AHI TUNA

PIZZA

Pinot noir, raspberry liquor, aged rum, blueberry puree & lemon juice. Serves 3-5.

Red Sangria

PASTA

TRIPLE CROSTINI

RIBEYE

FLAMING FETA

Grey goose strawberry lemon grass essence, aperol, lime & ginger beer. Serves 4-6.

Strawberry Mule

Stoli, grey goose orange, espresso & cacao liquor. Serves 3-4.

Sicilian Soltice

Our special mimosa kit presentation, two bottles of champagne & toppings. Serves 3-5.

Ca’Del Bosco Mimosa Kit

The Cala Mimosa Kit

Tequila, patron, repo, liquor 43 & espresso. Serves 3-4.

Scottsdale’s Biggest Espresso Martini

In a shallow dish or bowl, whisk together 3 tbs low-sodium soy sauce, 1 tbs mirin, 1 tsp sesame oil, 1 tbs fresh lime juice, 1 tsp grated fresh ginger, 1 tsp minced garlic, 1 tsp honey and 1 tsp hot sauce (if using) until combined.

Prepare the marinade

Place the ahi tuna steak in the dish and spoon a little of the marinade over both sides. Cover and refrigerate for 20–30 minutes. Do not marinate longer than 30 minutes to avoid altering texture excessively.

Marinate the tuna

On a plate, combine 2 tbs black sesame seeds and 2 tbs white sesame seeds. Lightly press both sides of the drained, patted-dry tuna into the seeds so they adhere, leaving the center of the steak exposed if you prefer a smaller crust.

Prepare sesame crust

Heat a heavy skillet or cast-iron pan over high heat until smoking point approaches. Add 1 tsp neutral oil and swirl to coat; the pan should be very hot for a quick sear.

Heat the pan

Place the sesame-crusted tuna in the hot pan. Sear 30–45 seconds per side for rare (about 15–20 seconds on each narrow end). For medium-rare, sear 60–75 seconds per side. Avoid overcooking; the center should remain deep pink. Use tongs to rotate and sear the edges briefly for an even crust.

Sear the tuna

Transfer tuna to a cutting board and let rest 1–2 minutes. Using a very sharp knife, slice the tuna across the grain into 1/4-inch thick slices.

Rest and slice

Arrange the sliced tuna over a bed of mixed greens or microgreens (if using) or on a serving platter. Drizzle the reserved marinade lightly over the slices (optional) or offer soy/ponzu on the side for dipping.

Plate the tuna

Sprinkle 2 tbsp finely sliced scallions over the tuna, drizzle 1 tsp toasted sesame oil across the top, and finish with a light pinch (about 1 tsp) of sea salt flakes. Place lime wedges and pickled ginger on the side, and serve wasabi paste if desired.

Garnish

Serve immediately while seared exterior is warm and center is cool-to-warm. Ahi Tuna pairs well with steamed rice, a soy-ginger dipping sauce, or a simple cucumber salad.

sushi-grade ahi tuna (fresh, about 1-inch thick steak)

low-sodium soy sauce

mirin

sesame oil

fresh lime juice

grated fresh ginger

minced garlic

honey

hot sauce (optional)

black sesame seeds

white sesame seeds

neutral oil (canola, grapeseed) for searing

finely sliced scallions (green parts)

toasted sesame oil (for finish)

lime wedges

sea salt flakes

mixed greens or microgreens

pickled ginger

wasabi paste

soy sauce or ponzu (for serving)

Pour warm water (about 105–115°F / 40–46°C) into a bowl, stir in the sugar, then sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

Activate yeast

In a large bowl combine the flour and salt. Make a well in center, add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Mix dough

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 6–8 minutes). If dough is too sticky, sprinkle up to 2 tablespoons more flour; if too dry, add up to 1 tablespoon water.

Knead

Lightly oil a large bowl, place the dough inside, turn to coat with oil, cover with plastic wrap or a clean towel, and let rise in a warm draft-free spot for 1–1.5 hours, until doubled in size.

First rise

Punch down the risen dough, turn out onto a work surface, divide into two equal pieces for two 12-inch pizzas (or keep whole for one large). Shape each into a tight ball, cover and let rest 20–30 minutes to relax the gluten before shaping.

Divide and rest

While dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–60 seconds until fragrant but not browned.

Add crushed tomatoes, dried oregano, salt, black pepper, and red pepper flakes (if using). Bring sauce to a gentle simmer, reduce heat to low, and simmer 10–15 minutes to slightly thicken and meld flavors. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Place a pizza stone or inverted baking sheet on a rack in the lower third of the oven and preheat to 500°F (260°C) for at least 45 minutes. If you have a pizza peel, dust it with cornmeal or flour; otherwise use parchment paper.

