Romaine, Feta, Greek Olives, Cucumbers, Tomatoes, Red Onion, creamy Greek dressing

Greek Salad

Kale Caesar

Crisp romaine, garlic croutons, shaved parmesan, house made Caesar

Caesar Salad

Shaved parmesan, lemon white balsamic vinaigrette

Arugula Salad

Margherita Pizza

Chopped Ipswich clams, crushed red pepper, white clam sauce, whole milk mozzarella, chopped parsley

Sausage and Ricotta Pizza

Sweet tomato sauce, hot oil, spicy salami, whole milk mozzarella, hot honey drizzle

Spicy Salami Pizza

Sweet fig spread, prosciutto, whole milk mozzarella, arugula, shaved parm, balsamic glaze drizzle.

Fig & Prosciutto Pizza

Wild Mushroom Pizza

Bianco sweet Italian sausage, pepperoni, sweet tomato sauce, whole milk mozzarella, fresh basil

Pepperoni Pizza

Sweet tomato sauce, whole milk mozzarella

Cheese Pizza

Avocado, cucumber, spicy mayo, honey wasabi, sweet soy, fried wontons

Tuna Nachos

Black bean corn salsa, queso, jack cheddar, braised short rib, aji amarillo

Chicken Nachos

Mozzarella Frita

Boneless Wings

Bone-in, Buffalo, Chipotle BBQ, Korean BBQ, Hot Honey, Sweet Thai Chili, Lemon Pepper dry rub, Sriracha dry rub or naked

Chicken Wings

Lightly fried florets, choice of house-made buffalo, Thai Chili, or Hot Honey, served with blue cheese dipping sauce

Buffalo Cauliflower

Sauteed shrimp, sriracha-lemon butter sauce, spinach

Steak Skewers

Rhode Island Style, Mild Banana Peppers, basil aioli

Crispy Calamari

Parm Fries

Steak & Cheese Spring Rolls

Wash the romaine leaves thoroughly. Spin or pat dry, then chop or tear into roughly 1- to 1.5-inch pieces. Place in a large salad bowl.

Prepare lettuce

If using an English cucumber, trim the ends and slice in half lengthwise. Remove large seeds with a spoon if desired, then slice into 1/4-inch half-moons. Add to the bowl with the lettuce.

Prep cucumber

Core and cut tomatoes into bite-size wedges (about 1-inch pieces). Add to the bowl.

Prep tomatoes

Slice the red onion very thinly (about 1-2 mm). If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry. Add to the bowl.

Prep onion

Add the pitted Kalamata olives and crumbled feta to the salad bowl. Reserve a small pinch of feta for garnish if desired. Add chopped parsley if using.

Add olives and feta

Gently toss the salad ingredients to combine just before dressing so the vegetables remain crisp.

In a medium bowl or a jar with a tight lid, combine the Greek yogurt, extra-virgin olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, Dijon mustard, honey (if using), salt, and black pepper.

Whisk vigorously until smooth and emulsified (or shake the jar vigorously for 20–30 seconds). Taste and adjust seasoning: add up to an additional 1/2 tsp salt or more lemon/vinegar if you prefer brighter acidity; add a splash more olive oil for richness.

If the dressing is too thick, whisk in cold water, 1 teaspoon at a time (up to about 1 tablespoon) until it reaches a creamy but pourable consistency.

Let the dressing sit 5–10 minutes at room temperature to allow the flavors to meld, or refrigerate up to 2 hours. If chilled, whisk again before using.

Dress the salad: pour the desired amount of creamy Greek dressing over the salad (about 3–4 tablespoons per serving). Gently toss until evenly coated. Taste and add more salt, pepper, or lemon if needed.

Serve immediately, garnished with the reserved feta and a drizzle of olive oil if desired.

