WHITE

SPARKLING

BRUSSELS

CAMPANELLE PESTO

CACIO E PEPE

SPIRIT FREE NEGRONI

NEGRONI

AMBLESIDE MARGARITA

FREDS SPRITZ

House focaccia, prosciutto cotto, genoa salami, fior di latte, tomato, roasted red pepper, arugula, balsamic parm aioli

COLD ITALIAN

Forno bread, roasted eggplant & zucchini, roasted red pepper, chickpea purée, pesto mayo, feta, pickled eggplant, artichoke

EGGPLANT

San Marzano tomato sauce, sautéed mushroom, red onion, roasted red peppers, artichokes, arugula, plant-based cheese

HARVEST

Forno bread, pomodoro, house blend of beef and lamb meatballs, fior di latte, basil

MEATBALL

Leek & onion sugo, mortadella, leek cream sauce, roasted pistachio, balsamic, stracciatella, olive oil, black pepper

MORTADELLA

San Marzano tomato sauce, house made sausage, provolone, red onions, green olives, red peppers, pepperoncini, grana padano, fresh basil

SAUSAGE

San Marzano tomato sauce, parmesan, mozzarella, fior di latte, provolone

QUATTRO FORMAGGIO

Sautéed leeks & onion sugo, forno-roasted mushrooms, mozzarella, parmesan, arugula

MUSHROOM

Butter greens, soft herbs, lemon vinaigrette

MARKET GREENS

Baby gem, anchovy dijon dressing, grana padano, lemon breadcrumb

CAESAR

San Marzano tomato sauce, mozzarella, pepperoni

PEPPERONI

San Marzano tomato sauce, fior de latte, fresh basil, olive oil

MARGHERITA

EMRESS 75

GOAT CHEESE PANNA COTTA

TIRAMISU (GF)

Place the 750 ml bottle of Tantalus Pinot Gris in the refrigerator for at least 2 hours before serving. If you need to chill it quickly, submerge the bottle in an ice-water bath for 20–30 minutes until it reaches about 7–10°C (45–50°F).

Chill wine

Select a clean white wine glass. Rinse the glass with cold water and quickly dry with a lint-free cloth, or place briefly in the refrigerator to cool. Cold glass helps maintain the wine temperature.

Prepare glassware

If serving outdoors in very warm conditions, add 1 cup of ice to an ice bucket and nest the chilled bottle in the ice to keep it cool. Do not put ice directly in the wine glass; this will overly dilute the wine.

Optional ice

Open the bottle carefully, wiping the rim if needed. Pour 120–150 ml (about 4–5 oz) per serving into the chilled white wine glass, holding the bottle at the base and tilting the glass slightly. Fill to roughly one-third to half full to allow the wine to breathe and aromas to concentrate.

Pouring

If desired, present a thin lemon twist or a thin apple slice on the rim of the glass for aroma. This is optional and should be subtle so as not to mask the wine’s natural aromas.

Provide a small glass of plain water (about 200 ml) for guests to rinse their palates between tastings.

Tantalus Pinot Gris (chilled)

Ice (optional for very warm service)

Wine glass (white)

Lemon twist or thin apple slice

Plain water (for palate rinse)

Chill the bottle of Reggiano Concerto Lambrusco in the refrigerator until thoroughly cold (at least 2 hours). Chill serving glasses (flutes or wine glasses) in the refrigerator or freezer for 15–30 minutes. Prepare simple syrup ahead if needed by combining equal parts granulated sugar and water, heating until sugar dissolves, then cooling to room temperature.

Chill and prep

In a large pitcher or mixing jug, combine the fresh lemon juice (0.5 cup), simple syrup (0.25 cup), and orange liqueur (3 tablespoons). Stir gently to blend.

Mix base

Fill each chilled glass halfway with ice (about 3/4 cup ice per glass for 8 servings — adjust if using fewer glasses). Pour about 2 tablespoons of the lemon/orange liqueur syrup mixture into each glass. Carefully pour Reggiano Concerto Lambrusco from the chilled bottle into the pitcher or directly into glasses, filling each glass until nearly full, leaving room for garnish. If using a pitcher, gently stir once to combine—do not agitate vigorously to preserve bubbles.

Assemble cocktail

Twist an orange peel over each glass to release oils, then drop the peel in as garnish. Add a candied lemon wheel or thin lemon slice to each glass. Tuck a fresh mint sprig beside the garnish for aroma. Serve immediately while sparkling.

Garnish and finish

Serve 6–8 flutes or wine glasses per bottle depending on pour size. For a drier profile, reduce simple syrup to 2 tablespoons total. To make individual cocktails without a pitcher, divide the lemon/orange mixture among glasses and top each with chilled Lambrusco.

