SCOTCH WHISKY TOURRON

Peroni

Budlight

Old Fashioned

Tequila, Cointreau, Disaronno, fresh citrus, agave

Margarita Italia

Aperol, Zonin Prosecco, orange, soda water

Aperol Spritz

Duckhorn Vineyards Merlot

San Angelo Pinot Grigio

Maison Louis Jadot Unoaked Chardonnay

Zaca Mesa Viognier

Craggy Range Sauvignon Blanc

Brut Champagne

Ferrari Carano Fume Blanc

8 oz filet, Shrimp Scampi and your choice of potato & vegetable

EGGPLANT PARMIGANA- 17- V

Meatballs, marina sauce, mozzarella, parmesan

MEATBALL

Mortadella, Sopressata, Parmacotto, Coppa, Provolone cheese, lettuce, onions, Calabrian chili oil, vinegar

HERO

Choose one of each:COUP OF SOUP Tortellini or Minestrone & HALF OF A SANDWICH Hero or Salmon & Shrimp Melt

SOUP & SANDWICH

Thin slices of beef filet, onions, green peppers, mushrooms, mozzarella

STEAK

Grilled chicken, roasted red peppers, feta, garlic, olive oil, basil

GRILLED CHICKEN

Salmon & shrimp salad baked, with mozzarella cheese, open faced

SALMON & SHRIMP MELT

Cheese lasagna, marina sauce*MEAT SAUCE add $3

HOUSE LASAGNA (V)

Available Monday- Saturday from 11AM to 3PM
Includes regular iced tea, passion tea, soda, coffee

EXPRESS LUNCH

Romaine lettuce, salami, ham, mozzarella, mushrooms, olives, hard-boiled egg, tomatoes, balsamic vinaigrette

ALLEGRO SALAD (G)

Preheat oven to 350°F (175°C). Spread the almonds on a baking sheet and toast for 8–10 minutes until fragrant and lightly golden. Add pistachios for the last 4–5 minutes so they warm and develop color but don’t overbrown. Remove from oven and let cool completely. Once cool, coarsely chop the pistachios and, if using whole almonds, coarsely chop or pulse some almonds leaving a mix of coarse pieces and some finer meal. Measure out 1.5 cups of ground/toasted almonds.

Toast almonds and pistachios

Prepare two 8x4-inch pieces of rice paper or line a small loaf pan with parchment; brush lightly with softened butter to prevent sticking. Have remaining rice paper/parchment ready for top layer.

In a small saucepan combine the Scotch whisky and honey. Warm gently over low heat for 2–3 minutes to blend flavors and slightly reduce (do not boil — alcohol will evaporate and you want only a mild reduction). Remove from heat and let cool to lukewarm. This honey-Scotch mix will infuse the nougat with whisky flavor.

In a medium heavy-bottomed saucepan, combine the granulated sugar, corn syrup, and 1/4 cup water. Clip a candy thermometer to the pan and bring mixture to a boil over medium-high heat without stirring. When it reaches 250°F (120°C) (soft-ball stage), reduce heat to maintain temperature.

Cook sugar syrup

While syrup heats, place the 3 room-temperature egg whites and 1/4 tsp salt in a clean mixing bowl. Using a stand mixer or hand mixer, whip the whites to stiff glossy peaks.

Whip egg whites

With the mixer running on low, slowly and carefully pour the hot sugar syrup in a thin steady stream into the whipped egg whites (aim near the beaters). Continue beating until mixture is thick, glossy and begins to cool slightly (about 3–4 minutes).

Combine syrup and whites

Stir the vanilla into the nougat base, then add the cooled honey-Scotch mixture and fold gently but thoroughly to distribute. Immediately fold in the toasted ground almonds, chopped pistachios, and candied orange zest (if using) until evenly incorporated. The nougat will be sticky and dense — work relatively quickly.

Flavor and fold nuts

Spoon the nougat onto the prepared rice paper or parchment in the lined loaf pan, smoothing the top with a lightly buttered spatula to an even thickness (about 1 inch / 2.5 cm). Place a second sheet of rice paper or parchment on top and press gently with a second loaf pan or a flat board wrapped in foil to compact and even the nougat. Allow to cool and set at room temperature for at least 3–4 hours, or refrigerate for 1–2 hours to speed firming (do not freeze).

