. Cook the lamb chops for about 3-4 minutes on each side or until desired doneness.

Cook the Lamb

Peel and chop the carrots. Boil in vegetable stock until tender.

Prepare the Carrots

Drain the carrots and blend with butter, coriander, and salt until smooth.

Blend the Puree

In a saucepan, bring water to a boil, add arborio rice, and cook until tender. Allow to cool.

Cook the Rice

Mix cooled rice with Parmesan cheese, egg, and salt. Form into small balls, then coat with breadcrumbs.

Form the Croquettes

Heat oil in a pan and fry the croquettes until golden brown on all sides. Drain on paper towels.

Fry the Croquettes

In a pan, melt butter and sauté chopped shallots until translucent. Add sliced mushrooms and cook until soft.

Sauté the Shallots and Mushrooms

Pour in red wine and beef stock, and add thyme and salt. Reduce until thickened.

Make the Sauce

Lamb chops

Olive oil

Garlic

Rosemary

Black pepper

Carrots

Coriander

Vegetable stock

Butter

Arborio rice

Water

Parmesan cheese

Breadcrumbs

Oil for frying

Mushrooms

Red wine

Beef stock

Shallots

Thyme

Preheat the oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Prepare the Torte

Melt the dark chocolate and butter together in a double boiler or microwave until smooth. Stir in the sugar, then add the eggs one at a time, mixing well after each. Add the vanilla and salt.

Pour the batter into the prepared pan and bake for 25-30 minutes, until the center is set. Let cool before removing from the pan.

In a saucepan, heat the cream, milk, and vanilla bean until just simmering.

Make the Creme Anglaise

In a bowl, whisk together the egg yolks and sugar until pale. Gradually whisk the hot cream mixture into the yolk mixture.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened. Strain through a sieve and cool.

Melt the dark chocolate in a bowl over simmering water. Let cool slightly.

Prepare the Mousse

In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. Fold in chopped hazelnuts and melted chocolate.

In another bowl, whisk the egg whites until stiff peaks form. Gently fold into the chocolate mixture. Refrigerate until set.

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

Make Chantilly Cream

Preheat the oven to 90°C (200°F). Line a baking sheet with parchment paper.

Prepare the Meringue

Beat the egg whites until soft peaks form, then gradually add the sugar until stiff peaks form. Gently fold in cornstarch and vinegar.

Spoon or pipe meringue onto the prepared baking sheet and bake for 1.5 hours until crisp. Let cool.

Dark chocolate (70% cocoa)

Unsalted butter

Granulated sugar

Eggs

Vanilla extract

Heavy cream

Milk

Egg yolks

Vanilla bean (split and scraped)

Hazelnuts (toasted and chopped)

Powdered sugar

Egg whites

Cornstarch

White vinegar

Season the chicken thighs with salt and black pepper on both sides.

Prepare the Chicken Thighs

In a large skillet over medium-high heat, heat olive oil and 1 tablespoon of butter. Add the chicken thighs skin-side down and sear for about 5-6 minutes until golden brown. Flip and cook for another 5 minutes. Remove chicken from skillet and set aside.

Sear the Chicken

In the same skillet, add the remaining butter. Add the sliced woodland mushrooms and cook for 4-5 minutes until they are browned. Add minced garlic and cook for an additional 1 minute.

Cook the Mushrooms

Pour in the Marsala wine and scrape the bottom of the skillet to deglaze. Let it simmer for 2-3 minutes until slightly reduced.

Add Marsala Wine

Stir in chicken broth and fresh thyme. Return the chicken thighs to the skillet, skin-side up. Reduce heat to low, cover, and let simmer for about 20 minutes or until the chicken is cooked through.

Add Chicken Broth and Thyme

In a separate pot, boil the halved baby potatoes until tender, about 10 minutes. Drain and let them cool slightly. Heat olive oil in a skillet and add the potatoes, frying until crispy and golden brown.

Prepare the Crispy Potatoes

In a small pot, steam the broccolini for about 4-5 minutes until tender but still bright green.

Cook the Broccolini

Plate the chicken thighs with the mushroom Marsala sauce over the top, serve with crispy potatoes and steamed broccolini. Sprinkle with grated parmesan cheese before serving.

Serve

bone-in chicken thighs

salt

black pepper

olive oil

butter

woodland mushrooms (sliced)

garlic (minced)

Marsala wine

chicken broth

fresh thyme

broccolini

baby potatoes (halved)

parmesan cheese (grated)

Preheat your oven to 425°F (220°C). Toss the fingerling potatoes with 2 tablespoons of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 25-30 minutes, until golden and crispy.

Prepare the Fingerling Potatoes

In a pot of boiling water, blanch the broccolini for 2-3 minutes until bright green and tender. Drain and immediately transfer to an ice bath to stop the cooking. Drain again and set aside.

Season the filet mignon with salt and black pepper. In a skillet, heat 1 tablespoon of olive oil over high heat. Add the filet and sear for 3-4 minutes on each side for medium-rare. Remove from the skillet and let rest.

Sear the Filet Mignon

In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the garlic and mushrooms until they are golden brown, about 5-7 minutes. Season with salt and pepper and add fresh thyme.

Add the red wine and beef broth to the skillet, scraping up any brown bits from the bottom. Let it simmer on medium heat until reduced by half, about 10-12 minutes.

Make the Red Wine Reduction

On each plate, arrange the crispy fingerling potatoes, sautéed mushrooms, and broccolini. Slice the filet mignon and place it on top. Drizzle with the red wine reduction.

Plate the Dish

Filet Mignon

Broccolini

Seasonal Mushrooms (e.g., shiitake, cremini)

Fingerling Potatoes

Red Wine

Beef Broth

Fresh Thyme

In a large oven-safe pot, heat olive oil over medium-high heat. Season the pork shank with salt and black pepper. Sear the pork shank on all sides until browned, about 5-7 minutes. Remove the pork shank and set aside.

Sear the Pork Shank

In the same pot, add onion, carrot, celery, and garlic. Sauté until softened, about 5 minutes.

Sauté Vegetables

Pour in the Chianti wine and scrape up any brown bits from the bottom. Add chicken broth, thyme, and rosemary. Return the pork shank to the pot, cover, and braise in a preheated oven at 300°F (150°C) for 2.5 - 3 hours until tender.

Deglaze and Braise

In a saucepan, bring water to a boil. Slowly whisk in polenta and reduce heat to low. Cook, stirring frequently, until thickened (about 30 minutes).

Cook the Polenta

Remove from heat and stir in Parmesan cheese, butter, salt, black pepper, and parsley. Mix until creamy.

Finish with Cheese and Herbs

In a bowl, mix together chopped pistachios, lemon zest, minced garlic, and parsley until well combined.

Combine Ingredients

Serve the braised pork shank over a bed of herbed Parmesan polenta, topped with pistachio gremolata for added flavor.

Salsiccia E Funghi Pizza

Lamb Lollipops

Flourless Chocolate Torte

Chicken Thigh Marsala

8oz Filet Mignon

Chianti Braised Pork Shank

Limoncello Cake

N'duja Mussels

Grilled Branzino

Ny Strip

Cioppino

Primirigatoni Bolognese

Grilled Shrimp Cocktail

Grilled Bone Marrow

Salmon Avocado Toast

Tutta Carne Pizza

Antipasto

Fabio’s Famous Meatballs

Bucatini Polpetti

Roasted Beet

Charred Spanish Octopus

Soppressata Pizza

Breakfast Carbonara

Pan Seared Salmon