Lemon Oregano Caper Sauce, Creamy Polenta, Braised Collards with Pancetta

Whole Grilled Branzino

Tiramisu

Mixed Berry Sauce, Sugar Tuile & Whipped Cream

Signature Roasted Strawberry Cheesecake

Flourless Chocolate Almond Cake, Luxardo Cherries

Torta Barozzi

Gelato Trio

Hickory-Smoked and Slow-Braised with Red Wine, Cheese Polenta, Garlicy Broccolini

Smoky Braised Beef Short Ribs

Fried Sage & Brown Butter Potato Gnocchi, Sauteed Cremini Mushrooms, Jumbo Asparagus Tips, Blistered Grape Tomatoes, Red Wine Sauce

Grilled Beef Tenderloin Petite Center Cut Filets

Carbonara Risotto with Pancetta, Pea Shoots

Seared Diver Scallops

Parmesan-Crusted Breast, Bucatini Pasta, Marinara, Fresh Mozzarella

Chicken Parmesan

Sauteed Shrimp, Calamari, & Mussels, Seared Scallop, White Wine Butter Sauce, Black Tonnarelli Pasta

Frutti de Mare Tonnarelli

Porcini, Cremini and Black Trumpet Mushrooms, Pecorino Romano Sauce, Pasta Ribbons

Wild Mushroom Alfredo Tagliatelle

Crushed Meatballs, Red Sauce, Mozzarella & Ricotta, Layered Pasta Sheets

Ricotta Lasagna

Hollowed Spaghetti, Beef & Pork Meatballs, San Marzano Tomato Sauce, Grated Parm

Bucatini & Meatballs

Burrata, Basil Oil, Balsamic Pearls, Pea Tendrils, Prosciutto Bacon

Heirloom Tomato Caprese

Hot Italian Sausage, Sweet Bell Pepper Sauce, Broccolini

Sausage Peperonata Rigatoni

Marinated Olives, House Focaccia Croutons, Shaved Parm, Cracked Pepper Caesar Dressing

Grilled Romaine Caesar

Crisp Baby Iceberg, Gorgonzola Crumbles, Soppresata Crumbs, Sliced Pepperoncini, Creamy Herb Dressing

Gorgonzola Wedge

Smoked Fork Tender Pork Belly, Watermelon Agrodolce Glaze, Pickled Fennel, Grilled Tajin Watermelon

Crispy Sweet & Sour Pork Belly

Steamed Mussels, Tomato, Herbs & White Wine Broth, Crispy Pancetta, Crusty Bread

Mussels in Brodo

Italian Charcuterie, Artisan Cheeses, House Made Pickles & Marinated Olives

Cacciatore Board

Toasted Garlic & Red Chili Flakes, White Wine Butter Sauce, Fresh Herbs, Grilled Crusty Bread

Spicy Shrimp Toast

Fried Risotto Stuffed with Mozzarella and Pepperoni, Tomato Tapenade

Arancini Mozzarella e Pepperoni

Pat the branzino dry inside and out with paper towels. Score the skin on each side with 2 shallow diagonal cuts to help cooking and seasoning absorption.

Prep fish

Season inside cavity and exterior lightly with 1 tsp kosher salt and 0.5 tsp black pepper split between fish (adjust to taste). Stuff each cavity with a few lemon slices (about 4–6 per fish), 1 tablespoon fresh oregano leaves and 1–2 slices of garlic.

Brush both sides of the fish with 1 tablespoon olive oil per fish to prevent sticking and to encourage browning.

Preheat a grill to medium-high (about 425°F / 220°C). Oil the grates well. Grill the fish skin-side down for 4–6 minutes without moving to develop grill marks and to prevent tearing. Flip carefully using a wide spatula and grill for another 3–5 minutes, or until the thickest part of the fillet registers 125–130°F (51–54°C) and flesh flakes easily. Total cook time will be ~8–11 minutes depending on size (average 12–14 oz branzino).

Transfer to a platter, tent loosely with foil and rest for 3–4 minutes while you finish sauces and sides.

While the fish grills, combine 4 tbs extra-virgin olive oil, 3 tbs lemon juice, 2 tbs capers (rinsed), 2 tsp chopped oregano, 2 tsp chopped parsley, 1 tbsp minced shallot, 1 tsp lemon zest, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl.

Whisk vigorously to emulsify. Taste and adjust acidity/salt — add up to 1 tbs more olive oil or 1 tsp sugar if it's too bright. Keep at room temperature; spoon over the rested branzino just before serving.

Bring 4 cups water or stock to a rolling simmer in a medium saucepan. Gradually whisk in 1 cup coarse polenta in a steady stream to prevent lumps.

