Grilled Peach & Burrata

Salted Caramel Cheesecake

Scrambled Eggs

Bread Pudding

Tiramisu

Berries and Cream

Three eggs, spinach, onions, mushrooms, tomato & roasted potatoes

Vegetarian Omelet (GF)

Beef Tenderloin & scrambled eggs with roasted potatoes, sautéed spinach

Steak & Eggs (GF)

Grilled Peach & Burrata (GF)

Ravioli di Zucca

Baby greens, candied pecans, blue cheese, raspberry vinaigrette

Baby Greens Salad (GF)

butternut squash ravioli

Salmon alla Vodka

with Berry Vegetarian compote and maple syrup

French Toast

topped with Caramel Cheesecake and vanilla ice cream

Cinnamon Salted figs

eggs Benedict hollandaise with prosciutto

Tommy's poached Eggs

scrambled eggs spinach with sautéed potatoes

Beef roasted Tenderloin

Salmon and shrimp, clams scallops tossed in a spicy sauce

Cioppino and Frutti di Mare

Three meat lasagna

Lobster cream Ravioli

Penne alla Vodka

Grilled Chicken

In butter, cheese, red or white cream sauce, lemon caper sauce, mashed potatoes

Chicken Piccata

Smoked Salmon Bruschetta

Preheat oven to 350°F (175°C). Spread 0.75 cups shelled pistachios in a single layer on a small baking sheet. Roast for 6–8 minutes, stirring once, until fragrant and lightly golden. Watch closely to avoid burning. Remove from oven and let cool 2–3 minutes.

Toast and chop pistachios

In a small skillet over medium heat, melt 1 tablespoon butter. Add the warmed roasted pistachios and 1 teaspoon fine sugar; toss for 1 minute to coat and caramelize slightly. Transfer to a cutting board and roughly chop with a chef’s knife. Sprinkle with 1/4 teaspoon flaky sea salt while warm. Set aside to cool completely.

Finish pistachios

Wash peaches and cut each in half; remove pits. If desired, cut each half into 2 even wedges for easier plating. Pat flesh dry with a paper towel to encourage caramelization.

Prepare peaches

Place the peach halves/wedges in a bowl. Toss with 2 tablespoons olive oil, 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper until evenly coated.

Oil and season peaches

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Place peaches cut-side down and grill for 3–4 minutes without moving, until well-marked and caramelized. Flip and grill 1–2 minutes on the skin side just to heat through. Remove from heat and let rest 1–2 minutes.

Grill peaches

Place burrata balls on a serving platter or divide between plates. Whisk 2 tablespoons honey with 1 teaspoon fresh lemon juice to loosen and brighten the honey; taste and adjust (add up to 1/2 teaspoon more lemon if you prefer more acidity).

Prepare burrata and dressing

Arrange warm grilled peaches around and slightly on top of the burrata. Drizzle the honey-lemon mixture evenly over the peaches and burrata. Scatter the chopped roasted pistachios over the dish. Tuck fresh basil leaves around and on top. Finish with an extra drizzle of olive oil if desired and a light dusting of additional flaky sea salt or cracked black pepper to taste.

Assemble

Brush both sides of the 8 bread slices lightly with 1 tablespoon olive oil. Toast on the grill or in a 400°F (200°C) oven for 5–7 minutes, flipping once, until crisp and golden. Serve alongside the peaches and burrata to scoop up cheese and juices.

Toast bread

ripe but firm peaches

olive oil

sea salt

freshly ground black pepper

burrata (about 4 oz / 115 g each)

mild runny honey (such as acacia or blossom)

fresh lemon juice

fresh basil leaves

shelled pistachios (unsalted)

unsalted butter

fine sugar

 flaky sea salt

rustic baguette or sourdough, sliced 1/2 inch

olive oil (for brushing)

Preheat oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan and line the bottom with a circle of parchment paper.

Prepare pan

Combine graham cracker crumbs, 2 tablespoons sugar, melted butter, and 1/4 teaspoon kosher salt in a medium bowl. Stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom and about 1/2 inch up the sides of the prepared springform pan using the bottom of a measuring cup or glass to compact it tightly.

Bake crust for 10 minutes, then remove from oven and set aside to cool while you make the filling. Keep oven at 325°F (160°C).

In a medium, heavy-bottomed saucepan, add 1 cup granulated sugar and 2 tablespoons water. Stir gently to moisten sugar, then place over medium heat.

Without stirring, let the sugar cook. If needed, gently swirl the pan occasionally to ensure even caramelization. Watch carefully: sugar will first dissolve, then turn pale amber, then deep amber — this should take 6–10 minutes.

