Arugula-romaine mix, genoa salami, ham, shaved parmesan, housemade mozzarella, celery, zucchini, carrots, pesto-parmesan ranch dressing

Delucca Chopped Salad

Lunazul tequila, Cointreau, agave, lime juice

Magnificent Margarita!

Mascarpone cheese, cinnamon sugar crumble, white icing

Cinnamon Roll

Grey goose la poire vodka, cointreau, lemon juice

French Pear Martini

Angel's envy straight bourbon, angostura bitters, Canadian organic maple syrup

Maple Old Fashioned

Creamed spinach, cheddar cheese, Swiss cheese, fresh eggs, diced bacon

Spinach & Bacon Quiche

Chicken with Indian tikka masala sauce, housemade mozzarella, and cilantro

Chicken Tikka Masala

GAUCHO PIZZA

GAUCHO PIZZA & WINE

Soppressata salami, fresh mozzarella, honey

Soppressata salami pizza

Organic lamb, tomato sauce, sumac, fresh mozzarella, red onions, parsley, EVOO

Organic lamb pizza

Caipirinhas

Wood-fired Neapolitan sweet pizza selections

Wood-fired gourmet Neapolitan pizza selections

Margherita (V)

Mushrooms, vodka tomato sauce, cheddar cheese, basil

Vodka Sauce and Mushroom (V)

Spinach and artichoke hearts folded in bechamel sauce, fresh mozzarella

Spinach and Artichoke (V)

Organic lamb, tomato sauce, mozzarella, red onions, parsley, EVOO

Turkish Lamb with Red Onion

SPECIALTY PIZZAS

DESSERT PIZZA

SAVORY PIZZA

Rocket arugula, lemon and honey vinaigrette

ARUGULA SALAD

Wagyu beef, pork, fennel, parmesan, and San Marzano tomato sauce

WAGYU MEATBALLS

LOBSTER BISQUE

Place 6 cups of mixed arugula and romaine in a large salad bowl; gently toss to aerate the greens and remove any excess moisture.

Prepare the salami and ham: stack slices, roll or fold them, then slice crosswise into quartered ribbons or bite-sized pieces (about 100 g each). Add to a medium bowl.

Tear the fresh mozzarella into bite-sized pieces or drain bocconcini and halve if large; add to the bowl with the meats.

Add 1 cup shaved Parmesan to the bowl with the meats and cheese. Reserve a small handful (about 2 tablespoons) of shaved Parmesan for finishing the salad.

Prepare the vegetables: thinly slice 1 cup celery on the bias, very thinly slice or shave 1 cup zucchini (use a mandoline or vegetable peeler for ribbons), and shred or julienne 1 cup carrots. Combine vegetables with the meats and cheeses and toss gently to combine.

In a medium bowl or jar, whisk together 1 cup mayonnaise, 1 cup buttermilk, and 1 tablespoon sour cream until smooth.

Make the dressing

Add 3 tablespoons prepared basil pesto, 1 tablespoon grated Parmesan, 1 minced garlic clove, 1 tablespoon fresh lemon juice, and 1 teaspoon Dijon mustard. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Whisk to combine.

If the dressing is too thick, whisk in up to 2 tablespoons extra-virgin olive oil (or additional buttermilk) to reach a creamy, pourable consistency. Taste and adjust seasoning — add more salt, lemon, or pesto to preference.

Add the combined meats, cheeses, and vegetables to the bowl with the greens. Toss gently to combine and distribute ingredients evenly.

Drizzle the pesto-Parmesan ranch dressing over the salad — start with about 3/4 cup (or to taste) and gently toss until everything is lightly coated. Add more dressing if desired.

Finish with the reserved shaved Parmesan, optional 1/4 teaspoon red pepper flakes for a touch of heat, and 2 tablespoons chiffonaded fresh basil if using.