Reduce heat to low and cook, stirring frequently with a wooden spoon, until thickened and the grains are tender — about 20–25 minutes for coarse polenta. If polenta becomes too thick, add up to 1/2 cup additional hot water or stock to reach a creamy consistency.

Remove from heat and stir in 2 tbs unsalted butter, 1/2 cup grated Parmesan, 1/2 cup milk or cream, 1 tsp salt and 1/4 tsp black pepper. Adjust seasoning. Keep warm, covered, until ready to plate.

Heat a large sauté pan over medium heat. Add 4 oz diced pancetta and cook, stirring occasionally, until fat renders and pancetta is lightly crisp, about 5–7 minutes. If pan gets very dry, add 1 tbs olive oil.

Add 1/2 small diced onion and sauté in the pancetta fat until softened and translucent, about 4 minutes. Add 2 minced garlic cloves and cook 30–60 seconds until fragrant.

Add the thinly sliced collard greens (1 lb) in batches, wilting each batch before adding more. Pour in 1/2 cup stock, cover the pan, and reduce heat to medium-low. Braise until collards are tender, 10–15 minutes.

Uncover, stir in 1 tbs red wine vinegar, 1/4 tsp crushed red pepper (optional), 1/2 tsp salt and 1/4 tsp black pepper. Cook uncovered 1–2 minutes to marry flavors and reduce excess liquid. Taste and adjust seasoning.

Spoon a bed of creamy polenta onto each warmed plate (about 1 cup polenta per serving).

Nestle a portion of braised collards alongside the polenta (about 3/4 cup per plate).

Place one whole grilled branzino across the polenta and collards. Spoon 1–2 tablespoons of the lemon-oregano caper sauce over the fish, drizzle a teaspoon of extra-virgin olive oil, and garnish with fresh oregano sprigs and a lemon wedge.

whole branzino (cleaned, gutted, scaled)

olive oil

kosher salt

black pepper (freshly ground)

lemon (thinly sliced)

fresh oregano leaves

garlic (thinly sliced)

extra-virgin olive oil

fresh lemon juice

capers (rinsed and drained)

fresh oregano (finely chopped)

fresh parsley (finely chopped)

shallot (minced)

lemon zest

red pepper flakes

salt

black pepper

water or low-sodium chicken stock

coarse yellow cornmeal (polenta)

unsalted butter

parmesan cheese (finely grated)

whole milk or cream

pancetta (diced)

yellow onion (small, diced)

garlic (minced)

collard greens (stems removed, leaves thinly sliced)

chicken or vegetable stock

red wine vinegar

crushed red pepper (optional)

extra-virgin olive oil (for finishing)

lemon wedges

fresh oregano sprigs

Set a medium heatproof bowl over a saucepan of barely simmering water (double boiler), making sure the bowl bottom does not touch the water. Whisk together 6 egg yolks and 3 tablespoons sugar until combined. Place the bowl over the simmering water and whisk constantly for 6–8 minutes until the mixture becomes thick, pale, and ribbon-like (forms ribbons when the whisk is lifted) and reaches about 160°F (safe pasteurization). Remove from heat and let cool slightly.

Prepare egg-sugar sabayon

While the sabayon is still warm but not hot, whisk in the 16 oz mascarpone cheese, 1 teaspoon vanilla extract, and continue stirring until smooth and lump-free. Allow to cool to room temperature, stirring occasionally to maintain smoothness.

Incorporate mascarpone

In a separate chilled bowl, whip 1 cup heavy cream to soft peaks. Fold one-third of the whipped cream gently into the mascarpone-sabayon to loosen the mixture, then fold in the remaining whipped cream in two additions until uniform, light, and airy. Cover and refrigerate while you prepare the coffee anglaise.

Whip cream and fold

Brew 1 cup very strong espresso or coffee. In a small saucepan, combine the brewed coffee with 3 tablespoons coffee liqueur (if using) and heat gently until warm but not boiling; remove from heat.

Brew and combine liquids

In a heatproof bowl set over a saucepan of barely simmering water, whisk together 3 egg yolks and 2 tablespoons sugar until smooth. Gradually whisk in the warm coffee mixture in a thin stream to temper the yolks. Continue cooking over the double boiler, whisking constantly, for 4–6 minutes until the mixture thickens slightly and reaches about 160°F. It should coat the back of a spoon but remain pourable. Remove from heat and allow to cool to room temperature. Once cool, whisk in 1 cup cold heavy cream until combined. Chill briefly if necessary — the final anglaise should be cool or room temperature before using to soak ladyfingers.

Make coffee anglaise base

Quickly dip each ladyfinger (savoiardi) one at a time into the coffee anglaise for 1–2 seconds per side — do not soak them so long they fall apart; they should be moist but still hold shape. Line the bottom of a 9x9 inch (or equivalent) dish with a single layer of soaked ladyfingers, trimming as needed to fit.

