Nicolas Potel Aligote Chardonnay

Peppermint White Russian

Brilla Prosecco

vodka, cranberry compote, lime, ginger beer

Holiday Mule

Sugar Cookies

Flourless Chocolate Cake

Chocolate Covered Caramels

Cannolis

scallops, shrimp, potato, tomato, fennel-saffron broth

Sea Bass Stew

Bombolini

Crispy Balsamic Glazed Brussels Sprouts

Florentine Style Filet Mignon

Steamed Mussels

hot & sweet Calabrian chili glaze, whipped gorgonzola, arugula, carrots

Crispy Calabrian Style Oysters

Smoked Salmon Dip

lemon vinaigrette seared rare ahi tuna, baby greens crispy wontons

Shrimp & Crab Cocktail

3 courses: Choice of soup or salad, entree of petite filet & crab cake with seasonal sides, housemade gelato or sorbet & cookie.

Steak & Cake Monday

Lipton Tea - regular or decaf

Latte

Cappuccino

Taylor Fladgate 20yr Tawny

La Colombe drip coffee - regular & decaf

Taylor Fladgate 10yr Tawny

Taylor's Fladgate Select Reserve

Harvest Aligoté and Chardonnay grapes when they are ripe, ensuring they are clean and free from any rot or pests.

Harvesting Grapes

Crush the grapes and press them to extract the juice. You can use a manual or mechanical grape press.

Crushing and Pressing

Transfer the grape juice to a fermentation vessel. Add wine yeast to the juice and allow it to ferment for approximately 2-3 weeks at a controlled temperature of 15-20°C (59-68°F).

Fermentation

Once fermentation is complete, rack the wine into another clean vessel, leaving sediment behind. This helps clarify the wine.

Racking

Age the wine in stainless steel tanks for 3-6 months to develop its flavors and characteristics.

Aging

Once the aging process is complete, add sulfur dioxide for preservation and bottle the wine. Seal with corks.

Bottling

In a small bowl, mix fresh lemon zest, honey, and olive oil together until well combined. This mixture will enhance the tasting experience.

Preparing the Tasting Mixture

Season the mixture with sea salt and freshly ground black pepper to taste. Adjust the flavors to your preference.

Seasoning

Serve the wine chilled in wine glasses alongside the tasting mixture for a delightful pairing.

Serving

Aligoté grapes

Chardonnay grapes

Yeast (wine yeast)

Sulfur dioxide (for preservation)

Water

Fresh lemon zest

Honey

Olive oil

Sea salt

Freshly ground black pepper

In a small saucepan, combine equal parts sugar and water (1 cup each) and add a few sprigs of fresh peppermint. Heat over medium heat, stirring until the sugar dissolves. Allow the mixture to simmer for 5-10 minutes, then remove from heat and let it cool. Strain out the peppermint leaves and store the syrup in a sealed container in the refrigerator.

Make the Peppermint Simple Syrup

In a cocktail shaker filled with ice, add the vodka, Kahlua, and peppermint simple syrup. Shake well to combine and chill the mixture.

Mix the Drink

Strain the mixture into a glass filled with ice. Gently pour the heavy cream over the top, allowing it to float. Optionally, stir gently before drinking.

Serve

Vodka

Kahlua

Peppermint Simple Syrup

Heavy Cream

Place the Prosecco and sparkling water in the refrigerator for at least 2 hours before preparing the drink. This ensures that the drink is refreshing and cool when served.

Chill the Ingredients

Select your favorite wine glasses or flutes and set them aside. You can chill the glasses in the refrigerator as well for an extra cold drink.

Prepare the Glasses

In a large pitcher, pour in the chilled Prosecco, sparkling water, and fresh lemon juice. Stir gently to combine without losing carbonation.

Combine Ingredients

Gently add the fresh raspberries and mint leaves into the mixture. Add the simple syrup for sweetness and stir lightly to incorporate.

Add Flavor Enhancements

Pour the mixture into the prepared glasses, leaving some space at the top. Garnish each glass with a lemon slice and a sprig of mint.

Pour and Garnish

Serve immediately and enjoy your refreshing Brilla Prosecco!

Enjoy

Prosecco

Sparkling Water

Lemon Juice

Fresh Raspberries

Mint Leaves

Simple Syrup

Lemon Slices

Mint Sprigs

Fill a copper mug or highball glass with ice cubes to chill it.

Prepare the Glass

In a shaker, combine the vodka, cranberry compote, and fresh lime juice.

Shake the mixture well to combine all ingredients.

Shake It Up

Strain the mixture into the prepared glass filled with ice and top with ginger beer.

Pour and Top

Garnish the drink with a fresh lime wedge, a few fresh cranberries, and mint leaves.

