W LOUISIANA

ITALY Boots

ITAL LOUISIANA

Warm chocolate cake with molten chocolate center.

Chocolate Lava Cake

A delicious bowl filled with quinoa, avocado, and mixed greens.

Vegan Buddha Bowl

Classic Italian dessert made with coffee-soaked ladyfingers.

Tiramisu

A unique pizza with pepperoni, mushrooms, and bell peppers.

Two Boots Pizza

Spicy chicken wings served with blue cheese dressing.

Buffalo Wings

Tropical blend of rum, coconut, and pineapple.

Pina Colada

Refreshing cocktail with rum, mint, and lime.

Mojito

Pasta tossed with seasonal vegetables and olive oil.

Pasta Primavera

Classic pizza topped with fresh mozzarella, tomatoes, and basil.

Margherita Pizza

Toasted bread topped with tomatoes, basil, and balsamic glaze.

Bruschetta

Freshly baked garlic knots served with marinara sauce.

Garlic Knots

Savory Cajun hand pies – Currently being offered exclusively in our Manhattan locations!

Bombinis

Basil Pesto

Sweet Red Pepper Pesto

Jalapeño Pesto

Marinara Sauce

Cajun Ranch

Blue Cheese

Organic mixed greens, chickpeas, red onion & shredded carrot

House Salad

Chopped organic romaine lettuce, croutons, parmigiano & house-made Caesar dressing

Caesar Salad

Pizza Face

Dice the bell pepper, onion, celery, and tomatoes. Mince the garlic and slice the green onions.

Prepare the Ingredients

In a large skillet or pot, heat olive oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened.

Sauté the Vegetables

Stir in the minced garlic and Andouille sausage. Cook for another 3-4 minutes until the sausage is browned.

Add Garlic and Sausage

Add the chicken breasts to the skillet. Sprinkle Cajun seasoning over the chicken and sear for about 5 minutes on each side.

Cook the Chicken

Pour in the diced tomatoes and chicken broth. Bring to a simmer.

Add Tomatoes and Broth

Stir in the rice, cover the skillet, and reduce the heat to low. Cook for about 20 minutes, or until the rice is tender and has absorbed the liquid.

Add Rice

Once cooked, fluff the rice with a fork and garnish with sliced green onions before serving.

Garnish and Serve

Cajun seasoning

Chicken breasts

Andouille sausage

Bell pepper, diced

Onion, diced

Celery stalks, diced

Garlic cloves, minced

Tomatoes, diced

Chicken broth

Olive oil

Rice

Green onions, sliced

In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Prepare the Sauce

Add the halved cherry tomatoes to the skillet and cook for about 5-7 minutes, stirring occasionally until they start to soften.

Add Tomatoes

Add the cooked pasta to the skillet, then toss in the chopped basil, grated Parmesan cheese, salt, and black pepper. Stir well to combine all ingredients.

Combine with Pasta

Serve hot, garnished with additional basil and Parmesan cheese if desired.

Serve

Pasta (Fusilli or Penne)

Olive Oil

Garlic (minced)

Cherry Tomatoes (halved)

Fresh Basil (chopped)

Parmesan Cheese (grated)

Salt

Black Pepper

In a large pot, heat the olive oil over medium heat. Add the diced onion, green bell pepper, and celery. Sauté until the vegetables are soft, about 5-7 minutes.

Stir in the minced garlic, Cajun seasoning, salt, and black pepper. Cook for an additional minute until fragrant.

Add Garlic and Spices

Add the canned diced tomatoes (with juice), vegetable broth, red kidney beans, black-eyed peas, and bay leaves to the pot. Stir well to combine.

Combine Ingredients

Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 25-30 minutes, stirring occasionally.

Simmer the Stew

Remove bay leaves and adjust seasoning with more salt and black pepper if necessary. Serve hot, garnished with fresh parsley.

Final Touches

Yellow onion, diced

Green bell pepper, diced

Celery, diced

Garlic, minced

Canned diced tomatoes

Vegetable broth

Red kidney beans, drained and rinsed

Black-eyed peas, drained and rinsed

Bay leaves

Black pepper

Fresh parsley, chopped (for garnish)

Preheat the Oven

Grease four ramekins with butter and dust with flour to prevent sticking.

