Recipes

STARTERS

PASTA

FISH

Salad of Escarole & Radicchio with Orange Segments & Roasted Sunchokes

Farmer’s Market Tomatoes with Burrata

Roasted Beet Salad with Wood Barrel Feta & Thief Greens

Salad of Escarole & Radicchio with Orange Segments & Avocado

Burrata Salad with Mixed Greens & Roasted Red & Yellow Beets

Glorious California Artichokes

Spaghetti with Rapini, San Marzano Tomatoes, Mint & Hot Pepper

Pasta alla Bolognese (Pepi’s version)

Pasta alla Carbonara

Death Trumpet Pasta

James’ “Comfort” Pasta

Pasta all’Matriciana

Gnocchi Hand-made with Potatoes

Pasta with Sweet Summer Cherry Tomatoes

Pasta alla Puttanesca

Pasta alla Bolognese (classic)

Risotto Milanese with Braised Baby Lamb Shanks

Risotto with Seasonal Jumbo Asparagus

Gnochetti Sardi

Wild Sardines with Bread Crumbs, Orange Zest, Tomatoes & Lemon

Dover Sole with Squash Blossoms

Wild Petrale Sole & Scallops in a Prosecco Butter Sauce

Local Halibut in “Cartoccio” with Olive, Lemon & Thyme Confit

Poached Wild California Sea Bass with Back-eyed Fresh Beans, French Beans & Pancetta

Wild King Salmon with Asparagus, Peas & Morels

Grilled Salmon with Tagliatelle & Fresh Snap Peas with Hot Pepper

Maryland Softshell Blue Crabs

California Sand Dabs Simply Prepared

Whole Branzino Roasted with Herbs, Lemons & Potatoes

Large Gulf Prawns with Limoncello & Fennel Fronds

POULTRY

MEAT

DESSERTS

Sicilian Chicken with Marsala

Duck 2 Ways

Hungarian Style Stew of Beef with White Carrots & Potatoes

Pork Saltimbocca

Brasato di Maiale alla Pugliese (Braised pork shoulder in the tradition of Puglia)

Fresh Lamb Shoulder with Yellow Finn Potatoes, Thyme Jus & Corn

Whole Leg of Lamb Roasted over Thyme Branches

Braise of Prather Ranch Beef

Saffron Panna Cotta with Strawberries, Balsamico & mint