When the sugar reaches a deep amber color, remove pan from heat and carefully add 6 tablespoons butter, whisking until incorporated. The mixture will bubble vigorously.

Gradually whisk in 1/2 cup warm heavy cream until smooth. Add 1 teaspoon kosher salt and stir. If any lumps form, return briefly to low heat while stirring until smooth. Transfer about 1/4 cup of the sauce to a small bowl and reserve for drizzling after baking; cool to room temperature. Let the remaining caramel cool slightly while you prepare the filling but keep it pourable (warm).

Lower oven temperature to 300°F (150°C) if desired for a more uniform bake (optional step). Prepare a large roasting pan for a water bath: wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent leaks.

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), beat the room-temperature cream cheese on medium speed until very smooth and free of lumps, about 2–3 minutes. Scrape the bowl with a spatula.

Add 1 cup granulated sugar and 1/4 cup packed light brown sugar. Beat on medium-low until combined and smooth, about 1–2 minutes, scraping the bowl as needed.

Add eggs one at a time, mixing on low speed after each addition until just incorporated. Avoid overbeating to reduce air incorporation.

Mix in 1/2 cup sour cream, 1/2 cup heavy cream, 2 teaspoons vanilla extract, 2 tablespoons flour, and 1/2 teaspoon kosher salt on low speed until very smooth. Scrape down the bowl and mix briefly to ensure uniformity.

Stir in the warm (still pourable) caramel sauce into the filling by hand with a spatula until evenly distributed. Reserve about 2–3 tablespoons of caramel to swirl on top if you like a marbled look (optional). Do not overmix; incorporate just until blended.

Pour the filling into the cooled crust, smoothing the top with an offset spatula. If you reserved caramel for swirling, dollop small spoonfuls on top and drag a skewer gently through the surface to create a marble pattern.

Place the springform pan inside the prepared roasting pan. Carefully pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan to create a water bath. This helps prevent cracks.

Bake at 300°F (150°C) for 60–75 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken (about a 2-inch radius from the center). Avoid overbaking; carryover heat will finish the center. Rotate the pan halfway through baking if your oven has hot spots.

Once baked, turn off the oven. Crack the oven door and let the cheesecake cool inside the oven for 30–60 minutes to reduce abrupt temperature changes (this helps prevent cracks).

Remove the cheesecake from the water bath, unwrap the foil, and cool completely on a wire rack for 1–2 hours. Then chill the cheesecake in the refrigerator for at least 6 hours or preferably overnight to fully set.

After chilling, release and remove the springform collar. Use a hot, clean knife blade wiped between cuts to slice the cheesecake for cleaner pieces.

Warm the reserved 1/4 cup caramel if it has thickened (microwave 10–15 seconds or warm gently on the stove) and drizzle over each slice. Spoon extra reserved caramel (1/4 cup) in a small pitcher for serving.

Lightly sprinkle each slice with a pinch of sea salt flakes (about 1/8 teaspoon per slice) to enhance the salted caramel flavor.

Serve chilled. Store any leftovers covered in the refrigerator for up to 4 days; reheat caramel gently before serving.

graham cracker crumbs (or digestive biscuit crumbs)

granulated sugar

unsalted butter, melted

kosher salt

full-fat cream cheese, room temperature

light brown sugar, packed

large eggs

sour cream

heavy cream

vanilla extract

all-purpose flour

water

heavy cream, warm

sea salt flakes (for sprinkling)

extra caramel sauce (reserved)

Preheat oven to 425°F (220°C). Wash and dry the potatoes. If using small potatoes, halve or quarter them so pieces are roughly 1 to 1½ inches.

Preheat and prepare potatoes

In a bowl, toss the cut potatoes with 2 tbs olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp dried thyme (or rosemary), 1 tsp salt, and 1/2 tsp black pepper until evenly coated.

Season potatoes

Spread potatoes in a single layer on a rimmed baking sheet (use parchment or a light coating of oil). Roast for 25–30 minutes, turning once halfway through, until golden-brown and crisp on the edges and tender when pierced with a fork.

Roast

When cooked, remove from the oven and keep warm. You can tent with foil for a few minutes while you make the eggs.

Keep warm

Crack 6 large eggs into a medium bowl. Add 3 tbs milk or half-and-half, 3 tsp salt, and 1 tsp black pepper. Whisk vigorously until the mixture is uniform and slightly frothy (about 20–30 seconds).

Beat eggs

Place a nonstick skillet over medium-low heat and add 2 tbs unsalted butter. Allow the butter to melt and foam but not brown; reduce heat if it starts to sizzle strongly.