Serve immediately on chilled plates or family-style. If preparing ahead, keep dressing separate and toss within 15 minutes of serving so the greens stay crisp.

arugula-romaine mix

Genoa salami, thinly sliced and quartered

deli ham, thinly sliced and quartered

shaved Parmigiano-Reggiano (or Parmesan)

housemade fresh mozzarella, torn or small balls (bocconcini)

celery, thinly sliced on a bias

zucchini, very thinly sliced or shaved

carrots, peeled and shredded or julienned

mayonnaise

buttermilk

sour cream

prepared basil pesto

grated Parmesan

garlic, minced (about 1 clove)

fresh lemon juice

Dijon mustard

salt

black pepper

extra-virgin olive oil (optional, to loosen)

red pepper flakes (optional)

fresh basil leaves, chiffonade (optional)

Run a cut lime wedge around the outer rim of a rocks or coupe glass. Spread the coarse salt (or Tajín) on a small plate and gently press the wet rim into the salt to coat. Tap off excess. Set the glass aside in the freezer or fill with serving ice to chill while preparing the cocktail.

Rim the glass

Add 2 oz Lunazul tequila, 1 oz Cointreau, 1 oz fresh lime juice, and 0.5 oz agave syrup into a cocktail shaker.

Fill the shaker with about 1 cup of ice. Secure the lid and shake vigorously for 10–15 seconds until the exterior of the shaker is well chilled and slightly frosty. This dilutes and chills the drink to the correct balance.

Discard the chilling ice from the glass if you used ice to chill it. Add 4 ice cubes to the glass if serving on the rocks; if serving up, leave the glass empty.

Double-strain or fine-strain the cocktail into the prepared glass: for a rocks pour, pour over the ice; for a coupe, strain without ice.

Garnish with a lime wheel or wedge on the rim. Serve immediately.

Lunazul tequila (blanco)

Cointreau (orange liqueur)

Fresh lime juice

Agave syrup

Ice (for shaker)

Coarse salt (for rim) or Tajín

Lime wheel or wedge

Ice (for serving)

Place the milk and 4 tablespoons butter in a small saucepan over low heat until the butter is melted and the milk is warm to the touch (about 100–110°F / 38–43°C). Do not boil. Remove from heat.

Warm milk and melt butter

In the bowl of a stand mixer fitted with the dough hook (or a large bowl if mixing by hand), combine 4 cups flour, 1 tablespoon granulated sugar, 2 teaspoons instant yeast and 1 teaspoon salt. Mix briefly to combine.

Add the warm milk mixture, 1 large egg and 1 teaspoon vanilla extract to the dry ingredients. Mix on low until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until smooth, elastic and slightly tacky. If dough is too sticky, add up to 2 tablespoons additional flour 1 tablespoon at a time.

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

While the dough is rising, make the cinnamon sugar crumble. In a medium bowl combine 3 tablespoons flour, 1 tablespoon granulated sugar, 2 tablespoons light brown sugar, 1 teaspoon ground cinnamon and a pinch (1/8 tsp) salt. Cut in 4 tablespoons cold cubed butter with a pastry cutter or fork until mixture resembles coarse crumbs. Chill in the refrigerator until ready to use.

Make the crumble

In a small bowl, mix 6 tablespoons softened butter with 3 tablespoons light brown sugar and 2 teaspoons ground cinnamon until smooth and spreadable. Set aside at room temperature.

Prepare filled butter

Make mascarpone filling: In another bowl, beat 8 oz mascarpone with 3 tablespoons powdered sugar, 1/2 teaspoon vanilla and optional 1/2 teaspoon lemon zest until smooth and slightly fluffy. Chill briefly if too soft.

On a lightly floured surface, punch down the risen dough and roll it into a rectangle about 12x16 inches and roughly 1/4-inch thick, with the long side closest to you.

Evenly spread the mascarpone mixture over the dough, leaving a 1/2-inch clear border along the long edge farthest from you.

Dot or spread the cinnamon-butter filling over the mascarpone layer. Sprinkle the chilled cinnamon sugar crumble evenly over the top, pressing lightly so it adheres.

Starting from the long edge closest to you, tightly roll the dough into a log. Pinch the seam to seal and tuck the ends. Using a sharp knife or floss, cut the log into 12 equal rolls (about 1 to 1¼-inch each).