Service notes

Reggiano Concerto Lambrusco (chilled)

Fresh lemon juice

Simple syrup (1:1 sugar to water)

Orange liqueur (e.g., Cointreau or Triple Sec)

Fresh orange peel (for garnish)

Fresh mint sprigs (for garnish)

Ice (cubed)

Candied lemon wheel or thin lemon slice

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Cut larger sprouts in half through the stem so cut sides face down; keep small ones whole.

Prepare sprouts

Toss sprouts with olive oil, kosher salt, and black pepper in a large bowl until evenly coated. Spread them cut-side down in a single layer on a rimmed baking sheet. Roast on the middle rack for 18–22 minutes, until deeply browned at the edges and tender when pierced with a fork. Shake the pan or stir once at the 10–12 minute mark for even browning.

While sprouts roast, combine balsamic vinegar, maple syrup, and Dijon mustard in a small saucepan over medium heat. Bring to a gentle simmer and reduce for 3–5 minutes until slightly thickened and syrupy. Remove from heat and whisk in the butter until glossy. Taste and adjust: add a pinch more salt or a squeeze of lemon juice if needed.

Make glaze

When sprouts are done roasting, transfer the baking sheet back to medium heat of the oven (or keep on the still-warm oven rack) for 1 minute then remove. Drizzle the warm balsamic-maple glaze over the hot sprouts and gently toss or use a spatula to coat evenly. Add the toasted walnuts and lemon juice; toss again to combine. Sprinkle the grated Parmesan over the sprouts while warm so it melts slightly.

Taste and adjust seasoning with additional salt, pepper, or lemon as desired. If using, sprinkle red pepper flakes and chopped parsley for brightness and a touch of heat.

Brussels sprouts

extra-virgin olive oil

kosher salt

freshly ground black pepper

high-quality balsamic vinegar

maple syrup

Dijon mustard

unsalted butter

toasted walnuts, roughly chopped

fresh lemon juice

finely grated Parmesan (optional)

red pepper flakes

fresh parsley, chopped

Fill a large pot with about 4–5 quarts (4–5 L) of water and bring to a rolling boil. Add 2 tablespoons of salt to the boiling water.

Bring water to boil

Add 12 oz campanelle to the boiling, salted water and cook, stirring occasionally, until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water just before draining, then drain the pasta.

Cook campanelle

In a small dry skillet over medium heat, toast 3 tablespoons pine nuts, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and cool briefly.

Toast pine nuts

Peel 2 garlic cloves. Select and rinse 3 packed cups of basil leaves. Dry thoroughly (use a salad spinner or pat dry) to avoid excess water in the pesto.

Prepare garlic and basil

In a food processor, combine the toasted pine nuts, garlic cloves, and 3 packed cups basil. Pulse until coarsely chopped. With the processor running, slowly drizzle in 1 cup extra-virgin olive oil until the mixture emulsifies and reaches a smooth but slightly textured consistency. Stop and scrape down the bowl as needed.

Blend pesto

Add 3 tbs grated Parmigiano-Reggiano and 2 tbs grated Pecorino Romano to the processor, pulse to combine. Season with 1 teaspoon Kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon lemon juice if using; pulse briefly. Taste and adjust seasoning—add more salt, pepper, or a touch more oil if the pesto seems too thick.

Add cheese and season

If the pesto is too thick to coat pasta easily, thin it with a few tablespoons of the reserved pasta cooking water until you reach a saucy consistency (about 2–6 tablespoons).

Adjust texture

In a large sauté pan over medium-low heat, melt 1 tablespoon unsalted butter with 1 teaspoon extra-virgin olive oil. Add the drained campanelle and 3–4 tablespoons of the reserved pasta water; toss to coat and warm the pasta for about 30–60 seconds.

Warm pan and combine

Remove the pan from direct heat (or turn heat to low). Add 3/4 to 1 cup of the prepared pesto to the pasta. Toss vigorously (use tongs or two spoons) to coat the pasta, adding additional reserved pasta water a tablespoon at a time until the sauce clings to the ridges and hollows of the campanelle and a glossy emulsion forms. Taste and adjust seasoning if needed.

Add pesto

Divide the pesto-coated campanelle among 4 warm bowls. Drizzle a little extra-virgin olive oil over each serving, sprinkle with 2 tablespoons grated Parmigiano-Reggiano, toasted pine nuts, and torn fresh basil leaves. Finish with a crack of freshly ground black pepper and sea salt flakes to taste.

Plate and garnish

Serve immediately while hot. Leftover pesto can be refrigerated in an airtight container with a film of olive oil on top for up to 3 days.

