Seasoned and Grilled served w/fresh greens

Dry Aged NY Sirloin Strip 14 oz

Stuffed w/ Eggplant, Red Peppers, Leeks, Basil, Parmesan

Oyster’s Rockefeller

Seasoned and Grilled w/ mashed potatoes and vegetable

Swordfish 10oz

Pasta w/ shrimp, olives, capers, garlic and white wine w/touch of marinara

Fusilli Calabrese alla Puttanesca

Avocado Mousse, Soba and Napa Cabbage Salad, Ponzu Dressing

Sesame Seared Tuna

Cauliflower au Gratin

Light potato dumplings in homemade marinara (Carbonara or Bolognese add 6)

Gnocchi al Pomodoro

Banana Peppers, Cocktail Sauce, Citrus Aioli

Fried Calamari

Stuffed w/ eggplant, red peppers, leeks, basil, parmesan

Eggplant Rollatini

Lobster Mac and Cheese

Small tube Pasta in traditional ragu of Bologna w/ beef, pork and veal

Penne alla Bolognese

Bacon, Blue Cheese, Tomato, Avocado, Hardboiled Egg

Cobb Salad

Homemade pasta stuffed w/ ricotta and parmesan cheese served in wild mushroom broth drizzled w/ white truffle oil

Ravioli Piemontese

Salmon 10oz

Small tube pasta w/ garlic, sausage, broccoli rabe in a garlic white wine sauce

Penne con Rabe w/ Sausage

Ribeye 16oz

Shrimp Cocktail

New England Clam Chowder

Ritz Crust, Grilled Broccolini, Mashed Potatoes, Lemon Beurré Blanc

New England Baked Haddock

Crispy Chourico, Green Apple, Cilantro Curry

Grilled Octopus

Grape tomato, cannellini white beans basil, olive oil, oregano, garlic over grilled Italian

Bruschetta

Made w/ beef, pork, and veal finished w/ marinara

"Bocce Ball" style Meatball

Pasta tossed in a Lobster aujus w/ a touch of Cognac and Sherry Wine topped with a full deshelled Lobster

Lobster Pappardelle

Over tomatoes w/ fresh basil, and balsamic reduction.

BURRATA

Generously season the dry aged NY sirloin strip steak with kosher salt, black pepper, and garlic powder. Let it sit at room temperature for about 30 minutes.

Season the Steak

Preheat your grill to high heat. Brush the grill grates with olive oil to prevent sticking.

Prepare the Grill

Place the seasoned steak on the grill and cook for about 4-5 minutes on each side for medium-rare, adjusting the time according to your preferred doneness.

Grill the Steak

In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with balsamic vinaigrette and toss gently to combine.

Prepare the Salad

Once the steak is cooked to your liking, remove it from the grill and let it rest for about 5 minutes before slicing. Serve the sliced steak alongside the fresh greens.

Plate the Dish

Dry Aged NY Sirloin Strip Steak

Kosher salt

Black pepper

Garlic powder

Olive oil

Mixed greens

Cherry tomatoes

Cucumber

Balsamic vinaigrette

Preheat your oven to 375°F (190°C). Carefully shuck the oysters and place them on a baking sheet.

Prepare the Oysters

In a skillet, heat olive oil over medium heat. Add minced garlic, diced eggplant, red bell peppers, and leeks. Sauté until the vegetables are soft, about 5-7 minutes. Stir in chopped basil, salt, and pepper.

Cook the Filling

Remove the skillet from heat and stir in the Parmesan cheese until well combined.

Mix in Cheese

In a small pan, melt butter over low heat. Add breadcrumbs and chopped parsley and sauté until golden brown.

Prepare Breadcrumb Topping

Spoon the vegetable mixture generously onto each oyster.

Stuff the Oysters

Top each stuffed oyster with the breadcrumb mixture.

Add Breadcrumbs

Bake in the preheated oven for about 10-12 minutes, or until the topping is golden and the oysters are cooked through.

Bake

Remove from the oven and serve hot, garnished with additional parsley if desired.

Serve

Eggplant

Red Bell Peppers

Leeks

Fresh Basil

Parmesan Cheese

Garlic

Olive Oil

Salt

Black Pepper

Fresh Oysters

Breadcrumbs

Butter

Parsley

In a bowl, mix olive oil, lemon juice, garlic powder, salt, and black pepper. Marinate the swordfish steak in this mixture for at least 30 minutes.

Prepare the Swordfish

Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and mash with butter, milk, salt, and pepper until smooth.

Cook the Mashed Potatoes

In a skillet, heat olive oil over medium heat. Add the mixed vegetables, season with salt and pepper, and sauté for about 5-7 minutes until tender-crisp.

Prepare the Vegetables

Preheat the grill to medium-high heat. Grill the marinated swordfish steak for about 4-5 minutes on each side or until the fish is cooked through and has nice grill marks.

