TANQUERAY, BORDIGA DRY, LEMON TWIST

lucchetti sour cherry, prosecco, soda, mint-lemon garnish

PERYTON SPRITZ

nonino bitter, lambrusco, soda, grapefruit garnish

LAMBRUSCO SPRITZ

aperol bitter, prosecco, soda, olive-orange garnish

APEROL SPRITZ

fried tomato risotto, mozzarella, basil pesto aioli (gf/n/v)

ARANCINO

heirloom stone ground polenta, smoked onion aioli (gf/v)

POLENTA FRIES

crispy risotto, ahi tuna tartare, calabrian aioli, lemon

CRISPY TUNA RICE

fior di latte, basil, balsamico, olive oil (v)

BRUSCHETTA DI POMODORO

WAGYU ITALIAN SAUSAGE

parker house roll, black truffle aioli, pickled shallots, cheddar cheese

DRY AGED SLIDER

TUSCAN POTATOES

BREAD SELECTION

truffle ricotta cheese, prosciutto, balsamico

BRUSCHETTA DI PROSCIUTTO

ROASTED BROCCOLINI

seasonal vegetables, garlic, olive oil & fresh herbs

CAMPANELLE PRIMAVERA

aquerella carnaroli rice, mushrooms, pomodoro, olive oil

RISOTTO

CAMPANELLE POMODORO

fava bean, tomato-fennel, cippilini onion

FAVA BEAN CAMPANELLE

organic mixed greens, pickled onions, balsamic vinaigrette

SIMPLE GREENS

MIXED OLIVES

apples, almonds, squash, apple vinaigrette

ARUGULA

CLASSIC BRUSCHETTA

specially priced snacks and wine pours by the glass, 2-5pm

specifically priced snacks and wine pours by the glass

Gather all the ingredients: Tanqueray gin, Bordiga dry vermouth, fresh lemon, ice cubes, and lemon twist for garnish.

Prepare Ingredients

Fill a cocktail glass with ice water to chill for a few minutes while you prepare the cocktail.

Chill the Glass

In a cocktail shaker, combine 2 oz of Tanqueray gin and 1 oz of Bordiga dry vermouth. Fill the shaker with ice cubes (approximately 1 cup) and shake vigorously for about 15-20 seconds.

Mix the Cocktail

Discard the ice water from the chilled glass and strain the mixture from the shaker into the glass.

Strain and Serve

Twist the lemon peel over the cocktail to release its oils, then drop the twist into the glass as a garnish.

Garnish

Serve immediately and enjoy your refreshing Tanqueray, Bordiga Dry, and Lemon Twist cocktail.

Enjoy

Tanqueray Gin

Bordiga Dry Vermouth

Fresh Lemon

Ice Cubes

Lemon Twist (for garnish)

Fill a wine glass or large cocktail glass with ice cubes to chill.

Prepare the Glass

In the chilled glass, add the Lucchetti sour cherry syrup followed by the Prosecco. Stir gently to combine, ensuring the syrup is well mixed with the Prosecco.

Combine Ingredients

Top off the glass with soda water, pouring gently to maintain the bubbles.

Add Soda Water

Add fresh mint leaves to the drink for aroma and a pop of color. Place a slice of lemon on the rim of the glass for garnish.

Garnish the Drink

Serve immediately and enjoy your refreshing Peryton Spritz!

Serve

Lucchetti sour cherry syrup

Prosecco

Soda water

Fresh mint leaves

Lemon (for garnish)

Start by selecting a large wine glass or a spritz glass. Fill it with ice cubes to chill the glass.

Pour 2 oz of Nonino Bitter over the ice cubes in your glass.

Add the Nonino Bitter

Next, add 4 oz of Lambrusco into the glass with the Nonino Bitter. Allow it to mix gently with the bitter.

Pour the Lambrusco

Carefully add 2 oz of soda water to the mixture in the glass. This will add a refreshing fizz to your spritz.

