Francis Ford Coppola Winery

Served w/ French fried zucchini, & condiments

Tira de asado, chimichurri sauce

San​ gennaro style w/ peppers & onions

Gorgonzola, fontina, mozzarella & taleggio

Italian sausage, mushrooms mozzarella & grated parmigiano

Ricotta, ham & mozzarella

Tomato sauce with? Olives, capers, & garlic

Fresh clams

House specialty caesar made fresh daily, created originally in our sentinel bldg, sf at caesar's grill in 1924

Baby​ spinach w/ bacon in asian dressing

A meal in itself

Sauteed in olive oil w/ garlic

Sauteed in olive oil w/ garlic

New oreleans style sandwich w/ ham, genoa salami, mortadella, provolone, swiss, & giardiniera

This is an American recipe, which i learned from my friend armen baliantz, the lamb racks are marinated in pomegranate juice & white onions for three days, & then grilled on our parrilla. very tender & delicious, w/ rice pilaf

If you ever visit the souk in marrakesh, morocco, you might come across a little man sitting on top of a big pile of rocks. If you order the lamb, he'll reach down & pull out a clay pot that has been covered in embers all night, inside of which is the most tender, falling off the bone lamb you've ever had. The lamb is cooked for 10 hours w/ moroccan spices, a few inches of water, ever had. The lamb is cooked for 10 hours w/ moroccan spices, a few inches of water, & half a pickled lemon. Unbelievable

As served of course in florence & in rome, where i learned it. This is a great thick porterhouse steak, grilled perfectly & sliced away from the one certainly my favorite

This dish, alternately called chicken under the stone or brick, has become popular lately, but often too tame compared to my favorite version. You have to drive out to a restaurant on the outskirts of rome about 45 minutes, & call ahead because this is how long it takes to prepare authentically. I went in the kitchen & watched an old man make it. Half of a chicken, its bones in but crushed, is sauteed in olive oil w/ a little paprika & slices of garlic & is put under an iron weight. All the fat is pressed out of it, & it's fat & crispy on the crushed bones & a little red from the paprika. It is a favorite of my kids as well

I​ learned to make this potato cake among many other dishes at the great l'ami restaurant in paris. Warning not dietertic! The potatoes are tossed in goose fat & then pressed in to a pan & cooked until crispy brown on the bottom, on the bottom, then put into the oven. Topped w/ fresh chopped parsley & garlic, it's wonderful, & i've never seen any in the USA make correctly

With raw garlic

Limone, strawberry or chocolate