Grill the Swordfish

Swordfish steak

Lemon juice

Potatoes

Milk

Mixed vegetables (e.g., broccoli, carrots, bell peppers)

In a large pot of salted boiling water, cook the fusilli 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 minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

Sauté the Aromatics

Add the shrimp to the skillet, cooking until they turn pink and opaque, about 3-4 minutes. Season with salt and black pepper.

Add Shrimp

Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.

Deglaze with Wine

Add the sliced olives, capers, and marinara sauce to the skillet. Stir to combine and let simmer for an additional 3 minutes.

Combine Ingredients

Add the cooked fusilli to the skillet, tossing to coat the pasta evenly with the sauce. Cook for another 2 minutes until heated through.

Toss with Pasta

Remove from heat, garnish with chopped parsley, and serve hot.

Garnish and Serve

Fusilli pasta

Shrimp, peeled and deveined

Olives, pitted and sliced (black or green)

Capers, rinsed

Garlic, minced

White wine

Marinara sauce

Fresh parsley, chopped

Red pepper flakes

Season the tuna steaks with salt and black pepper. Coat the sides with sesame seeds, pressing gently to adhere.

Prepare the Tuna

In a hot skillet over medium-high heat, sear the tuna steaks for about 1-2 minutes on each side for medium-rare. Remove from heat and let rest.

Sear the Tuna

In a blender, combine ripe avocados, lime juice, garlic powder, and salt. Blend until smooth and creamy.

Blend the Ingredients

Cook soba noodles according to package instructions. Drain and rinse under cold water.

Cook Soba Noodles

In a bowl, mix cooked soba noodles, chopped napa cabbage, shredded carrots, and sliced scallions. Drizzle with sesame oil and toss to combine.

Combine Salad Ingredients

In a small bowl, whisk together soy sauce, rice vinegar, citrus juice, mirin, and dashi stock until well combined.

Mix Dressing Ingredients

On a plate, spread a layer of avocado mousse, add the seared tuna on top, and serve alongside the soba and napa cabbage salad drizzled with ponzu dressing.

Serve the Dish

tuna steaks

sesame seeds

soy sauce

wasabi

salt

black pepper

ripe avocados

lime juice

garlic powder

soba noodles

napa cabbage

carrots

scallions

sesame oil

rice vinegar

citrus juice (lime or lemon)

mirin

dashi stock

Preheat the oven to 400°F (200°C). Remove the leaves and stem from the cauliflower, and cut it into florets. Boil the florets in salted water for about 5 minutes until slightly tender. Drain and set aside.

Prepare the Cauliflower

In a saucepan, melt the butter over medium heat. Add the flour, whisking continuously for about 2 minutes until lightly golden. Slowly whisk in the milk, ensuring no lumps form.

Create the Roux

Continue to cook the sauce, stirring frequently, until it thickens (about 5 minutes). Add salt, black pepper, nutmeg, and half of the Gruyere cheese. Stir until the cheese is melted and the sauce is smooth.

Add Seasoning and Cheese

In a baking dish, combine the cauliflower florets with the cheese sauce, mixing well. Top with the remaining Gruyere cheese and Parmesan cheese.

Combine and Bake

In a small bowl, mix the breadcrumbs with olive oil. Sprinkle the mixture over the top of the cheese.

Add Topping

Bake in the preheated oven for 20-25 minutes until the top is golden and bubbly. For an extra crispy topping, broil for an additional 2-3 minutes.

Final Bake

Cauliflower

All-purpose flour

Nutmeg

Gruyere cheese

Parmesan cheese

Boil the potatoes in salted water until fork-tender, about 20 minutes. Drain and let cool slightly. Peel the potatoes and mash them until smooth.

Prepare the Potatoes

In a large bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a dough forms. On a floured surface, roll the dough into long ropes, about 1 cm thick. Cut the ropes into 2 cm pieces and use a fork to shape them.

Form the Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Cook the Gnocchi

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

Sauté the Garlic

Stir in the crushed tomatoes, oregano, salt, pepper, and sugar. Bring to a simmer and let cook for about 15 minutes, stirring occasionally.

Add the Tomatoes and Seasonings

Add the chopped basil to the sauce and stir to combine. Adjust seasoning to taste.

Finish the Sauce

Add the cooked gnocchi to the marinara sauce and gently toss to coat.

Combine Gnocchi and Sauce

Serve hot, garnished with additional basil if desired.

Canned tomatoes (crushed)

Dried oregano

Fresh basil, chopped

Sugar

Rinse the calamari rings under cold water and pat them dry with paper towels.

Clean and Dry Calamari

In a bowl, mix the flour, cornstarch, salt, black pepper, and cayenne pepper.

Make the Breading

In a large pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Dredge the calamari rings in the breading mixture, shaking off excess flour.

Dry Aged Ny Sirloin Strip 14 Oz

Oyster’s Rockefeller

Swordfish 10oz

Fusilli Calabrese Alla Puttanesca

Sesame Seared Tuna

Cauliflower Au Gratin

Gnocchi Al Pomodoro