veal and pork, currant agrodolce, mozzarella, parmesan & local basil

Meatballs

san marzano red sauce, trio cheese blend, ricotta, oregano & local basil

ITALIAN CHEESE

san marzano red sauce, trio cheese blend, pepperoni, ricotta, oregano & local basil

PEPPERONI

crispy haddock, bibb lettuce, pickled vegetables, lemon caper aioli & brioche bun

HADDOCK

crispy haddock, coleslaw, french fries, lemon caper aioli, & lemon wedge

FISH ' N CHIPS

crispy petite shrimp, shredded romaine, pickled vegetable relish

SHRIMP PO ' BOY

onion and garlic farro, butternut squash puree, cider dijon glaze & pea shoots

SALMON *

butternut squash ricotta ravioli, brussels sprouts, sweet potatoes, kale

RAVIOLI

grilled prime braveheart filet, maple sweet potato mash, grilled asparagus

TENDERLOIN PARMESANA

onion and garlic farro, butternut squash puree grilled, cider glaze

SALMON FA

OYSTERS

COCKTAIL SHRIMP

Pumpkin

Burrata Caprese

MAINE garlic butter MUSSELS

Steak Prosciutto & Cheese

Brussels & Pancetta

Italian Pepperoni Cheese

Wood Fired Pizza

Mediterranean Vegetable Sandwich

Tuscan Italian Monte Chicken Sandwich

Shrimp Haddock Po Boy

Burger

Chicken Bolognese Parmesan

In a small bowl, combine the breadcrumbs and milk. Let sit 5 minutes until the breadcrumbs absorb the milk and become cohesive.

Soak breadcrumbs

In a large bowl, add ground veal, ground pork, softened breadcrumb mixture, grated Parmesan, minced garlic, chopped parsley, egg, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Use your hands to gently mix until just combined — avoid overworking to keep meatballs tender. Fold in the diced mozzarella gently so pieces are distributed but not fully melted into the mix.

Combine meat mixture

Portion the mixture into 18 even meatballs (about 1.25 ounces / 35 g each). Wet your hands slightly to prevent sticking and roll each portion into a compact ball, tucking mozzarella pieces slightly inward so they stay inside while cooking.

Portion meatballs

Heat 3 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer (work in batches if needed). Cook without moving 2–3 minutes to form a brown crust, then gently turn to brown other sides, about 6–8 minutes total per batch. Transfer browned meatballs to a plate lined with paper towel. They do not need to be fully cooked through at this stage.

Brown meatballs

In a medium saucepan over medium heat add 1 tablespoon olive oil and 1 tablespoon butter. Add the minced shallot and cook 2–3 minutes until softened and translucent. Add the dried currants and cook, stirring, 1 minute to hydrate slightly.

Sweat shallot and bloom currants

Add red wine vinegar, brown sugar and the stock to the pan. Stir to combine and bring to a gentle simmer. Reduce heat to maintain a low simmer and cook 6–8 minutes until the currants are plump and the liquid reduces to a glossy, slightly syrupy sauce that will coat the back of a spoon. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; taste and adjust sweet-sour balance if desired (add more vinegar for tang or a pinch more sugar for sweetness).

Build sauce

If you prefer a smoother sauce, use an immersion blender for a few pulses to break down some currants, or leave as-is for texture. Keep warm over very low heat.

Finish sauce

Gently nestle the browned meatballs into the warm currant agrodolce in the saucepan (or transfer sauce to the skillet used for browning if you prefer). Spoon sauce over the meatballs, cover, and simmer very gently 8–10 minutes until meatballs reach an internal temperature of 160°F (71°C) and mozzarella is melted inside. Turn meatballs once midway to coat evenly.

Combine meatballs and sauce

Transfer meatballs to a serving platter or shallow bowl and spoon remaining agrodolce over the top. Sprinkle with extra grated Parmesan, torn or chiffonaded basil leaves, and a crack of black pepper. Serve warm.

Plate and garnish

Meatballs can be cooked through and stored in the sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat until warmed through, adding a splash of stock if sauce has thickened too much.