Preheat and prepare

On a lightly floured surface, press one dough ball into a disc, then use your fingers to stretch and coax it into a 12-inch circle with a slightly thicker rim. Avoid pressing out all the air to keep a light crust. Transfer to the prepared peel or parchment dusted with cornmeal.

Shape dough

Brush the dough rim lightly with olive oil and sprinkle 1/8 tsp salt over the dough. Spread about 1/2 cup of the tomato sauce evenly over the center, leaving the rim bare. Sprinkle 1 cup shredded mozzarella evenly, then add any optional toppings. Finish with a light sprinkle of grated parmesan.

Assemble pizza

Slide the pizza onto the hot stone or baking sheet. Bake 7–10 minutes until crust is golden and cheese is bubbly and blistered in spots. Rotate once halfway through baking for even color. If baking both pizzas, bake one at a time for best results.

Bake

Remove pizza from oven and immediately scatter fresh basil leaves over the top and drizzle a little olive oil if desired. Let rest 2–3 minutes, slice, and serve.

Finish

all-purpose flour

warm water

active dry yeast

granulated sugar

fine sea salt

extra-virgin olive oil

canned crushed tomatoes

garlic cloves, minced

dried oregano

salt

black pepper

red pepper flakes (optional)

mozzarella cheese, shredded

parmesan cheese, grated

fresh basil leaves

olive oil for brushing

coarse cornmeal or flour (for dusting)

optional toppings (pepperoni, mushrooms, bell pepper, etc.)

Place 1 cup blueberries into a blender or food processor with 2 teaspoons of the granulated sugar and 2 tablespoons of cold water. Puree until smooth, about 20–30 seconds. If you prefer a smoother texture, press the puree through a fine-mesh sieve into a bowl, discarding the solids. Reserve the puree.

Make the blueberry puree

In a medium bowl, gently toss 1 cup fresh raspberries with 1 teaspoon granulated sugar and let sit 5–10 minutes. This softens the fruit and brings out juices for better infusion.

Macereate raspberries

Thinly slice the lemon (and orange, if using). Set aside a few slices for garnish.

In a large pitcher (1.5–2 quart), add the raspberry liqueur (3 tbs), aged rum (2 tbs), and the remaining 1 tsp granulated sugar. Stir until sugar dissolves.

Add the freshly squeezed lemon juice (3 tbs) and the reserved blueberry puree to the pitcher. Stir to combine.

Pour in the entire bottle of pinot noir and stir gently to integrate all ingredients. Add the macerated raspberries and the lemon and orange slices into the pitcher.

Add 1 cup cold water to adjust concentration and balance the alcohol. Stir once more.

Cover the pitcher and refrigerate for at least 2 hours, preferably 4–6 hours, to allow the fruit to infuse and flavors to meld. For best results, refrigerate up to 12 hours but not more than 24 hours to preserve brightness.

When ready to serve, taste the sangria and adjust sweetness or acidity as needed: add up to 1 tbsp simple syrup or 1–2 tsp additional sugar for sweetness, or another teaspoon of lemon juice for brightness. Stir to combine.

Fill each serving glass with ice (about 1/3–1/2 full). Pour sangria over ice, making sure each glass gets both liquid and some fruit.

Top each glass with a splash (about 2–3 tablespoons) of chilled club soda or sparkling water to add lift and effervescence.

Garnish with a lemon slice (and a sprig of mint if using). Serve immediately.

Leftover sangria: keep refrigerated up to 48 hours (add club soda only when serving to preserve fizz). Stir before serving.

pinot noir (dry or medium-bodied)

raspberry liqueur (e.g., Chambord)

aged rum

fresh lemon juice

cold water

blueberries (fresh or thawed frozen)

fresh raspberries

lemon (thinly sliced, for garnish and infusion)

orange (optional, thinly sliced)

club soda or sparkling water (chilled)

ice cubes

fresh mint sprigs (optional, for garnish)

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz dried pasta and cook uncovered, stirring occasionally, until al dente per package time (usually 9–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Boil pasta

While pasta cooks, heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat until butter melts. Add 1 cup finely diced onion and cook, stirring, until translucent and lightly golden, about 5–7 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, careful not to burn.

Sweat aromatics

Stir in 1 tbsp tomato paste and cook 1 minute to caramelize. Add one 14 oz can crushed tomatoes, 1 cup stock, 1/4 tsp red pepper flakes, 1/2 tsp dried oregano, 1/2 tsp sugar, 3/4 tsp salt, and 1/4 tsp black pepper. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer uncovered 10–12 minutes to thicken slightly, stirring occasionally.