Once firm, remove from pan, peel off the top rice paper/parchment and cut the block into 12 even slices or bars using a sharp knife (wipe blade between cuts). If desired, dust lightly with powdered sugar to finish. Wrap individually in parchment for gift-giving or store in an airtight container at cool room temperature for up to 2 weeks (refrigerate in warm climates).

granulated sugar

light corn syrup

water

egg whites (room temperature)

salt

vanilla extract

good-quality single malt Scotch whisky

honey (mild, runny)

fine ground toasted almonds (or almond meal)

toasted pistachios, roughly chopped

candied orange zest (optional), finely chopped

rice paper (oval or rectangular), or parchment paper

unsalted butter (softened), for brushing

powdered sugar (for dusting, optional)

Place the Peroni bottle in the refrigerator for at least 2–3 hours before serving. If you need to chill quickly, submerge the bottle in an ice bucket with water and ice for 15–20 minutes, or wrap in a damp towel and freeze 20–30 minutes. Aim for 3–7°C (37–45°F).

Chill the bottle

If you prefer drinking from a chilled glass, place the beer glass in the freezer for 10–15 minutes or fill with ice cubes to chill for a few minutes then discard the ice. Note: Avoid serving beer over ice if you want to preserve flavor — ice will dilute.

Prepare the glass (optional)

Hold the chilled glass at a 45° angle. Open the Peroni bottle and gently pour the beer down the inside wall of the glass. When the glass is about two-thirds full, gradually tilt it upright and finish pouring into the center to create a 1–1.5 cm (about 0.5 in) head of foam. Pouring gently preserves carbonation and aroma.

Open and pour

If desired, present a lemon wedge on the rim or squeeze a small amount of lemon over the surface for a bright citrus accent. Traditional Peroni is typically served without citrus, so add lemon only if preferred.

Garnish (optional)

Serve immediately while cold. Sip slowly to enjoy the crisp, slightly bitter, citrusy character of the Peroni lager.

Serve

Ensure glassware is clean and dry before chilling to avoid off-flavors. Use a non-scented detergent and rinse thoroughly.

Peroni Nastro Azzurro beer (or other Peroni lager)

Ice (optional, for serving glass)

Lemon wedge (optional garnish)

Beer glass or pilsner glass

Freezer or ice bucket (to chill bottle)

Ensure the Bud Light is well chilled. Optimal serving temperature is 38–45°F (3–7°C). Place bottles or cans in the refrigerator for several hours or in an ice bucket for 20–30 minutes if needed.

Chill beer

If you prefer a very cold glass, place the pilsner or pint glass in the freezer for 10–15 minutes or fill with ice and cold water for 2–3 minutes, then dump the ice and water just before pouring.

Chill glass (optional)

Use a bottle opener for bottles or peel back the tab for cans. Hold the bottle or can upright and open carefully to avoid excessive foam.

Open beer

For a poured beer: tilt the chilled glass at a 45° angle and pour the Bud Light gently down the side. When the glass is about two-thirds full, straighten it and finish the pour into the middle to create a 1/2–1 inch (1–2 cm) head. Pouring straight into the glass without tilting will produce more foam.

Pour (optional)

If you prefer your beer very cold and don't mind dilution, add a small amount of ice to the glass before or after pouring. Note that ice will dilute flavor as it melts; this is not traditional.

Add ice (if desired)

If you like, serve with a lime wedge on the rim. Squeeze the lime lightly into the beer for a subtle citrus note or drop it into the glass. This is optional and not traditional for Bud Light but common for some light lager drinkers.

Serve immediately while cold. Sip and enjoy responsibly.

Enjoy

Recycle the empty bottle or can, rinse the glass, and store any unused beer back in the refrigerator to preserve carbonation and freshness.

Bud Light (bottles or cans)

Lime wedge (optional)

Ice (if preferred)

Cold pilsner or pint glass

Bottle opener (if serving from bottles)

Place the sugar cube in an Old Fashioned (rocks) glass. Add 1 teaspoon water and 3 dashes Angostura bitters directly onto the cube. Muddle with a muddler or the back of a spoon until the sugar dissolves and forms a slightly syrupy paste. If using simple syrup, skip this step and add 1/2 teaspoon simple syrup directly to the glass along with the bitters.

Dissolve sugar cube

Add 2 oz bourbon to the glass over the prepared sugar/bitters mixture (or over the simple syrup + bitters).

