Garlic bread, mozzarella, tomato, balsamic onions, pomodoro, basil

Garlic Bread Bruschetta

Italian Meatballs

Brussels & Bacon

Peroni

Red Berry Basil Sangria

Cocktail of the Week

Cicchetti

Panko herb crusted, white bean puree, pesto couscous, sun dried tomatoes, steamed broccolini

Chilean Sea Bass

White pie, garlic, prosciutto, gorgonzola, dried figs, truffle honey

Prosciutto & Fig Pie

Crème Brulee Cheesecake

Bucatini, braised short rib, pomodoro, herbs, parmesan, roasted tomatoes

Short Rib Ragu

Red wine demi-glace, parmesan polenta, roasted heirloom carrots

Braised Short Rib

Fresh Mozzarella

Heirloom carrots, white bean puree, pesto

Pesto Roasted Carrots

Seasonal Espresso Martini Flight

Balsamic Dressing, Baby Spinach, Pickled Roasted Peppers, Fresh Mozzarella, Sunny Side Eggs, Bacon, Tomato Jam

Eggplant Bennies

Crispy Fried Calamari, Lemon, Cherry Peppers, Pomodoro

Calamari

Blueberryees

Chicken Parm

Eggplant Parm

Shrimp

Steak

Crispy Chicken

Grilled Chicken

Melt the unsalted butter in a small saucepan over low heat. Add minced garlic and cook for about 2 minutes until fragrant. Remove from heat and stir in chopped parsley.

Make Garlic Butter

Preheat your oven to 375°F (190°C). Slice the French baguette in half lengthwise. Spread the garlic butter mixture generously on both halves of the baguette.

Prepare Baguette

Place the baguette halves on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until the edges are golden and crispy.

Bake

While the bread is baking, wash and slice the Roma tomatoes into thin rounds.

Slice Tomatoes

In a small bowl, combine sliced onions with balsamic vinegar and let them marinate for about 10 minutes.

Prepare Balsamic Onions

Slice fresh mozzarella cheese into rounds, about 1/4 inch thick.

Slice Mozzarella

Rinse fresh basil leaves and pat them dry.

Prepare Basil

Once the garlic bread is ready, remove it from the oven and layer the mozzarella slices on top, followed by the tomato slices, marinated onions, and a spoonful of pomodoro sauce.

Layer Ingredients

Top the bruschetta with fresh basil leaves. Serve immediately while the bread is warm and the cheese is slightly melted.

Add Basil and Serve

French baguette

Garlic

Unsalted butter

Parsley

Fresh mozzarella cheese

Roma tomatoes

Balsamic vinegar

Fresh basil leaves

Pomodoro sauce

In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix well until all ingredients are evenly combined.

Mix Ingredients

Using your hands, form the mixture into meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Form Meatballs

Preheat your oven to 200°C (400°F). Bake the meatballs in the preheated oven for about 20 minutes, or until they are browned and cooked through.

Cook Meatballs

In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant.

Sauté Garlic

Add the canned tomatoes to the saucepan, breaking them up with a spoon if using whole tomatoes. Stir in the basil, salt, black pepper, and sugar.

Add Tomatoes

Bring the sauce to a gentle simmer. Cook for about 15 minutes, stirring occasionally, until the sauce thickens slightly.

Simmer Sauce

Once the meatballs are cooked, add them to the Pomodoro sauce. Allow them to simmer together for an additional 5-10 minutes, letting the flavors meld.

Combine Meatballs and Sauce

Ground beef

Breadcrumbs

Parmesan cheese, grated

Garlic, minced

Parsley, chopped

Salt

Black pepper

Olive oil

Canned tomatoes (whole or diced)

Basil, fresh or dried

Sugar

Trim the ends of the Brussels sprouts and remove any yellowed outer leaves. Cut the sprouts in half lengthwise.

Prep the Brussels Sprouts

In a large skillet over medium heat, add the bacon slices. Cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and drain on paper towels. Leave the bacon fat in the skillet.

Cook the Bacon

In the same skillet with the bacon fat, add olive oil and heat over medium-high heat. Add the halved Brussels sprouts cut-side down. Season with salt, black pepper, and garlic powder. Sauté for about 5-7 minutes until they are golden brown and tender.

Sauté the Brussels Sprouts

Once the Brussels sprouts are cooked, pour the balsamic vinegar over them and stir well. Cook for an additional 1-2 minutes to allow the vinegar to caramelize slightly.

Add Balsamic Vinegar

Crumble the cooked bacon into the Brussels sprouts and sprinkle the grated Parmesan cheese over the top. Toss everything together until well combined, allowing the cheese to melt slightly.

Combine with Bacon and Parmesan

Transfer the Brussels and bacon mixture to a serving dish. Optionally, sprinkle more Parmesan and a drizzle of balsamic vinegar on top before serving. Enjoy!

Serve Hot

Brussels sprouts

Bacon

Parmesan cheese

Garlic powder

Collect a bottle of Peroni Nastro Azzurro, a pint glass, and optional lemon wedge for garnish.

