With Pecorino Romano & a drizzle of basil pesto.

Lemon Shrimp Risotto

PIZZA NAPOLETANA

We have a lot of San Marzano tomato juice...using it to make our Bloody Mary seemed like a tasty & smart thing to do.

SAN MARZANO BLOODY MARY

Langhe GAJA

Cold Brew dark roast coffee with a shot of Jameson Cold Brew, Bailey's and dark caramel syrup

ICED IRISH COFFEE

Just like Count Cammillo Negroni used to order at the Cafe Casoni in Firenze in the 1920's.

NEGRONI

GLADIATORE

The way they make 'em in New Orleans at the Sazerac Bar in the Roosevelt Hotel. 3 oz. Buffalo Trace Kentucky Straight Bourbon, orange, Luxardo cherries muddled with a Demerara sugar cube and a dash each of Peychaud's & Angostura bitters.

OLD FASHIONED

Fresh squeezed juice, garnished with a sprig of fresh rosemary.

ROSMARINO

FRANK'S 75

Very Chic. Very Refreshing. VERY Italian. Prosecco & Aperol on ice with a splash of soda & orange garnish

APEROL SPRITZ

BACHELORETTE

Muddled cucumber, pineapple juice, house made mint simple syrup, ginger ale, fresh squeezed lemon & lime juice

FRANK'S SUMMER N/A MOCKTAIL

Deep Eddy Grapefruit Vodka, house made rosemary simple syrup, fresh squeezed lemon juice, Fee Bros. Grapefruit Bitters, & topped off with San Pellegrino Blood Orange Soda

PRETTY TASTY MARTINI

Cold brewed espresso vodka, Kahlua, Demerara syrup

ESPRESSO MARTINI

SUMMER SANGRIA

Plantation 5 yr. Rum, Bol's Apricot Brandy, house made caramel simple syrup, pineapple juice, fresh squeezed lime juice, & Angostura Bitters

HAVANA CABANA

FRANK'S house made Limoncello, Prosecco, soda, & fresh basil

LIMONCELLO SPRITZ

KIWI WELLINGTON

MINT TO BE!

Olmeca Altos Plata & Repo Tequila, Bol's watermelon liqueur, pomegranate simple syrup, pineapple juice, fresh squeezed orange & grapefruit juice

LA NIÑA

Hendrick's Gin, Pimm's No 1 liqueur, muddled cucumbers, ginger ale, & fresh squeezed lemon juice

PIMMY HENDRICK'S

Disaronno Amaretto, Lazzaroni Maraschino, simple syrup, fresh squeezed lemon & lime juice, & carrot juice

WHATS UP DOC?

HIBISCUS, HONEY!

Bring the chicken or vegetable stock to a gentle simmer in a medium saucepan and keep hot over low heat.

Zest and juice the lemon(s). Finely grate Pecorino Romano. Peel and devein shrimp if needed and pat dry with paper towels.

Measure out rice, wine, and other ingredients so everything is ready to add while cooking risotto.

In a small food processor or blender, combine basil leaves, pine nuts, garlic, 1 tbsp grated Pecorino, lemon juice, and salt. Pulse to break down.

With the motor running, drizzle in 3 tbsp extra-virgin olive oil until a loose emulsion forms. Taste and adjust salt or lemon. If too thick, add 1–2 tsp warm water to loosen. Transfer to a small bowl and refrigerate until serving.

Season the shrimp with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tbsp lemon zest. Toss to coat.

Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook 1–1.5 minutes per side, until just pink and opaque (do not overcook). Remove shrimp to a plate and keep warm. Reserve any pan juices for finishing if desired.

In a wide heavy-bottomed saucepan or sauté pan, heat 2 tbsp olive oil and 2 tbsp butter over medium heat. Add the finely diced onion and a pinch of salt; cook, stirring occasionally, until translucent and softened, 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the Arborio rice and stir to coat the grains in fat; cook 1–2 minutes until the edges of the rice are translucent and the center is opaque.

Sweat aromatics and toast rice

Pour in 1 cup dry white wine and cook, stirring, until the wine has mostly evaporated and the rice has absorbed the liquid, about 2–3 minutes.