Serve

campanelle (or similar ridged pasta, e.g., riccioli)

salt (for pasta water)

reserved pasta cooking water

fresh basil leaves, packed

freshly grated Parmigiano-Reggiano

freshly grated Pecorino Romano

pine nuts (lightly toasted)

garlic cloves

Kosher salt

lemon juice (optional, to brighten)

extra-virgin olive oil (for finishing)

fresh basil leaves (for garnish)

grated Parmigiano-Reggiano (for serving)

toasted pine nuts (for garnish)

freshly ground black pepper (to taste)

sea salt flakes (optional, to finish)

Finely grate 200 g pecorino romano and set aside in a wide shallow bowl (a mixing bowl or deep sauté pan works well). Finely grate an additional 30 g for finishing. Grind 2 tablespoons of black pepper coarsely — use a pepper mill for best flavor.

Grate and measure

Bring a large pot of water to a rolling boil. Add 2 tablespoons of fine sea salt (this makes the water well seasoned; it should taste like the sea).

Add 400 g spaghetti (or tonnarelli) to the boiling water and cook until just shy of al dente — about 1–2 minutes less than package instructions (fresh pasta cooks faster; aim for very firm). Stir occasionally to prevent sticking.

Before draining, ladle or cup out and reserve 500 ml of the starchy pasta cooking water. Do not rinse the pasta.

While pasta cooks (or immediately after), heat a large wide skillet over medium heat. Add the coarsely ground black pepper (2 tbsp) and toast for 30–45 seconds, shaking the pan, until fragrant. This blooms the pepper oil and amplifies flavor.

If using butter, add 20 g unsalted butter to the warmed pan and let it melt with the pepper to create a glossy base (optional but helps emulsion). Remove the pan from direct heat to avoid overheating the cheese later.

Add a few tablespoons (about 80–100 ml) of the reserved hot pasta water to the bowl with the 200 g grated pecorino. Whisk or stir vigorously to make a thick, loose paste/cream — this prevents clumping when it hits the pasta and starts the emulsion.

Create cheese slurry

Immediately transfer the drained pasta to the skillet with the toasted pepper and butter. Toss to coat briefly over low heat for 10–20 seconds.

With the pan off the heat or on the lowest flame, add the pecorino slurry to the pasta and begin tossing or stirring vigorously. Add additional reserved pasta water, a ladleful at a time (30–60 ml per addition), until a glossy, creamy emulsion forms that coats the pasta. You want a silky sauce, not a watery broth — use roughly 200–300 ml of the reserved water total, adjusting as needed.

If sauce seems too thick or grainy, add a little more hot pasta water and continue tossing until smooth. Work quickly so the cheese melts into the starchy water rather than clumping.

Taste and adjust: add a final crack or two of fresh black pepper and more reserved water or a touch more grated pecorino if needed for seasoning and texture.

Plate portions (recipe yields 4 generous servings). Finish each plate with a sprinkle of the extra 30 g grated pecorino and additional freshly ground black pepper to taste.

Serve immediately while hot and creamy. Recommend accompanying with a crisp salad or a light white wine.

spaghetti or tonnarelli (fresh if available)

fine sea salt (for pasta water)

pecorino romano, finely grated

unsalted butter (optional, for silkier emulsion)

extra pecorino romano for serving

extra freshly ground black pepper to taste

Measure equal parts of the nonalcoholic red vermouth-style aperitif, nonalcoholic bitter aperitif (Campari-style), and the nonalcoholic botanical gin-style spirit. Pour 1 cup of each into a clean pitcher or jar. Stir gently until fully combined, about 20–30 seconds, to create the spirit-free Negroni mix.

Mix the base

Taste the base and adjust: if the blend is too bitter, add up to 2 tablespoons (approximately 1 oz) of the red vermouth-style aperitif or a teaspoon of simple syrup per cup to soften. If it lacks herbaceous gin notes, add up to 1 tablespoon of the botanical gin-style spirit per cup. Stir to incorporate any adjustments.

Store: cover and refrigerate any unused mix in a sealed container for up to 2 weeks. Stir or shake gently before using, as some botanical components may settle.

Place a large ice cube or a handful of large ice cubes into an old-fashioned (rocks) glass until roughly 3/4 full.

Build the cocktail

Measure 3 oz of the prepared spirit-free Negroni mix and pour it over the ice. If you prefer a slightly lighter, more effervescent drink, add 1/2 oz of cold soda water or cold still water and stir gently once to combine.

Express the orange peel over the glass by holding the peel with the outside facing down and giving it a firm twist over the drink to release the oils. Run the peel around the rim of the glass, then drop the peel into the drink as garnish.

