Lecre

MISTE DISSETANTI

Pastiglie Duestrè

Chardonnay, Jobard-Morey, Meursault, Burgundy 2022

Chardonnay, Garnier, Chablis, Burgundy 2023

Pinot Grigio, Abbazia di Novacella, Alto Adige Valle 2024

dante limoncello, dolin blanc, luxardo bitter bianco, lemon bitters, prosecco

Sbagliato Sicilia

altos tequila, cold pressed vegetables, fennel salt, pickles

Mini Maria

Dante Garibaldi

garlic aioli, and chives (served as a side)

Crispy Fingerling Potatoes

tahini dressing, garlic chips, chili oil & herbs

Roasted Chili Cauliflower

two fried eggs, smoked bacon & sourdough toast

Sicilian Eggplant Caponata

gruyere, prosciutto & house made smoked butter

Dante's Signature Oven Baked Bread

Sangiovese, Brunello di Montalcino, Lisini, Tuscany 2019

Sangiovese, Tignanello, Tuscany 2021

Sangiovese, Casanuova delle Cerbaie, Rosso di Montalcino, Tuscany 2019

Tempranillo, Numanthia 'Termes,' Toro, Spain 2020

Tempranillo, La Rioja Alta Viña Arana,' Rioja Gran Reserva 2017

Syrah, Vincent Ruiz 'Yseult Mon Amour' France 2022

Corvina, Bussola 'Ca del Laito,' Valpolicella Ripasso Superiore 2019

Cabernet Franc, Aurélien Revillot 'Sur les Hauts' Bourgueil, Loire 2018

Joseph Phelps 'Insignia' Napa Valley 2022

Caterwaul, Napa Valley 2023

Château Marquis de Terme, Margaux 2016

Preheat your oven to 350°F (175°C) to prepare for baking.

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, ground ginger, ground cinnamon, and ground nutmeg until well combined.

Mix Dry Ingredients

In a separate bowl, use an electric mixer to cream together the unsalted butter and honey until light and fluffy.

Cream Butter and Honey

Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.

Add Eggs and Vanilla

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

Combine Mixtures

If using, gently fold in the chopped nuts and dried fruits until evenly distributed.

Fold in Optional Ingredients

Line a baking sheet with parchment paper or lightly grease it.

Prepare the Baking Sheet

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

Scoop the Dough

Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.

Bake

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

Cool the Cookies

All-purpose flour

Baking powder

Salt

Granulated sugar

Ground ginger

Ground cinnamon

Ground nutmeg

Unsalted butter

Honey

Eggs

Vanilla extract

Chopped nuts (e.g., almonds, walnuts)

Dried fruits (e.g., raisins, cranberries)

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder until well combined.

In another bowl, melt the unsalted butter and allow it to cool slightly. Beat in the eggs one at a time, adding the vanilla extract, and mix until smooth.

Cream Butter and Eggs

Gradually add the wet mixture to the dry ingredients, stirring until a soft dough forms. Do not overmix.

In a medium bowl, mix together the ricotta cheese, powdered sugar, lemon zest, orange zest, and cinnamon until smooth and creamy.

Combine Filling Ingredients

Preheat your oven to 350°F (175°C) and grease or line a baking sheet with parchment paper.

Preheat Oven

Scoop tablespoons of dough and flatten them slightly. Place a small spoonful of filling in the center of each cookie, then fold the dough over to enclose the filling, pinching the edges to seal.

Shape the Cookies

Place the stuffed cookies on the prepared baking sheet and bake for 15-20 minutes or until lightly golden. Allow them to cool on the sheet for a few minutes before transferring to a wire rack.

In a small bowl, mix together the powdered sugar, milk, and vanilla extract until smooth and pourable.

Prepare Glaze

Once the cookies are completely cooled, drizzle the glaze over the top of each cookie.

Glaze Cookies

Ricotta cheese

Powdered sugar

Lemon zest

Orange zest

Cinnamon

Milk

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and baking powder. Mix well.

Make the Dough

Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.

