CIOPPINO

FILETTI DI SOGLIOLA MUGNAIA

shrimp & scallops in a light, tomato sauce with fresh basil

GAMBERETTI E CAPESANTE LIVORNESE

clams, mussels, calamari & prawns in a tomato cream

RISOTTO FRUTTI DI MARE

Madagascar prawns & fresh asparagus in a tomato cream

RISOTTO CON GAMBERI E ASPARAGI

PANINI

PIZZA SALSICCIA

breaded & fried risotto balls stuffed with mozzarella & meat ragu

PIZZA MARGHERITA

RISOTTO TUTTO GIARDINO

ravioli stuffed with ricotta cheese in a pesto sauce

RAVIOLI DI MAGRO

LASAGNE DI VEGETARIANA

SPAGHETTI NAPOLETANA

homemade potato dumplings in a tomato sauce

GNOCCHI DELLA MAMMA

SPAGHETTI AGLIO OLIO E PEPERONCINI

PENNE AL' ARRABIATA

scampi cooked in a lemon, garlic & butter sauce

SCAMPI DELLA CASA

CAMARONES AL AJILLO

CHAMPAGNE ROSÉ MOËT & CHANDON 'DOM PÉRIGNON' CHAMPAGNE, FRANCE

CHAMPAGNE MOËT & CHANDON 'DOM PÉRIGNON' CHAMPAGNE, FRANCE

CHAMPAGNE ROSÉ LAURENT - PERRIER CHAMPAGNE, FRANCE

CHAMPAGNE MOËT & CHANDON CHAMPAGNE, FRANCE

PROSECCO ADAMI "BOSCO DI GICA" VENETO, ITALY

LAMBRUSCO PALTRINIERI "SOLCO" EMILIA ROMAGNA, ITALY

HOUSE WINE

In a large heavy pot or Dutch oven, heat the olive oil and butter over medium heat until butter melts. Add the diced onion, celery, carrot, fennel, and a pinch of salt. Cook, stirring occasionally, until vegetables are softened and translucent, about 8–10 minutes.

Sweat aromatics

Add the minced garlic and red pepper flakes and cook until fragrant, about 30–45 seconds. Stir in the tomato paste and cook 1–2 minutes to deepen flavor.

Add garlic and spices

Pour in the white wine to deglaze, scraping up any browned bits from the bottom. Bring to a simmer and reduce by half, about 3–4 minutes. Add the crushed tomatoes, fish stock (or clam juice), water, bay leaf, thyme sprigs, salt, pepper, and sugar if using. Bring to a gentle simmer, then reduce heat and simmer uncovered for 20 minutes to meld flavors.

Deglaze and simmer

While the broth simmers, rinse and pat dry all seafood. Keep shellfish refrigerated until ready to use. Trim fish into evenly sized pieces so they cook uniformly.

Prep seafood

Increase heat to medium-high so the broth comes to a lively simmer. Add the clams and mussels to the pot, cover, and cook for 4–6 minutes until most shells have opened. Remove any shells that remain closed. Using a slotted spoon, transfer opened shellfish to a bowl and set aside, leaving broth in the pot.

Cook shellfish first

Add fish pieces to the simmering broth and cook gently for 3–4 minutes depending on thickness, until fish is opaque and flakes easily. Add scallops and calamari rings (if using) and simmer another 2–3 minutes until just cooked through.

Add firm seafood

Add the shrimp and the reserved mussels and clams back into the pot. Cook 2–3 minutes more, until shrimp are pink and firm. Taste the broth and adjust seasoning with additional salt and pepper if needed.

Finish with shrimp and reserved shellfish

Remove and discard the bay leaf and thyme sprigs. Stir in the chopped parsley, basil, lemon juice, and drizzle with the chili oil or a little extra-virgin olive oil. Let the soup rest off heat for 1–2 minutes to allow flavors to marry.

