crushed tomato sauce, polenta, parmigiano

Veal Meatballs

organic chicken tossed with spinach in Taverna tomato-cream sauce, shell pasta

Calamarata

dissaronno, brandy, coffee, whipped cream, cinnamon

Cafe Amaretto

Affogato

Irish Coffee

elijah craig rye, brown sugar syrup, chocolate bitters, espresso

Espresso Old Fashioned

chicken cutlet, romaine, tomato, cucumber, gorgonzola, red onion, creamy herb dressing

Milanese Cobb Salad

Bloody Mary

Smashed avocado on toasted bread, topped with radish, chili flakes, and a poached egg.

Avocado Toast

Mimosa

Fluffy pancakes served with maple syrup and fresh berries.

Pancakes

Poached eggs with Canadian bacon and hollandaise sauce on an English muffin.

Eggs Benedict

El Camino

Loaded Tots

housemade chocolate cake, chocolate gelato, chocolate-hazelnut ganache, cookie crumble, whipped cream

Death by Chocolate Sundae

Shells Aurora

Bottomless MIMOSAS!

Hazelnut Praline Cannoli

maletti coffee & chocolate liquors, cold brew coffee, chocolate syrup, salted cold foam

Livin' La Vida Mocha

steel blu vanilla vodka, kahlua, espresso

Espresso Martini

butterscotch custard, chocolate cookie crumble, salted caramel, whipped creme fraiche

Budino

orange marmalade, grapefruit, espolon blanco tequila, sweet & salty rim

Wake Up Call

stateside vodka, secret bloody mix, pepper shooter

TAV Bloody

bacon aioli, provolone, scrambled egg, sesame roll, Tav tots

Sausage Sammie

In a large bowl, combine the ground veal, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until all ingredients are well incorporated.

Prepare the Meatball Mixture

Using your hands, shape the mixture into meatballs, about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.

Form the Meatballs

In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches and cook until browned on all sides, about 6-8 minutes. Remove and set aside.

Cook the Meatballs

In the same skillet used for the meatballs, add 2 tablespoons of olive oil. Sauté the chopped onion and minced garlic until the onion is translucent, about 5 minutes.

Sauté the Vegetables

Pour in the crushed tomatoes, and season with salt, black pepper, and dried basil. Stir to combine.

Add the Crushed Tomatoes

Bring the sauce to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld.

Simmer the Sauce

Carefully add the cooked meatballs back into the sauce. Let them simmer together for an additional 10 minutes.

Add Meatballs to Sauce

In a large saucepan, bring 800 ml of water to a boil. Add 1 teaspoon of salt, then gradually whisk in the polenta to prevent clumping.

Cook the Polenta

Reduce the heat to low and continue to stir the polenta for about 20-25 minutes until it thickens and pulls away from the sides of the pan.

Stir and Thicken

Stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning if necessary.

Finish the Polenta

Ground veal

Breadcrumbs

Parmesan cheese, grated

Garlic, minced

Fresh parsley, chopped

Salt

Black pepper

Olive oil

Crushed tomatoes

Onion, chopped

Basil, dried

Polenta

Water

Bring a large pot of salted water to a boil. Add the calamarata pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Sauté Chicken

Add the organic chicken breast, season with salt and black pepper, and cook until the chicken is browned and cooked through, about 5-7 minutes. Remove from skillet and let it rest before slicing.

Add Chicken

In the same skillet, add the fresh spinach and cook until wilted, about 2-3 minutes. Mix in the sliced chicken.

Cook Spinach

In the same skillet, add the canned crushed tomatoes and bring to a simmer. Stir in the heavy cream, sugar, and half of the grated Parmesan cheese. Let it simmer for about 5 minutes until the sauce thickens.

Make the Tomato-Cream Sauce

Add the sautéed chicken and spinach to the sauce. Stir to combine and let it cook for another 2 minutes.

Combine Ingredients

Add the cooked calamarata pasta to the skillet with the sauce and toss well to coat all the pasta. If needed, adjust seasoning with salt and pepper.

Combine Pasta and Sauce

Serve hot, garnished with remaining Parmesan cheese and fresh basil leaves.

Serve

Calamarata pasta

Organic chicken breast

Fresh spinach

Canned crushed tomatoes

Heavy cream

Basil, fresh

Sugar

In a heatproof glass or mug, pour 2 oz of Disaronno and 1 oz of brandy.

Mix the Base

Pour 6 oz of hot brewed coffee into the glass or mug with the Disaronno and brandy mixture.

Add Coffee

Sprinkle 1 tsp of ground cinnamon into the beverage and stir gently to combine.

Incorporate Cinnamon

Top the beverage with 1 cup of whipped cream, allowing it to create a thick layer over the coffee mixture.

