chunky tomato sauce, ricotta, ciabatta, crispy garlic

MEATBALL

MARINATED OLIVES & PICKLED VEGETABLES

HOUSE LAGER

HOUSE RED, WHITE, OR ROSÉ WINE

add a flavour shot to your coffee - lavender, vanilla, caramel, sugar-free vanilla

LATTE

ICED MOCHA

ICED LATTE

ICED AMERICANO

AMERICANO

DOUBLE ESPRESSO

SAN PELLEGRINO, 750ML

ESPRESSO

SAN PELLEGRINO

LAVAZZA MEDIUM ROAST

coke, diet coke, ginger ale, sprite, iced tea refills available

the original moka pot coffee served with steamed milk and biscotti

THE MOKA STOVE-TOP COFFEE EXPERIENCE

orange, apple, pineapple, grapefruit, cranberry

JUICES

BLACKBERRY LEMONADE

STRAWBERRY LEMONADE

VIRGIN HUGO

san pellegrino aranciata, grapefruit, soda

VIRGIN SPRITZ

BELLAGGIO CAESAR

SBAGLIATO

LIMONCELLO SPRITZ

In a large bowl combine ground beef, ground pork, 1/4 cup ricotta, egg, breadcrumbs, 1/4 cup grated Parmesan, 2 minced garlic cloves, 2 tablespoons chopped parsley, 1 tsp salt and 1/2 tsp black pepper. Mix gently with your hands until just combined — avoid overworking to keep meatballs tender.

Make meatball mixture

Portion the mixture into 12 equal pieces (about 1.5 oz / golf-ball size). Roll each portion lightly between your palms to form round meatballs. Place on a tray or plate as you go.

Form meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches so you don't overcrowd the pan, sear meatballs 2–3 minutes per side until browned on all sides (they will finish cooking in the sauce). Remove browned meatballs to a plate.

Sear meatballs

Reduce heat to medium. Add 1 tablespoon olive oil to the same skillet if needed. Add the finely diced onion and sauté 4–5 minutes until translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Start sauce

Stir in 2 tablespoons tomato paste and cook 1 minute. Add the crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp black pepper, 1 tsp salt, 1/2 tsp sugar (if using) and 1/4 tsp red pepper flakes (if using). Stir to combine and bring the sauce to a gentle simmer.

Build tomato sauce

Return the seared meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover partially, and simmer 15–20 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has thickened slightly. Taste and adjust seasoning.

Simmer with meatballs

Tear or chop 4 fresh basil leaves and stir into the sauce right before serving. Keep warm.

Finish sauce

Spoon the 3 oz of fresh ricotta into a small bowl and stir with a teaspoon of olive oil and a pinch of salt to loosen. This will be used to smear on the ciabatta or dolloped on top of meatballs.

Prepare serving ricotta

Arrange warm meatballs and chunky tomato sauce on a serving platter or individual plates. Dot or smear the seasoned ricotta around or on top of the meatballs. Sprinkle 2 tablespoons grated Parmesan and 1 tablespoon chopped parsley over the dish. Drizzle a little extra-virgin olive oil over the finished plate.

Plate

In a small heavy skillet, add 1/4 cup olive oil and heat over low–medium heat. Add the 6 thinly sliced garlic cloves in a single layer and cook gently, stirring occasionally, until golden-brown and crisp (about 3–5 minutes). Watch closely to prevent burning. Remove garlic with a slotted spoon to a paper towel-lined plate to drain; reserve the garlic-infused oil.

Crisp the garlic

Preheat broiler or a skillet. Lightly brush both sides of ciabatta slices with softened butter and sprinkle with a pinch of salt. Toast under the broiler 1–2 minutes per side or in a hot skillet 1–2 minutes per side until golden and crisp.

Toast ciabatta

Spread or smear a little of the seasoned ricotta onto each ciabatta slice. Top each slice with a spoonful of chunky tomato sauce and 1–2 meatballs (or serve meatballs alongside). Sprinkle the crispy garlic slices over the top and drizzle a teaspoon of the reserved garlic-infused olive oil across the toasts for extra flavor.

Assemble bread

ground beef (80/20)

ground pork

fresh ricotta (for meatball mix)

large egg

fresh breadcrumbs

Parmesan cheese, grated

garlic, minced (for meatballs)

fresh parsley, chopped

salt (for meatball mix)

black pepper (freshly ground, for meatball mix)

olive oil (for searing)

olive oil (for sauce)

yellow onion, finely diced

garlic, minced (for sauce)

crushed tomatoes (canned, 28 oz)

tomato paste

dried oregano

dried basil

sugar (optional, to balance acidity)

red pepper flakes (optional)

salt (for sauce)

black pepper (for sauce)

fresh basil leaves (for finishing)

fresh ricotta (for serving)

grated Parmesan (for finishing)

extra-virgin olive oil (drizzle)

fresh parsley, chopped (for garnish)

ciabatta loaf, sliced into 8 pieces

garlic cloves, thinly sliced (for crispy garlic)

olive oil (for garlic crisping)

butter (softened, for ciabatta)

salt (to taste for bread)

Place the mixed olives in a colander and rinse briefly under cold water. Drain and pat dry with paper towels.