Ladle the cioppino into warmed bowls making sure each serving gets a mix of fish and shellfish. Serve immediately with slices of crusty bread for dipping.

extra-virgin olive oil

unsalted butter

yellow onion, finely diced

celery stalks, finely diced

carrot, finely diced

garlic, minced

red pepper flakes

fennel bulb, trimmed and finely chopped

dry white wine

crushed tomatoes (canned, 28 oz equivalent)

tomato paste

fish stock or clam juice

water

bay leaf

fresh thyme sprigs

salt

freshly ground black pepper

sugar (optional, to balance acidity)

firm white fish fillets (cod, halibut), cut into 1½-inch pieces

large shrimp, deveined, shells removed (tails on optional)

bay scallops or sea scallops, halved if large

mussels, scrubbed and debearded

clams, scrubbed

calamari (squid) rings (optional)

fresh flat-leaf parsley, chopped

fresh basil, thinly sliced

fresh lemon juice

red chili oil or extra-virgin olive oil

crusty bread (for serving)

Pat the sole fillets dry with paper towels. Season both sides lightly with kosher salt and black pepper.

Prepare fish

Spread the all-purpose flour on a large plate. Dredge each seasoned fillet lightly in flour, shaking off excess so there is a thin, even coating.

Dredge

In a large nonstick or stainless-steel skillet, heat 3 tablespoons of the butter with the olive oil over medium-high heat until the butter foams and just begins to brown gently but not burn.

Heat pan

Add the fillets to the pan in a single layer (work in two batches if needed). Cook 2 to 3 minutes per side depending on thickness, until golden brown and just cooked through. Use a thin spatula to turn carefully. Transfer cooked fillets to a warm plate and tent loosely with foil.

Pan-fry fillets

If you have remaining butter, add the remaining 3 tablespoons to the pan and repeat the frying process for any remaining fillets, then transfer them to the plate as well.

Repeat if needed

Lower the heat to medium. Pour the white wine into the hot skillet to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, 2 to 3 minutes.

Deglaze

Add the fish or chicken stock, fresh lemon juice, and capers (if using). Bring to a gentle simmer and cook 2 to 3 minutes more to meld flavors and reduce slightly.

Add stock and lemon

Remove the skillet from the heat and whisk in the 1 tablespoon cold cubed butter a piece at a time to emulsify and slightly thicken the sauce. Stir in the finely chopped parsley and lemon zest. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Finish sauce

Return the cooked sole fillets to the skillet spooning sauce over them to warm for 30 to 60 seconds. Do not simmer vigorously — just warm through to keep the fish tender.

Return fillets

Transfer fillets to warmed serving plates, spoon extra sauce over each. Garnish with lemon wedges and an extra sprinkle of chopped parsley. Serve immediately with the remaining sauce on the side.

sole fillets (skinless, boneless)

all-purpose flour

kosher salt

black pepper

fish or chicken stock (low-sodium)

capers (optional)

fresh parsley, finely chopped

lemon zest (finely grated)

extra butter (cold, cubed)

lemon wedges

Pat the shrimp and scallops dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit while you begin the sauce (about 5 minutes).

Pat dry and season

In a large sauté pan or shallow skillet over medium heat, warm 3 tbs extra-virgin olive oil until shimmering. Add the thinly sliced garlic and chopped shallot and cook, stirring frequently, until fragrant and just translucent, about 1–2 minutes. Do not let the garlic brown.

Add 1 tsp crushed red pepper flakes and stir for 10 seconds. Pour in 1 cup dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by about half, 2–3 minutes.

Add heat and deglaze

Stir in 14 oz crushed tomatoes and 1 tbs tomato paste. Add 1 cup chicken or vegetable broth and bring the mixture to a gentle simmer. Reduce heat to low and simmer uncovered for 10 minutes to meld flavors and slightly thicken the sauce.

Build the tomato base

Stir in 8 torn fresh basil leaves and 2 tbs chopped flat-leaf parsley. Taste the sauce and adjust seasoning with extra salt and pepper as needed.

Finish sauce with herbs

For best texture, heat a separate large skillet over medium-high heat and add 1 tbs olive oil. When hot, sear the scallops 1–2 minutes per side until golden and just opaque; remove and set aside. Quickly sear the shrimp 30–60 seconds per side until pink and barely cooked through; remove and set aside. (If you prefer, you may cook the seafood directly in the sauce — add raw scallops and shrimp directly to the simmering sauce and cook 3–4 minutes until opaque.)

Sear scallops and shrimp (optional separate sear)

Reduce the sauce to a low simmer. Gently nestle the seared (or raw) scallops and shrimp into the tomato sauce and simmer together for 2–3 minutes to marry flavors. Do not overcook — scallops should be opaque and springy, shrimp pink and firm.

Combine seafood and sauce

Remove the pan from heat and stir in 1 tbs unsalted butter and 1 tbs fresh lemon juice to enrich and brighten the sauce. Taste and adjust seasoning.