In a separate bowl, beat the eggs and add the milk and vanilla extract. Mix well.

Gradually pour the wet mixture into the dry ingredients, stirring until a dough forms. Knead the dough for a few minutes until smooth.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

In a bowl, combine the ricotta cheese, powdered sugar, and lemon zest. Mix until smooth.

Prepare the Filling

Fold in the toasted pine nuts gently into the ricotta mixture.

Assemble the Pastiglie Duestrè

Roll out the chilled dough on a floured surface to about 0.5 cm thickness.

Cut the rolled dough into squares or circles and place a small spoonful of the filling in the center of each piece.

Fold the dough over the filling and seal the edges using a fork or your fingers.

Place the assembled Duestrè on a baking sheet lined with parchment paper.

Bake in the preheated oven for 20-25 minutes or until golden brown.

In a small bowl, mix the powdered sugar and ground cinnamon.

Add the Topping

Once the Pastiglie Duestrè have cooled slightly, dust them with the cinnamon-sugar mixture before serving.

Butter, softened

Pine nuts, toasted

Cinnamon, ground

Place the bottle of Jobard-Morey, Meursault, Burgundy 2022 in the refrigerator for at least 1-2 hours before serving to achieve the ideal serving temperature of around 50-55°F (10-13°C).

Chill the Wine

Once chilled, open the wine bottle carefully. If possible, allow it to breathe for about 15-30 minutes before serving.

Open the Wine

Pour the wine into a glass, filling it to about one-third full to allow for aromas to concentrate. Enjoy the wine on its own or with the recommended food pairings.

Serve

In a bowl, mix together olive oil, the juice of half a lemon, chopped fresh herbs, salt, and black pepper. This will be the marinade for the chicken.

Prepare the Marinade

Place the whole chicken in a large zip-lock bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Marinate in the refrigerator for at least 1 hour, or overnight for best flavor.

Marinate the Chicken

Prepare your grill for medium heat. If using charcoal, allow the coals to become ashy; if using gas, preheat for about 10 minutes.

Preheat the Grill

Place the marinated chicken onto the grill. Cook for about 45-60 minutes, turning occasionally, until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden.

Grill the Chicken

Trim the tough ends off the asparagus and rinse them under cold water.

Prepare the Asparagus

In a bowl, toss the asparagus with a drizzle of olive oil, salt, and black pepper. Place the asparagus on the grill during the last 10 minutes of cooking the chicken, turning occasionally until tender and lightly charred.

Grill the Asparagus

Once grilled, remove the asparagus from the grill and sprinkle with freshly grated Parmesan cheese before serving.

Serve the Asparagus

Chardonnay

Jobard-Morey, Meursault, Burgundy 2022

Grilled Chicken

Lemon

Fresh Herbs (such as thyme or rosemary)

Olive Oil

Black Pepper

Asparagus

Parmesan Cheese

Carefully hand-pick ripe Chardonnay grapes from the vineyard, ensuring they are free from rot and disease.

Harvesting Grapes

Once harvested, crush the grapes in the wine press to release the juice. Ensure that the skins remain intact for flavor extraction.

Crushing Grapes

Dissolve the appropriate amount of sulfur dioxide in water and add it to the juice to prevent oxidation and spoilage.

Adding Sulfur Dioxide

Sprinkle the yeast evenly over the grape juice and stir gently to ensure even distribution.

Inoculation with Yeast

Allow the juice to ferment in a controlled environment at a temperature of around 18-20°C (64-68°F) for approximately 2 weeks.

Fermentation Process

After primary fermentation, introduce malolactic bacteria to soften the acidity of the wine. Allow this process to occur over a few weeks.

Malolactic Fermentation

Once fermentation is complete, siphon the wine off the sediment into a clean barrel, adding finings to clarify.

Racking and Clarifying

Age the wine in oak barrels for at least 6 months, allowing it to develop complexity and flavor.

Aging

Once aging is complete, use the bottling equipment to transfer the wine into clean bottles. Seal and label appropriately.