Deglaze with wine

Begin adding the hot stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 18–20 minutes, or until the rice is creamy and al dente. Stir often to encourage creaminess and prevent sticking. Reserve a small cup of hot stock in case you need to loosen the risotto at the end.

Add stock gradually

When the rice is just tender with a slight bite, remove the pan from the heat. Stir in 3 oz finely grated Pecorino Romano, 1 tbsp butter (for finishing), 1 tbsp lemon zest, and 2 tsp fresh lemon juice. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper (adjust to taste). If the risotto seems too thick, stir in up to 1/4 cup reserved hot stock to reach a loose, creamy consistency.

Finish risotto

Taste and adjust seasoning. The risotto should be creamy and spread slightly on the plate rather than holding a rigid mound.

Fold the cooked shrimp gently into the finished risotto, reserving a few shrimp for garnish if desired.

Spoon risotto into warm shallow bowls. Drizzle about 1 tsp of basil pesto over each portion (more to taste) and finish with a light scattering of chiffonade basil and an extra sprinkle of Pecorino Romano.

Serve immediately with lemon wedges on the side.

extra-virgin olive oil

unsalted butter

yellow onion, finely diced

garlic cloves, minced

Arborio rice

dry white wine

low-sodium chicken or vegetable stock, hot

Pecorino Romano, finely grated

unsalted butter (for finishing)

lemon zest (from 1 lemon)

fresh lemon juice

salt

freshly ground black pepper

large shrimp, peeled and deveined (16–20 count)

black pepper

lemon zest

olive oil

fresh basil leaves, packed

pine nuts (or walnuts)

garlic clove

freshly grated Pecorino Romano

lemon juice

fresh basil leaves, thinly sliced (chiffonade)

extra Pecorino Romano for sprinkling

In a small bowl, mix the warm water (about 110°F) with the active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Activate the Yeast

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and olive oil.

Mix the Ingredients

Mix the ingredients with a wooden spoon until a shaggy dough forms. Then transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

Knead the Dough

Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until it has doubled in size.

First Rise

While the dough is rising, crush the San Marzano tomatoes by hand in a bowl. Add salt to taste and mix well.

Prepare the Tomato Sauce

Slice the fresh mozzarella cheese into thin rounds and set aside.

Slice the Cheese

Preheat your oven to the highest temperature (around 475°F to 500°F) and place a pizza stone inside if you have one.

Preheat the Oven

Once the dough has risen, punch it down and divide it into two equal portions. Shape each portion into a ball and let them rest for 15 minutes.

Shape the Dough

On a floured surface, gently stretch each ball of dough into a 10-12 inch circle using your hands or a rolling pin.

Roll Out the Dough

Spread a thin layer of the prepared tomato sauce over the dough, leaving a small border around the edges. Arrange slices of mozzarella cheese and a few fresh basil leaves on top. Drizzle with extra virgin olive oil.

Add Toppings

Carefully transfer the pizza to the preheated oven (or onto the pizza stone) and bake for about 8-12 minutes or until the crust is golden and the cheese is bubbling.

Bake the Pizza

Remove the pizza from the oven, let it cool for a minute, then add additional fresh basil if desired and slice into wedges. Serve hot.

Serve

All-purpose flour

Water

Active dry yeast

Salt

Olive oil

San Marzano tomatoes

Fresh mozzarella cheese

Fresh basil leaves

Extra virgin olive oil

In a large pitcher, combine the San Marzano tomato juice, vodka, and lemon juice. Stir well to blend the ingredients together.

Prepare the Base

Add Worcestershire sauce, hot sauce, celery salt, black pepper, garlic powder, and smoked paprika to the pitcher. Stir thoroughly to ensure all flavors are evenly distributed.

Add Flavorings

Fill tall glasses with ice cubes. You can also rim the glasses with celery salt for an extra flavor kick.

Prepare Glasses

Pour the prepared Bloody Mary mixture over the ice in each glass.

Pour the Bloody Mary

Garnish each drink with a celery stalk, a lemon wedge, olives, and a pickle. You can also add horseradish and fresh herbs if desired.

