Draught Beers

Daily Punch

Campari, Cocchi Vermouth di Torino, prosecco

Negroni Sbagliato

Vino Italiano

pizza improvised nightly, inquire to either pizza

Jazz Pie

add arugula $4...prosciutto $6... anchovy $4

NOTTAMBULO

Pizza Margherita

Marcella's Nº 3 tomato butter sauce parmigiano

Capellini

Warm Marinated Olives

Marsala Superiore 'Vigna La Miccia'

Nostrana radicchio, rosemary - sage croutons

Piccola Insalata

Vin Santo del Chianti Classico

Vin Santo della Signora

Moscato d'Asti

vanilla vodka, Accompani coffee liqueur espresso, sugar-up

Espresso martini

Caffè shakerato

Caffè corretto

Cappuccino

Brewed coffee

Fior di latte gelato affogato

Espresso Rossalina' blend, doppio ristretto

ESPRESSO

one/two/three scoops... add Faith's Tuscan chocolate sauce or salted caramel

House - made gelati & sorbetti

Chocolate budino di nocino

please allow 20 minutes seasonal fruit, almond cream

Fruit crisp

Begin by heating 3 gallons of water to approximately 165°F (74°C). Add the crushed Pale Malt and Caramel Malt to the heated water, stirring well to ensure there are no dry clumps. Maintain the temperature between 150°F and 155°F (65°C - 68°C) for 60 minutes.

Mashing

After mashing, drain the liquid (wort) from the mash tun into a kettle. Rinse the grains with an additional 2 gallons of hot water (around 170°F or 77°C) to extract as much sugar as possible. Collect all the liquid in the kettle.

Sparging

Bring the collected wort to a boil. Once boiling, add the Centennial hops and boil for 60 minutes. Stir occasionally to prevent sticking. With 15 minutes left in the boil, add the Cascade hops.

Boiling

After the boil, cool the wort quickly using a wort chiller or an ice bath. Bring the temperature down to about 70°F (21°C).

Cooling

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the yeast on top of the wort and seal the vessel with an airlock. Allow it to ferment at room temperature for about 1 to 2 weeks or until fermentation is complete.

Fermentation

Once fermentation is complete, transfer the beer to a sanitized keg. If desired, you can force carbonate the beer or allow it to naturally carbonate over a week.

Kegging

Serve the draught beer cold and enjoy! Adjust the carbonation to your preference before serving.

Serving

Pale Malt

Caramel Malt

Hops (Centennial)

Hops (Cascade)

Yeast (American Ale)

Water

In a large pitcher, combine the fresh orange juice, pineapple juice, and cranberry juice. Stir well to mix the juices together.

Prepare the Base

Slowly add the sparkling water to the juice mixture. Stir gently to keep the bubbles intact.

Add the Sparkle

Add the fresh mint leaves and lemon slices into the pitcher. This will add refreshing flavors to your punch.

Incorporate Fresh Ingredients

If you prefer a sweeter punch, stir in sugar to taste, ensuring it dissolves completely.

Sweeten if Desired

Fill glasses with ice cubes and pour the punch over the ice. Garnish with additional mint leaves or lemon slices if desired.

Serve Chilled

Fresh Orange Juice

Pineapple Juice

Cranberry Juice

Sparkling Water

Fresh Mint Leaves

Lemon Slices

Ice Cubes

Sugar (optional)

Begin by selecting a large wine glass or an old-fashioned glass. Fill it with ice to chill while you prepare the cocktail.

Prepare the Glass

In a mixing glass filled with ice, pour in 1 oz of Campari and 1 oz of Cocchi Vermouth di Torino.

Measure and Pour the Ingredients

Using a bar spoon, stir the mixture gently for about 20 seconds to chill and combine the ingredients thoroughly.

Stir the Mixture

Strain the mixture into the chilled wine glass filled with fresh ice. Then, top it off with 3 oz of Prosecco, pouring gently to maintain the bubbles.

Strain and Top with Prosecco

Garnish with a slice of orange placed on the rim of the glass. Serve immediately and enjoy your Negroni Sbagliato!

Garnish and Serve

Campari

Cocchi Vermouth di Torino

Prosecco

Orange slice (for garnish)

Choose between a glass of red wine or white wine based on your preference.

Selecting the Wine

Pour the selected wine into a wine glass, filling it about one-third full to allow for proper aeration and aroma release.

Pouring the Wine

Ensure that the red wine is served at room temperature (around 60-65°F or 15-18°C) and white wine is chilled (around 45-50°F or 7-10°C).

Serving Temperature

If desired, garnish the white wine with a slice of lemon or the red wine with berries for additional flavor.

Garnishing (Optional)

Serve the wine to your guests and encourage them to savor the aromas and flavors of the wine.

Enjoying the Wine

Red Wine

White Wine

In a small bowl, combine warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes, until frothy.

Activate Yeast

In a large bowl, combine the all-purpose flour and salt. Mix well.

Mix Dry Ingredients

Make a well in the center of the flour mixture, and add the olive oil and the activated yeast mixture. Stir until combined.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let Dough Rise

Preheat your oven to 475°F (245°C) to prepare for baking the pizza.

Preheat Oven

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.

Roll Out Dough

Place the rolled-out dough on a pizza stone or baking sheet. Spread the tomato sauce evenly over the surface.

Add Sauce

Sprinkle the mozzarella cheese over the sauce, then layer with pepperoni slices, bell peppers, onion, and olives.

