Add ons

Orecchiette

Truffles Mushroom

Spicy Sausage

Crimson

Kalamata Espolon Blanco, caper-feta brine, lemon olive oil, tomato

Yassou María

Mílo

Passion Klassikós

Spiced Espresso

Cinzano Mimosa

Azure Spritz

Greek French Fries

Oregano & Lemon Potatoes

Chocolate cremeux, honey syrup vanilla chantilly

Pistachio Kataifi

Rolled Baklava

Oysters, shrimp cocktail, mussels, tuna tartare

Santorini

Greek yogurt, housemade granola and honeycomb

Mandarini & Fig Parfait

Falafel Hummus Bowl (v.)

Black pepper & thyme honey blistered tomatoes

Valbreso Golden Feta

Scallion labne, salted cucumbers caper-tomato vinaigrette

Smoked Salmon Lox

Campari tomatoes, Persian cucumbers marinated feta

Greek Salad (v.)

Azure Seasonal Fruit Plate

Oysters on Ice

Dips, crudités, dolmas, olives, sourdough pita

Pikilia (v.)

In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the chopped bell peppers, zucchini, and mushrooms. Sauté for about 5-7 minutes, or until the vegetables are tender.

Sauté the Vegetables

In a bowl, combine the cooked pasta, sautéed vegetables, grated Parmesan cheese, chopped basil, and crushed red pepper flakes. Mix well to combine all ingredients.

Prepare the Add-ons

Transfer the pasta mixture to serving plates or bowls. Top with pine nuts for added flavor and crunch. Adjust seasoning with salt and black pepper to taste. Enjoy your delicious pasta with add-ons!

Serve the Dish

Cooked Pasta

Olive Oil

Salt

Black Pepper

Sautéed Vegetables (bell peppers, zucchini, mushrooms)

Grated Parmesan Cheese

Chopped Fresh Basil

Crushed Red Pepper Flakes

Pine Nuts

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

Boil Water

Add the orecchiette pasta to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes.

Cook Orecchiette

Before draining, reserve about 1 cup of pasta water. Then drain the pasta in a colander.

Reserve Pasta Water

While the pasta is cooking, zest the Meyer lemon and then cut it in half and juice it, making sure to remove any seeds.

Zest and Juice Meyer Lemon

In a large skillet over medium heat, add the olive oil, Meyer lemon juice, and zest. Stir to combine and bring to a gentle simmer.

Combine Ingredients

Add the cracked black pepper to the skillet and stir well. Let it cook for about 2 minutes to allow the flavors to meld.

Add Seasoning

Add the drained orecchiette to the skillet. Toss to coat the pasta in the sauce, adding reserved pasta water a little at a time until you achieve your desired consistency.

Combine Pasta and Sauce

Remove from heat and stir in the grated parmesan cheese and chopped fresh parsley until well combined.

Finish with Parmesan and Parsley

Serve the orecchiette warm, garnished with extra cracked black pepper and additional parmesan if desired.

Plate the Dish

Orecchiette pasta

Meyer lemon

Olive oil

Cracked black pepper

Parmesan cheese

Fresh parsley

Chop Truffles and Mushrooms

In a skillet over medium heat, add a small amount of olive oil and sauté the chopped mushrooms until they are golden brown, about 5-7 minutes.

Sauté Mushrooms

Remove the skillet from heat and let it cool slightly. Then mix in the chopped truffles, grated Parmesan cheese, and cubed fior di latte cheese until well combined.

In a small pan, heat the olive oil over medium heat.

Heat Olive Oil

Once the oil is hot, add the rosemary leaves and fry for about 1-2 minutes until crispy. Be careful not to burn them.

Fry Rosemary

Remove the fried rosemary from the oil and drain on paper towels. Set aside for garnish.

Drain Rosemary

Using your hands, form the mushroom mixture into small balls or truffles.

Form Truffles

Place the formed truffles on a serving platter and top with the crispy fried rosemary for garnish.

Garnish and Serve

Truffles

Mushrooms (e.g., cremini or shiitake)

Parmesan cheese, grated

Fior di latte cheese, cubed

Fresh rosemary leaves

Rinse the broccoli rabe under cold water and trim the ends. Blanch in boiling salted water for 2-3 minutes until bright green, then drain and shock in ice water to stop cooking.

Prepare the Broccoli Rabe

Slice the Fresno chilis in half lengthwise, remove the seeds if you prefer less heat, and set aside.

Prepare the Fresno Chilis

In a small saucepan, combine honey, red pepper flakes, and apple cider vinegar. Heat over medium-low heat, stirring until combined and warm. Set aside.

Prepare the Sauce

In a large skillet, heat olive oil over medium heat. Add the spicy Italian sausage and cook until browned and cooked through, about 8-10 minutes, breaking it apart with a spatula.

