amaro syrup, mascarpone butter, powdered sugar

Betty's French Toast

pomodoro sauce, calabrian chilis, house made bread

Eggs In Purgatory

Caviar Service

Rigatoni Bolognese

calamari, rock shrimp, crawfish, artichoke

Fritto Misto

Orecchiette

Margherita Pizza

10oz Wagyu Skirt Steak*

GRENACHE ROSÉ, Souleil "Vin de Bonté", France

Truffle Pesto Pizza

focaccia croutons, marinated anchovies golden balsamic, smokey bleu cheese, market fruit

Chopped Little Gem Caesar

eggplant, tomato, ricotta salata golden balsamic, smokey bleu cheese, market fruit

Grilled Artichokes Alla Norma

ALBARIÑO, Morgadío, Rías Baixas, Spain

CHARDONNAY, Chalk Hill, Sonoma, California

CATARRATTO, Donnafugata "Anthilia", Sicily, Italy

SAUVIGNON BLANC, Wapisa, Argentina

CHAMPAGNE, Laurent-Perrier Brut, "La Cuvee, France

PINOT GRIGIO, Banfi "San Angelo", Tuscany, Italy

Witth breaded chicken topped with slaw, pickles, and spicy aioli.

fried chicken sandwich

CREMANT DE LOIRE ROSÉ, De Chenceny, Loire, France

Features a buttermilk fried chicken breast dunked in a house-made spicy dip and then topped with pickles, baby gems, kumato tomatoes, and roasted garlic aioli on a toasted bun.

hot chicken sandwich

PROSECCO, Bisol "Jeio", Veneto, Italy

The immensely hot Sichuan specialty is not listed on the menu because the authentic recipe of the sea bass requires an extremely high level of heat and the chef refuses to alter the recipe.

spicy water fish

Made with ground beef, pork sausage, and veal, then mixed with sautéed onions, garlic, parsley, parmesan cheese, and panade.

meatballs

In a shallow wide dish or bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla, salt, and cinnamon (if using) until smooth and slightly frothy.

Prepare custard

Lay the brioche slices in a single layer and pour or ladle the custard over each slice, allowing them to soak 20–30 seconds per side for thick slices. The bread should be saturated but still hold together. For very stale bread, soak up to 1 minute per side.

Soak the bread

After soaking, transfer the slices to a wire rack for 2–3 minutes to let excess custard drip off and prevent sogginess when cooking.

In a small bowl, beat the softened butter with the mascarpone until smooth and fully combined (use a fork or small whisk). Add powdered sugar, lemon zest, and a pinch of salt; mix until the mixture is creamy and spreadable. Taste and adjust sweetness or salt. Keep at room temperature if you will serve immediately, or chill briefly until needed; if chilled, allow to soften slightly before serving.

Make mascarpone butter

In a small saucepan combine the amaro, water, granulated sugar, orange zest, and whole cloves. Bring to a gentle simmer over medium heat and stir until the sugar dissolves. Reduce heat and simmer 4–6 minutes until slightly thickened and aromatic. Remove from heat and let steep 10 minutes for more flavor, then strain out zest and cloves. The syrup will thicken a bit more as it cools; keep warm or reheat gently before serving.

Cook syrup

Heat a large nonstick or cast-iron skillet over medium to medium-low heat. Add the butter and oil (if using) and let the butter foam and begin to lightly brown but not burn—adjust heat as needed. The fat should sizzle gently when a soaked slice is added.

Preheat skillet

Working in batches, transfer soaked brioche slices to the hot skillet without overcrowding. Cook 2.5–4 minutes per side, until deep golden brown and set in the center. Flip carefully with a spatula and cook the second side. Transfer cooked slices to a warm platter or oven set to 200°F (95°C) to keep warm while you finish the rest.

Cook French toast

Place stacked or fanned French toast on plates. Dollop or spread about 1 tablespoon of mascarpone butter per slice (adjust to taste). Spoon 1–2 tablespoons of warm amaro syrup over each portion. Dust lightly with powdered sugar and garnish with fresh berries or fruit if desired. Serve immediately while warm.

Finish & serve

thick-cut brioche or challah slices

large eggs

whole milk

heavy cream

granulated sugar

pure vanilla extract

fine salt

ground cinnamon (optional)

unsalted butter, softened

mascarpone cheese

powdered sugar

lemon zest (optional)

amaro (e.g., Averna or Montenegro)

water

orange zest

whole clove

unsalted butter (for skillet)

neutral oil (optional, to raise smoke point)

powdered sugar (for dusting)

fresh berries or sliced fruit (optional)

Warm a 10-inch ovenproof skillet or sauté pan over medium heat. Add 2 tablespoons olive oil. When the oil shimmers, add the diced onion and sauté until translucent and soft, about 6–8 minutes. Stir occasionally so it browns evenly but doesn't burn.