Top with Soda Water

Take a fresh grapefruit slice and place it on the rim of the glass as a garnish. You can also squeeze a bit of the grapefruit juice into the drink for added flavor.

Garnish with Grapefruit

Stir gently to combine all ingredients, and serve immediately. Enjoy your refreshing Lambrusco Spritz!

Serve and Enjoy

Nonino Bitter

Lambrusco

Soda Water

Grapefruit

Take a large wine glass and fill it with ice cubes to chill the glass.

Prepare Your Glass

Pour 3 oz of Aperol over the ice cubes in the chilled glass.

Add Aperol

Slowly pour 3 oz of Prosecco into the glass over the Aperol. This will help to maintain the bubbles.

Add Prosecco

Add 1 oz of soda water to the top of the mixture.

Garnish the drink with 2 olives and a slice of orange on the rim of the glass.

Stir gently and serve immediately. Enjoy your refreshing Aperol Spritz!

Aperol

Ice cubes

Olives (for garnish)

Orange slice (for garnish)

In a medium saucepan, heat the vegetable broth over low heat; keep warm. In a large skillet, heat olive oil over medium heat.

Prepare the Risotto

Once the risotto has cooled slightly, prepare to form the arancini.

Form the Arancini

Heat the vegetable oil in a deep frying pan or pot over medium-high heat.

Fry the Arancini

Serve the arancini warm with basil pesto aioli.

Arborio rice

Vegetable broth

Olive oil

Onion, finely chopped

Garlic, minced

Tomato paste

Fresh tomatoes, diced

Mozzarella cheese, cubed

Breadcrumbs

Fresh basil, chopped

Egg, beaten

Salt

Black pepper

Vegetable oil, for frying

Pesto sauce

In a medium saucepan, bring 4 cups of water to a boil. Stir in 1 cup of heirloom stone ground polenta and 1 tsp of salt. Reduce heat to low and whisk continuously to prevent lumps. Cook for about 20-25 minutes until thickened and creamy.

Cook the Polenta

Once the polenta is cooked, remove it from the heat. Stir in 2 tbs of olive oil, 1 tsp of smoked paprika, and black pepper to taste. Mix well to combine all the flavors.

Season the Polenta

Spread the polenta mixture evenly onto a greased baking sheet (around 9x13 inches) to about 1-inch thickness. Allow the polenta to cool at room temperature for at least 30 minutes or refrigerate for faster cooling.

Set the Polenta

Once the polenta is set and firm, use a sharp knife to cut it into fry shapes (about 1/2 inch thick).

Cut into Fries

Preheat your oven to 425°F (220°C). Arrange the polenta fries on a baking sheet lined with parchment paper. Brush or drizzle with olive oil and sprinkle with additional salt and black pepper. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.

Bake the Fries

After baking, remove the fries from the oven and sprinkle with chopped fresh parsley. Serve hot with smoked onion aioli on the side.

Garnish and Serve

Heirloom stone ground polenta

Water

Smoked paprika

Fresh parsley, chopped

In a saucepan, heat the chicken or vegetable broth over medium heat until hot but not boiling. Keep it warm as you prepare the risotto.

Prepare the Broth

In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1 minute.

Cook the Aromatics

Add the Arborio rice to the skillet, stirring to coat the rice in the oil and butter mixture. Toast the rice for about 2 minutes until slightly translucent.

Add Arborio Rice

Start adding the warm broth to the rice mixture, one ladle at a time, stirring continuously. Wait until most of the liquid has been absorbed before adding the next ladle. Repeat until the rice is creamy and al dente, about 18-20 minutes.

Add Broth Gradually

Stir in the grated Parmesan cheese, remaining butter, salt, and pepper. Mix until well combined and creamy. Spread the risotto onto a baking sheet to cool and firm up for about 15-20 minutes.