Cook the Sausage

Once the sausage is cooked, add the blanched broccoli rabe and sliced Fresno chilis to the skillet. Stir to combine and cook for another 3-4 minutes until heated through.

Add Broccoli Rabe and Chilis

Remove the skillet from heat and drizzle the warm hot honey sauce over the sausage and vegetable mixture. Toss lightly to combine.

Drizzle with Sauce

Season to taste with salt and black pepper before serving.

Season

Spicy Italian sausage

Broccoli rabe

Fresno chilis

Honey

Red pepper flakes

Apple cider vinegar

Black pepper

In a cocktail shaker, add the fresh raspberries and muddle them well until they are crushed and juicy.

Muddle Raspberries

To the shaker, add Campari, simple syrup, and lemon juice. Fill the shaker with ice and shake vigorously for about 15 seconds.

Add Other Ingredients

Using a fine mesh strainer, strain the mixture into a glass filled with fresh ice to remove the raspberry seeds.

Strain Mixture

Slowly pour club soda over the strained mixture, allowing it to mix gently.

Top with Club Soda

Garnish the drink with 5 fresh raspberries and 3 mint leaves for an aromatic touch.

Add Garnish

Serve immediately with a straw or a stirring stick. Enjoy your refreshing Crimson cocktail!

Serve

Campari

Fresh Raspberries

Simple Syrup

Lemon Juice

Club Soda

Mint Leaves

Start by rinsing the tomatoes under cold water. Pat them dry with a clean kitchen towel. Cut each tomato into quarters and set aside.

Prepare the Ingredients

In a mixing bowl, combine 2 cups of Kalamata Espolon Blanco, 3 tablespoons of lemon olive oil, and 1 tablespoon of caper-feta brine. Whisk together until well blended.

Mix the Liquids

In a large salad bowl, gently toss the quartered tomatoes with the liquid mixture until evenly coated. Allow the mixture to sit for 5 minutes to let the flavors meld before serving.

Combine and Serve

Kalamata Espolon Blanco

Lemon Olive Oil

Caper-Feta Brine

Tomato

In a large mixing bowl, combine all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.

Make the Dough

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

Chill the Dough

After chilling, roll out the dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and press it into the bottom and up the sides. Trim any excess dough.

Roll out the Dough

Preheat the oven to 375°F (190°C). Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove parchment and weights, and bake for another 5-10 minutes until lightly golden.

Pre-bake the Crust

In a mixing bowl, whisk together eggs, heavy cream, milk, salt, and black pepper until smooth.

Prepare the Filling

Fold the chopped smoked salmon and fresh dill into the egg mixture. Stir in the grated cheese.

Add Salmon and Dill

Pour the filling into the pre-baked crust, ensuring even distribution of salmon and cheese.

Fill the Crust

Bake the quiche in the preheated oven at 375°F (190°C) for 25-30 minutes or until the filling is set and the top is lightly golden.

Bake the Quiche

Remove the quiche from the oven and let it cool for at least 10 minutes before slicing and serving.

Cool and Serve

In an espresso machine, combine the espresso coffee grounds with the water and brew according to the machine's instructions.

Brew the Espresso

Pour the brewed espresso into a small cup and serve alongside the smoked salmon quiche.

All-purpose flour

Unsalted butter

Ice water

Smoked salmon

Eggs

Heavy cream

Milk

Fresh dill, chopped

Grated cheese (Gruyère or Cheddar)

Espresso coffee grounds

Water

Preheat the Oven

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

Mix Base Ingredients

In a separate bowl, whisk together the melted butter, eggs, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until just combined.

Add Wet Ingredients

In another bowl, mix the passion fruit pulp, sweetened condensed milk, and fresh lime juice until well combined.

Combine Passion Fruit Mixture

Grease a baking dish and pour half of the base mixture into it. Spread the passion fruit mixture evenly over the base. Top with the remaining base mixture, ensuring it covers the passion fruit layer.

Layer the Mixtures

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Allow the Passion Klassikós to cool for at least 15 minutes before cutting into squares. Serve topped with whipped cream, fresh passion fruit halves, and mint leaves.

Granulated sugar

Baking powder

Unsalted butter, melted

Vanilla extract

Passion fruit pulp

Sweetened condensed milk

Fresh lime juice

Whipped cream

Fresh passion fruit halves

Mint leaves

Begin by brewing a cup of espresso using your preferred method. Once brewed, set it aside to cool slightly.

In a mixing glass, combine the brewed espresso, Aperol, and blood orange juice. Stir well to ensure all ingredients are mixed thoroughly.

Mix the Base Ingredients

Add ground cinnamon, nutmeg, and cloves to the mixture. Stir well to incorporate the spices evenly into the drink.

Incorporate Spices

Take a glass and fill it with ice if desired. Pour the spiced mixture over the ice.

Add Ons