Heat pan and melt butter

Pour the beaten eggs into the skillet. Let them sit undisturbed for about 10–15 seconds until the edges just begin to set. Using a heatproof spatula, gently push the eggs from the edges toward the center in slow sweeping motions, forming large soft curds. Continue to cook, folding and stirring every 10–15 seconds. Keep the heat low to avoid overcooking. Total cooking time should be about 3–5 minutes depending on your stove and pan.

Cook eggs gently

When the eggs are mostly set but still slightly glossy and creamy, remove the pan from heat. Taste and adjust seasoning if needed. Stir in chopped chives (1 tbs) if using, then serve immediately.

Finish and season

Divide roasted potatoes among plates, spoon scrambled eggs on top or beside the potatoes, garnish with parsley or extra chives, and serve with hot sauce or ketchup on the side.

whole milk or half-and-half

salt

black pepper

fresh chives, finely chopped (optional)

small Yukon Gold or red potatoes

extra-virgin olive oil

garlic powder

smoked paprika

dried thyme or rosemary, crushed

hot sauce or ketchup

fresh parsley or additional chives, chopped

Preheat the oven to 350°F (175°C). Butter a 9x9-inch (or similar 8x8/9x9) baking dish lightly. Spread the cubed brioche or challah on a baking sheet and toast in the preheated oven for 8–10 minutes until lightly golden and slightly crisp at the edges. Remove and let cool briefly.

Prepare bread

If using raisins and/or nuts, sprinkle them over the toasted bread cubes in the prepared baking dish and toss gently to distribute evenly.

Combine mix-ins

In a medium saucepan, warm the milk and heavy cream over medium heat until it is steaming but not boiling (tiny bubbles will form at the edge), about 3–4 minutes. In a large heatproof bowl, whisk the eggs with granulated sugar, brown sugar, vanilla, cinnamon, and salt until smooth. Slowly pour about 1/3 cup of the warm milk mixture into the eggs while whisking constantly to temper. Then slowly whisk the remaining warm milk mixture into the egg mixture until fully combined.

Make custard

Arrange the toasted bread cubes (with mix-ins) evenly in the prepared baking dish. Pour the custard slowly over the bread, pressing gently with a spatula to help the bread absorb the liquid. Let it sit for 15–20 minutes so the bread soaks up the custard. After resting, dot the top with the melted butter in small knobs so the surface gets a golden finish.

Assemble pudding

Place the baking dish on a middle rack and bake at 350°F (175°C) for 35–45 minutes until the custard is set around the edges but still slightly jiggly in the center (it will continue to set as it cools) and the top is golden. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes. Remove from oven and let cool for 10–15 minutes before serving.

Bake

While the pudding bakes or during the resting time, make the sauce: in a small saucepan over medium heat combine the heavy cream, brown sugar, and butter. Cook, stirring occasionally, until the sugar dissolves and the mixture thickens slightly, about 4–6 minutes. Remove from heat and stir in the vanilla extract and a pinch of salt. Taste and adjust sweetness if desired.

Make sauce

To serve, cut the bread pudding into squares. Drizzle warm sauce over individual portions. Optionally serve with whipped cream or vanilla ice cream.

Serve

day-old brioche or challah, cut into 1-inch cubes

golden raisins or currants (optional)

chopped pecans or walnuts (optional)

whole milk

ground cinnamon

unsalted butter, melted (for brushing and dotting)

brown sugar

Brew 1¼ cups of very strong espresso or strong coffee. While still warm, stir in 1 tsp granulated sugar if using to mellow bitterness. Transfer to a shallow wide bowl (so ladyfingers can be quickly dipped). Allow to cool to room temperature, then stir in 2 tablespoons coffee liqueur or dark rum if using. Chill briefly if it’s still warm before dipping cookies.

Brew and cool coffee

Test a ladyfinger by briefly dipping one — it should absorb coffee but not fall apart (0.5–1 second dip). Keep the coffee mixture nearby when assembling.

Place a heatproof metal bowl over a saucepan of lightly simmering water (double boiler), making sure the bowl bottom does not touch the water. Add 4 egg yolks and ¾ cup granulated sugar to the bowl. Whisk constantly until the mixture becomes pale, thick, and ribbon-like — about 6–8 minutes — and reaches approximately 160°F (totemperature-safe). Remove from heat and let cool slightly (2–3 minutes).

Prepare zabaglione (egg yolk custard)

Working with the warm (not hot) zabaglione, add the 16 oz room-temperature mascarpone in small portions, gently folding until smooth and lump-free. Add 1 teaspoon vanilla extract and a pinch of salt. If the mascarpone is too cold it may clump; ensure it’s softened for a smooth cream.