Add Whipped Cream

Sprinkle an additional 1 tsp of ground cinnamon over the whipped cream for garnish and added flavor.

Garnish with Cinnamon

Disaronno

Brandy

Hot brewed coffee

Ground cinnamon

Whipped cream

Using an espresso machine, brew one shot of espresso. If you don’t have an espresso machine, you can use a stovetop moka pot or a strong coffee brew method.

Brew the Espresso

Add one teaspoon of sugar to the hot espresso and stir until dissolved. This step is optional based on your sweetness preference.

Sweeten the Espresso

In a serving glass or bowl, place one generous scoop of vanilla ice cream.

Scoop the Ice Cream

Pour the hot espresso over the scoop of vanilla ice cream. The heat will melt the ice cream slightly and create a delicious mix.

Combine

If desired, sprinkle chocolate shavings or a dusting of cocoa powder on top for extra flavor and presentation.

Add Toppings (Optional)

Espresso

Vanilla Ice Cream

Chocolate Shavings

Cocoa Powder

Brew a fresh cup of coffee using your preferred method. Make sure it is hot and strong.

Prepare the Coffee

In a heat-resistant glass or Irish coffee mug, pour in 1 oz of Jameson Irish Whiskey followed by 1 oz of Baileys Irish Cream.

Combine the Spirits

Pour 6 oz of the freshly brewed coffee into the glass, mixing gently with the spirits to combine.

Add the Coffee

If desired, stir in 1 tsp of sugar to sweeten the coffee to your taste.

Sweeten (Optional)

Spoon 2 tablespoons of whipped cream on top of the coffee mixture, allowing it to float on the surface.

Top with Whipped Cream

Serve immediately, and enjoy your delicious Irish Coffee while it's hot!

Jameson Irish Whiskey

Baileys Irish Cream

Freshly brewed coffee

Sugar (optional)

In a small saucepan, combine equal parts brown sugar and water. Heat over medium heat until the sugar dissolves completely. Allow to cool before using.

Prepare the Brown Sugar Syrup

Using your preferred method, brew one ounce of fresh espresso. Set aside to cool slightly.

In a mixing glass, add the Elijah Craig Rye, brown sugar syrup, and chocolate bitters. Fill the mixing glass with ice.

Stir the mixture gently with a bar spoon for about 30 seconds until well chilled.

Stir

Strain the mixture into an Old Fashioned glass filled with ice. Slowly pour the brewed espresso over the top.

Add Espresso

Twist the orange peel over the drink to release its oils, then drop it into the glass. Finally, add a maraschino cherry on top for an added touch.

Garnish the Cocktail

Enjoy your Espresso Old Fashioned immediately!

Elijah Craig Rye Whiskey

Brown Sugar Syrup

Chocolate Bitters

Freshly Brewed Espresso

Orange Peel

Maraschino Cherry

Set up a breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with bread crumbs.

Bread the Chicken

Dip each chicken breast first in flour, shaking off the excess, then in the egg, and finally coat with bread crumbs. Make sure to press the crumbs onto the chicken for a good coating.

Coat the Chicken

In a large skillet, heat olive oil over medium heat. Once hot, add the breaded chicken cutlets and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest on a paper towel to drain excess oil.

Fry the Chicken

Rinse and dry the romaine lettuce, then chop it into bite-sized pieces. Chop the tomatoes and cucumber, and thinly slice the red onion.

Chop the Vegetables

In a large salad bowl, combine the chopped romaine, tomatoes, cucumber, and red onion.

Combine Salad Ingredients

In a bowl, whisk together mayonnaise, sour cream, parsley, dill, lemon juice, garlic powder, salt, and pepper until smooth and creamy.

Mix the Dressing

Once the chicken has rested, slice it into strips.

Slice Chicken

Add the sliced chicken on top of the salad. Drizzle the creamy herb dressing over the salad and toss gently to combine.

Combine Salad and Dressing

Sprinkle the gorgonzola cheese over the top of the salad.

Add Cheese

boneless, skinless chicken breasts

all-purpose flour

eggs

bread crumbs

salt

black pepper

olive oil

romaine lettuce

tomatoes

cucumber

red onion

gorgonzola cheese

mayonnaise

sour cream

fresh parsley

fresh dill

lemon juice

garlic powder

In a shaker, combine the vodka and tomato juice. Stir gently to mix.

Add the lemon juice, Worcestershire sauce, hot sauce, celery salt, black pepper, and paprika to the shaker. Stir gently to combine all ingredients.

Add Seasonings

Fill a tall glass with ice cubes to chill it.

Prepare the Glass

Strain or pour the mixed drink into the prepared glass over the ice.

Pour the Mixture

Garnish the drink with a celery stalk, a lemon wedge, and olives. Serve immediately.