Sauté aromatics

Add the minced garlic and 1 tablespoon tomato paste to the pan. Cook, stirring constantly, for 1–2 minutes until fragrant and the paste darkens slightly.

Add garlic and tomato paste

Pour in the 28 oz crushed tomatoes, stir to combine with the aromatics. Add 1/4 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir in the torn basil leaves. Bring the sauce to a gentle simmer over medium-low heat.

Build the pomodoro

Reduce heat to low and let the sauce simmer gently, uncovered, stirring occasionally, until it thickens slightly and brightens in color, about 12–15 minutes. Taste and adjust seasoning with a pinch more salt or sugar if the tomatoes taste too acidic.

Simmer to thicken

Stir in 1 tablespoon Calabrian chile paste (or chopped Calabrian chiles with a little oil) and 1/4 teaspoon red pepper flakes, mixing thoroughly into the simmering pomodoro. Allow the sauce to meld for 2–3 minutes so the chile flavor distributes evenly. Taste and add more chile paste if you prefer stronger heat.

Using the back of a spoon, make four shallow wells in the simmering sauce. Crack one egg into a small bowl and gently slip it into a well; repeat with the remaining eggs so each egg sits in its own well. Spoon a little hot sauce over the egg whites (not the yolks) to help them set evenly.

Make wells and add eggs

Cover the skillet with a lid or tightly with foil and cook over low heat until the egg whites are set but yolks remain runny, about 6–9 minutes depending on desired doneness. For firmer yolks cook 10–12 minutes. Alternatively, place the uncovered skillet in a preheated 375°F (190°C) oven and bake 6–10 minutes.

Cook the eggs

When eggs are cooked to your liking, remove the skillet from heat. Sprinkle the grated Pecorino Romano (2 tablespoons) over the sauce and eggs. Scatter the chopped parsley over the top. Grind a little extra black pepper if desired.

Finish and garnish

While the sauce simmers or when the eggs are about 3–4 minutes from done, heat a separate skillet or grill pan over medium heat. Brush both sides of the 4 bread slices with butter or olive oil. Toast the bread until golden and crisp, about 1–2 minutes per side. Keep warm in a low oven if needed.

To serve, transfer the skillet of eggs in purgatory to the table (use a trivet). Serve with toasted bread slices for scooping the sauce and eggs. Recommend passing extra Calabrian chiles or chili oil at the table.

extra-virgin olive oil

yellow onion, finely diced

garlic cloves, minced

crushed canned tomatoes (preferably San Marzano)

tomato paste

fresh basil, torn

salt

black pepper, freshly ground

Calabrian chile paste or chopped Calabrian chiles in oil

red pepper flakes (optional, for extra heat)

freshly grated Pecorino Romano or Parmesan

fresh parsley, chopped (for garnish)

house-made rustic bread or sourdough, thickly sliced

unsalted butter or olive oil for toasting

Keep the caviar chilled in its tin in the refrigerator until just before serving. Transfer the tin to a small bowl set over a larger bowl filled with crushed ice or use a dedicated chilled caviar server so the tin sits cold but does not touch water.

Chill and prepare caviar

In a small bowl, fold the crème fraîche with half of the snipped chives (1 tablespoon), the minced shallot, a small squeeze of lemon juice (about 1 teaspoon), and a light pinch of freshly ground black pepper. Taste and adjust: it should be bright and slightly tangy to complement the caviar.

Make crème fraîche topping

Mash the cooked egg yolks in a small bowl until crumbly. Mix with a pinch of salt and a tiny squeeze of lemon to loosen. Place into a small serving dish for guests to spoon onto toasts.

Prepare egg yolk garnish

Rinse and drain the capers and place them in a small bowl. Zest the lemon and cut into 4 wedges for serving.

Capers and lemon

Butter both sides of the brioche slices lightly. Heat a skillet over medium heat and toast the brioche until golden and crisp on both sides, about 1–2 minutes per side. Cut each slice into 2–4 bite-sized pieces if desired. Keep warm in a low oven (about 200°F / 95°C) while finishing other components.

Toast brioche

Gently warm prepared blinis in a skillet (no oil) over low heat for 20–30 seconds per side or microwave in a single layer for 10–15 seconds until just warm. Place blinis on a serving platter.

Warm blinis

Set the chilled caviar tin on the ice-filled server in the center of the table. Place small dishes of crème fraîche, mashed egg yolks, capers, lemon wedges, remaining snipped chives, and microgreens or dill around it. Provide mother-of-pearl spoons and small plates for guests.

Arrange service pieces

Invite guests to take a blini or toast, spread a small smear of butter or a dollop of crème fraîche, add a spoonful of caviar (use non-metal spoons), then finish with a pinch of egg yolk, a few capers, a snip of chive, and a tiny squeeze of lemon if desired. Keep portions small — about 1/2 ounce (14 g) of caviar per person per serving is typical for tasting.

