Red or White Sangria

Tequila, lime juice, and triple sec served on the rocks.

Margarita

Classic Italian dessert made with coffee and mascarpone.

Tiramisu

Refreshing mix of rum, mint, lime, and soda.

Mojito

Creamy cheesecake with a graham cracker crust.

Cheesecake

Grilled bread topped with diced tomatoes, garlic, basil, and olive oil.

Bruschetta

Pasta tossed with seasonal vegetables and olive oil.

Pasta Primavera

Salmon fillet grilled to perfection, served with vegetables.

Grilled Salmon

Mushrooms stuffed with garlic herb cheese and breadcrumbs.

Stuffed Mushrooms

Stoli, Bombay, Old Forrester, Flor de Caña, Gran Centenario

Spirits

Pinot Grigio, Chardonnay, Merlot or Cabernet

Canyon Road

Prosecco and Aperol, Splash of Soda & Squeeze Orange

Aperol Spritzer

Thinly sliced, made to order + lightly seasoned

Potato Chips

Onion Rings

Mashed Potato

Potato Selections

Smoked Gouda, blue lump crab meat in truffled mashed potatoes

Potatoes Malio

Baby Portobello Mushrooms

With house made marinara, Alfredo, princess or garlic + extra virgin oil

Fresh Pasta

Broccoli

Spinach

Grilled or steamed, with Hollandaise sauce

Asparagus

Jalapeño Creamed Corn

Lobster Macaroni and Cheese

In a large pitcher, combine the red wine and white wine. Stir well to blend the two wines together.

Prepare the Base

Add the brandied fruit to the pitcher. This will enhance the flavor of the sangria with fruity notes.

Add the Brandied Fruit

Pour in the simple syrup to sweeten the mixture. Adjust the amount to taste, depending on your preference for sweetness.

Mix in the Simple Syrup

Add the sparkling water or soda to the pitcher. This will add a refreshing fizz to the sangria.

Incorporate the Sparkling Water

Gently stir in the fresh mint leaves and citrus slices for an aromatic touch and extra flavor.

Add Fresh Mint and Citrus

Fill glasses with ice cubes, then pour the sangria mixture over the ice. Serve immediately and enjoy!

Chill and Serve

Red wine

White wine

Brandied fruit (such as peaches, oranges, and berries)

Sparkling water or soda

Simple syrup

Fresh mint leaves

Ice cubes

Citrus slices (lemons, limes, oranges)

Start by rimming the glass with salt. To do this, take a lime wedge and run it around the rim of the glass to moisten it. Then, dip the rim of the glass into a plate of salt, coating it evenly.

Prepare the Glass

In a cocktail shaker, combine the tequila, lime juice, and triple sec. Fill the shaker with ice cubes, ensuring it's at least halfway full.

Mix the Ingredients

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

Shake the Cocktail

Fill the prepared glass with ice cubes and strain the cocktail mixture over the ice. Make sure to strain it properly to keep any ice shards out of the drink.

Strain and Serve

Finally, garnish with a lime wedge on the rim of the glass for added flavor and presentation.

Garnish

Tequila

Lime juice

Triple sec

Salt (for rimming the glass)

Lime wedge (for garnish)

Brew 1 cup of strong espresso coffee and allow it to cool. If using coffee liqueur, mix it into the cooled coffee.

Brew the Espresso

In a large bowl, whisk together the 3 egg yolks and 1/3 cup of granulated sugar until the mixture is pale and creamy.

Whisk Egg Yolks and Sugar

Gently fold in 1 cup of mascarpone cheese and 1 teaspoon of vanilla extract into the egg yolk mixture until smooth and well combined.

Add Mascarpone and Vanilla

In another bowl, whip 1 cup of heavy cream until stiff peaks form.

Whip the Cream

Carefully fold the whipped cream into the mascarpone mixture until fully incorporated, being careful not to deflate the cream.

Combine Cream with Mascarpone Mixture

Quickly dip each ladyfinger into the cooled coffee (and liqueur if using) for about 1 second, ensuring they are soaked but not soggy.

Dip Ladyfingers

In a 9x9 inch (or similar size) dish, layer half of the soaked ladyfingers on the bottom. Spread half of the mascarpone cream mixture over the top. Repeat with the remaining ladyfingers and cream.

Layer the Ingredients

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

Chill

Before serving, dust the top of the tiramisu with 2 tablespoons of cocoa powder. Add dark chocolate shavings if desired.

Dust with Cocoa

Cut into squares and serve chilled. Enjoy your classic Italian Tiramisu!