Rinse and Dry

In a medium bowl, whisk together the extra-virgin olive oil, lemon zest, lemon juice, crushed red pepper flakes, whole black peppercorns and coarse sea salt until combined.

Combine Base

Add the sliced garlic, rosemary sprigs and thyme sprigs to the oil mixture. Stir to distribute aromatics.

Add Flavorings

Add the dried olives to the bowl and toss gently to coat. Transfer olives and marinade to a jar or shallow container, pressing down so olives are mostly submerged in oil. Seal and refrigerate for at least 4 hours, preferably overnight, to let flavors meld. Bring to room temperature for 20–30 minutes before serving.

Marinate

Before serving, remove and discard rosemary and thyme stems if desired. Taste and adjust seasoning with a pinch more salt or a drizzle of lemon juice if needed.

Finish

Wash and trim the carrots, fennel, radishes and cucumber. Cut carrots into 3-inch matchsticks, thinly slice the fennel, radishes and cucumber. Pack the prepared vegetables and dill sprigs (if using) into a clean 1-quart jar or two smaller jars, layering for color.

Prepare Vegetables

In a small saucepan, combine the water, white wine vinegar, granulated sugar, kosher salt, smashed garlic clove, black peppercorns and mustard seeds if using. Bring the mixture to a gentle simmer over medium heat, stirring until sugar and salt dissolve, about 2–3 minutes. Remove from heat.

Make Brine

Carefully pour the hot brine over the packed vegetables, making sure all vegetables are submerged. Allow the jars to cool to room temperature (about 30–40 minutes).

Pour and Cool

Seal the jars and refrigerate for at least 1 hour before serving; for best flavor wait 4–24 hours. These quick pickles will keep in the refrigerator for up to 2 weeks.

Chill and Pickle

Arrange a shallow bowl of marinated olives and one or two jars of pickled vegetables on a platter with sliced crusty bread or crostini. Drizzle a tablespoon of olive oil over the bread if desired and sprinkle chopped parsley over the olives or pickles for color. Offer small spoons or forks for the olives and tongs for the pickles.

If serving at a room-temperature happier hours event, remove olives from the refrigerator 20–30 minutes before guests arrive and set pickles out cold or slightly chilled depending on preference.

mixed olives (green, Kalamata, Castelvetrano)

extra-virgin olive oil

fresh lemon zest

fresh lemon juice

garlic cloves, thinly sliced

fresh rosemary sprigs

fresh thyme sprigs

crushed red pepper flakes

whole black peppercorns

coarse sea salt

water

white wine vinegar

granulated sugar

kosher salt

garlic clove, smashed

black peppercorns

mustard seeds (optional)

carrot, peeled and cut into 3-inch matchsticks

fennel bulb, thinly sliced

radishes, thinly sliced

small cucumber or Persian cucumber, thinly sliced on bias

fresh dill sprigs (optional)

fresh crusty bread or crostini

extra-virgin olive oil (for drizzling)

fresh parsley, chopped (optional)

Chill a clean 16 oz pint glass in the freezer for 5–10 minutes or fill it with ice water for 1–2 minutes, then discard the ice water. A properly chilled glass helps maintain head and carbonation.

Chill Glass

Ensure the house lager is well chilled — ideally between 38–45°F (3–7°C). Remove the bottle/can from refrigeration just before pouring.

Set Temperature

Hold the chilled glass at a 45° angle. Begin pouring the lager gently down the side of the glass, aiming to fill about two-thirds of the glass (approximately 10–11 oz). This minimizes excessive foam and preserves carbonation.

Initial Tilted Pour

When the glass is two-thirds full, slowly tilt the glass upright and continue pouring into the center to create a 1/2–1 inch head (approx. 1–2 oz foam). Adjust pour speed to control head size.

Straighten and Finish

Serve immediately without a straw. Present with the label visible if in bottle/can, or simply place on a coaster. Encourage guests to enjoy the lager cold.

Serve

House Lager (chilled)

Choose an appropriate glass: a stemmed red wine glass for red, or a chilled white/rosé glass (stemmed or stemless) for white or rosé.

Select glassware

If serving white or rosé and the guest requests chilled or over ice, place 1–2 ice cubes in the glass. Note: traditional service is without ice; use ice only on request.

Pour 5 oz of the selected house wine into the prepared glass. Pour steadily to avoid splashing and to allow the wine to breathe slightly as it's served.

If serving white or rosé and garnish is requested, add a thin lemon wheel or orange slice to the rim or float it gently on the wine.