Romaine lettuce

English cucumber (or 1 medium cucumber)

Tomatoes (Roma or vine-ripened)

Red onion

Kalamata (Greek) olives, pitted

Feta cheese, crumbled

Fresh parsley (optional)

Greek yogurt (plain, full-fat or low-fat)

Extra-virgin olive oil

Red wine vinegar

Fresh lemon juice

Garlic clove, minced

Dried oregano

Dijon mustard

Honey or sugar (optional, to balance acidity)

Salt

Black pepper, freshly ground

Cold water (to thin, as needed)

Preheat oven to 375°F (190°C). In a large bowl, toss the bread cubes with 2 tbs olive oil, 1 tsp garlic powder, and 1 tsp salt until evenly coated.

Preheat and toss

Spread the coated bread cubes in a single layer on a baking sheet and bake for 10–12 minutes, tossing once halfway, until golden and crisp. Remove and cool on the sheet.

Bake

In a medium bowl, mash the finely chopped anchovy fillets with the minced garlic and 1 tsp salt using the back of a spoon until a paste forms.

Combine base ingredients

Add 1 tbs mayonnaise, 2 tbs Greek yogurt, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and 2 tbs lemon juice to the anchovy-garlic paste. Whisk until smooth.

Emulsify

Slowly whisk in 3 tbs extra-virgin olive oil until the dressing is emulsified. Taste and adjust seasoning with up to 1/2 tbs more lemon juice, additional salt if needed, and freshly ground black pepper (about 1 tsp). The dressing should be bright, tangy, and slightly thick.

Finish dressing

Place the chopped kale in a large bowl. Sprinkle 1–2 tbs of grated Parmesan over the leaves. Using clean hands, massage the kale for 1–2 minutes until the leaves darken and soften; this reduces bitterness and tenderizes the leaves.

Prep kale

Add about 3–4 tbs of the prepared dressing to the massaged kale and toss thoroughly to coat. Taste and add more dressing as needed—aim for a light but even coating (reserve any extra dressing for serving).

Dress the kale

Toss in the cooled croutons and the remaining grated Parmesan (about 1–2 tbs). If using, add sliced grilled chicken on top and gently toss once to combine.

Add croutons and cheese

Divide the salad among plates, finish with a grind of black pepper and a lemon wedge on the side. Serve immediately so croutons remain crisp.

Serve

curly kale (stems removed, leaves chopped)

grated Parmesan cheese

lemon wedges (for serving)

mayonnaise

Greek yogurt

fresh lemon juice

anchovy fillets (packed in oil), finely chopped

Worcestershire sauce

garlic (minced)

extra-virgin olive oil

black pepper

salt

day-old baguette or sourdough (cut into 1/2-inch cubes)

olive oil

garlic powder

grilled chicken breast (sliced)

Preheat the oven to 375°F (190°C). Spread the cubed bread in a single layer on a baking sheet.

Preheat and prepare bread

Toss the bread cubes with 3 tablespoons olive oil, minced garlic, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Bake for 10–12 minutes, shaking the pan halfway through, until the cubes are golden and crisp. Cool on a rack; they will continue to crisp as they cool.

In a medium bowl, combine 1 cup mayonnaise, minced anchovy fillets, grated garlic, 1 tsp Dijon mustard, 2 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tbsp grated Parmesan, and 1 tsp freshly ground black pepper.

Whisk together until smooth. Taste and adjust seasoning: add up to 2 tbsp olive oil a little at a time to thin the dressing if desired, and add salt (about 1 tsp) to bring out flavors. The dressing should be creamy, bright, and slightly savory from the anchovies.

Cover and refrigerate for at least 15 minutes to let flavors meld. Bring to near serving temperature (or room temperature) before tossing with salad for best flavor.

Place 6 cups torn romaine in a large bowl. Add about 1/2 cup shaved Parmesan (reserve remaining for garnish).

Start by adding 3–4 tablespoons of dressing to the lettuce and gently toss to coat evenly. Add more dressing as needed to lightly coat leaves — typically 4–6 tablespoons total depending on preference.

Add the cooled garlic croutons (about 3/4–1 cup) and toss once more to combine.

Transfer to a serving bowl or plates. Finish with additional shaved Parmesan to taste and a grind of black pepper.