Make-ahead / reheating note

ground veal

ground pork

fresh mozzarella (small ball or bocconcini), diced

grated Parmesan

plain breadcrumbs

whole milk

large egg

garlic, finely minced

fresh parsley, finely chopped

salt

black pepper, freshly ground

olive oil (for frying)

dried currants

red wine vinegar

brown sugar

low-sodium chicken or vegetable stock

shallot, minced

olive oil

butter

black pepper

fresh basil leaves, chiffonade or torn

extra grated Parmesan

cracked black pepper

If using refrigerated dough, bring the dough to room temperature for 60–90 minutes so it becomes pliable. Preheat the wood-fired oven to 700–800°F (370–425°C) if available; if using a home oven, preheat to highest temperature with a pizza stone for at least 45 minutes.

Prepare dough

On a lightly floured surface, stretch or roll the dough into a 12–14 inch round, leaving a slightly thicker rim for the crust. Transfer the stretched dough to a pizza peel dusted with semolina or cornmeal to prevent sticking.

Combine the crushed San Marzano tomatoes, 1 tsp olive oil, minced garlic, 1 tsp dried oregano, 1 tsp kosher salt and 1 tsp freshly ground black pepper in a bowl. Taste and adjust seasoning. No cooking needed for a bright, fresh pizza sauce — stir until combined.

Make quick San Marzano sauce

Spread about 3/4 cup of the prepared sauce evenly over the stretched dough using the back of a spoon, leaving the outer rim uncovered (about 1/2–3/4 inch). Use less sauce if you prefer a lighter topping.

Dollop the whole-milk ricotta in six small spoonfuls across the sauced dough (about 1 cup total). Sprinkle the shredded trio cheese blend (approximately 2 cups) evenly over the pizza, covering between and around the ricotta dollops so the cheeses meld and create an even layer.

Apply cheeses

If using, lightly dust the top with 2 tbs grated Parmesan or Pecorino for a savory finish.

Slide the pizza from the peel onto the preheated stone or into the wood-fired oven. In a wood-fired oven (700–800°F), bake for 90 seconds to 3 minutes, rotating often for even charring. In a home oven at highest temperature with a stone, bake 6–9 minutes or until the crust is deeply golden, cheese is melted and bubbling, and small charred spots appear.

Bake

Remove the pizza from the oven. Immediately sprinkle 1 tsp dried oregano over the hot pizza, scatter fresh basil leaves across the top (about 8 leaves), and drizzle 1 tsp extra-virgin olive oil. If desired, finish with a pinch (about 1 tsp) crushed red pepper for heat. Let rest 1–2 minutes before slicing.

Finish and garnish

pizza dough (00 flour or store-bought)

semolina or cornmeal (for dusting peel)

San Marzano crushed tomatoes

extra-virgin olive oil

garlic, minced

dried oregano

kosher salt

whole-milk ricotta

trio cheese blend (mozzarella, fontina, provolone), shredded

grated Parmesan or Pecorino (optional garnish)

fresh basil leaves

dried oregano (for finishing)

crushed red pepper (optional)

extra-virgin olive oil (for finishing)

Lightly dust a wooden or metal pizza peel with semolina or cornmeal to prevent sticking.

Prepare peel

On a lightly floured surface, gently stretch or roll the room-temperature dough into a 12-inch round with a slightly thicker rim. Transfer the stretched dough to the dusted peel.

Stretch dough

In a small bowl, combine the San Marzano crushed tomatoes, olive oil, minced garlic, salt, dried oregano, and black pepper. Stir until evenly blended. Taste and adjust salt/oregano as needed. This yields a light pizza sauce — do not over-sauce the dough (use about 1/3 to 1/2 cup).

Season sauce

Spread sauce: Spoon 1/3 to 1/2 cup of the seasoned San Marzano sauce into the center of the stretched dough. Using the back of the spoon, spread it outward in a thin, even layer, leaving a 1/2-inch to 3/4-inch exposed rim for the crust.

Evenly sprinkle the low-moisture shredded mozzarella across the sauced surface. Scatter the fresh torn or sliced mozzarella and shredded provolone on top, distributing them to create pockets of melt. Dollop four to six small spoonfuls (about 1/4 cup total) of ricotta across the pizza in small mounds.

Layer cheeses

Arrange pepperoni slices in an even layer across the cheese. Overlap slightly if desired for curling and crisping. If you like crisp edges, place slices with slight folds.

