“I can cook anything,” he said. “From spaghetti, pizza — all the way up to a rack of lamb (or) prime rib. I’ve been cooking for 43 years now.” While the restaurant is still in its early stages, he’s offering a simpler menu, with customer favorites of pizza, strombolis and calzones. Entree items include chicken rollatini, chicken marsala, chicken and broccoli, shrimp marinara and seafood cannelloni.