Finish with butter and lemon

Spoon the shrimp and scallops with sauce over portions of cooked pasta or serve alongside slices of crusty bread. Garnish with remaining fresh basil leaves and a sprinkle of chopped parsley. Serve with lemon wedges on the side for squeezing.

Plate and garnish

Serve immediately while hot. Leftovers can be refrigerated for up to 1 day; reheat gently on the stove to avoid overcooking the seafood.

Serving suggestion

large shrimp, peeled and deveined

sea scallops, side muscle removed

garlic cloves, thinly sliced

shallot, finely chopped

crushed red pepper flakes

canned San Marzano tomatoes, crushed (or diced, lightly crushed)

chicken or vegetable broth

fresh basil leaves, torn

fresh basil leaves for garnish

crusty bread or cooked pasta (for serving)

extra salt and pepper, to taste

Place clams and mussels in separate bowls of cold salted water for 20 minutes to purge sand. Meanwhile, in a large wide sauté pan with a tight-fitting lid, heat 1 tbsp olive oil over medium-high. Add half the minced garlic and cook 30 seconds. Add clams and mussels, pour 60 ml of the white wine, cover and steam 4–6 minutes until shells open. Remove shellfish as they open to a bowl, reserving the cooking liquid. Discard any unopened shells. Strain the reserved liquid through a fine sieve into a measuring cup and set aside (you should have roughly 100–150 ml).

Purge and cook shellfish

Remove clams and mussels from shells, leaving a few in shells for garnish if desired. Put shelled clams and mussels into a bowl, toss with a pinch of salt and lemon juice, and refrigerate briefly while you cook the risotto. Keep steamer pan handy for later reheating and finishing.

Prepare shelled seafood

Pat calamari and prawns dry and season lightly with salt. These will be added near the end to avoid overcooking; set aside.

Quick-cook calamari and prawns

Keep the fish stock hot in a saucepan over low heat; it should never be cold when you add it to the rice.

Warm the stock

In a wide heavy-bottomed saucepan or deep sauté pan, heat 2 tbsp olive oil and 20 g butter over medium heat. Add the diced onion and cook, stirring, until translucent, about 4–5 minutes. Add the remaining garlic and the rice. Stir constantly for 2 minutes until grains become translucent at the edges and smell nutty — this toasts the rice and coats it in fat.

Toast the rice

Pour in the white wine and stir until mostly absorbed.

Deglaze with wine

Add 1 ladle (about 120 ml) of hot fish stock to the rice and stir until nearly absorbed. Continue adding stock, one ladle at a time, stirring often and allowing the rice to absorb most of the liquid before adding more. This process takes about 16–18 minutes. About halfway through cooking (at ~8–9 minutes), add the strained shellfish cooking liquid you reserved to intensify flavor.

Cook risotto with stock

While the rice cooks, in a medium skillet heat 1 tbsp olive oil and remaining 20 g butter over medium heat. Add the tomato paste and cook 1–2 minutes to caramelize slightly. Add the crushed tomatoes, red pepper flakes (if using), remaining garlic (if any), salt and pepper. Simmer gently for 6–8 minutes to meld flavors and reduce slightly.

Make tomato base

Stir in the heavy cream and reduce heat to low; warm through but do not boil. Taste and adjust seasoning. Stir in half the chopped parsley and lemon zest. Keep warm.

Finish tomato cream

When the rice is just shy of al dente (about 16–18 minutes total cooking time), spoon the warm tomato cream into the risotto — start with half, stir to combine, and add more until the risotto reaches a creamy consistency. Continue gentle cooking 1–2 minutes, adding a little more stock if needed to achieve a loose, but not soupy, texture.

Incorporate tomato cream into risotto

When you have added the tomato cream and the rice is nearly done, fold in the calamari and prawns and cook, stirring, for 2–3 minutes until prawns turn pink and calamari is just cooked through. Add the shelled clams and mussels, mix gently to warm them through (1–2 minutes). If the risotto looks too thick, add a splash of hot stock or reserved shellfish liquid to loosen.

Add seafood to risotto

Remove pan from heat. Stir in the remaining 20 g butter (cut into pieces) and grated cheese, if using, to enrich the risotto and give a glossy finish. Adjust seasoning with salt, pepper and a squeeze of lemon juice to brighten.