Prepare Ramekins

In a microwave-safe bowl, combine dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Melt Chocolate and Butter

In a separate bowl, whisk together granulated sugar, eggs, and egg yolks until well combined.

Mix Sugar and Eggs

Slowly add the melted chocolate mixture to the egg mixture, whisking continuously until fully incorporated.

Combine Mixtures

Sift in the all-purpose flour, salt, and vanilla extract. Fold gently until just combined.

Add Flour and Vanilla

Divide the batter evenly among the prepared ramekins.

Fill Ramekins

Bake in the preheated oven for 12-14 minutes, until the edges are firm but the center is soft.

Bake

Let the cakes cool for 1 minute, then run a knife around the edges and invert onto plates. Serve immediately with ice cream or whipped cream.

Cool and Serve

dark chocolate

unsalted butter

granulated sugar

eggs

egg yolks

all-purpose flour

vanilla extract

salt

Rinse the quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Cook Quinoa

While the quinoa cooks, chop the avocado, halved cherry tomatoes, and cucumber into bite-sized pieces.

Prepare Vegetables

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a dressing.

Make Dressing

In a large bowl, add the cooked quinoa as the base. Top with mixed greens, avocado, cherry tomatoes, and cucumber. Drizzle dressing over the top and toss gently to combine.

Assemble Bowl

Quinoa

Water

Avocado

Mixed greens

Cherry tomatoes

Cucumber

Lemon juice

Pepper

Brew a cup of espresso coffee and let it cool down to room temperature.

Prepare the Coffee Mixture

In a large bowl, combine mascarpone cheese, heavy cream, granulated sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.

Mix the Mascarpone Cream

Quickly dip each ladyfinger into the cooled espresso coffee, making sure not to soak them too long to avoid them becoming soggy.

Soak the Ladyfingers

In a rectangular dish, layer half of the soaked ladyfingers at the bottom. Spread half of the mascarpone cream mixture over the ladyfingers.

Layer the Ingredients

Add another layer of soaked ladyfingers and top with the remaining mascarpone cream mixture.

Repeat the Layers

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Before serving, dust the top with cocoa powder and garnish with dark chocolate shavings.

Chill and Garnish

ladyfingers

espresso coffee, brewed and cooled

mascarpone cheese

heavy cream

cocoa powder

dark chocolate shavings

Roll out the pizza dough on a floured surface to your desired thickness and shape.

Prepare the Dough

Spread the pizza sauce evenly over the rolled-out dough.

Add Sauce

Sprinkle mozzarella cheese over the sauce, then layer on the pepperoni, mushrooms, and bell peppers.

Add Cheese and Toppings

Drizzle olive oil over the toppings and sprinkle with Italian seasoning, salt, and black pepper.

Season the Pizza

Transfer the pizza to a baking sheet or pizza stone and bake in the preheated oven for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.

Bake the Pizza

Remove the pizza from the oven, let it cool for a couple of minutes, then slice and serve hot.

Slice and Serve

pizza dough

pizza sauce

mozzarella cheese, shredded

pepperoni slices

mushrooms, sliced

bell peppers, sliced (any color)

olive oil

Italian seasoning

black pepper

Preheat your oven to 400°F (200°C). Rinse the chicken wings under cold water and pat them dry with paper towels. Place the wings in a large bowl.

Preparation of Chicken Wings

Sprinkle the garlic powder, salt, and black pepper over the wings. Toss to coat evenly.

Seasoning the Wings

Spread the wings out on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, flipping halfway through, until they are crispy and golden brown.

Baking the Wings

In a saucepan, melt the butter over medium heat. Once melted, add the hot sauce and stir until well combined. Remove from heat.

Making Buffalo Sauce

Once the wings are done baking, transfer them to a large bowl. Pour the buffalo sauce over the wings and toss to coat thoroughly.

Coating the Wings

Serve the buffalo wings hot with celery sticks and blue cheese dressing on the side.

Serving

chicken wings

hot sauce

garlic powder

celery sticks

blue cheese dressing

In a blender, combine the light rum, coconut cream, pineapple juice, and crushed ice.

W Louisiana

Italy Boots

Ital Louisiana