Jumbo Sea Scallops Wrapped in Bacon Over Sautéed Greens

Bacon Wrapped Scallops

In a Lemon Butter Wine Sauce with Garlic Tossed with Linguine

Shrimp or Scallop Scampi

Savory meatballs made from a blend of seasoned ground meat, herbs, and spices, served in a rich tomato sauce.

Meatball

Our Calamari Fritta with Pepperoncini and Greek Olives, Tossed with Lemon, Garlic and Olive Oil

Calamari Scampi

Fresh Littleneck Clams Steamed with Garlic, Olive Oil and Herbs

Clams Polcilipo

Rich, Thick, Creamy Cheese Sauce Made from Heavy Cream Butter and Sauce

Alfredo

With Lettuce, Tomato and Mayonnaise or Parmigiana

Chicken Cutlet

Tender Calamari Rings, Lightly Floured and Golden Brown

Calamari Fritta

Filled with Spinach, Sun-dried Tomatoes, and ricotta cheese with a roasted red-pepper cream sauce

Stuffed Portabello Mushroom

Egg Dipped and Sautéed in a Lemon Butter Sherry Wine Sauce, Served over Escarole

Florentine

A Tomato, Vodka, Cream Sauce with Onions and Prosciutto

Vodka Sauce

With Mushrooms, Peppers and Onions in a Seasoned Marinara Sauce, Tossed with Pasta

Cacciatore

Seasoned and grilled chicken breast served on a bed of greens with artichokes and broccoli. With a cup of soup

Grilled Chicken Salad

Crispy, golden-brown steak fries, perfectly seasoned and served hot for a deliciously hearty side dish.

Steak Fries

Shrimp, Scallops, Crab and Clams in a Spicy Marinara Sauce, Tossed with Pasta

Seafood Fra Diavalo

Clam Chowder Soup

Shrimp, Scallops, Crab and Clams in a Seasoned Garlic-Butter Sauce, Tossed with Pasta

Cacciuco

Sautéed with Fresh Mushrooms in a Sweet Marsala Wine Sauce, Served with a Side of Pasta

Marsala

Egg Dipped Cutlet with Artichoke Hearts in a Creamy Sherry Wine Sauce Tossed with Pasta

Tiffany

Ravioli

Sautéed in a Lemon Wine Sauce. Topped with Shrimp, Broccoli and Mozzarella, Served with a Side of Pasta

Piccata

Clams Casino

Savor layers of tender eggplant, rich marinara sauce, and melted mozzarella cheese baked to perfection in our classic Eggplant Parmigiana.

Eggplant Parmigiana

Gulf Shrimp Sauteed in an Asti Spumante Cream Sauce with Fresh Basil

Spumante Shrimp

Preheat the oven to 400°F (200°C). Wrap each scallop with a slice of bacon, securing it with a toothpick if necessary.

Prepare the Scallops

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add spinach and kale, cooking until wilted. Season with lemon juice, salt, and black pepper.

Sauté the Greens

Place the bacon-wrapped scallops on a baking sheet and bake for 15-20 minutes, or until the bacon is crispy and the scallops are cooked through.

Bake the Scallops

Arrange the sautéed greens on a plate and top with the bacon-wrapped scallops. Serve immediately.

Serve

Jumbo Sea Scallops

Bacon

Olive Oil

Garlic

Spinach

Kale

Lemon Juice

Salt

Black Pepper

Bring 6 cups of water to a rolling boil in a large pot. Stir in 1 tbsp salt. Add 12 oz linguine and cook uncovered according to package directions until al dente (typically 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside. Keep warm.

Cook linguine

Pat 1 lb shrimp or scallops very dry with paper towels. Season both sides with 1 tsp salt and 1 tsp freshly ground black pepper.

Season seafood

Heat a large (12-inch) skillet over medium-high heat and add 1 tbsp olive oil and 1 tbsp butter. When the fat is hot and shimmering, add the seafood in a single layer (do not overcrowd — work in two batches if needed). For shrimp: cook about 1.5–2 minutes per side until opaque and just curled; for scallops: sear 1.5–2 minutes per side until a golden crust forms and centers are opaque. Remove seafood to a plate and tent loosely with foil.

Sear seafood

In the same skillet, reduce heat to medium and add remaining 1 tbsp olive oil and 3 tbsp butter. Add 1 tbsp minced shallot and 4 cloves minced garlic. Sauté gently for 30–45 seconds until fragrant and softened but not browned.

Sauté aromatics

Pour in 1 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Let the wine simmer briskly for 2–3 minutes to reduce slightly.

Deglaze with wine

Add 1 cup low-sodium chicken or seafood stock, 3 tbsp fresh lemon juice, 1 tsp lemon zest, and 1 tsp red pepper flakes. Simmer gently for 3–4 minutes until the sauce reduces by roughly one-third and flavors concentrate.

Build the sauce

Reduce heat to low. Whisk in the remaining 2 tbsp butter, one tablespoon at a time, to create a glossy emulsion. Stir in half of the chopped parsley (about 1/2 cup). Taste and adjust seasoning with salt and freshly ground black pepper as needed.

Finish with butter and herbs

Return the drained linguine to the large pot or to the skillet with the sauce (if skillet is large enough). Add the reserved pasta cooking water a few tablespoons at a time as needed to loosen the sauce (use up to 1/2 cup). Toss the pasta in the sauce over low heat for 1–2 minutes so it absorbs flavor.

Toss pasta with sauce

Add the seared shrimp or scallops back to the pan and gently toss to combine, warming them through for 30–60 seconds. Do not overcook.

