Antipasti
(choose between one of these)

Flavorful zucchini and parmesan cheese savory pie, (or with asparagus and parmesan cheese)
Homemade white pizza with burrata and prosciutto.
"Pepata" of mussels cooked in a flavorful sauce made with black pepper, cherry tomatoes, white wine, and aromatic herbs, accompanied by crunchy bread croutons.
Chef signature “Zuppa di pesce” fish stew, with fresh cuttlefish and tomatoes, peas, and white wine sauce, served with crunchy bread croutons.
Tuna tartare with lime and avocado mayonnaise and crispy chips.
Mixed grilled vegetables (peppers, zucchini, and eggplants), with oil EVO oil, garlic, and Oregano.


Primi Piatti Pasta Dishes
(Not included in the
Menu proposal)

Freshly homemade tagliatelle with a flavorful beef ragù (bolognese) sauce, sprinkled with parmesan cheese.
Freshly homemade green tagliatelle (spinach pasta) with a mushroom, rosemary, and white wine sauce, topped with a deliciously delicate cream of ricotta and walnuts.
Freshly homemade tagliatelle with Squid ink, with seafood ragout.

Chef signature dish: freshly homemade cocoa tagliolini with gorgonzola cheese and walnut sauce.
Freshly homemade tagliolini with seafood with mussels, clams, and cherry tomatoes, and a white wine and lemon sauce.
Freshly homemade tagliolini with homemade Genoese Pesto.

Freshly homemade green ravioli (spinach pasta) with soft ricotta and spinach filling served withdelicate sage, butter, and parmesan sauce.
Freshly homemade cocoa pasta ravioli with cream of ricotta cheese and mushroom filling served with delicate sage, butter, and parmesan sauce.
Freshly homemade Squid ink pasta ravioli with creamed asparagus and shrimp and cuttlefish.
Freshly homemade lasagna layered with a rustic beef ragù (bolognese) and béchamel sauce, with a crunchy parmesan cheese topping.
Freshly homemade green lasagna (spinach pasta) layered with mushrooms and béchamel sauce, and a crunchy parmesan cheese crust topping.
Risotti Dishes
Mushroom Risotto in a balsamic vinegar reduction.
Asparagus Risotto with a delicate creamy potato and asparagus.
Topping Seafood Risotto with shrimp and cuttlefish in a lemon zest scent.
Spicy pumpkin risotto with pecorino cheese and prosecco wine.



Secondi (Entrees)
(choose between one of these)

Sautéed sea bass in a tasty white wine and cherry tomato sauce served with crunchy roast potatoes.
Chef signature “Zuppa di Pesce” fish stew, with fresh cuttlefish and tomatoes, Mexican black beans and white wine sauce, served with crunchy bread croutons.
Baked shrimp and cuttlefish skewers with breadcrumbs and herbs with lemon and emulsified EVO oil.
Aromatic pork filet cooked in pepper and red wine, accompanied by a side dish of grilled zucchini with EVO oil and herbs.
Pork ribs, marinated overnight in Sangiovese red wine and slow-cooked in the oven with a flavorful array of Italian spices and red wine.
Rolled boneless chicken thighs, stuffed with a tasty cream of vegetables and ham, and cooked with red wine.
(Alternative option with apricots and almonds)
Traditional beef fillet with EVO oil and aromatic herbs (or with balsamic vinegar from Modena) Eggplant Parmigiana (traditional Sicilian recipe) with mozzarella, tomato, and basil, baked in the oven.


Contorni (Side Dishes)
(choose between one of these)

Crunchy Baked potatoes with rosemary
Melt in your mouth mushroom paté with rosemary .
Dedicatedly spiced broccoli cooked in a white wine sauce.
Tasty asparagus and black olives paté
Vegetable Fricandò cooked with Mediterranean herbs (oven-roasted diced peppers, eggplants, potatoes, zucchini and red onions marinated in).
Peperonata with balsamic vinegar from Modena (yellow, orange, and red peppers cooked in a pan with tomato sauce and a balsamic vinegar reduction).
Stuffed peppers with quinoa, tomatoes, and olives Oven-roasted peppers, served cold in EVO oil, garlic and basil


Dolci (Desserts)
(choose between one of these)


Chocolate spoon dessert indulgence topped with freshly made whipped cream.
Chef signature mouth-watering yogurt and vanilla cream spoon dessert, layered with a fresh mango reduction and served with sablé cocoa biscuit.
Hand-made crunchy shortcrust pastry tart with a melt-in-your-mouth chocolate custard cream.
The real deal Italian-style tiramisu, layered with true Italian espresso-soaked ladyfingers and chocolate powder.
Other Infomation

My name is Francesco and I am originally from Modena, the city where the famous balsamic vinegar comes from and the region where the famous pasta-making tradition (tortellini, ravioli, and tagliatelle, to name a few) originates.
I am a professional musician and Chef. I started working in restaurants while writing my dissertation and have practically never stopped since.
I have always had a passion for cooking and have always been on a quest for the perfect flavors, the freshest ingredients, and how to balance a recipe or create the perfect menu.
I have always thought that cooking and music are connected, and I have always tried to be creative, respecting the traditions of my motherland, Italy, starting with simple ingredients to create interesting dishes.
I worked in restaurants in the Netherlands, working long shifts as a sous-chef, I had the opportunity to gain experience, certainly one of the most challenging and formative, especially because of the large number of guests, was the restaurant of the ICC (International Criminal Court) in The Hague.
Living in an international environment such as the Netherlands, as I did, gave me the opportunity to learn different cuisines (not just Italian), and also to expand my vocabulary with new ranges of flavors and recipes. This also gave me the opportunity to rediscover Italian cuisine with different eyes and to appreciate its roots.
Now that I live in New York I would like to share with you my experience, knowledge, and passion for food.
I have a long experience as a chef, as mentioned before food and wine is a grade passion for me, I do private dinners, and corporate parties, especially I love wine tastings because I like to develop a specific menu according to the wine the customer is going to taste. I am always open to the client's requests and their needs as long as they relate to the type of cuisine that I propose, I have many menus to propose if you have any doubts or questions please on hesitate to contact me.
Usually, wine is not included in the menu however I will be very happy to take care of it if the client requests it, otherwise, I will provide a list of wines indicated for the type of dinner.

Tipping are not included in the price of the menu.

Meal for 10 on 23 March 2024

Copyright Table at Home - Developed with WebPlanex