Incorporate mascarpone

In a separate chilled bowl, pour 1 cup cold heavy cream with 2 tablespoons confectioners' sugar. Using a hand mixer or stand mixer, whip to medium-stiff peaks (soft enough to fold but holds shape). Be careful not to overwhip into butter.

Whip cream

Gently fold one-third of the whipped cream into the mascarpone-zabaglione mixture to lighten it, then fold in the remaining cream in two additions until homogenous and airy. Do not overmix — maintain volume.

Combine

Prepare a 9x9-inch square dish or similar shallow baking dish. Spread a thin layer (about ½–¾ cup) of the mascarpone cream on the bottom to level and prevent dry cookies.

Working quickly to avoid soggy cookies, dip each ladyfinger into the cooled coffee mixture for 0.5–1 second, flipping once so both sides get coffee but the cookie remains intact. Line the bottom of the dish in a single layer (about 12 ladyfingers depending on size). Trim a few to fit if necessary.

Spread half of the mascarpone cream (about 2 cups) evenly over the first cookie layer, smoothing gently with an offset spatula to the edges.

Repeat with a second layer: dip remaining ladyfingers and arrange them over the cream, then top with the remaining mascarpone cream, smoothing the top.

Cover tightly with plastic wrap and chill in the refrigerator at least 4 hours, preferably 8–12 hours or overnight to allow flavors to meld and texture to set.

Just before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top. Optionally grate 1 tablespoon dark chocolate over for extra garnish. Slice with a warm, clean knife (wipe between cuts) and serve chilled.

strong brewed espresso or very strong coffee, cooled

coffee liqueur (e.g., Kahlúa) or dark rum (optional)

granulated sugar (for coffee, optional)

egg yolks (large)

granulated sugar (for zabaglione)

Mascarpone cheese, room temperature

heavy cream, cold

confectioners' (icing) sugar

pinch of fine salt

ladyfinger cookies (savoiardi)

unsweetened cocoa powder (for dusting)

dark chocolate, grated (optional, for garnish)

Rinse all berries under cold water and drain thoroughly. Hull and quarter the strawberries so pieces are roughly bite-sized; leave blueberries and raspberries whole.

Prepare berries

Place the strawberries, blueberries, and raspberries in a medium bowl. Sprinkle the sugar (or drizzle honey) and add the lemon juice and vanilla. Gently toss to coat the berries evenly. Let sit at room temperature for 15–20 minutes so juices release and flavors meld. If you prefer less syrup, macerate for only 10 minutes.

Sweeten and macerate

Taste the berry mixture and add more sugar or a squeeze of lemon if needed. Stir gently to combine.

Adjust sweetness

For best whipping, place a metal mixing bowl and beaters in the refrigerator for 10–15 minutes before beginning.

Chill equipment (optional but best)

Pour the chilled heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract. Using an electric mixer on medium-high speed, whip until soft peaks form, about 2–3 minutes. Watch closely to avoid over-whipping; stop when peaks hold shape but still look glossy.

Whip the cream

Taste the whipped cream and add more powdered sugar if you prefer it sweeter. Fold gently once or twice with a spatula to ensure smooth texture.

Taste and finish

Spoon a generous portion of the macerated berries into individual serving bowls or glasses (about 1/2 to 3/4 cup per serving).

Top each portion of berries with a dollop (about 1/4 cup) of the sweetened whipped cream. Use the back of the spoon to create a soft swirl if desired.

Finish with optional garnishes: scatter toasted sliced almonds over the cream for crunch, add a few mint leaves for color and aroma, and grate a little lemon zest over the top for brightness.

Serve immediately so the whipped cream stays light. If you need to hold for up to 30 minutes, keep chilled in the refrigerator; the berries will continue to release juice and may slightly soften the cream.

Grilled Peach & Burrata

Salted Caramel Cheesecake

Scrambled Eggs

Bread Pudding

Tiramisu

Berries And Cream

Vegetarian Omelet (gf)

Steak & Eggs (gf)

Grilled Peach & Burrata (gf)

Ravioli Di Zucca

Baby Greens Salad (gf)

Butternut Squash Ravioli

Salmon Alla Vodka

French Toast

Cinnamon Salted Figs

Tommy's Poached Eggs

Beef Roasted Tenderloin

Cioppino And Frutti Di Mare

Three Meat Lasagna

Lobster Cream Ravioli

Penne Alla Vodka

Grilled Chicken

Chicken Piccata

Smoked Salmon Bruschetta