Romaine lettuce (large leaves), washed and torn

Shaved Parmesan

Day-old baguette or country bread, cut into 1/2-inch cubes

Garlic cloves, minced

Kosher salt

Freshly ground black pepper

Mayonnaise

Anchovy fillets packed in oil, drained and finely minced

Garlic cloves, grated or finely minced

Grated Parmesan

Olive oil (optional for thinner dressing)

Zest one lemon directly into a small bowl or jar to capture the oils. Add 3 tbsp white balsamic vinegar, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey (or agave), 1/2 clove minced garlic, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper.

Prepare and emulsify dressing

Whisk the ingredients together briskly while slowly pouring in 6 tbsp extra-virgin olive oil to create an emulsion. If using a jar, combine all ingredients, secure lid, and shake vigorously for 30–45 seconds until slightly thickened and glossy. Taste and adjust seasoning — add up to another 1/4 tsp salt or a pinch more honey if too sharp.

Set the vinaigrette aside at room temperature for a few minutes so the flavors meld. If made ahead, store refrigerated up to 3 days and bring to room temperature and re-emulsify (shake or whisk) before using.

Wash and dry the arugula thoroughly in a salad spinner or with paper towels. Make sure leaves are dry so dressing adheres and the salad doesn't become soggy.

Place 5 cups of dried arugula in a large salad bowl. Grate a little additional lemon zest over the greens (optional) for bright aroma.

Drizzle about 3–4 tablespoons of the prepared lemon white balsamic vinaigrette over the arugula. Gently toss the leaves with tongs or salad servers until every leaf is lightly coated. Add more dressing, 1 tablespoon at a time, if you prefer a wetter salad; reserve leftover dressing for another use.

Scatter 1 cup shaved Parmesan over the dressed arugula. Use a vegetable peeler to shave thin ribbons from a block of Parmesan for best texture and presentation.

Season the finished salad with 1/2 tsp flaky finishing salt (or fine sea salt) and 1 tsp freshly cracked black pepper, distributing evenly. Toss once gently to combine without bruising the leaves.

Serve immediately on chilled plates so the arugula stays crisp. If plating family-style, garnish with additional lemon zest or a few whole arugula leaves for presentation.

arugula (baby or baby-cut)

shaved Parmesan

lemon (zest)

freshly cracked black pepper

sea salt or flaky finishing salt

white balsamic vinegar

honey or agave nectar

garlic (minced, about 1/2 clove)

fine sea salt

freshly ground black pepper

In a small bowl, stir the warm water, sugar (or honey), and active dry yeast. Let sit for 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

Activate yeast

In a large mixing bowl (or stand mixer fitted with a dough hook), combine the flour and salt. Make a well and add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms. Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or knead with a stand mixer on medium speed for 6–8 minutes.

Mix and knead

Lightly oil a clean bowl. Form the dough into a ball, place it in the oiled bowl, and turn to coat. Cover with plastic wrap or a damp towel. Let rise in a warm draft-free place for 1 to 1.5 hours, or until doubled in size.

First rise

Punch down the risen dough and transfer to a floured surface. Divide into two equal pieces (for two 12-inch pizzas) or leave whole for a thicker crust. Shape each piece into a tight ball, place on a lightly oiled tray, cover, and let rest for 20–30 minutes to relax the gluten (this makes stretching easier).

Divide and rest

While the dough rises, prepare the sauce. Pour the canned tomatoes into a bowl and crush them by hand or with a fork to a slightly pulpy consistency (do not over-blend—keep some texture). Stir in 1 tablespoon olive oil, 1/2 teaspoon salt, minced garlic if using, and the chiffonade of 6 basil leaves. Taste and adjust salt. The sauce should be bright and slightly loose—no cooking required for a classic Margherita.

Place a pizza stone or an inverted heavy baking sheet in the oven and preheat to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If you have a pizza steel, use it. If using a home oven, maximum heat yields the best results.