Finish the Risotto

Preheat your oven to 425°F (220°C). Cut the cooled risotto into squares or desired shapes. Place them on a baking sheet and drizzle with olive oil. Bake for 15-20 minutes or until golden and crispy.

Crisp the Risotto

In a medium bowl, combine the diced ahi tuna, soy sauce, sesame oil, scallions, diced avocado, lime juice, and salt. Gently mix until everything is well combined. Let it marinate in the refrigerator for about 10 minutes.

Prepare the Tuna

In a small bowl, whisk together the mayonnaise, Calabrian chili paste, minced garlic, and lemon juice until smooth and well blended. Adjust seasoning to taste.

Make the Aioli

On a serving plate, place a square of crispy risotto. Top with a generous spoonful of the ahi tuna tartare. Drizzle the Calabrian aioli over the top. Garnish with lemon wedges and microgreens or herbs.

Plate the Dish

Chicken or vegetable broth

Parmesan cheese, grated

Butter

Pepper

Ahi tuna, diced

Soy sauce

Sesame oil

Scallions, chopped

Avocado, diced

Lime juice

Mayonnaise

Calabrian chili paste

Lemon juice

Lemon wedges

Microgreens or herbs, for garnish

Start by washing the fresh tomatoes thoroughly. Remove the stems and chop them into small cubes.

Prepare the Tomatoes

In a mixing bowl, combine the chopped tomatoes, fresh basil leaves, olive oil, balsamic vinegar, salt, and black pepper. Toss gently to combine all ingredients. Let this mixture sit for about 10 minutes to allow the flavors to meld.

Mix the Tomato Salad

While the tomato mixture is resting, slice the crusty bread into thick slices, about 1 inch each. If desired, lightly toast the bread slices on a grill or in a toaster until golden brown.

Prepare the Bread

Once the bread is toasted, place a generous spoonful of the tomato mixture on top of each slice. Crumble or slice the fior di latte cheese and place it over the tomatoes.

Assemble the Bruschetta

Drizzle a little extra balsamic vinegar and olive oil over the assembled bruschetta if desired. Serve immediately while the bread is still warm.

Fresh tomatoes

Fior di latte cheese

Fresh basil leaves

Balsamic vinegar

Crusty bread (baguette or ciabatta)

In a large mixing bowl, combine the Wagyu beef and pork fatback. Ensure the meat is ground through a coarse grinder to maintain texture.

In a separate bowl, mix together kosher salt, black pepper, fennel seeds, paprika, crushed red pepper flakes, garlic powder, and sugar.

Add the spice mixture to the meat mixture and combine thoroughly. Pour in the ice water gradually while mixing to achieve the desired consistency.

Rinse the natural hog casings in cold water and soak them in warm water for about 30 minutes before using.

Fit a sausage stuffer with the soaked hog casings, leaving a few inches of casing hanging over the end.

Carefully stuff the meat mixture into the casings, being careful not to overstuff. Twist sausages into links of desired length, tying off the ends securely.

Preheat the grill to medium-high heat. Grill the sausages for about 15-20 minutes, turning occasionally until fully cooked and the internal temperature reaches 160°F (71°C).

Grilling

Serve the grilled sausages topped with Caruso's giardiniera and shredded cheddar cheese for added flavor and texture.

Tanqueray, Bordiga Dry, Lemon Twist

Peryton Spritz

Lambrusco Spritz

Aperol Spritz

Arancino

Polenta Fries

Crispy Tuna Rice

Bruschetta Di Pomodoro

Wagyu Italian Sausage

Dry Aged Slider

Tuscan Potatoes

Bread Selection

Bruschetta Di Prosciutto

Roasted Broccolini

Campanelle Primavera

Risotto

Campanelle Pomodoro

Fava Bean Campanelle

Simple Greens

Mixed Olives

Arugula

Classic Bruschetta

Specifically Priced Snacks And Wine Pours By The Glass