Soak ladyfingers and layer

Spread half of the mascarpone filling evenly over the layer of soaked ladyfingers, smoothing with a spatula to an even thickness.

First mascarpone layer

Repeat with a second layer of quickly dipped ladyfingers, then spread the remaining mascarpone filling over that layer and smooth the top.

Second layer

Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and fill to set. Chilling also helps the anglaise and mascarpone integrate.

Finish and chill

Just before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top. If desired, grate 1 oz bittersweet chocolate over the cocoa for extra texture and aroma. Slice and serve chilled. Keeps well refrigerated, covered, for up to 3 days.

Serve

egg yolks

granulated sugar

mascarpone cheese

heavy cream

vanilla extract

strong brewed espresso or very strong coffee

coffee liqueur (optional, e.g., Kahlúa)

ladyfinger cookies (savoiardi)

unsweetened cocoa powder

bittersweet chocolate, grated (optional)

Preheat oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment.

In a medium bowl, combine graham cracker crumbs, granulated sugar and salt. Stir in melted butter until mixture resembles wet sand and holds together when pressed.

Press crumb mixture evenly into the bottom (and 1/2 inch up the sides, optional) of the prepared pan using the bottom of a measuring cup or glass to compact tightly.

Bake crust 8–10 minutes until fragrant and set. Remove from oven and cool while preparing filling. Reduce oven temperature to 325°F (160°C).

With oven at 325°F (160°C), prepare a water bath: wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil (to prevent leaks).

In a large bowl or stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese on medium speed until very smooth and free of lumps, about 2–3 minutes, scraping down sides frequently.

Add granulated sugar and beat on medium until combined and slightly fluffy, about 1–2 minutes.

Add eggs one at a time, beating on low speed just until incorporated after each addition. Do not overbeat; keep speed low to minimize air.

Add sour cream, heavy cream, vanilla, lemon zest, flour and nutmeg. Mix on low until smooth and homogeneous, scraping the bowl to ensure no lumps remain. Final batter should be smooth and pourable but not thin.

Pour filling into the cooled crust, smoothing the top with a spatula. Tap pan gently on the counter to release any large air bubbles.

Place the foil-wrapped springform pan into a large roasting pan. Pour enough hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan (water bath).

Bake at 325°F (160°C) for 55–70 minutes, until the edges are set and the center still slightly jiggles when pan is gently shaken. (A thermometer inserted near center should read ~150–155°F / 65–68°C.)

Turn off the oven. Crack the oven door open and let cheesecake cool in the oven for 1 hour to reduce cracking. Remove from oven and water bath, unwrap foil, and cool to room temperature on a wire rack.

Once cooled, refrigerate the cheesecake at least 6 hours or preferably overnight to fully set.

Preheat oven to 400°F (200°C). Arrange hulled, halved strawberries in a single layer on a rimmed baking sheet or roasting pan.

Toss strawberries with 3 tablespoons granulated sugar and 1 tablespoon lemon juice. Dot with small knobs of butter distributed evenly over the berries.

Roast for 12–18 minutes, stirring once halfway, until strawberries are softened, juices are syrupy and edges begin to caramelize. Remove and let cool. Reserve both fruit and pan juices for topping the cheesecake.

In a medium saucepan, combine frozen mixed berries, 1/2 cup granulated sugar, 1 tablespoon lemon juice and 1/4 cup water. Bring to a gentle simmer over medium heat, stirring occasionally.

In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering berries and cook 2–3 minutes until sauce slightly thickens and berries begin to break down. Taste and adjust sweetness with additional sugar if desired.

Remove from heat. For a smooth sauce, press through a fine-mesh sieve into a bowl, discarding seeds and pulp; for chunkier texture, leave as is. Cool to room temperature. Refrigerate until assembling.

Line a baking sheet with a silicone mat or parchment. On the stove, combine 3/4 cup granulated sugar, 2 tablespoons water and 1 teaspoon light corn syrup (if using) in a small heavy-bottomed saucepan.

Bring to a boil over medium heat without stirring; if necessary, gently swirl the pan to dissolve sugar. Continue boiling until the mixture reaches a deep amber color (320–340°F / 160–170°C) — careful not to burn.

Immediately remove from heat. Working quickly and safely, pour thin ribbons or small puddles onto the prepared mat. If you want curved tuiles, drape warm caramel over a rolling pin or bottle to form shapes before it fully hardens. Let cool completely until hard and crisp.

Break into decorative shards. Store in an airtight container in a cool, dry place until plating (they will soften in humidity).