Add a large ice cube (or fill with small ice). Stir gently for about 20-30 seconds to chill and dilute slightly. Aim for about 10-15% dilution — stirring until the glass is cold to the touch and the drink is slightly viscous.

Express the oils from an orange peel by holding it skin-side down over the glass and giving it a firm twist, then rub the rim with the peel and drop it into the glass as garnish.

Add one maraschino cherry as garnish (skewer on a pick if desired).

Serve immediately with a short straw or no straw. Optionally strain into a fresh glass over a single large ice cube for a cleaner presentation.

bourbon

simple syrup (1:1) or 1 sugar cube

Angostura bitters

maraschino cherry (for garnish)

orange peel (for garnish)

ice (large cube or lots of small ice)

granulated sugar cube

If you want a salted rim, combine the sea salt and lime zest on a small plate. Rub the rim of your serving glass with a cut lime half, then dip the rim into the salt-zest mixture to coat. Set the glass aside.

Prep the rim

In a cocktail shaker add 2 oz reposado tequila, 0.75 oz Cointreau, 0.5 oz Disaronno, 0.75 oz fresh lime juice, 0.25 oz fresh lemon juice, and 0.5 oz agave syrup.

Measure and add

Fill the shaker with large ice cubes (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is cold and slightly frosted. This chills and dilutes the drink to proper balance.

Add ice and shake

If serving straight up: double-strain the cocktail into the prepared chilled glass (coupe or Nick & Nora) to remove small ice shards. If serving on the rocks: fill the salted or regular serving glass with 3 pieces of fresh ice and strain the cocktail over the ice.

Strain

Express the oils from an orange twist over the surface of the drink by holding the twist skin-side down and giving it a quick squeeze, then drop it into the glass alongside a lime wheel. Serve immediately.

Garnish

Adjust sweetness: if you prefer a sweeter cocktail, increase agave to 0.75–1 oz. If you prefer brighter citrus, increase lime juice to 1 oz and reduce lemon accordingly. Use blanco tequila if you want a fresher, less oaky profile; reposado adds gentle vanilla/wood notes that pair nicely with Disaronno.

Reposado tequila

Cointreau (or other orange liqueur)

Disaronno (amaretto)

Fresh lime juice

Fresh lemon juice

Agave syrup (100% agave)

Orange twist (for garnish)

Lime wheel (for garnish)

Coarse sea salt or flaked sea salt

Finely grated lime zest

Cocktail ice (large cubes or crushed)

Glass ice (if serving on the rocks)

If you like, chill the wine glass in the freezer for 5–10 minutes or fill it with ice and water for 1–2 minutes, then discard the water. A chilled glass keeps the drink colder longer.

Chill glass

Fill the glass about three-quarters full with large ice cubes or one large ice sphere so the cocktail stays cold with minimal dilution.

Add ice

Measure 3 tablespoons (about 1.5 fl oz) of Aperol with a jigger and pour it over the ice.

Build Aperol

Slowly pour 3 oz chilled Prosecco into the glass. Pour gently down the side of the glass or over the back of a spoon to preserve bubbles.

Add Prosecco

Add 1 oz chilled soda water to top the drink. Adjust soda to taste if you prefer a lighter finish.

Top with soda

Using a bar spoon, give the drink one or two gentle turns to combine Aperol, Prosecco, and soda without excessively reducing carbonation.

Give a gentle stir

Garnish with one fresh orange slice placed on the rim or floated in the drink. Serve immediately while cold and bubbly.

Garnish and serve

Use a jigger to accurately measure Aperol and Prosecco. Use a chilled glass to maintain temperature and a bar spoon for gentle stirring.

Aperol

Prosecco (chilled)

Soda water (chilled)

Ice (large cubes or a large sphere)

Orange slice (for garnish)

Wine glass (large, stemmed) or rocks glass

Bar spoon

Jigger

If the bottle has been stored at cellar temperature (55–60°F / 13–16°C), remove it 30–45 minutes before serving to bring it closer to 60–65°F (16–18°C). If it's been refrigerated, leave it out for 10–15 minutes to warm slightly. Merlot is best served slightly below typical room temperature.

Chill or bring to serving temperature

Select large-bowled red wine glasses (Bordeaux style) so the wine can breathe and aromas concentrate. Place 1 glass per expected guest. If you plan to decant, place the decanter on a stable surface.