Add pepperoni

Lightly sprinkle 1/2 teaspoon dried oregano over the top and add a small drizzle (1 tsp) of chili oil or a pinch of crushed red pepper if using. This enhances flavor during the high-heat bake.

Finish before baking

Transfer the pizza from the peel to a preheated wood-fired oven at approximately 700–900°F (370–480°C). Bake for 90–120 seconds, turning the pizza frequently to ensure even charring and melt. If using a home oven with a pizza stone at its highest temperature (500–550°F / 260–290°C), bake for 6–9 minutes, moving the pizza to the hottest part of the stone or broiler briefly at the end to char the crust.

When the crust is blistered and charred in spots and the cheeses are melted and slightly golden, remove the pizza from the oven. Immediately scatter torn fresh basil leaves over the hot pizza so they wilt slightly. Let rest 1–2 minutes, then cut into 6 slices.

Finish & garnish

pizza dough (room temperature, stretched to 12-inch)

semolina or cornmeal (for peel dusting)

Kosher salt

freshly ground black pepper

low-moisture whole-milk mozzarella, shredded

fresh whole-milk mozzarella, thinly sliced or torn

aged provolone, shredded

pepperoni slices

fresh basil leaves, torn

chili oil or crushed red pepper flakes (optional)

Pat haddock fillets dry with paper towels. Season both sides lightly with 1/2 tsp of the fine salt and 1/4 tsp black pepper. Keep chilled until ready to batter.

Prep fish

In a medium bowl whisk together all-purpose flour, cornstarch and baking powder. Stir in the remaining 1/2 tsp salt and 1/4 tsp pepper. In a separate small bowl beat the egg, then whisk egg into the dry mix. Gradually pour in cold sparkling water and whisk just until combined; batter should be slightly thick but still pourable and have bubbles — do not overmix.

Make batter

Pour neutral frying oil into a heavy skillet or pot to a depth of about 1 inch. Heat over medium-high until oil registers 350°F (175°C) or a piece of batter sizzles and browns within 30–40 seconds.

Heat oil

Dredge each seasoned haddock briefly in a little flour (optional — helps batter adhere), then dip into the batter, letting excess drip off. Carefully lower into hot oil. Fry 2–3 pieces at a time (do not crowd) for 3–4 minutes per side, turning once, until golden brown and fish registers 145°F (63°C) and flakes easily. Use a slotted spatula to transfer to a wire rack set over a sheet pan; keep warm in a 200°F oven while frying remaining fillets.

Fry fish

When all fillets are cooked, briefly blot any excess oil with paper towel and squeeze a little lemon over fish if desired before assembling.

Finish

Combine rice vinegar, water, sugar, salt and mustard seeds in a small saucepan. Bring to a gentle simmer and stir until sugar dissolves. Remove from heat and let cool for 3 minutes.

Place julienned carrots, sliced cucumber and red onion in a heatproof bowl or jar. Pour warm pickling liquid over vegetables to cover. Let cool to room temperature, then refrigerate at least 30 minutes (preferably 1 hour) before serving. Will keep refrigerated up to 4 days.

In a small bowl combine mayonnaise, chopped capers, lemon zest, lemon juice, minced garlic, Dijon mustard and olive oil. Whisk until smooth. Season with salt and pepper to taste. Chill for at least 15 minutes to allow flavors to meld.

Toast buns: heat a skillet over medium, add butter and toast cut sides of brioche buns until golden, about 1–2 minutes. Keep warm.

Assemble sandwiches: spread 1 to 1 1/2 tablespoons lemon-caper aioli on the bottom half of each brioche bun. Place 2 bibb lettuce leaves on aioli, top with a crispy haddock fillet, then a generous spoonful of pickled vegetables (about 2–3 tablespoons). Add an additional drizzle of aioli on the top bun if desired. Garnish with a sprinkle of chopped dill or parsley and serve with lemon wedges.