How to serve (suggested)

Replenish accompaniments as needed. Keep the caviar cooled during service and return the tin to refrigeration promptly after the meal to preserve quality.

Finish and enjoy

Scatter microgreens or place a small dill sprig on each prepared bite for an elegant finish. Collect and wash spoons and service items promptly. Store any leftover caviar in its tin, sealed, and refrigerated; consume within manufacturer’s recommended time (usually 24–48 hours once opened).

good quality sturgeon or salmon caviar

unsalted butter

crème fraîche

fresh chives, finely snipped

shallot, very finely minced

lemon, zested and cut into wedges

capers, rinsed and drained

hard‑boiled eggs (yolks separated and mashed)

mini buckwheat blinis or prepared blinis

sliced brioche or white bread

unsalted butter for toasting

microgreens or dill sprigs

freshly ground black pepper

mother-of-pearl spoons (or non-metal spoons)

small chilled bowls or a caviar server with ice

Heat a large heavy-bottomed sauté pan or Dutch oven over medium heat. Add the olive oil and butter. When butter is melted and foaming, add the diced onion, carrot and celery. Sweat gently, stirring occasionally, until vegetables are softened and translucent, about 8–10 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Prepare the aromatics

Increase heat to medium-high. Add the coarsely ground wild boar and pork to the pan, breaking up lumps with a wooden spoon. Spread meat into a single layer and let it brown without stirring for 2–3 minutes, then stir and continue browning until no pink remains and some flavorful fond forms, about 6–8 minutes total. Spoon off and discard any excess liquid if the meat releases too much fat; leave a little for flavor.

Brown the meat

Reduce heat to medium. Add the ’nduja and tomato paste, stirring to melt and coat the meat and aromatics. Cook 2–3 minutes to toast the paste and deepen flavor.

Incorporate ’Nduja and tomato paste

Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by about half, 2–3 minutes. Add the crushed canned tomatoes, chicken/beef stock, milk, bay leaf and thyme. Stir to combine. Bring to a gentle simmer, then reduce heat to low. Partially cover and simmer gently, stirring occasionally, for 45–60 minutes until sauce is thick and flavors concentrate. If sauce reduces too quickly, add up to 1/2 cup additional stock or water.

Deglaze and simmer

Remove the thyme sprig and bay leaf. Stir in salt, black pepper and crushed red pepper flakes (if using). Taste and adjust seasoning as needed. If sauce tastes too acidic, add a splash more milk (1–2 tbs) to round flavors.

Season

Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook until just shy of al dente according to package directions (about 10–12 minutes depending on pasta). Reserve 1 cup of the pasta cooking water, then drain the pasta.

Cook rigatoni

Return the drained rigatoni to the empty pot or to the skillet with the sauce (if pan is large enough). Add 2–3 ladlefuls of the Bolognese sauce and 1/2 cup reserved pasta water. Toss or stir over low heat until pasta is coated and reaches al dente, adding more reserved water as needed to create a silky clingy sauce (total used about 1/4–1/2 cup). Stir in 3/4 cup of the grated Grana Padano and the chopped parsley until melted and evenly distributed. Adjust seasoning.

Combine pasta and sauce

Divide rigatoni among 4 warmed plates. Spoon additional Bolognese on top as desired. Finish each portion with a drizzle of olive oil, a generous sprinkle of remaining Grana Padano, and a scattering of chopped parsley. Serve immediately.

Plate and finish

carrot, finely diced

celery stalks, finely diced

wild boar shoulder, coarsely ground

pork shoulder, coarsely ground

’Nduja (spreadable Calabrian sausage)

whole canned tomatoes, crushed by hand

dry red wine

low-sodium chicken or beef stock

milk

bay leaf

fresh thyme sprig

crushed red pepper flakes (optional)

rigatoni

grana padano, finely grated

reserved pasta cooking water

fresh flat-leaf parsley, chopped

extra-virgin olive oil (to finish)

Pat the calamari rings, rock shrimp, and crawfish tails very dry with paper towels. Moisture prevents crisping. Lightly season the seafood with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper; set aside in a single layer while you prepare the batter.

Dry and season

If using fresh artichokes, trim, quarter and parboil until just tender (10–12 minutes), then cool and pat dry. If using canned or jarred, drain well and pat dry. Cut larger pieces to bite-size so they fry quickly.

In a medium bowl, whisk together the all-purpose flour, cornstarch, rice flour (if using), baking powder, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. In a separate small bowl, lightly beat the egg, then whisk the egg into the dry ingredients. Gradually add the cold sparkling water, stirring gently until just combined into a slightly lumpy, thick batter — do not overmix. Batter should coat but remain airy and cold. Keep the batter chilled in a bowl set over ice if working slowly.

