Signature recipe meat sauce made with ground beef & pork (GF)

Spaghetti Bolognese

Grilled salmon, asparagus, sweet potatoes, spinach, red peppers, feta, Roma tomatoes, pesto vinaigrette, balsamic reduction

Grilled Salmon Fresca

Fresh fettuccine tossed in a light cream sauce (B)

Lobster & Shrimp Fettuccine

Lunetta Prosecco

Gambino Gold Prosecco

Cakebread Cellars Chardonnay

Mer Soleil ‘Reserve’ Chardonnay

Terlato Vineyards Pinot Grigio

Saget la Perriere Sancerre

Il Poggione Rosso di Toscana Red Blend

Rombauer Chardonnay

Iconoclast Chardonnay

Markham Merlot

Kim Crawford Sauvignon Blanc

Fleur de Mer Rosé

Gambino Pinot Grigio

Seven Daughters Moscato

Caymus Cabernet Sauvignon

Rodney Strong Cabernet Sauvignon

Decoy by Duckhorn Cabernet Sauvignon

Peroni Nastro Azzurro, Stella Artois, Corona

Imported

Planeta Nero d’Avola

Meiomi Pinot Noir

Ask about our current craft beer selection

Craft

Finely chop the onion, dice the carrot and celery, and mince the garlic cloves. Set aside.

Prepare the Ingredients

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened.

Cook the Vegetables

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add Garlic

Add the ground beef and ground pork to the skillet. Increase heat to medium-high and cook until the meat is browned, breaking it apart with a wooden spoon, for about 8-10 minutes.

Brown the Meat

Stir in the crushed canned tomatoes, tomato paste, and red wine. Bring to a simmer.

Incorporate the Tomato Ingredients

Pour in the beef broth, and add dried oregano, dried basil, salt, and black pepper. Mix well and bring to a gentle boil. Reduce the heat to low and let the sauce simmer for about 30 minutes, stirring occasionally.

Add Broth and Seasonings

While the sauce is simmering, cook the spaghetti according to package instructions in a pot of salted boiling water. Drain and set aside.

Cook the Spaghetti

Once the sauce has thickened, taste and adjust seasoning if necessary. Serve the Bolognese sauce over the cooked spaghetti. Garnish with grated Parmesan cheese and fresh basil leaves.

Combine and Serve

Ground beef

Ground pork

Spaghetti pasta

Olive oil

Onion, finely chopped

Carrot, diced

Celery, diced

Garlic cloves, minced

Canned tomatoes, crushed

Tomato paste

Red wine

Beef broth

Dried oregano

Dried basil

Salt

Black pepper, ground

Parmesan cheese, grated

Fresh basil leaves, for garnish

Peel and cube the sweet potatoes into bite-sized pieces. Boil them in salted water for about 15-20 minutes until tender. Drain and set aside.

Prepare the Sweet Potatoes

Trim the ends of the asparagus and cut the red bell peppers into strips. Dice the Roma tomatoes. Set aside.

Prepare the Vegetables

Pat the salmon fillets dry with a paper towel. Season with salt and pepper to taste.

Prepare the Salmon

Preheat a grill or grill pan over medium-high heat. Grill the salmon fillets for about 5-6 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.

Grill the Salmon

During the last 5 minutes of grilling the salmon, add the asparagus and red bell pepper strips to the grill. Grill until they are tender and have nice grill marks.

Grill the Asparagus and Red Peppers

In a separate pan, lightly sauté the spinach over medium heat until wilted, about 2-3 minutes.

Sauté the Spinach

On a large serving platter, arrange the sweet potatoes, grilled asparagus, grilled red peppers, and sautéed spinach. Place the grilled salmon fillets on top.

Plate the Dish

Sprinkle the diced Roma tomatoes and crumbled feta cheese on top of the grilled salmon and vegetables.

Add Feta and Tomatoes

Drizzle the pesto vinaigrette over the entire dish and finish with a drizzle of balsamic reduction.

Drizzle with Sauces

Salmon fillets

Asparagus

Sweet potatoes

Fresh spinach

Red bell peppers

Roma tomatoes

Feta cheese

Pesto vinaigrette

Balsamic reduction

In a large pot of boiling salted water, cook the fresh fettuccine according to package instructions until al dente, usually about 3-4 minutes. Drain and set aside, reserving a cup of pasta water.

Cook the Fettuccine

In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the lobster tails and cook for about 5-6 minutes, turning occasionally until they are cooked through. Remove from the skillet, let cool slightly, then chop into bite-sized pieces. In the same skillet, add the shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside.

Prepare the Lobster and Shrimp

In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 1 minute until fragrant. Add the heavy cream, stirring to combine, and let it simmer for 2-3 minutes. Gradually stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper.

Create the Cream Sauce

Add the cooked fettuccine to the skillet with the cream sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency. Gently fold in the lobster and shrimp along with chopped parsley, ensuring everything is well combined.

Toss Everything Together

Divide the Lobster & Shrimp Fettuccine among plates. Garnish with additional parsley and freshly cracked black pepper if desired. Serve immediately.