Present the glass to the guest with the label (if bottle service) or confirm their selection verbally: "Here is your glass of house red (white/rosé). Enjoy."

house wine (red, white, or rosé)

ice (optional, for white or rosé if requested)

lemon wheel or orange slice (optional garnish for white or rosé)

wine glass or stemless glass

Dose 18 g of freshly ground espresso into the portafilter, tamp evenly, and lock into the group head. Start extraction and pull a double shot (about 40 ml) into a warmed cup or metal pitcher. Aim for a 25-30 second extraction. If using a single-serve machine, brew approximately 40 ml of strong espresso.

Prepare espresso

Pour 8 oz of cold whole milk into a chilled steaming pitcher (or use alternative milk). Purge the steam wand, then position it just below the surface to introduce microfoam for 3–5 seconds, then submerge to heat milk to 60–65°C (140–149°F). Create a velvety, glossy texture with small, consistent bubbles. Tap and swirl the pitcher to remove large bubbles.

Steam and texture milk

Select one 15 ml flavor syrup (lavender, vanilla, caramel, or sugar-free vanilla). Pour the syrup into the serving cup before adding espresso to help it dissolve evenly. For a stronger taste, use up to 30 ml (2 pumps) depending on preference.

Add flavor shot

Pour the freshly extracted 40 ml espresso into the cup containing the syrup. Stir gently to combine the espresso and syrup fully.

Combine espresso and syrup

Slowly pour the textured milk into the center of the espresso-syrup mixture, holding back foam with a spoon. Finish by pouring a thin layer of microfoam on top. Aim for a 1:3 espresso-to-milk ratio (standard latte).

Finish with steamed milk

If making a lavender latte, sprinkle up to 1 tsp of dried lavender buds on top. For vanilla or sugar-free vanilla, dust a dash of cinnamon if desired. For caramel, add a 5 ml caramel drizzle in a spiral on the foam.

Garnish (optional)

freshly ground espresso beans

hot water (for espresso extraction)

whole milk

alternative milk (optional: oat, almond, or soy)

lavender syrup

vanilla syrup

caramel syrup

sugar-free vanilla syrup

dried lavender buds (for lavender latte)

ground cinnamon

caramel drizzle

Pull two shots (about 2 oz) of fresh espresso. If you don't have an espresso machine, brew 1/2 cup of very strong coffee using a Moka pot or concentrated pour-over and measure 2 oz.

Brew espresso

Allow the espresso (or strong coffee) to cool slightly for 1–2 minutes so it won’t melt the ice immediately. If you prefer a colder drink faster, place the shots in the freezer for 1 minute or brew coffee in advance and chill.

In a small cup, whisk together the unsweetened cocoa powder and granulated sugar. Add the hot water (about 2 tbsp) and whisk vigorously until you have a smooth, glossy chocolate paste/syrup with no lumps. If using chocolate syrup instead of cocoa paste, skip adding hot water and use the syrup directly.

Make chocolate syrup

Taste the chocolate mixture and adjust sweetness as desired, adding up to 1 tsp more sugar if you like a sweeter mocha.

Fill a tall glass with the ice cubes (about 1 cup).

Pour the cooled espresso/strong coffee over the ice.

Add the chocolate mixture and chocolate syrup (if using) to the glass.

Pour in the milk and half-and-half (or cream) over the coffee and chocolate.

Stir vigorously with a long spoon or use a milk frother/handheld blender for 10–15 seconds until the chocolate is fully dissolved and the drink is well combined and slightly frothy.

Top the iced mocha with whipped cream if desired.

Dust with a light sprinkle of cocoa powder or scatter chocolate shavings over the whipped cream. Optionally drizzle a little extra chocolate syrup on top for presentation.

Serve immediately with a straw and a long spoon.

freshly brewed espresso (shot)

strong brewed coffee (cooled)

unsweetened cocoa powder

hot water

chocolate syrup (optional for extra chocolate & garnish)

whole milk (or milk of choice)

half-and-half or heavy cream (optional for richer texture)

ice cubes

whipped cream (optional)

cocoa powder or chocolate shavings (for dusting)

Prepare a double shot of espresso (about 60 ml) or brew 60 ml of strong coffee concentrate. If using instant or concentrate, dissolve/prepare with 60 ml hot water and let it cool slightly for 1–2 minutes.

Pull espresso or brew strong coffee

If you want the drink less intense, allow the espresso/coffee to cool for 2–3 minutes before combining with ice to avoid excessive dilution.

Meatball

Marinated Olives & Pickled Vegetables

House Lager

House Red, White, Or Rosé Wine

Latte

Iced Mocha

Iced Latte

Iced Americano

Americano

Double Espresso

San Pellegrino, 750ml

Espresso

San Pellegrino

Lavazza Medium Roast

Pop

The Moka Stove-top Coffee Experience

Juices

Blackberry Lemonade

Strawberry Lemonade

Virgin Hugo

Virgin Spritz

Bellaggio Caesar

Sbagliato

Limoncello Spritz