Finish with butter and cheese

Serve the risotto immediately in warmed shallow bowls. Spoon a few whole clams/mussels in shell on top for presentation if reserved earlier. Sprinkle with remaining chopped parsley, a drizzle of extra virgin olive oil and a light dusting of black pepper. Serve with lemon wedges on the side.

clams (in shell), scrubbed

mussels (in shell), scrubbed and beards removed

calamari (squid) tubes and tentacles, cleaned and sliced into rings

prawns, peeled and deveined (tails optional)

sea salt

arborio or carnaroli rice

fish stock or low-sodium seafood broth, hot

extra virgin olive oil

garlic cloves, minced

canned crushed tomatoes (preferably San Marzano)

heavy cream

red pepper flakes (optional)

lemon, zested and juiced

black pepper, freshly ground

grated Parmesan or Pecorino (optional)

extra virgin olive oil (to finish)

Keep 4.5 cups of chicken or vegetable stock hot in a saucepan over low heat for the whole cooking process.

Prepare stock

In a large heavy-bottomed skillet or wide saucepan, heat 2 tablespoons olive oil over medium heat. Add the finely chopped onion and a pinch of salt; sweat until translucent but not browned, about 4–5 minutes.

Add the 2 tablespoons minced garlic and cook 30 seconds until fragrant.

Add 1.5 cups rice and stir to coat the grains in oil and onion, toasting the rice for 1–2 minutes until edges become slightly translucent.

Pour in 1/2 cup dry white wine and stir continuously until the wine is almost completely absorbed.

Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently. Allow each ladleful to be mostly absorbed before adding the next. Continue this process for about 16–18 minutes, tasting for doneness: the rice should be al dente with a creamy texture.

While the risotto cooks, combine 1/2 cup tomato passata, 1 tablespoon tomato paste and 1/2 cup heavy cream in a small saucepan over low heat. Stir until warmed and smooth, about 3–4 minutes. Adjust acidity with 1/4 teaspoon sugar if needed and keep warm on very low heat.

Pat the prawns dry and season with 1/2 teaspoon salt, 1 teaspoon lemon zest, 1 tablespoon lemon juice and 1/4 teaspoon red pepper flakes (if using). Toss to coat.

In a separate sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add the asparagus pieces and sauté for 2–3 minutes until bright green and just tender. Remove asparagus to a plate and keep warm.

In the same pan, add the seasoned prawns in a single layer and cook 1.5–2 minutes per side (depending on size) until opaque and just cooked through. Remove prawns and set aside with asparagus. Reserve any fond in the pan.

When the risotto is about 2 minutes from your desired doneness, stir in the warmed tomato cream mixture a little at a time until well combined and creamy. Taste and adjust seasoning with 1 teaspoon salt and 1/4 teaspoon black pepper divided as needed (use less if your stock/cheese is salty).

Add the cooked asparagus and prawns to the risotto, folding gently to combine and heat through for 1 minute so prawns do not overcook. If the risotto is too thick, loosen with a splash of hot stock or warm water to reach a creamy consistency.

Remove the pan from the heat. Stir in 2 tablespoons unsalted butter and 1/2 cup finely grated Parmesan cheese vigorously (mantecatura) to give the risotto a glossy finish.

Taste and correct final seasoning with additional salt, pepper or lemon juice if desired. Drizzle 1 teaspoon extra-virgin olive oil and sprinkle 2 tablespoons chopped parsley over the top before serving.

Cioppino

Filetti Di Sogliola Mugnaia

Gamberetti E Capesante Livornese

Risotto Frutti Di Mare

Risotto Con Gamberi E Asparagi

Panini

Pizza Salsiccia

Pizza Margherita

Risotto Tutto Giardino

Ravioli Di Magro

Lasagne Di Vegetariana

Spaghetti Napoletana

Gnocchi Della Mamma

Spaghetti Aglio Olio E Peperoncini

Penne Al' Arrabiata

Scampi Della Casa

Camarones Al Ajillo

Champagne Rosé Moët & Chandon 'dom Pérignon' Champagne, France

Champagne Moët & Chandon 'dom Pérignon' Champagne, France

Champagne Rosé Laurent - Perrier Champagne, France

Champagne Moët & Chandon Champagne, France

Prosecco Adami "bosco Di Gica" Veneto, Italy

Lambrusco Paltrinieri "solco" Emilia Romagna, Italy

House Wine