Slice and Serve

Ladyfinger cookies

Espresso coffee

Coffee liqueur (optional)

Mascarpone cheese

Heavy cream

Granulated sugar

Vanilla extract

Egg yolks

Cocoa powder

Dark chocolate shavings (optional)

In a sturdy glass or cocktail shaker, place the fresh mint leaves and simple syrup. Muddle gently with a muddler or the back of a spoon to release the mint oils without tearing the leaves.

Muddle the Mint

Pour in the fresh lime juice and white rum over the muddled mint mixture. Stir gently to combine.

Add Lime Juice and Rum

Fill the glass or shaker with ice. Top with club soda and stir gently to mix all the ingredients.

Add Club Soda

Garnish the drink with a lime wedge and a sprig of mint. Serve immediately and enjoy your refreshing Mojito!

Garnish and Serve

White Rum

Fresh Mint Leaves

Fresh Lime Juice

Simple Syrup

Club Soda

Lime Wedge

Mint Sprig

Preheat the Oven

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.

Mix Crust Ingredients

Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to pack it tightly.

Form the Crust

Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Bake the Crust

In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, about 2-3 minutes.

Beat Cream Cheese

Gradually add granulated sugar and sour cream to the cream cheese, mixing until fully incorporated.

Add Sugar and Sour Cream

Add vanilla extract, and then beat in the eggs one at a time, mixing until just combined after each addition.

Incorporate Vanilla and Eggs

Lastly, add the all-purpose flour and mix until just combined. Do not overmix to avoid incorporating too much air.

Add Flour

Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.

Pour Filling into Crust

Bake in the oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.

Bake the Cheesecake

After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.

Chill the Cheesecake

Graham cracker crumbs

Unsalted butter, melted

Cream cheese, softened

Sour cream

Large eggs

All-purpose flour

Dice the tomatoes into small cubes and place them in a medium bowl.

Chop Tomatoes

Peel and finely mince the garlic cloves. Add to the bowl with the tomatoes.

Mince Garlic

Chop the fresh basil leaves and add them to the tomato mixture. Sprinkle in the salt and black pepper, then drizzle with 1 tablespoon of olive oil. Mix well and let the mixture sit for about 15 minutes to allow the flavors to meld.

Add Basil and Seasoning

Slice the French baguette into 1/2 inch thick slices.

Prepare the Bread

Brush both sides of each slice of bread with the remaining tablespoon of olive oil.

Brush with Olive Oil

Preheat a grill or grill pan over medium heat. Grill the bread slices for about 2-3 minutes on each side, or until they are golden brown and have grill marks.

Grill the Bread

Remove the grilled bread from the heat and let it cool slightly. Spoon the tomato mixture generously on top of each slice.

Top the Bread

Serve immediately while the bread is still warm, garnished with additional basil if desired.

Serve

French baguette

Olive oil

Tomatoes

Garlic

Fresh basil leaves

Salt

Black pepper

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

Boil the Water

Add the pasta to the boiling water and cook according to the package instructions until al dente. Drain and set aside.

Cook the Pasta

While the pasta is cooking, chop the bell peppers, zucchini, carrots, and broccoli into bite-sized pieces.

Chop the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Sauté the Garlic

Add the chopped vegetables (bell peppers, zucchini, carrots, broccoli, and cherry tomatoes) to the skillet. Cook for about 5-7 minutes until the vegetables are tender, stirring occasionally.

Add the Vegetables

Season the vegetable mixture with salt and black pepper, stirring well to combine.

Season

Add the cooked pasta to the skillet with the sautéed vegetables. Toss everything together, ensuring the pasta is well coated with the oil and vegetables.

Toss Everything Together

Remove from heat and stir in the grated Parmesan cheese and chopped fresh basil. Adjust seasoning if necessary.

Finish with Cheese and Basil

Serve the Pasta Primavera warm, garnished with additional Parmesan cheese and fresh basil if desired.

Plate and Enjoy

Pasta

Bell peppers (red, yellow, and green)

Zucchini

Carrots, julienned

Cherry tomatoes, halved

Broccoli florets

Garlic, minced

Parmesan cheese, grated

Fresh basil, chopped

In a bowl, mix the olive oil, lemon juice, minced garlic, salt, and black pepper. Place the salmon fillets in the mixture, ensuring they are well coated. Cover and let marinate for at least 30 minutes in the refrigerator.

Marinate the Salmon

Preheat your grill to medium-high heat (about 375°F to 400°F).

Preheat Grill

Remove the salmon from the marinade and place it on the grill. Cook for about 4-6 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.

Red Or White Sangria