Serve immediately. Stir once more briefly at the table if needed to re-incorporate as the ice melts.

nonalcoholic red vermouth-style aperitif

nonalcoholic bitter aperitif (Campari-style)

nonalcoholic botanical gin-style spirit

prepared spirit-free Negroni mix (from above)

cold water or soda water (optional, to lighten)

orange peel (for garnish)

ice (large cubes)

Place a mixing glass or a rocks glass large enough for stirring on the bar. Add the gin, sweet vermouth and Campari in equal parts (1 oz each) into the mixing glass. Add large ice cubes to fill the glass about three-quarters full.

Build & Stir

Using a bar spoon, stir the mixture steadily for 20–30 seconds (about 20–30 full rotations), until the outside of the mixing glass feels cold and the liquid is properly chilled and diluted — this typically yields about 20–25% dilution appropriate for a stirred spirit-forward cocktail.

Stir to chill & dilute

If you used a mixing glass, place one large ice cube or a few large cubes into a rocks glass and strain the stirred cocktail over the ice. If you built the drink directly in the serving glass, simply leave the ice in place.

Strain & Serve

Express an orange peel over the drink by holding the peel with the outside skin facing down above the glass and giving it a quick twist to release the oils. Rim the glass with the peel if desired, then drop the peel into the drink as garnish.

Garnish

If you prefer a slightly less bitter, smoother Negroni, add 1/4 teaspoon of simple syrup to the mixing glass before stirring, then proceed with stirring, straining and garnishing as above.

London dry gin

Sweet vermouth (rosso)

Campari

Large ice cubes

Orange peel (for garnish)

Simple syrup (only if you prefer slightly softer bitterness)

Roll limes and lemons on the counter to loosen juices. Cut and juice enough limes to yield 1.5 cups fresh juice and juice lemons to yield 0.25 cup. Strain through a fine mesh sieve into a measuring cup to remove pulp and seeds.

Juice and combine

Combine equal parts sugar and water (0.75 cup each for this recipe if making fresh; note the ingredient list shows 0.75 cup syrup already). Heat gently in a small saucepan just until sugar dissolves, stirring, then cool to room temperature. Chill briefly if needed.

Make simple syrup (if not pre-made)

In a pitcher, combine the strained fresh lime juice, lemon juice, 0.75 cup simple syrup, 0.5 cup orange liqueur, and 1 teaspoon fine sea salt. Whisk or stir until salt dissolves. Taste and adjust: if too tart, add up to 2 tablespoons more simple syrup; if too sweet, add a splash more lime.

Pour the coarse or smoked salt onto a small plate. Run a lime wedge around the rim of each rocks or coupe glass, then dip the rim into the salt to coat. Fill each glass with a few ice cubes and set aside.

Prepare glasses

For each cocktail (makes about 2-2.5 oz spirit per serving), combine in a shaker: 3 oz (6 tablespoons) reposado tequila, 1 oz of the Margarita Mix (adjust weight so ratio is roughly 3:1 tequila to mix), and 3 dashes of bitters. Add a generous scoop of ice (about 1 cup crushed or cubed), cap the shaker and shake vigorously for 10–15 seconds until well chilled.

Shake individual cocktails

Double-strain the shaken cocktail into the prepared salted glass over fresh ice. Garnish with a lime wheel or wedge on the rim. Repeat for remaining servings.

Strain and garnish

To batch 8 servings: In a pitcher, combine 1.5 cups reposado tequila, 0.5 cup orange liqueur, all Margarita Mix prepared above (about 2.5 cups total including juices and syrup), and 6 dashes of bitters. Stir with ice to chill, then pour into salted glasses over fresh ice. Adjust bitters and sweetness to taste.

Batch option

fresh lime juice

simple syrup (1:1 sugar to water)

orange liqueur (Cointreau or Triple Sec)

fine sea salt

reposado tequila

Ambleside bitter or aromatic bitters (substitute Angostura if needed)

coarse salt or smoked salt (for rim)

lime wheels or wedges (for garnish)

Choose a large wine glass or Coupe and fill it with 4–6 large ice cubes so the glass chills while you gather ingredients.

White

Sparkling

Brussels

Campanelle Pesto

Cacio E Pepe

Spirit Free Negroni

Negroni

Ambleside Margarita

Freds Spritz

Cold Italian

Eggplant

Harvest

Meatball

Mortadella

Sausage

Quattro Formaggio

Mushroom

Market Greens

Caesar

Pepperoni

Margherita

Emress 75

Goat Cheese Panna Cotta

Tiramisu (gf)