Preheat oven

Lightly dust a pizza peel or an inverted baking sheet with cornmeal or semolina. On a lightly floured surface, take one dough ball and gently press from the center outwards, leaving a 3/4–1-inch rim for the crust. Stretch with your hands or use knuckles to create an even round about 11–12 inches. Avoid overworking to keep the crust airy.

Shape dough

Transfer the shaped dough to the prepared peel. Spread about 1/3–1/2 cup of the crushed tomato sauce evenly over the surface, leaving the rim bare. Distribute half of the mozzarella (about 4 oz) in even pieces across the pizza. Drizzle lightly with a little olive oil (about 1/2 tablespoon).

Top the pizza

Slide the pizza onto the preheated stone/steel and bake for 6–10 minutes, rotating halfway if necessary, until the crust is blistered and charred in spots and the cheese is melted and bubbling. Baking time depends on oven temperature; hotter ovens will take less time.

Remove the pizza from the oven. Immediately scatter fresh basil leaves (about 4 leaves), drizzle with the remaining olive oil (about 1/2 tablespoon), and sprinkle a pinch of flaky salt and a little freshly ground black pepper if desired. Let rest for 1–2 minutes, then slice and serve. Repeat with the second dough ball and remaining ingredients.

Finish

Serve each pizza hot, ideally within minutes of baking for best texture. Leftovers can be reheated in a hot oven (425°F / 220°C) on a baking sheet for 5–7 minutes to re-crisp the crust.

all-purpose flour

warm water (about 105–115°F / 40–46°C)

active dry yeast

granulated sugar or honey

canned San Marzano tomatoes (or good-quality plum tomatoes), crushed by hand

fresh garlic (minced, optional)

fresh basil leaves (chiffonade or chopped)

fresh mozzarella (preferably buffalo or burrata-style), drained and sliced or torn

fresh basil leaves (for garnish)

extra-virgin olive oil (for drizzling)

fine sea salt or flaky salt (to finish)

freshly ground black pepper (optional)

cornmeal or semolina (for dusting)

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. Lightly dust a pizza peel or baking sheet with semolina or cornmeal.

Preheat and prepare

If using refrigerated dough, let it sit at room temperature for 30 minutes so it’s easier to stretch. Brush 1 tbs olive oil over the surface of the dough after shaping to prevent sogginess from the sauce.

In a medium skillet over medium heat, melt 2 tbs butter. Add the minced shallot and cook 2–3 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Cook aromatics

Add 60 ml white wine and increase heat to medium-high. Simmer 1–2 minutes until reduced by about half. Add the clam juice (120 ml), chopped clams (8 oz), crushed red pepper (1 tsp), salt (1 tsp) and black pepper (1/2 tsp). Bring to a gentle simmer and cook 2–3 minutes to combine flavors.

Deglaze and simmer

Stir in 60 ml heavy cream and 1 tsp lemon juice. Simmer 1 minute until slightly thickened. Taste and adjust seasoning. Remove from heat and stir in any remaining 1 tbs butter for sheen if desired. Keep warm; the sauce should be loose but not watery so it can be spooned onto the pizza in a thin layer.

Finish the sauce

In a separate skillet over medium heat, add the crumbled Italian sausage (200 g). Cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. Drain excess fat on paper towels.

Cook sausage

On the prepared dough (stretched to about 12 inches/30 cm), spread a thin, even layer of the warm white clam sauce, leaving a 1-inch border for the crust. Scatter the cooked sausage evenly over the sauce. Dollop the ricotta (120 g) in small spoonfuls across the surface—space them so they melt into pockets. Distribute the shredded or torn whole milk mozzarella (200 g) evenly. Sprinkle grated Pecorino Romano/Parmesan (30 g) over the top. Drizzle 1 tbs extra-virgin olive oil lightly over the finished pizza and add an extra pinch (to taste) of crushed red pepper if you like more heat.

Assemble pizza

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until the crust is golden and cheese is bubbly with light browning.

Remove pizza from oven and let rest 2 minutes. Sprinkle chopped parsley (3 tbs) over the pizza. Cut into 6 slices and serve immediately. Optionally serve with lemon wedges for a squeeze of fresh lemon.