Arrange accompaniments (cheese, charcuterie, crackers, chocolate) on a board or small plates so guests can taste alongside the wine. Slice cheese and bread so they are ready to serve.

Check the bottle for sediment and note the cork condition. Older bottles or those with significant sediment benefit from decanting.

Inspect the bottle

Use a foil cutter or knife to cleanly remove the capsule at the neck just below the lip. Wipe the bottle top with a clean cloth or napkin.

Cut and remove the capsule

Use a sommelier knife or corkscrew to remove the cork slowly and straight to avoid crumbling. Smell the cork briefly—if it smells musty (TCA), the bottle may be corked and should not be served.

Extract the cork

For a young Duckhorn Merlot, pour the wine gently into a decanter to aerate it and open up fruit and aromatics. Pour in a steady stream until about one inch from the bottom of the decanter neck. For older bottles with sediment, pour slowly and stop when you see sediment reach the bottle neck.

Decant (optional but recommended)

If you do not decant, simply pour directly from the bottle into glasses after letting the opened bottle sit upright for 5–10 minutes.

Pour a small tasting amount (about 2 oz / 60 ml) into each guest's glass for initial evaluation. Hold the glass by the stem and swirl gently to release aromas.

Smell the wine: note primary aromas (ripe plum, black cherry), secondary notes (vanilla, baking spice from oak), and tertiary hints if present (dried herbs, tobacco).

Taste the wine: take a modest sip, let it coat the palate, notice acidity, tannin, fruit intensity, and finish. If the wine benefits from more air, return remaining wine to the decanter or let the open bottle rest for 15–30 minutes before pouring a full glass.

Serve 5–6 oz (150–180 ml) per guest in large red wine glasses. Pair with the prepared cheeses, charcuterie, crackers, bread, and a small piece of dark chocolate to enhance tasting notes.

If there is leftover wine, preserve it with a wine stopper and refrigerate. Drink within 3–5 days for best quality; decanted wine will decline faster and is best consumed within 24–48 hours.

Duckhorn Vineyards Merlot (Napa Valley, CA)

Wine glasses (Bordeaux or large-bowl red glasses)

Decanter (optional)

Wine stopper (optional)

Aged cheddar or Gruyère

Charcuterie (prosciutto, salami)

Crackers or sliced baguette

Dark chocolate (70% cacao)

Place the San Angelo Pinot Grigio in the refrigerator for at least 2 hours before serving to reach an ideal temperature of about 45–50°F (7–10°C). If you need it quickly, place the bottle in an ice bucket filled with equal parts ice and water for 20–30 minutes.

Wipe the neck of the bottle with a clean cloth. Use a waiter’s corkscrew or wine opener to remove the cork cleanly. If the bottle has a screw cap, twist it off and wipe the rim.

Open the bottle

Select a chilled white wine glass. If you prefer your glass colder, place it in the refrigerator for 10–15 minutes beforehand or briefly run cold water over it and dry.

Prepare glass

If you like your wine very cold, add 4–6 ice cubes to the glass. Note: adding ice will dilute the wine as it melts; use ice only if you prefer a very cold, slightly diluted profile.

Optional light chill

Hold the bottle at the base and pour gently into the glass, filling to about one-third (approximately 4–5 oz / 120–150 ml) to allow aroma development.

Pour

Garnish with a lemon wheel on the rim or a light twist of lemon peel over the glass to release a hint of citrus oil. Optionally add 1–2 small mint sprigs to the glass for a subtle herbal note. Serve immediately.

Garnish and finish

If using an ice bucket, keep the bottle in the ice-water mixture while pouring additional glasses to maintain temperature. Return any opened bottle to the refrigerator and consume within 2–3 days for best freshness (re-cork or use a wine stopper).

Scotch Whisky Tourron

Peroni

Budlight

Old Fashioned

Margarita Italia

Aperol Spritz

Duckhorn Vineyards Merlot

San Angelo Pinot Grigio

Maison Louis Jadot Unoaked Chardonnay

Zaca Mesa Viognier

Craggy Range Sauvignon Blanc

Brut Champagne

Ferrari Carano Fume Blanc

8 Oz Filet, Shrimp Scampi And Your Choice Of Potato & Vegetable

Eggplant Parmigana- 17- V

Meatball

Hero

Soup & Sandwich

Steak

Grilled Chicken

Salmon & Shrimp Melt

House Lasagna (v)

Express Lunch

Allegro Salad (g)