Place rolls cut-side up in a 9x13-inch baking pan or two 9-inch round pans, spaced slightly apart. Cover loosely with plastic wrap and let rise until puffy, about 30–45 minutes.

Preheat the oven to 350°F (175°C) about 20 minutes into the second rise so it reaches temperature when rolls are ready.

Make the egg wash: whisk 1 egg with 1 teaspoon water. Lightly brush the tops of the risen rolls with egg wash, taking care not to deflate them.

Bake rolls in the preheated oven for 20–25 minutes, until golden brown on top and cooked through (internal temperature about 190–200°F / 88–93°C). If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Remove rolls from oven and allow to cool 10–15 minutes in the pan while you prepare the icing.

In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons melted butter, 2 tablespoons milk (or cream), 1/2 teaspoon vanilla and 1/8 teaspoon salt until smooth. Adjust thickness with additional milk (1/2 teaspoon at a time) if needed for drizzling.

Make the white icing

Drizzle or spread the warm rolls with the white icing. Serve warm or at room temperature. Leftovers keep covered in the refrigerator up to 3 days; reheat gently before serving.

all-purpose flour

granulated sugar

instant dry yeast

fine sea salt

whole milk

unsalted butter

large egg

vanilla extract

unsalted butter (softened, for filling)

light brown sugar

ground cinnamon

cinnamon sugar crumble - cold butter

cinnamon sugar crumble - granulated sugar

cinnamon sugar crumble - light brown sugar

cinnamon sugar crumble - ground cinnamon

all-purpose flour (for crumble)

salt (pinch, for crumble)

mascarpone cheese

powdered sugar

lemon zest (optional)

unsalted butter (melted)

milk or cream

egg (for egg wash)

water (for egg wash)

Place a martini or coupe glass in the freezer for 5–10 minutes, or fill it with ice water while you prepare the cocktail to chill.

Chill glass

Measure 2 oz Grey Goose La Poire vodka, 0.75 oz Cointreau, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup (optional) into a cocktail shaker.

Measure ingredients

Add a generous handful of ice (about 1 cup) to the shaker with the measured spirits, liqueur, lemon juice, and optional simple syrup.

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosted. The vigorous shake both chills and slightly aerates the drink, giving a silky texture.

Discard the ice or water from the chilled glass if used. Double-strain the cocktail into the chilled martini or coupe glass using a fine mesh strainer (or with the shaker's strainer) to remove small ice shards.

Garnish with a thin pear slice or a small pear fan on the rim. Optionally express a lemon twist over the drink and drop it in for an extra bright aromatics.

Serve immediately. If you prefer a sweeter cocktail, adjust by adding up to an additional 0.25 oz simple syrup to the shaker on future pours.

Grey Goose La Poire vodka

Cointreau (or triple sec)

Fresh lemon juice

Simple syrup (optional, 1:1 sugar to water)

Ice (for shaking)

Pear slice or fan (ripe but firm)

Lemon twist (optional)

Add 0.25 oz Canadian organic maple syrup to a mixing glass or short mixing vessel. Add 3 dashes of Angostura bitters, then measure and pour 2 oz Angel's Envy straight bourbon over the syrup and bitters.

Measure and combine

Fill the mixing glass with plenty of ice and stir briskly for 20–30 seconds (about 20–30 full strokes) until the mixture is well chilled, slightly diluted, and slightly viscous from the syrup.

Dilute and chill

If using the optional rinse, pour 0.25 tsp bourbon or express orange oil into the serving rocks glass, swirl to coat the inside, then discard excess. Otherwise, add one large ice cube directly to a chilled rocks glass.

Prepare glass

Using a julep or Hawthorne strainer, strain the chilled mixture over the large ice cube in the prepared rocks glass. Express the orange peel over the drink by holding it skin-side down above the surface and giving a sharp twist to release oils, then rub the peel around the rim and drop it into the glass as garnish.

Strain and garnish

Serve immediately. Sip slowly to appreciate the maple notes balanced with the bourbon and bitters.

Serve

If you prefer a stronger aroma, briefly flame the expressed orange peel by quickly passing a small flame between the peel and the drink while expressing oils (optional and use caution).