Plate and Serve

Fresh fettuccine

Lobster tails

Shrimp

Unsalted butter

Garlic, minced

Heavy cream

Fresh parsley, chopped

Black pepper

Wash the fresh strawberries under cold water, remove the stems, and slice them into halves. Place them into a mixing bowl.

Prepare the Strawberries

Sprinkle the sugar over the sliced strawberries and gently mix. Allow them to sit for about 10 minutes to macerate and release their juices.

Macerate the Strawberries

Chop the fresh mint leaves and add them to the macerated strawberries. Stir gently to combine.

Add Mint

In a large pitcher, combine the macerated strawberries and mint mixture with the Prosecco. Stir gently to combine, ensuring the strawberries and mint are evenly distributed.

Mix the Drink

Pour the Prosecco mixture into champagne flutes or wine glasses. Optionally, garnish each glass with a sprinkle of lemon zest and an orange slice on the rim.

Garnish and Serve

Serve immediately and enjoy your refreshing Lunetta Prosecco cocktail!

Enjoy

Prosecco

Fresh Strawberries

Fresh Mint Leaves

Sugar

Lemon Zest

Orange Slices

In a cocktail shaker, combine fresh lime juice and simple syrup. Add fresh mint leaves and gently muddle them to release their aroma.

Mixing the Ingredients

Fill the shaker with ice cubes and shake vigorously for about 15 seconds to chill the mixture thoroughly.

Chill the Mixture

Strain the mixture into a glass filled with ice. Top with Prosecco, pouring gently to preserve the bubbles.

Strain and Serve

Garnish your drink with a lime wheel and a sprig of fresh mint for an aromatic finish.

Garnishing

Fresh lime juice

Simple syrup

Fresh mint leaves

Ice cubes

Lime wheel

Mint sprig

Harvest the Chardonnay grapes at optimal ripeness, usually in late summer to early fall.

Harvesting

Crush the grapes to extract the juice, making sure to separate the skins and seeds.

Crushing

Transfer the juice into a fermentation vessel, add yeast and allow the fermentation process to begin. This should last about 2-3 weeks.

Fermentation

After the primary fermentation, add malolactic bacteria to convert malic acid into lactic acid for a smoother taste.

Malolactic Fermentation

Add oak chips to the wine for aging. Store in a cool, dark place for about 6-12 months to develop flavor.

Aging

After aging, filter the wine to remove solids and add sulfur dioxide for preservation. Bottle the wine and seal tightly.

Finishing

Chardonnay grapes

Sulfur dioxide (for preservation)

Yeast

Malolactic bacteria

Oak chips

Water

Harvest the Chardonnay grapes from the vineyards in Monterey County when they reach optimal ripeness, usually in late summer to early fall.

Harvesting Grapes

Crush the harvested grapes to release the juice and separate it from the skins. Press the crushed grapes to extract the juice.

Crushing and Pressing

Transfer the juice into fermentation tanks and add yeast to initiate fermentation. Maintain a temperature of 15-20°C for optimal yeast activity.

After primary fermentation, introduce malolactic bacteria to convert malic acid into lactic acid, softening the wine's acidity.

Transfer the wine into French oak barrels for aging. Allow the wine to age for 6-12 months, depending on the desired flavor profile.

Once aging is complete, filter the wine and add sulfites to preserve it before bottling. Bottle the wine and label it as 'Mer Soleil Reserve Chardonnay'.

Bottling

Sulfites

French oak barrels

Begin by harvesting the Pinot Grigio grapes when they reach optimal ripeness, ensuring they are healthy and free of rot.

Harvesting the Grapes

Sort the harvested grapes, discarding any that are damaged or unripe.

Sorting the Grapes

Crush and press the sorted grapes to extract the juice.

Add the yeast to the pressed juice to initiate fermentation.

Adding Yeast

Allow the juice to ferment at controlled temperatures (around 12-16°C) for approximately 2-3 weeks.

After fermentation, age the wine in stainless steel tanks for 4-6 months to develop its flavor profile.

Once aging is complete, add sulfites to stabilize the wine, then bottle it for sale.

Pour the wine into a glass, allowing it to breathe for a few minutes.

Pouring

Enjoy the fresh apple and pear aromas, followed by citrus notes and a hint of floral essence.

Tasting Notes

Pinot Grigio grapes

Sulfites (as potassium metabisulfite)

Fresh apple

Pear

Citrus notes (lemon or grapefruit)

Floral notes (like honeysuckle)

Refrigerate the Sancerre wine for at least 1 hour before serving to achieve the perfect chilled temperature.

Chill the Wine

Open the bottle of Sancerre and pour into a wine glass, filling it about one-third full to allow for aeration.

Pour the Wine

Slice the goat cheese into rounds or wedges, depending on preference.

Prepare the Goat Cheese

Slice the crusty baguette into thin pieces for serving alongside the cheese.

Prepare the Baguette

In a bowl, combine the fresh arugula, olive oil, lemon juice, salt, and black pepper. Toss gently to coat the arugula evenly with the dressing.