Breakfast & Brunch – Due Sorelle

Ground beef with shallot, Parmesan and a great deal of fresh dill, baked and served with a dill and basil pesto.

Panko cutlets seasoned with smoked paprika and cayenne, fried crisp and topped with a lemony arugula and shaved fennel salad.

An all-butter crust filled with eggs, cream, dried morels, sage sausage and a blend of Parmesan, Asiago and Romano.

Sourdough grilled with fontina, prosciutto and sliced plum, under a generous drizzle of fig balsamic glaze.

Chicken thighs soaked in milk and lemon, glazed with a balsamic teriyaki of honey and soy, and served over dressed greens with shaved Parmesan.

Fish fillets in a pan sauce of white wine, lemon, butter and salt-packed capers. Dinner in under fifteen minutes.

Thick-cut challah soaked in vanilla cream, fried in Chianti Classico olive oil and served with whipped mascarpone and balsamic blueberry sauce.

Chicken breasts pounded thin, seared, and finished in a lemon, caper and butter pan sauce over spaghetti.