Gather Your Ingredients

Ensure the bottle of Peroni is chilled. You can refrigerate it for at least 2 hours before serving.

Chill the Beer

Using a bottle opener, carefully open the bottle of Peroni Nastro Azzurro.

Open the Bottle

Tilt the pint glass at a 45-degree angle and slowly pour the Peroni into the glass, straightening it as the glass fills to create a nice head of foam.

Pour the Beer

If desired, add a lemon wedge on the rim of the glass for a touch of citrus flavor.

Add Garnish (optional)

Sit back, relax, and enjoy your chilled Peroni Nastro Azzurro!

Enjoy

Peroni Nastro Azzurro

Pint Glass

Lemon Wedge

In a large pitcher, combine the blackberries, blueberries, fresh basil leaves, and cranberries. Gently muddle the fruits and basil together to release their juices.

Prepare the Fruits

Pour in the red wine, cranberry juice, and honey (or agave syrup) into the pitcher. Stir well until the honey is fully dissolved and mixed with the juices.

Mix the Liquids

Cover the pitcher and place it in the refrigerator for at least 1 hour to allow the flavors to meld together.

Chill

Before serving, add the sparkling water to the sangria for a refreshing fizz. Stir gently to combine.

Add Sparkling Water

Pour the sangria into glasses filled with ice, and garnish with lemon slices. Enjoy your refreshing Red Berry Basil Sangria!

Garnish and Serve

Blackberries

Blueberries

Fresh Basil Leaves

Cranberries (fresh or frozen)

Red Wine

Cranberry Juice

Sparkling Water

Honey or Agave Syrup

Lemon Slices

In a cocktail shaker, combine vodka and gin. Fill the shaker with ice and shake vigorously for about 15 seconds.

Mixing the Base

Strain the mixture into a tall glass filled with ice. Add lemon juice and simple syrup to the glass.

Adding Mixers

Top off the drink with tonic water and stir gently to combine.

Finishing Touch

Garnish the cocktail with a lemon wedge and fresh mint leaves for added aroma and presentation.

Garnishing

Vodka

Lemon Juice

Simple Syrup

Tonic Water

Fresh Mint Leaves

Slice the Italian bread into 1-inch thick slices and lightly toast them in a pan over medium heat with 2 tablespoons of olive oil until golden brown on both sides.

Prepare the Bread

On each toasted slice of bread, layer the prosciutto, followed by a slice of fresh mozzarella cheese, and then top with roasted red peppers and marinated artichokes.

Layer the Ingredients

Garnish each cicchetti with fresh basil leaves for added flavor.

Add Fresh Herbs

Finish off each cicchetti with a drizzle of balsamic glaze for a touch of sweetness.

Drizzle Balsamic Glaze

Italian bread

Prosciutto

Roasted red peppers

Marinated artichokes

Fresh basil

Balsamic glaze

In a bowl, combine panko breadcrumbs, chopped parsley, chopped dill, minced garlic, olive oil, salt, and pepper. Mix well until the breadcrumbs are evenly coated with the oil and herbs.

Prepare the Herb Crust

Preheat the oven to 425°F (220°C). Place the Chilean sea bass fillets on a baking sheet lined with parchment paper. Brush each fillet with olive oil and season with salt and pepper.

Prepare the Fish

Evenly distribute the herb mixture over the top of each fillet, pressing down gently to adhere.

Add the Herb Crust

Bake in the preheated oven for about 15-20 minutes, or until the fish is cooked through and the crust is golden brown.

Bake the Fish

In a food processor, combine the drained white beans, minced garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.

Blend the Ingredients

If the puree is too thick, add a little water or olive oil to achieve desired consistency. Set aside.

Adjust Consistency

Bring water or vegetable broth to a boil in a saucepan. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes.

Cook the Couscous

Fluff the couscous with a fork, then stir in the pesto sauce, chopped sun-dried tomatoes, and salt. Mix until evenly combined.

Fluff and Mix

Fill a pot with a couple of inches of water and bring to a boil. Place broccolini in a steamer basket and sprinkle with salt.

Prepare the Steamer

Once the water is boiling, place the steamer basket over the pot and cover. Steam for about 3-5 minutes, or until bright green and tender-crisp.

Steam the Broccolini

Drizzle the steamed broccolini with olive oil before serving.

Finish with Olive Oil

Chilean sea bass fillets

Panko breadcrumbs

Fresh parsley, chopped

Fresh dill, chopped

Pepper

Canned white beans (cannellini or navy beans), drained and rinsed

Lemon juice

Couscous

Water or vegetable broth

Pesto sauce

Sun-dried tomatoes, chopped

Broccolini

In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter using a pastry cutter until the mixture resembles coarse crumbs. Gradually add cold water, a tablespoon at a time, mixing until the dough comes together. Form it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the Dough

Preheat the oven to 425°F (220°C). In a small skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Remove from heat and set aside.

Prepare the Toppings

On a floured surface, roll out the chilled dough to fit a 9-inch pie pan. Place the dough in the pan and trim any excess. Poke holes in the bottom with a fork to prevent bubbling.