Serve immediately while fish is hot and crispy.

haddock fillets (skinless), 4 oz each

all-purpose flour

cornstarch

baking powder

cold sparkling water

fine salt

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

lemon wedges (for serving)

carrot, julienned

English cucumber, thinly sliced

red onion, thinly sliced

rice vinegar

water

granulated sugar

mustard seeds (optional)

mayonnaise

capers, drained and roughly chopped

lemon zest

fresh lemon juice

Dijon mustard

bibb (butter) lettuce leaves, washed and patted dry

brioche buns, split and lightly toasted

unsalted butter (for toasting buns)

fresh dill or parsley (optional, for garnish)

Wash and peel (optional) the russet potatoes. Cut into 1/3"–1/2" thick strips for classic fries. Rinse cut fries under cold water until water runs clear to remove excess starch, then drain and pat very dry with towels.

Prep potatoes

Pour 3 cups neutral oil into a heavy pot or deep fryer and heat to 300°F (150°C). Fry potatoes in small batches for 4–6 minutes until pale and soft but not browned. Remove to a wire rack or paper towel–lined tray and let cool.

First fry (blanch)

When ready to serve, raise oil temperature to 375°F (190°C). Fry cooled potatoes in batches 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with 1 tsp fine sea salt.

Second fry (crisp)

In a mixing bowl combine 3 tbsp mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp Dijon, 1/2 tsp sugar, 1/4 tsp salt and 1/4 tsp pepper. Whisk until smooth. Add shredded cabbage and grated carrot and toss to coat. Taste and adjust seasoning. Chill while you prepare the rest; toss again just before serving.

In a small bowl combine 1/2 cup mayonnaise, chopped capers, lemon zest, lemon juice, 1/2 tsp minced garlic, 1/4 tsp Dijon mustard and 1/4 tsp black pepper. Mix until smooth and refrigerate. Keep lemon wedges ready for serving.

Pat the haddock fillets dry with paper towels. Cut into 3–4 oz pieces (2–3 pieces per pound) if needed. Season both sides lightly with 1/2 tsp of the salt and 1/4 tsp black pepper.

In a bowl whisk together 1/2 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder and the remaining 1 tsp salt. In a separate bowl whisk the egg and then whisk in cold sparkling water until combined. Gradually whisk the wet into the dry until just smooth — the batter should be thick enough to cling but still fluid. Keep batter cold in a bowl over ice if your kitchen is warm.

Heat 4 cups vegetable oil in a deep pot to 350°F (175°C). Lightly dust each fillet with the 1/2 cup dredging flour (this helps the batter adhere). Dip each fillet into the batter, letting excess drip back into the bowl, and carefully lower into the hot oil. Fry in batches for 4–5 minutes until the batter is deep golden and fish is cooked through (internal temperature 145°F/63°C). Transfer to a wire rack over a tray to drain. Sprinkle a pinch of salt over the fried fish immediately.

Dredge and fry

If you used separate oils for fries and fish, maintain recommended temperatures: fries at 300°F then 375°F; fish at 350°F. Plate two pieces of fish with a generous portion of fries and a scoop of coleslaw. Spoon 1–2 tbsp lemon caper aioli on the plate or serve in a ramekin. Garnish with chopped parsley (optional) and a lemon wedge. Serve immediately while hot and crisp.

skinless haddock fillets

all-purpose flour (for dredging)

fine sea salt (divided)

russet potatoes (about 1 large or 2 medium)

neutral oil for frying (vegetable or canola)

fine sea salt

green cabbage, finely shredded

carrot, grated

apple cider vinegar

sugar

lemon juice

lemon wedges

vegetable oil (for deep frying)

fresh parsley, chopped (optional garnish)

Place the peeled, deveined petite shrimp in a bowl and pour the buttermilk over them. Stir to coat, cover, and refrigerate for 15–30 minutes while you prepare other components. This helps the breading adhere and tenderizes slightly.

Marinate Shrimp

In a shallow bowl or rimmed plate whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper. In a second shallow bowl combine the panko breadcrumbs. Remove shrimp from buttermilk, letting excess drip off, and dredge first in the flour mixture, then dip back very briefly into the buttermilk if needed, then press into panko to coat evenly. Place coated shrimp on a wire rack while heating oil.

Meatballs

Italian Cheese

Pepperoni

Haddock

Fish ' N Chips

Shrimp Po ' Boy

Salmon *

Ravioli

Tenderloin Parmesana

Salmon Fa

Oysters

Cocktail Shrimp