Grilled steak served with frites and a side salad.

Steak Frites

Classic Italian dessert made with coffee and mascarpone.

Tiramisu

Classic Italian pasta with egg, cheese, pancetta, and pepper.

Spaghetti Carbonara

Fried Calamari

Clam Chowder

Oysters

Crispy sprouts with a honey mustard glaze.

Brussels Sprouts

Herb marinated with garlic mashed potatoes.

Roasted Chicken

Rich chocolate mousse topped with whipped cream.

Chocolate Mousse

Marrow Bone

Fresh mint, lime, sugar, and rum topped with soda.

Mojito

Pasta tossed with fresh vegetables in a light garlic sauce.

Pasta Primavera

Served with seasonal vegetables and lemon butter sauce.

Grilled Salmon

Grilled bread topped with fresh tomatoes, basil, and balsamic glaze.

Bruschetta

Rich chocolate cake with a molten center, served with vanilla ice cream.

Chocolate Lava Cake

A selection of cured meats, cheeses, and accompaniments.

Charcuterie Board

Margarita

Classic cheesecake topped with fresh berries.

Cheesecake

Rich chocolate cake with a molten center.

Chocolate Cake

Fresh salmon fillet with seasonal vegetables.

Pan-Seared Salmon

Slow-cooked pork belly served with a tangy sauce.

Pork Belly

Juicy ribeye steak grilled to perfection.

Grilled Ribeye

Roasted bone marrow with traditional accompaniments.

Bone Marrow

Textbook Cabernet Sauvignon

Pat the ribeye steaks dry with paper towels. Rub both sides with olive oil, garlic powder, salt, and black pepper. Let them sit at room temperature for about 30 minutes before grilling.

Season the Steak

Preheat the grill to high heat. Once hot, place the steaks on the grill and cook for 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from the grill and let rest for 5 minutes before slicing.

Grill the Steak

Peel the potatoes and cut them into thin strips (about 1/4 inch thick). Rinse the cut potatoes under cold water to remove excess starch and pat them dry with paper towels.

Prepare the Potatoes

In a large pot, heat vegetable oil to 350°F (175°C). Carefully add the potato strips in batches, frying until golden brown and crispy, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels. Season immediately with salt.

Fry the Potatoes

In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber.

Combine Salad Ingredients

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Drizzle the dressing over the salad and toss gently to combine.

Dress the Salad

Ribeye steak

Olive oil

Garlic powder

Salt

Black pepper

Potatoes

Vegetable oil

Mixed greens

Cherry tomatoes

Cucumber

Balsamic vinegar

Brew 1 cup of espresso or strong coffee and allow it to cool slightly.

Brew the Coffee

In a shallow dish, combine the brewed coffee with 2 tablespoons of coffee liqueur (if using) and 2 tablespoons of granulated sugar. Stir until sugar is dissolved.

Mix in Liqueur and Sugar

In a bowl, whisk together 3 egg yolks and 1 tablespoon of granulated sugar until pale and creamy.

Whisk Egg Yolks

Gently fold in 1 cup of mascarpone cheese and 1 teaspoon of vanilla extract until smooth.

Add Mascarpone and Vanilla

In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.

Whip Heavy Cream

Gently fold the whipped cream into the mascarpone mixture until fully incorporated.

Combine Mixtures

Quickly dip each ladyfinger cookie into the coffee mixture, ensuring they are soaked but not soggy.

Dip Ladyfingers

In a rectangular baking dish, arrange half of the dipped ladyfingers in a single layer. Spread half of the mascarpone mixture over the ladyfingers.

Layer the Tiramisu

Repeat the process with the remaining ladyfingers and mascarpone mixture.

Repeat Layers

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Chill

Before serving, dust the top with 2 tablespoons of cocoa powder.

Serve

Espresso or Strong Coffee

Coffee Liqueur (optional)

Granulated Sugar

Mascarpone Cheese

Heavy Cream

Vanilla Extract

Egg Yolks

Ladyfinger Cookies

Cocoa Powder

Fill a large pot with water, add a generous amount of salt, and bring it to a boil.

Boil Water for Pasta

In a mixing bowl, whisk together the eggs and finely grated Pecorino Romano cheese until well combined. Add black pepper to taste.

Prepare the Sauce

Cut the pancetta into small cubes. In a large skillet, cook the pancetta over medium heat until it becomes crispy and golden brown. Remove from heat and set aside.