Add seafood

Divide the linguine and seafood among 4 plates. Spoon extra sauce over each portion. Sprinkle with the remaining chopped parsley and lemon zest. Offer grated Parmesan and lemon wedges at the table, and a final crack of black pepper.

Plate and garnish

linguine

water

salt (for pasta water)

large shrimp, peeled and deveined (or sea scallops, patted dry)

salt (for seasoning seafood)

black pepper (freshly ground)

unsalted butter

extra-virgin olive oil

garlic, finely minced

shallot, finely minced

dry white wine (eg. Sauvignon Blanc)

fresh lemon juice

lemon zest

low-sodium chicken or seafood stock

red pepper flakes

fresh flat-leaf parsley, chopped

salt (to taste)

black pepper (to taste)

grated Parmesan (optional)

extra lemon wedges

In a large mixing bowl, combine the ground meat, finely chopped herbs, and spices.

Combine Ingredients

Using your hands or a spoon, mix the ingredients until well combined, ensuring the herbs and spices are evenly distributed.

Mix Thoroughly

Take a portion of the mixture and roll it into balls, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.

Form Meatballs

Refrigerate the formed meatballs for at least 30 minutes to help them hold their shape during cooking.

Chill

Preheat Oven

Place the baking sheet with the meatballs in the oven and bake for 20-25 minutes, or until they are cooked through and browned on the outside.

Bake Meatballs

In a saucepan over medium heat, add olive oil and sauté chopped onions and garlic until fragrant.

Prepare Sauce

Stir in crushed tomatoes, salt, pepper, and any additional herbs or spices to taste. Let the sauce simmer for 15-20 minutes.

Add Tomato Base

Once the meatballs are cooked, gently add them to the simmering tomato sauce. Allow them to simmer together for an additional 5-10 minutes.

Combine Meatballs and Sauce

Serve the meatballs hot, garnished with fresh herbs if desired, alongside pasta or crusty bread.

Ground beef

Ground pork

Breadcrumbs

Parmesan cheese

Parsley

Black pepper

Canned crushed tomatoes

Onion

Olive oil

Basil

Sugar

In a large bowl, combine the sliced calamari, lemon juice, lemon zest, minced garlic, olive oil, red pepper flakes, salt, and black pepper. Toss to coat evenly and marinate for 15-20 minutes.

Prepare the Calamari

Heat a large skillet over medium-high heat. Add the marinated calamari mixture and sauté for about 4-5 minutes, or until the calamari is cooked through and tender, stirring frequently.

Cook the Calamari

Add the sliced pepperoncini and chopped Greek olives to the skillet. Cook for an additional 2-3 minutes until heated through.

Add Olives and Pepperoncini

Remove from heat and garnish with chopped parsley. Serve immediately with crusty bread or over pasta, if desired.

Calamari (squid, cleaned and sliced)

Pepperoncini (sliced)

Greek olives (pitted and chopped)

Lemon (juiced and zested)

Garlic (minced)

Red pepper flakes

Fresh parsley (chopped, for garnish)

Rinse the clams under cold water to remove any sand or grit. Soak them in cold water for about 30 minutes to help purge any remaining sand.

Prepare the Clams

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, but not browned.

Sauté the Garlic

Add the rinsed clams to the pot along with the red pepper flakes, salt, and black pepper. Stir to combine.

Add Clams and Seasoning

Cover the pot and steam the clams for about 5-7 minutes, or until all the clams have opened. Discard any clams that remain closed.

Steam the Clams

Remove the pot from heat. Stir in the lemon juice and chopped parsley. Serve the clams warm with crusty bread to soak up the delicious broth.

Finish and Serve

Littleneck clams

Garlic cloves, minced

Fresh parsley, chopped

Lemon juice

In a medium saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté until fragrant, about 1 minute.

Prepare the Base

Slowly pour in the heavy cream, stirring constantly. Bring the mixture to a gentle simmer.

Add Cream

Gradually add the grated Parmesan cheese to the saucepan, stirring until the cheese is completely melted and the sauce is smooth.

Incorporate Cheese

Add salt and freshly ground black pepper to taste. Adjust the seasoning as necessary.

Season the Sauce

Remove from heat and serve immediately over your favorite pasta or use as a dipping sauce.

Heavy cream

Unsalted butter

Parmesan cheese, grated

Black pepper, freshly ground

Pound the chicken breasts to an even thickness for uniform cooking.

Prepare the Chicken

Season both sides of the chicken breasts with salt and black pepper.

Season the Chicken

Set up three bowls: one with flour, one with beaten eggs, and one with bread crumbs.

Set Up Breading Station

Dredge each chicken breast in flour, dip in the beaten eggs, and then coat with bread crumbs.

Bread the Chicken

Heat the vegetable oil in a frying pan over medium heat. Fry the breaded chicken cutlets for about 4-5 minutes on each side until golden brown and cooked through.

Fry the Chicken

Slice the tomato and set aside. On a plate, layer lettuce leaves, fried chicken cutlet, tomato slices, and add mayonnaise or sprinkle Parmesan cheese on top.

Prepare the Sandwich

Serve the chicken cutlet warm with a side of your choice.

Boneless chicken breasts

All-purpose flour

Eggs

Bread crumbs

Vegetable oil

Lettuce leaves

Tomato

Mayonnaise

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

In a large bowl, combine all-purpose flour, cornstarch, salt, black pepper, garlic powder, and cayenne pepper. Mix well.

Make the Breading Mixture

Place the calamari rings in a separate bowl and cover them with buttermilk. Let them soak for at least 30 minutes.

Soak the Calamari

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

Heat the Oil

Remove the calamari from the buttermilk, allowing excess to drip off. Dredge the rings in the flour mixture until well coated.