Garnish

San Marzano tomato juice

Vodka

Lemon juice

Worcestershire sauce

Hot sauce (such as Tabasco)

Celery salt

Black pepper

Garlic powder

Smoked paprika

Celery stalks

Lemon wedges

Olives

Pickles

Horseradish

Fresh herbs (e.g., dill or basil)

On a large serving platter or board, arrange the aged Gorgonzola and Taleggio cheeses. Cut the cheeses into wedges or slices for easy serving.

Prepare the Cheese and Charcuterie Board

Place the prosciutto and salami around the cheeses on the platter, folding or rolling the slices for a visually appealing presentation.

Add Charcuterie

Scatter the marinated olives around the cheeses and meats. Slice the baguette into thin pieces and arrange them on the board.

Include Accompaniments

Open the bottle of Langhe Nebbiolo, pour into wine glasses, and serve alongside the cheese and charcuterie board for a delightful pairing.

Serve the Wine

Langhe Nebbiolo

Aged Gorgonzola

Taleggio

Prosciutto

Salami

Marinated olives

Baguette

In a large pitcher, combine 1 cup of dark roast coffee grounds with 4 cups of cold water. Stir gently to ensure all coffee grounds are saturated. Cover and let it steep in the refrigerator for at least 12 hours.

Brew the Cold Brew Coffee

After steeping, strain the coffee through a fine mesh sieve or coffee filter into a clean container to remove the coffee grounds. Discard the grounds and keep the cold brew coffee in the refrigerator.

Strain the Coffee

Take a tall glass and fill it with 1 cup of ice cubes.

Prepare the Glass

Pour 1 oz of Jameson Cold Brew and 1 oz of Bailey's Irish Cream over the ice. Add 1 tbs of dark caramel syrup.

Combine Ingredients

Top off the glass with cold brew coffee, filling it to the rim.

Add Cold Brew Coffee

Optional: Add whipped cream on top for extra richness. Drizzle with additional dark caramel syrup if desired. Serve immediately with a straw.

Garnish and Serve

Dark roast coffee

Jameson Cold Brew

Bailey's Irish Cream

Dark caramel syrup

Ice cubes

Whipped cream

Begin by chilling your cocktail glass. You can do this by filling it with ice water and letting it sit while you prepare the cocktail.

Chill the Glass

In a mixing glass filled with ice, pour 1 oz of gin, 1 oz of sweet vermouth, and 1 oz of Campari.

Using a bar spoon, stir the mixture gently for about 30 seconds until well chilled and diluted.

Stir the Cocktail

Discard the ice water from your chilled glass. Using a strainer, pour the mixed cocktail into the chilled glass.

Strain into Glass

Express the oils from a slice of orange peel over the drink by holding it over the glass and giving it a gentle twist. Drop the peel into the drink as garnish.

Sweet Vermouth

Campari

Orange Peel

In a large pot, bring salted water to a boil.

Boil Water

Add the pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

Cook Pasta

Once cooked, drain the pasta, reserving a cup of the pasta water.

Drain Pasta

In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until softened, about 3-4 minutes.

Sauté Aromatics

Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.

Brown the Beef

Stir in canned tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring the mixture to a simmer.

Add Tomatoes and Seasoning

Reduce heat to low and let the sauce simmer for about 15 minutes, stirring occasionally.

Simmer the Sauce

Add the drained pasta to the meat sauce. If the sauce is too thick, add a little reserved pasta water to achieve desired consistency.

Mix Pasta and Sauce

Serve the pasta in bowls, topped with grated Parmesan cheese and fresh basil leaves.

Lemon Shrimp Risotto

Pizza Napoletana

San Marzano Bloody Mary

Langhe Gaja

Iced Irish Coffee

Negroni

Gladiatore

Old Fashioned

Rosmarino

Frank's 75

Aperol Spritz

Bachelorette

Frank's Summer N/a Mocktail

Pretty Tasty Martini

Espresso Martini

Summer Sangria

Havana Cabana

Limoncello Spritz

Kiwi Wellington

Mint To Be!

La Niña

Pimmy Hendrick's

Whats Up Doc?

Hibiscus, Honey!