Add Toppings

Bake the pizza in the preheated oven for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.

Bake Pizza

Remove the pizza from the oven, let it cool for a few minutes, slice, and serve hot.

Cool and Serve

All-purpose flour

Warm water

Active dry yeast

Olive oil

Salt

Sugar

Tomato sauce

Mozzarella cheese

Pepperoni slices

Bell peppers, sliced

Onion, sliced

Olives, sliced

Preheat your oven to 475°F (245°C). Roll out the pizza dough on a floured surface to your desired thickness, typically about 12 inches in diameter.

Prepare the Dough

Brush the rolled-out pizza dough with olive oil to enhance the flavor and help create a crispy crust.

Add Olive Oil

Spread an even layer of tomato sauce over the dough, leaving about 1/2 inch around the edges for the crust.

Spread Tomato Sauce

Sprinkle mozzarella cheese evenly over the tomato sauce, ensuring coverage for a delicious melty effect.

Add Cheese

Distribute the arugula evenly over the mozzarella cheese. Tear the prosciutto into smaller pieces and scatter them on top of the arugula. Finally, add the anchovy fillets evenly across the pizza.

Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.

Bake the Pizza

Remove the pizza from the oven and let it cool for a few minutes. Slice into wedges and serve warm.

Cool and Slice

Pizza dough

Arugula

Prosciutto

Anchovies

If you're using pre-made dough, skip to the next step. If making from scratch, mix flour, water, yeast, and salt in a bowl. Knead for about 10 minutes until smooth. Let rise in a warm place for 1-2 hours until doubled in size.

Preheat your oven to the highest temperature possible (usually around 250°C or 482°F) for at least 30 minutes. If you have a pizza stone, place it in the oven to heat up.

Preheat the Oven

In a bowl, crush the canned San Marzano tomatoes with your hands or a fork, adding salt to taste. This will be your pizza sauce.

Prepare the Tomato Sauce

Once the dough has risen, punch it down and turn it out onto a floured surface. Divide it into two equal parts for two pizzas. Roll one part into a circle about 12 inches in diameter, using your hands or a rolling pin.

Shape the Dough

Transfer the rolled dough onto a pizza peel or a baking sheet. Spread a thin layer of the tomato sauce over the dough, leaving a small border around the edges. Tear the fresh mozzarella into pieces and distribute them evenly over the sauce. Add fresh basil leaves on top, and drizzle with olive oil.

Assemble the Pizza

Carefully slide the pizza onto the hot pizza stone (or simply place the baking sheet in the oven). Bake for about 10-12 minutes, or until the crust is golden and crispy, and the cheese is bubbling.

Remove the pizza from the oven and let it cool for a minute. Slice and serve hot, garnished with additional fresh basil if desired.

Serve

Pizza Dough

Fresh Mozzarella Cheese

Canned San Marzano Tomatoes

Fresh Basil Leaves

Olive Oil

In a large pot, bring salted water to a boil. Add the capellini pasta and cook for about 2-3 minutes, or until al dente. Drain and set aside, reserving 1 cup of the pasta water.

Cook the Capellini

In a large skillet over medium heat, melt the unsalted butter and olive oil together. Once melted, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.

Prepare the Sauce

Add the canned whole tomatoes to the skillet, breaking them up with a wooden spoon. Season with salt and black pepper. Allow the sauce to come to a simmer and cook for about 15-20 minutes, stirring occasionally until it thickens slightly.

Add Tomatoes

Stir in the chopped fresh basil leaves into the sauce, and simmer for an additional 5 minutes to allow the flavors to meld.

Incorporate Basil

Add the cooked capellini to the skillet. Toss gently to combine, adding reserved pasta water a little at a time to reach desired sauce consistency.

Combine Pasta and Sauce

Remove from heat and serve immediately, topped with freshly grated Parmigiano-Reggiano cheese.

Capellini pasta

Unsalted butter

Garlic cloves, minced

Canned whole tomatoes

Freshly ground black pepper

Fresh basil leaves, chopped

Parmigiano-Reggiano cheese, grated

In a medium-sized bowl, combine the mixed olives and set aside.

Prepare the Olives

In a small saucepan, pour in the olive oil and add the crushed garlic cloves, fresh rosemary sprigs, orange zest, and Espelette pepper. Stir to combine.

Combine Marinade Ingredients

Place the saucepan over low heat and warm the mixture gently for about 5-7 minutes, allowing the flavors to infuse. Do not let the oil boil.

Heat the Marinade

Once the oil is warm and fragrant, pour the marinade over the prepared olives in the bowl. Stir well to ensure all olives are coated.

Mix Olives with Marinade

Add salt and freshly ground black pepper to taste, adjusting the seasoning as desired.

Season to Taste

Transfer the marinated olives to a serving dish and serve warm, garnished with additional rosemary if desired.

Draught Beers

Daily Punch

Negroni Sbagliato

Vino Italiano

Jazz Pie

Nottambulo

Pizza Margherita

Capellini

Warm Marinated Olives

Marsala Superiore 'vigna La Miccia'

Piccola Insalata

Vin Santo Del Chianti Classico

Vin Santo Della Signora

Moscato D'asti

Espresso Martini

Caffè Shakerato

Caffè Corretto

Cappuccino

Brewed Coffee

Fior Di Latte Gelato Affogato

Espresso

House - Made Gelati & Sorbetti

Chocolate Budino Di Nocino

Fruit Crisp