green beans, roasted cauliflower, castelvetrano olives & almonds

arctic char

saffron risotto, mozzarella, tomato filetto

Arancini

warm flourless chocolate cake

gooseberry, toasted coconut, seabuckthorn purée

cheesecake

veal, pork, prosciutto & ricotta meatballs, binaco dinapoli passata

Polpette

pistachio crema pasticcera, lime white chocolate

cannolo

cremini, besciamella, grana padano, fontina, thyme

mushroom

spicy chicken, creamy fregola, pancetta, kale

POLLO ALLA DIAVOLA

fennel sausage, rapini & pine nut pesto, peperoncini, pangrattato

ORECCHIETTE PUGLIESE

grilled brioche, crispy garlic, sherry agrodolce

tomato & ricotta crostini

ricotta, mozzarella, besciamella, ragu bolognese

pan-seared lasagna

spicy ‘nduja sausage, corn sugo, dandelion greens, pecorino

fresh tonarelli

affogato

TORTIGLIONI ALLA BOLOGNESE

Mercatto gluten free crust

fingerlings, rapini, red onion, salsa rossa

7oz flat iron steak

Ezzo pepperoni, cracked coriander & fennel seed, tomato, mozzarella

PEPPERONI

MARGHERITA

ricotta GNOCCHI

beets & ricotta

tiramisu

frisee and potato, olive tapenade, grape tomato

OCTOPUS

12oz prime new york striploin

white shrimp, hokkaido scallops, littleneck clams, tomato brodo

LINGUINE DI MARE

Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes until golden brown and tender.

Roast the Cauliflower

While the cauliflower is roasting, bring a pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes until bright green and tender-crisp. Drain and set aside.

Prepare the Green Beans

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Place the Arctic char fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

Cook the Arctic Char

In a large bowl, combine the roasted cauliflower, blanched green beans, Castelvetrano olives, and sliced almonds. Drizzle with lemon juice, and season with salt and black pepper to taste. Serve the Arctic char fillets on plates, topped with the vegetable mixture.

Combine and Serve

Arctic char fillets

Green beans

Cauliflower, cut into florets

Castelvetrano olives, pitted and halved

Almonds, sliced

Olive oil

Garlic, minced

Lemon juice

Salt

Black pepper

In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, sauté until translucent.

Cook the base

Stir in the Arborio rice and saffron. Cook for 2 minutes until the rice is well coated.

Add the rice

Gradually add the vegetable broth, one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 20 minutes.

Incorporate the broth

Remove from heat, stir in the Parmesan cheese, salt, and black pepper. Let it cool completely.

Finish the risotto

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Prepare your workspace

Once the risotto has cooled, take a handful and flatten it in your palm. Place a cube of mozzarella and a spoonful of tomato filetto in the center, then mold the rice around the filling to form a ball.

Shape the balls

Roll each ball in flour, dip in the beaten eggs, and coat with breadcrumbs.

Coat the balls

Heat vegetable oil in a deep pan over medium heat. Fry the arancini in batches until golden brown and crispy, about 4-5 minutes. Drain on paper towels.

Fry until golden

Serve hot with marinara sauce or a sprinkle of parsley, if desired.

Enjoy

Arborio rice

Saffron threads

Vegetable broth

Onion, finely chopped

Parmesan cheese, grated

Mozzarella cheese, cubed

Tomato filetto (canned tomatoes), drained and chopped

All-purpose flour

Eggs

Breadcrumbs

Vegetable oil (for frying)

Preheat the oven to 350°F (175°C). In a heatproof bowl, melt the dark chocolate and unsalted butter together over a pot of simmering water, stirring until smooth.

Melt Chocolate and Butter

In a separate bowl, whisk the eggs and granulated sugar until pale and fluffy. Add the vanilla extract and salt. Gradually fold in the melted chocolate mixture until combined.

Mix Ingredients

Pour the batter into a greased 8-inch round cake pan. Bake for 25-30 minutes, or until the edges are set but the center is still slightly soft. Let it cool slightly before serving.

Bake the Cake

In a saucepan, combine the granulated sugar and corn syrup. Cook over medium heat, stirring until the sugar dissolves.

Cook Sugar and Corn Syrup

Once the mixture reaches a deep amber color, remove from heat and quickly whisk in the baking soda. The mixture will foam up.

Add Baking Soda

Pour the mixture onto a baking sheet lined with parchment paper. Allow it to cool completely and harden before breaking it into pieces.

Cool and Harden

Serve a slice of the warm flourless chocolate cake topped with sponge toffee, a scoop of fior gelato, and fresh bing cherries.

Serve the Cake

dark chocolate

unsalted butter

eggs

granulated sugar

vanilla extract

salt

corn syrup

baking soda

fior gelato

fresh bing cherries

Preheat the oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, shredded coconut, melted butter, and sugar until well combined. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.

Make the Crust

In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream, sugar, and vanilla extract, mixing until well combined. Add the eggs one at a time, beating well after each addition. Pour the filling over the cooled crust and smooth the top.