Angel's Envy straight bourbon

Canadian organic maple syrup (grade A or darker)

Angostura bitters

Orange peel (for garnish)

Large ice cube(s)

Bourbon or orange oil (for glass rinse)

In a medium bowl combine flour and 1/4 tsp kosher salt. Cut cold cubed butter into the flour with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Make dough

Sprinkle cold water, 1 tablespoon at a time, and gently mix until dough just comes together. Do not overwork. Form into a disk, wrap in plastic, and chill in refrigerator for at least 30 minutes (or up to 2 days).

Preheat oven to 375°F (190°C). Lightly oil a 9-inch quiche or tart pan with removable bottom. On a lightly floured surface, roll chilled dough to a 12-inch circle and fit into pan, trimming excess and crimping edges. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, and bake 8–10 more minutes until edges are lightly golden. Reduce oven to 350°F (175°C). Set crust aside to cool slightly.

Blind bake crust

In a medium skillet over medium heat, add diced bacon and cook, stirring occasionally, until crisp and browned, about 6–8 minutes. Transfer bacon to a paper towel-lined plate to drain, leaving about 1 tablespoon of bacon fat in the pan (or discard fat and use 1 tbsp butter if preferred).

Cook bacon

Add 1 tbsp butter to the same skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add the fresh spinach in batches, stirring until wilted (about 2–3 minutes total). Remove from heat and let cool slightly.

Sauté spinach

Transfer wilted spinach to a clean towel or sieve and squeeze out as much liquid as possible (important to avoid a watery quiche). Chop squeezed spinach roughly. In the skillet or a small bowl combine chopped spinach, softened cream cheese, 1/4 cup milk, 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp grated nutmeg. Stir over low heat just until cream cheese melts and mixture is uniformly creamy. Remove from heat and let cool 5 minutes. Stir in the cooked, drained bacon, reserving 1–2 tablespoons to sprinkle on top if desired.

Cream the spinach

In a medium bowl whisk together 4 large eggs, 1 cup half-and-half, 1/4 tsp salt, and 1/8 tsp black pepper until well combined and slightly frothy.

Prepare egg custard

Evenly spread the creamed spinach and bacon mixture into the pre-baked crust. Sprinkle shredded cheddar and Swiss cheese evenly over the spinach mixture, reserving a small amount for the top if desired.

Layer filling in crust

Slowly pour the egg and cream mixture over the filling, gently tapping the pan to release any air bubbles and to help the custard settle. Sprinkle the reserved bacon and any remaining cheese on top. Place quiche on a baking sheet and bake in the 350°F (175°C) oven for 35–40 minutes, or until the center is just set and a knife inserted near the center comes out mostly clean (a little jiggle is okay). If the crust edge browns too quickly, cover edges with foil.

Add egg mixture and bake

Remove quiche from oven and let rest on a wire rack for at least 10–15 minutes to finish setting. Garnish with chopped chives if using. Slice into 6 pieces and serve warm or at room temperature.

Rest and serve

Leftovers: refrigerate covered for up to 3 days. Reheat individual slices in a 325°F (160°C) oven for 8–10 minutes or in a microwave until warmed through. To freeze: wrap cooled whole quiche tightly and freeze up to 1 month; thaw overnight in refrigerator before reheating.

Delucca Chopped Salad

Magnificent Margarita!

Cinnamon Roll

French Pear Martini

Maple Old Fashioned

Spinach & Bacon Quiche

Chicken Tikka Masala

Gaucho Pizza

Gaucho Pizza & Wine

Soppressata Salami Pizza

Organic Lamb Pizza

Caipirinhas

Wood-fired Neapolitan Sweet Pizza Selections

Wood-fired Gourmet Neapolitan Pizza Selections

Margherita (v)

Vodka Sauce And Mushroom (v)

Spinach And Artichoke (v)

Turkish Lamb With Red Onion

Specialty Pizzas

Dessert Pizza

Savory Pizza

Arugula Salad

Wagyu Meatballs

Lobster Bisque