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

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

Whole Grilled Branzino

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

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

lemon zest

all-purpose flour

pinch ground nutmeg (optional)

fresh strawberries, hulled and halved (medium)

fresh lemon juice

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

unsalted butter

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.

Prepare vanilla

In a medium saucepan combine whole milk, heavy cream, half of the granulated sugar (110 g), invert sugar, the vanilla seeds and pod, and salt. Warm over medium heat until just below a simmer (steam appears and bubbles form at the edge), stirring occasionally to dissolve sugar.

While milk warms, whisk the egg yolks with the remaining granulated sugar (110 g) in a bowl until pale and slightly thickened (ribbon stage).

Temper yolks: slowly ladle about 200 ml of the hot milk into the yolk mixture in a steady stream while whisking constantly to raise temperature without curdling. Then pour tempered yolk mixture back into the saucepan with the remaining milk, whisking.

Cook custard over medium-low heat, stirring constantly with a heatproof spatula and scraping the bottom, until mixture thickens and coats the back of the spatula (nappe), reaching 82–84°C (180–183°F). Do not boil.

Immediately remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and the vanilla pod. Stir in the heavy cream if you prefer the slightly higher-fat texture (add the optional 50 ml here only for the vanilla portion; see below).

Split the warm custard evenly into three bowls (approximately 600–650 ml each). Cover each bowl with plastic wrap pressed onto the surface to prevent a skin forming and cool to room temperature, then refrigerate until fully chilled (4 hours or overnight).

Make pistachio paste: place the roasted pistachios and the neutral oil into a food processor or high-speed blender. Process until very smooth, pausing to scrape down the bowl. This can take several minutes; add the optional pistachio paste if using to deepen color and flavor. If mixture is still gritty, add up to 1–2 tbs of warm milk from the reserved custard to loosen while blending, then continue until paste is silky.

Warm about 150 ml of the chilled base custard gently in a small saucepan (or microwave briefly) and whisk in the pistachio paste until fully incorporated, then blend with an immersion blender or in a food processor for 30–60 seconds to emulsify and ensure smoothness.

Taste and adjust: if you want a more pronounced pistachio flavor add up to 20 g additional pistachio paste or 10–15 g finely ground pistachios. If too thick, thin with small amounts of chilled milk (1 tbs at a time).

Churn: transfer the pistachio mixture to an ice cream maker and churn according to manufacturer instructions until it reaches a soft-serve consistency (typically 20–30 minutes).

Finish and freeze: transfer churned gelato to a shallow container, smooth the top, press plastic wrap onto the surface, and freeze at least 4 hours to firm before serving. Gelato is best served slightly softened (5–10 minutes at room temperature before scooping).

Warm about 150–200 ml of the chilled base custard gently in a saucepan over low heat. Whisk in the cocoa powder until fully dissolved and smooth.

Remove from heat and stir in the chopped bittersweet chocolate until melted and smooth. If needed, return to very low heat briefly while stirring to finish melting; do not overheat.

For extra silkiness, blend the chocolate-custard mixture with an immersion blender for 20–30 seconds to emulsify and remove any micro-crumbs of chocolate. Taste and add a pinch more salt or 5–10 g sugar if you prefer it sweeter.

Churn: cool the chocolate custard to refrigerator temperature if it has warmed, then churn in an ice cream maker until thickened and creamy (about 20–30 minutes).

Finish and freeze: transfer to a shallow container, press plastic wrap directly onto the surface, and freeze at least 4 hours before serving. Allow to soften 5–10 minutes before scooping.

If you reserved the vanilla pod, you can finely chop or scrape and stir additional scraped seeds into the portion of the custard for a stronger vanilla presence; alternatively, stir in 1 tablespoon of vanilla bean paste into the chilled custard portion.

If you opted to add the extra 50 ml heavy cream for the vanilla portion, add it now to the chilled portion and whisk to combine for a silkier mouthfeel.

Churn: transfer the vanilla portion to the ice cream maker and churn until creamy and thickened (about 20–30 minutes).