Prepare the Cheesecake Filling

Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.

Bake the Cheesecake

In a saucepan over medium heat, combine the gooseberries, sugar, and lemon juice. Cook until the gooseberries have softened and the mixture has thickened, about 10-15 minutes. Allow to cool.

Make the Gooseberry Topping

In a blender or food processor, combine the seabuckthorn berries, honey (or maple syrup), and water. Blend until smooth. Strain through a fine mesh sieve to remove seeds, if desired.

Prepare the Seabuckthorn Purée

Once the cheesecake is fully cooled, spread the gooseberry topping over the top. Drizzle with the seabuckthorn purée. Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, before serving.

Assemble the Cheesecake

Graham cracker crumbs

Unsweetened shredded coconut

Butter, melted

Sugar

Cream cheese, softened

Sour cream

Vanilla extract

Fresh gooseberries

Seabuckthorn berries, fresh or frozen

Honey or maple syrup

Water

In a large mixing bowl, combine ground veal, ground pork, chopped prosciutto, ricotta cheese, bread crumbs, grated Parmesan cheese, minced garlic, egg, salt, black pepper, and chopped parsley. Mix until well combined.

Prepare the Meatball Mixture

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 olive oil over medium heat. Add the meatballs in batches, cooking until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.

Cook the Meatballs

In the same skillet, add chopped onion and minced garlic. Sauté until translucent, about 3-4 minutes. Pour in the Binaco Dinapoli Passata, add salt, black pepper, and fresh basil. Bring to a simmer.

Make the Sauce

Return the meatballs to the skillet, cover, and let simmer in the sauce for about 15-20 minutes, allowing the flavors to meld.

Combine Meatballs with Sauce

Serve the meatballs hot, garnished with additional fresh basil or parsley if desired. Enjoy with pasta or crusty bread.

Serve

Ground veal

Ground pork

Prosciutto, finely chopped

Ricotta cheese

Bread crumbs

Fresh parsley, chopped

Binaco Dinapoli Passata

Fresh basil, chopped

In a large bowl, mix the flour, sugar, cocoa powder, cinnamon, and salt. Make a well in the center and add melted butter, egg yolk, and white wine. Mix until a dough forms, adding water if necessary.

Prepare the Dough

Knead the dough on a floured surface until smooth. Wrap in plastic wrap and let it rest for 30 minutes. Roll out thinly and cut into circles.

Knead and Roll Out

Wrap the circles around cannoli forms and seal the edges with egg wash. Fry in hot oil until golden brown. Drain on paper towels and cool.

Fry the Shells

In a food processor, blend the shelled pistachios until finely ground.

Blend Pistachios

In a saucepan, heat the milk and sugar until dissolved. In another bowl, whisk egg yolks and cornstarch. Slowly add the hot milk mixture to the yolks, whisking constantly. Return to the pan and cook until thick.

Prepare the Cream

Stir in the ground pistachios and vanilla extract. Let cool before filling the cannoli.

Combine

In a small saucepan, heat the heavy cream until it just starts to simmer.

Heat Cream

Pour the hot cream over the chopped white chocolate and let sit for 5 minutes. Stir until smooth. Add lime zest and lime juice and mix well.

Melt Chocolate

Drizzle the ganache over filled cannoli or serve on the side.

Drizzle

all-purpose flour

cocoa powder

cinnamon

butter, melted

egg yolk

white wine or vinegar

water (as needed)

pistachios, shelled

milk

egg yolks

cornstarch

white chocolate, chopped

heavy cream

lime zest

lime juice

Clean the cremini mushrooms by wiping them with a damp cloth. Slice them thinly.

Prepare the Mushrooms

In a skillet, heat the olive oil over medium heat. Add the sliced mushrooms, season with salt and black pepper, and sauté for about 5-7 minutes until they are golden brown and tender.

Sauté the Mushrooms

Stir in the fresh thyme and cook for another minute. Remove from heat and set aside.

Add Thyme

Preheat the Oven

In a baking dish, spread half of the sautéed mushrooms. Pour half of the besciamella sauce over the mushrooms. Sprinkle half of the Grana Padano and Fontina cheeses. Repeat the layers with the remaining mushrooms, besciamella, and cheeses.

Layer the Ingredients

Place the baking dish in the preheated oven and bake for 25-30 minutes or until the top is bubbly and golden.

Bake

Remove from the oven and let it cool for a few minutes before serving. Enjoy your mushroom gratin!

Arctic Char

Arancini

Warm Flourless Chocolate Cake

Cheesecake

Polpette

Cannolo

Mushroom

Pollo Alla Diavola

Orecchiette Pugliese

Tomato & Ricotta Crostini

Pan-seared Lasagna

Fresh Tonarelli

Affogato

Tortiglioni Alla Bolognese

Mercatto Gluten Free Crust

7oz Flat Iron Steak

Pepperoni

Margherita

Ricotta Gnocchi

Beets & Ricotta

Tiramisu

Octopus

12oz Prime New York Striploin

Linguine Di Mare