Bottling

Chardonnay grapes

Sulfur dioxide (for preservation)

Yeast (for fermentation)

Malolactic bacteria

Finings (such as bentonite)

Fermentation vessel

Wine press

Bottling equipment

Barrel (for aging)

Place the bottle of Pinot Grigio in the refrigerator for at least 2 hours before serving. The ideal serving temperature for Pinot Grigio is between 45°F to 50°F (7°C to 10°C).

Wash the cherry tomatoes and basil leaves thoroughly. Cut the cherry tomatoes in half and tear the basil leaves into smaller pieces for easier mixing.

Prepare the Ingredients

Slice the fresh mozzarella into thick rounds. On a serving platter, alternate slices of mozzarella and halved cherry tomatoes. Tuck in the torn basil leaves among the mozzarella and tomatoes.

Assemble the Caprese Salad

Drizzle the extra virgin olive oil over the assembled salad. Follow with a drizzle of balsamic glaze. Finally, sprinkle sea salt and black pepper to taste.

Dress the Salad

Pour the chilled Pinot Grigio into wine glasses and serve alongside the Caprese salad. Enjoy the refreshing pairing of the wine and the salad.

Pinot Grigio, Abbazia di Novacella, Alto Adige Valle

Fresh Mozzarella

Cherry Tomatoes

Basil Leaves

Extra Virgin Olive Oil

Balsamic Glaze

Sea Salt

In a cocktail shaker, add the Dante Limoncello, Dolin Blanc, Luxardo Bitter Bianco, and lemon bitters.

Combine Base Ingredients

Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Shake the Mixture

Strain the mixture into a chilled cocktail glass.

Strain into Glass

Carefully top the drink with Prosecco, pouring slowly to maintain the bubbles.

Top with Prosecco

Garnish with a lemon twist or a lemon wheel for added flavor and presentation.

Garnish (Optional)

Dante Limoncello

Dolin Blanc Vermouth

Luxardo Bitter Bianco

Lemon Bitters

Prosecco

If you are using a juice extractor, cold press your chosen vegetables (cucumber, celery, and carrot) to obtain about 4 oz of juice. Strain if necessary to remove pulp.

Prepare the Vegetable Juice

In a cocktail shaker, combine 2 oz of Altos tequila, 4 oz of cold pressed vegetable juice, and 1 tsp of fennel salt. Fill the shaker with ice.

Mix the Drink

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake It Up

Strain the mixture into a chilled glass filled with ice or straight up, depending on your preference.

Strain and Serve

Garnish your drink with sliced or whole pickles on the rim of the glass for a touch of flavor and presentation.

Lecre

Miste Dissetanti

Pastiglie Duestrè

Chardonnay, Jobard-morey, Meursault, Burgundy 2022

Chardonnay, Garnier, Chablis, Burgundy 2023

Pinot Grigio, Abbazia Di Novacella, Alto Adige Valle 2024

Sbagliato Sicilia

Mini Maria

Dante Garibaldi

Crispy Fingerling Potatoes

Roasted Chili Cauliflower

Sicilian Eggplant Caponata

Dante's Signature Oven Baked Bread

Sangiovese, Brunello Di Montalcino, Lisini, Tuscany 2019

Sangiovese, Tignanello, Tuscany 2021

Sangiovese, Casanuova Delle Cerbaie, Rosso Di Montalcino, Tuscany 2019

Tempranillo, Numanthia 'termes,' Toro, Spain 2020

Tempranillo, La Rioja Alta Viña Arana,' Rioja Gran Reserva 2017

Syrah, Vincent Ruiz 'yseult Mon Amour' France 2022

Corvina, Bussola 'ca Del Laito,' Valpolicella Ripasso Superiore 2019

Cabernet Franc, Aurélien Revillot 'sur Les Hauts' Bourgueil, Loire 2018

Joseph Phelps 'insignia' Napa Valley 2022

Caterwaul, Napa Valley 2023

Château Marquis De Terme, Margaux 2016