Add Garnishes

Serve immediately and enjoy your refreshing Holiday Mule!

Cranberry Compote

Fresh Lime Juice

Ginger Beer

Ice Cubes

Fresh Lime Wedge

Fresh Cranberries

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes.

Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.

Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

If desired, sprinkle a little granulated sugar or colored sprinkles on top of each cookie before baking.

Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden. The centers may appear soft but will firm up as they cool.

Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

All-purpose flour

Baking powder

Salt

Unsalted butter, softened

Granulated sugar

Eggs

Vanilla extract

Granulated sugar (for sprinkling)

Colored sprinkles

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.

Preheat the Oven

In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and let cool slightly.

Melt the Butter

In a large mixing bowl, sift together the cocoa powder, granulated sugar, salt, and baking powder until well combined.

Mix Dry Ingredients

In a separate bowl, beat the large eggs until they are frothy.

Beat Eggs

Gradually add the melted butter and vanilla extract to the beaten eggs, mixing well. Then fold this mixture into the dry ingredients until just combined. Do not overmix.

Combine Wet and Dry

Pour the batter into the prepared cake pan, spreading it evenly.

Transfer to Pan

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Bake the Cake

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cool the Cake

Once cooled, dust the top of the cake with powdered sugar and serve with fresh berries if desired.

Garnish and Serve

Cocoa powder

Large eggs

Unsalted butter

Powdered sugar

Fresh berries (optional)

In a medium saucepan over medium heat, combine granulated sugar, butter, and corn syrup. Stir continuously to dissolve the sugar completely.

Prepare the Caramel

Once the mixture is bubbling, slowly add the heavy cream while stirring. Be cautious as the mixture will bubble up.

Add Heavy Cream

Continue to cook the mixture, stirring constantly, until it reaches a temperature of 240°F (soft ball stage) on a candy thermometer. This should take about 10-15 minutes.

Cook the Caramel

Remove the caramel from heat and stir in the sea salt. Allow it to cool slightly before pouring it into a prepared 8x8-inch baking pan lined with parchment paper.

Add Sea Salt

Refrigerate the caramel for at least 2 hours or until it is firm.

Chill the Caramel

In a microwave-safe bowl, combine dark chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.

Melt the Chocolate

Once the caramel is firm, remove it from the fridge and cut it into small squares or rectangles.

Cut the Caramel

Dip each caramel piece into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off.

Coat the Caramels

If desired, sprinkle sea salt flakes or chopped nuts over the chocolate-coated caramels before the chocolate sets.

Add Optional Toppings

Place the coated caramels on a parchment-lined baking sheet and let them sit at room temperature or refrigerate until the chocolate is hardened.

Set the Chocolates

Heavy cream

Light corn syrup

Dark chocolate (at least 70% cacao)

Coconut oil or vegetable shortening

Sea salt flakes

Chopped nuts (e.g., pecans or almonds)

In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, and salt.

Add the softened butter and egg yolks to the dry ingredients. Mix well until combined.

Add Wet Ingredients

Stir in the white wine (or vinegar) and water until the dough forms. Knead the dough for about 5 minutes on a lightly floured surface until it is smooth.

Add Wine and Water

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Chill the Dough

After chilling, roll out the dough to about 1/8 inch thickness. Cut into 4-inch circles.

Roll Out the Dough

Heat the oil in a deep fryer or large heavy pot to 350°F (175°C). Wrap each dough circle around a cannoli tube, sealing the edges with a bit of water. Fry in the hot oil until golden brown, about 2-3 minutes. Remove and drain on paper towels.

Fry the Shells

In a mixing bowl, combine the drained ricotta cheese, powdered sugar, vanilla extract, mini chocolate chips, and ground cinnamon. Mix until smooth and well combined.

Prepare the Filling

Once the shells are completely cooled, fill a piping bag with the ricotta filling. Pipe the filling into each shell from both ends.

Fill the Shells

Dust the filled cannolis with powdered sugar before serving.

Dust with Powdered Sugar

If desired, sprinkle with chopped pistachios or chocolate shavings for added flavor and decoration.

Add Optional Garnish

Unsweetened cocoa powder

Egg yolks

White wine or vinegar

Oil (for frying)

Ricotta cheese, drained

Mini chocolate chips

Ground cinnamon

Powdered sugar (for dusting)

Chopped pistachios or chocolate shavings (optional)

Rinse the sea bass fillets under cold water and pat dry. Clean the scallops and shrimp, removing the shells and tails if necessary. Peel and dice the potatoes into small cubes. Chop the fennel bulb, removing the tough outer layer and slicing it thinly. Mince the garlic cloves and set aside.

Prepare the Ingredients

In a small bowl, soak the saffron threads in 2 tablespoons of warm water to release their color and flavor. Set aside.