Make whipped cream just before serving: chill a medium mixing bowl and beaters. Pour cold heavy cream into the bowl, add confectioners' sugar and vanilla. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip — you want soft, pipeable cream.

To assemble: release and remove the springform sides and transfer the cheesecake to a serving plate. Spoon a thin layer of mixed berry sauce over the top of the cheesecake, smoothing gently.

Arrange roasted strawberries decoratively across the top, spooning some reserved roasting juices over them for shine.

Pipe or dollop whipped cream around the edges or in the center as desired. Garnish with sugar tuile shards and fresh mint leaves.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Leftovers keep 3–4 days refrigerated (store sauce separately if possible).

graham cracker crumbs (or digestive biscuit crumbs)

unsalted butter, melted

fine sea salt

cream cheese, full fat, room temperature

large eggs

sour cream

all-purpose flour

pinch ground nutmeg (optional)

fresh strawberries, hulled and halved (medium)

unsalted butter (small knobs)

frozen mixed berries (blueberries, raspberries, blackberries)

water

cornstarch

light corn syrup (optional, for smoothness)

heavy cream, cold

confectioners' sugar

fresh mint leaves (optional)

Preheat the oven to 325°F (160°C). Lightly butter a 9-inch (23 cm) springform pan or 9-inch round cake pan with removable bottom. Dust the bottom and sides with cocoa powder, tapping out excess.

Prepare oven and pan

Place the chopped dark chocolate and 6 tablespoons cubed butter in a heatproof bowl set over a saucepan of simmering water (double boiler) or use short bursts in a microwave, stirring frequently, until smooth. Remove from heat and let cool slightly.

Melt chocolate and butter

In a large bowl, whisk together the 5 whole eggs and 1 cup granulated sugar vigorously until mixture is pale, slightly thickened, and sugar is mostly dissolved (about 2–3 minutes by hand or 1–2 minutes with electric mixer on medium).

Whisk eggs and sugar

Temper the eggs by pouring about one-quarter of the warm melted chocolate into the egg-sugar mixture while whisking constantly. Then fold the remaining chocolate into the egg mixture with a spatula until homogeneous. Add 1 tsp vanilla extract and 1 tsp instant espresso powder (if using), and stir to combine.

Combine chocolate and egg mixture

Sift or whisk together 1.5 cups almond flour, 1/2 cup sifted unsweetened cocoa powder, and 1/4 tsp fine sea salt. Gently fold the dry mixture into the chocolate-egg batter in 2 additions using a rubber spatula, scraping the bowl to ensure no streaks remain. Do not overmix — fold until just combined.

Incorporate dry ingredients

Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake in the preheated oven for 28–35 minutes, or until the top is set and a thin crust forms; the center should still be slightly soft (a toothpick inserted should come out with a few moist crumbs, not wet batter).

Bake

Remove the cake from the oven and let cool in the pan on a wire rack for 15 minutes. Run a thin knife around the edge, release the springform (if used) and transfer cake to a wire rack to cool completely. The cake will settle and its texture will become fudgier as it cools.

Cool and remove

While the cake bakes or cools, prepare the cherry sauce. Reserve 2–3 whole Luxardo cherries for garnish. Chop the remaining cherries roughly and place in a small saucepan with 3 tablespoons of Luxardo syrup, 1 teaspoon unsalted butter and 1/2 teaspoon fresh lemon juice.

Warm the mixture over low heat, stirring occasionally, until the butter melts and the sauce is glossy and slightly reduced, about 4–6 minutes. Taste and adjust: add a bit more syrups if you prefer it sweeter. Remove from heat and let cool to warm room temperature.

Plate the cake: transfer the cooled cake to a serving plate. If desired, dust the top lightly with 1 tablespoon confectioners' sugar using a fine sieve and scatter the reserved whole Luxardo cherries on top or serve them alongside each slice.

Spoon 1–2 tablespoons of the warm cherry sauce beside each slice when serving, and sprinkle a tiny pinch (about 1/8–1/4 tsp) of flaked sea salt over the sauce or cake for contrast, if desired.

Storage: store leftover cake tightly wrapped at room temperature for up to 2 days or refrigerated for up to 5 days. Warm gently before serving to restore fudgy texture.

dark chocolate (70% cocoa), chopped

unsalted butter, cubed

whole eggs

finely ground blanched almond flour

unsweetened cocoa powder, sifted

instant espresso powder (optional)

pure vanilla extract

Luxardo cherries (jarred) with syrup

Luxardo or marasca cherry syrup

confectioners' (icing) sugar, for dusting

flaked sea salt (optional)

unsalted butter, softened (for pan)

cocoa powder (for dusting pan)

Split the vanilla bean lengthwise and scrape the seeds into a mixing bowl. Reserve the pod.