Make the batter

Place a shallow tray with additional flour (about 1/4 cup) nearby for a light dusting. This helps the batter cling to the seafood. Dredge each piece of seafood and artichoke lightly in the flour, shaking off excess, then dip into the batter to coat evenly. Do not overcrowd — work in small batches.

In a deep, heavy-bottomed pot or a deep-fryer, pour enough oil to give at least 2 inches depth (about 1–1.5 cups for a small pot). Heat the oil to 350–365°F (175–185°C). Use a thermometer to maintain temperature; if oil is too cool the fritto will be greasy, too hot and it will brown before cooking through.

Heat oil

Working in small batches (about 6–8 pieces depending on pot size), gently lower battered calamari, shrimp, crawfish and artichoke pieces into the hot oil. Fry for 1.5–3 minutes per batch until the coating is golden and crisp — shrimp and crawfish will take about 1.5–2 minutes, calamari rings 1.5–2.5 minutes depending on thickness, and artichokes 2–3 minutes. Use a slotted spoon or spider to turn as needed to ensure even browning. Drain on a wire rack set over a baking sheet or on paper towels for a very brief time (a rack helps preserve crispness).

Fry the seafood and artichokes

If frying multiple batches, keep cooked batches warm in a 200°F (95°C) oven on a baking tray while you finish the rest, but avoid long holding times to keep the fritto crisp.

Immediately after frying, lightly sprinkle the fritto with the finishing sea salt and lemon zest (if using). Toss gently with the chopped parsley to distribute. Serve hot with lemon wedges on the side. For a dipping option, serve with aioli or a simple lemon-garlic mayonnaise.

calamari (squid), cleaned and cut into rings

rock shrimp, peeled and deveined (or small shrimp)

crawfish tails, thawed if frozen

artichoke hearts, quartered (if using fresh, parboiled; canned or jarred drained and halved)

fresh parsley, finely chopped

lemon, cut into wedges

all-purpose flour

cornstarch

rice flour (optional, for extra crispness)

baking powder

cold sparkling water (or very cold club soda)

egg (large), lightly beaten

neutral oil for deep frying (vegetable, canola, or peanut)

fine sea salt (for finishing)

Bring a large pot of water to a rolling boil. Add 1 tablespoon fine sea salt. Add 1 lb orecchiette and cook until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and toss with 1 tablespoon extra-virgin olive oil to prevent sticking. Set aside.

Boil pasta

While the pasta is cooking, heat a large skillet over medium-high heat. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil. When butter is foaming, add the torn maitake mushrooms in a single layer (work in two batches if your pan is small) and let them sear undisturbed for 2–3 minutes until golden on the underside.

Prepare mushrooms

Stir the mushrooms and continue to cook 2–3 minutes until nicely browned and slightly crisp at the edges. Add the thinly sliced garlic, minced shallot, and 1 teaspoon fresh thyme leaves. Cook, stirring, for 1–1.5 minutes until fragrant but not burned.

Add 1 teaspoon smoked paprika, 1 teaspoon dried chile flakes, and the thinly sliced fresh chile to the mushroom mixture. Stir for 30–45 seconds to bloom the spices and develop their aroma.

Pour in 1 cup low-sodium broth and bring to a gentle simmer, scraping any browned bits from the bottom of the pan. Let the liquid reduce by about one-third (2–3 minutes).

Add the reserved pasta cooking water a splash at a time as needed to loosen the sauce. Stir in 1 teaspoon fresh lemon juice to brighten the flavors.

Add the drained orecchiette to the skillet with the mushroom-chile sauce. Toss gently and cook together over medium heat for 1–2 minutes to allow the pasta to absorb flavors. If the pan looks dry, add up to 1/4 cup reserved pasta water.

Betty's French Toast

Eggs In Purgatory

Caviar Service

Rigatoni Bolognese

Fritto Misto

Orecchiette

Margherita Pizza

10oz Wagyu Skirt Steak*

Grenache Rosé, Souleil "vin De Bonté", France

Truffle Pesto Pizza

Chopped Little Gem Caesar

Grilled Artichokes Alla Norma

Albariño, Morgadío, Rías Baixas, Spain

Chardonnay, Chalk Hill, Sonoma, California

Catarratto, Donnafugata "anthilia", Sicily, Italy

Sauvignon Blanc, Wapisa, Argentina

Champagne, Laurent-perrier Brut, "la Cuvee, France

Pinot Grigio, Banfi "san Angelo", Tuscany, Italy

Fried Chicken Sandwich

Cremant De Loire Rosé, De Chenceny, Loire, France

Hot Chicken Sandwich

Prosecco, Bisol "jeio", Veneto, Italy

Spicy Water Fish

Meatballs