Cook Pancetta

Once the water is boiling, add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.

Cook Spaghetti

Quickly add the hot drained spaghetti to the skillet with the pancetta. Toss to combine and allow the residual heat to warm the pasta.

Combine Everything

Remove the skillet from the heat. Pour the egg and cheese mixture over the pasta, stirring quickly to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.

Add Sauce

Serve the spaghetti carbonara immediately, garnished with fresh parsley and additional grated Pecorino Romano cheese if desired.

Plate and Garnish

Spaghetti

Eggs

Pecorino Romano cheese

Pancetta

Fresh parsley

Clean the calamari by removing the head and guts. Rinse under cold water and slice the bodies into rings.

Prepare the Calamari

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

Make the Coating

In a separate bowl, beat the eggs until well combined.

Prepare the Egg Wash

Prepare the Breadcrumbs

Dredge each calamari ring in the flour mixture, then dip in the egg wash, and finally coat with breadcrumbs.

Coat the Calamari

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

Heat the Oil

Fry the calamari in batches for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

Fry the Calamari

In a saucepan, heat the olive oil over medium heat.

Heat Olive Oil

Add minced garlic and sauté for 1-2 minutes until fragrant.

Sauté Garlic

Stir in the crushed tomatoes, red pepper flakes, dried oregano, salt, and black pepper. Simmer for 15-20 minutes.

Make the Sauce

Add torn basil leaves just before serving for a fresh flavor.

Finish the Sauce

Fresh calamari (squid)

All-purpose flour

Cornstarch

Cayenne pepper

Breadcrumbs

Garlic cloves

Crushed tomatoes

Red pepper flakes

Dried oregano

Fresh basil leaves

In a large pot over medium heat, add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the bacon grease in the pot.

Cook the Bacon

In the same pot with the bacon grease, add the chopped onion, celery, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.

Sauté Vegetables

Add the diced potatoes, chicken broth, thyme, bay leaf, salt, and black pepper to the pot. Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 15-20 minutes.

Add Potatoes and Broth

Once the potatoes are tender, stir in the minced clams and heavy cream. Let it simmer for an additional 5 minutes, stirring occasionally.

Incorporate Clams and Cream

Remove the bay leaf from the chowder. Serve hot, garnished with crispy bacon and chopped fresh parsley.

Garnish and Serve

clams, minced

potatoes, diced

onion, chopped

celery, chopped

garlic, minced

chicken broth

heavy cream

bacon, chopped

thyme, dried

bay leaf

salt

black pepper

fresh parsley, chopped

Rinse the fresh oysters under cold running water. Use a brush to scrub the shells gently to remove any dirt or debris.

Step 1: Clean the Oysters

Carefully shuck the oysters using an oyster knife. Hold the oyster with a towel, insert the knife into the hinge of the shell, and twist to open. Remove the top shell and place the oyster on a serving plate.

Step 2: Shuck the Oysters

Finely chop the shallots and set aside. Cut the lemon into wedges for serving.

Step 3: Prepare the Garnish

Place the shucked oysters on a bed of crushed ice on a serving platter.

Step 1: Assemble the Dish

Top each oyster with a small amount of chopped shallots, a dash of hot sauce, and a sprinkle of freshly ground black pepper.

Step 2: Add Toppings

Serve immediately with lemon wedges on the side for squeezing over the oysters.

Step 3: Serve

Fresh oysters

Lemon

Hot sauce

Shallots

Freshly ground black pepper

Crushed ice

Preheat Oven

Trim the stem ends of the Brussels sprouts and remove any yellow or damaged leaves. Rinse them under cold water and then pat them dry.

Prepare Brussels Sprouts

In a small bowl, whisk together the honey, Dijon mustard, olive oil, salt, and black pepper until well combined.

Mix Glaze Ingredients

In a large mixing bowl, add the Brussels sprouts and pour the honey mustard glaze over them. Toss to coat the sprouts evenly.

Coat Brussels Sprouts

Spread the coated Brussels sprouts in a single layer on a baking sheet lined with parchment paper.

Arrange on Baking Sheet

Roast in the preheated oven for 20-25 minutes, or until the sprouts are crispy and golden brown, stirring halfway through the cooking time.

Roast

Once roasted, remove from the oven and serve warm as a side dish.