Finish and freeze: place churned vanilla gelato in a shallow container, press plastic wrap on the surface, and freeze at least 4 hours. Serve slightly softened.

whole milk

invert sugar or glucose syrup

vanilla bean

shelled roasted unsalted pistachios

neutral-flavored oil (grapeseed or light olive)

pistachio paste (optional, for color/depth)

bittersweet chocolate (60–70% cocoa), finely chopped

unsweetened cocoa powder (Dutch-processed if available)

vanilla bean paste or additional scraped vanilla seeds

optional: extra heavy cream for silkier texture

Pat short ribs dry with paper towels. Season all sides evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature 20–30 minutes while you prepare smoker or oven.

Prep and Season

Preheat a gas or charcoal grill for indirect cooking or a smoker to 225°F (107°C). Drain soaked hickory chips and add to smoker box or directly to coals. Place ribs on the grill grates over indirect heat, close lid, and smoke for 30–45 minutes until the exterior develops a light smoky color (this step adds hickory flavor but is optional). Remove ribs from smoker; increase heat to 325°F (163°C) if using oven for braising.

Smoke (optional but recommended)

Heat a large Dutch oven over medium-high heat. Add 2 tbs vegetable oil. When oil is shimmering, sear short ribs 2–3 minutes per side until deeply browned (work in batches to avoid crowding). Transfer seared ribs to a plate.

Sear

Reduce heat to medium. Add diced onion, carrots and celery to the Dutch oven and cook, stirring, 6–8 minutes until softened and beginning to brown. Add minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize. Sprinkle 2 tbs flour over vegetables and cook 1 minute, stirring, to remove raw flour taste.

Build the Braising Base

Pour in 2 cups dry red wine, scraping up browned bits from the bottom with a wooden spoon. Let wine reduce by about half, 6–8 minutes. Add 3 cups beef stock, 1 tbs Worcestershire sauce, 4 thyme sprigs, 2 bay leaves, 1 tsp brown sugar and 1 tsp ground black pepper. Stir to combine.

Deglaze and Combine

Return short ribs to the pot, nestling them into the liquid so they are at least two-thirds submerged. Bring to a gentle simmer on the stovetop. Cover with a tight-fitting lid and transfer to preheated oven (or reduce grill to maintain 325°F/163°C). Braise until meat is fork-tender and falling from the bone, about 2.5–3 hours. Check once at 1.5 hours: baste ribs and rotate if needed.

Braise

Carefully transfer ribs to a tray and keep warm. Skim excess fat from the surface of the braising liquid with a spoon. Place the Dutch oven over medium-high heat and reduce sauce to a thick, glossy consistency, about 8–12 minutes. Taste and adjust seasoning with salt and pepper. If you prefer a smoother sauce, strain vegetables, press solids through a sieve and return sauce to pot to reduce further.

Finish Sauce

Bring 3 cups water and 1 cup milk with 1 tsp salt to a gentle boil in a medium saucepan. Slowly whisk in 1 cup coarse cornmeal in a steady stream to prevent lumps. Reduce heat to low and simmer, stirring frequently, for 20–25 minutes until thick and creamy and cornmeal grains are tender. Stir in 2 tbs unsalted butter and 1 cup grated Parmesan until fully incorporated. Season with 1/2 tsp black pepper. Keep warm, stirring occasionally; if polenta thickens too much, thin with a splash of milk or warm stock.

While the ribs braise in the last 15 minutes of cooking, heat a large skillet over medium-high heat and add 2 tbs extra-virgin olive oil. Add 4 sliced garlic cloves and 1/4 tsp red pepper flakes and cook 30–45 seconds until fragrant but not browned. Add 1 lb trimmed broccolini and toss to coat. Add 2–3 tbs water, cover, and steam 3–4 minutes until tender-crisp. Uncover and cook 1–2 more minutes until edges are slightly charred. Remove from heat and stir in 1 tsp lemon zest, 1 tbs lemon juice, 3/4 tsp salt, and 1/2 tsp black pepper. Keep warm.