Build the tomato sauce

If using, stir in 1/4 cup heavy cream off the heat or over very low heat to make the sauce creamier; warm through 1–2 minutes. Taste and adjust seasoning with additional salt, pepper, or sugar as needed.

Finish sauce

Return the drained pasta to the pot or place in the skillet with the sauce. Add about 1/2 cup of the reserved pasta water as needed to loosen the sauce and help it cling to the pasta. Toss gently for 1–2 minutes over low heat so pasta absorbs the sauce. Add up to the reserved 1 cup pasta water as needed to reach desired consistency.

Toss pasta with sauce

Stir in 3/4 cup grated Parmesan, 1 tsp olive oil, and 1/4 cup torn fresh basil until cheese melts and sauce is glossy. If sauce seems dry, add a splash more pasta water. Adjust seasoning to taste.

Add cheese and herbs

Divide pasta among 4 plates or bowls. Finish with an extra sprinkle of Parmesan, additional torn basil, and an optional grating of lemon zest for brightness. Serve immediately.

Serve

dried pasta (penne or rigatoni)

water

unsalted butter

yellow onion, finely diced

garlic, minced

crushed tomatoes (canned)

tomato paste

vegetable or chicken stock

red pepper flakes

sugar

black pepper, freshly ground

heavy cream (optional, for a creamier sauce)

fresh basil leaves, torn

lemon zest (optional)

olive oil (for finishing)

Preheat oven to 400°F (200°C). Slice the baguette on the diagonal into 12 slices about 1/2-inch thick. Arrange slices in a single layer on a baking sheet.

Slice and prepare

Brush both sides of each slice lightly with 3 tbs extra-virgin olive oil. Season with 1 tsp salt and 1/2 tsp pepper evenly across slices.

Bake in the preheated oven until golden and crisp, about 8–10 minutes, flipping once halfway through. Remove and let cool slightly; crostini will crisp further as they cool.

In a medium bowl or small food processor, combine 1 cup ricotta, 2 tbs grated Parmesan, 1 tsp lemon zest, and 1 tbs milk. Whip or process until smooth and slightly airy, about 30–45 seconds. Taste and adjust salt if needed.

Make whipped ricotta

Stir in 1 tsp finely chopped thyme. For assembly, spread about 1 heaping tablespoon of whipped ricotta onto 4 crostini. Drizzle ~1/2 tsp honey over each crostini and finish with a light sprinkle of grated Parmesan or a single thyme leaf.

Halve the cherry tomatoes and finely mince the shallot. Chop or chiffonade the 8 basil leaves. In a small bowl, toss tomatoes, shallot, basil, 1 tsp balsamic, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp pepper. Let sit 5–10 minutes to macerate.

Prepare tomato topping

Spoon about 2 tablespoons of the tomato mixture onto 4 crostini. Finish with a small basil leaf or microgreen if desired.

Heat 1 tbs butter and 1 tsp olive oil in a skillet over medium-high heat until foaming. Add the sliced mushrooms in a single layer (do not overcrowd) and let them brown without stirring for 2 minutes, then stir and continue to cook until golden, about 5–6 minutes total.

Cook mushrooms

Add 2 minced garlic cloves and 1 tsp fresh thyme leaves; cook 30–45 seconds until fragrant. Deglaze the pan with 2 tbs dry white wine or stock, scraping up browned bits. Stir in 1 tsp light cream if using to create a glossy finish. Season with 1/2 tsp salt and 1/4 tsp pepper. Remove from heat.

Top the remaining 4 crostini with about 2 tablespoons of the mushroom ragout each. Garnish each with a small sprig of thyme or a light shaving of Parmesan.

Arrange all crostini on a serving platter: 4 whipped ricotta & honey, 4 tomato & basil, 4 mushroom & thyme. Add a few microgreens or baby arugula between the crostini for color. Optionally drizzle the ricotta crostini lightly with the remaining 1 tsp honey and shave a little extra Parmesan over the mushrooms.

Serve immediately while crostini are still crisp. Leftover components (ricotta spread, tomato mix, mushroom ragout) can be stored separately in airtight containers in the refrigerator for up to 2 days.

baguette

freshly ground black pepper

whole-milk ricotta

grated Parmesan

lemon zest

milk

finely chopped fresh thyme

ripe cherry tomatoes

shallot

aged balsamic vinegar

mixed mushrooms (cremini, shiitake), sliced

fresh thyme leaves

dry white wine or vegetable stock

light cream (optional)

microgreens or baby arugula

extra honey or honey drizzle

finely grated Parmesan (for garnish)

Remove the ribeye from the refrigerator 45–60 minutes before cooking so it comes to near room temperature (this promotes even cooking). Pat the steak very dry on all sides with paper towels.

Generously season both sides and the edges of the steak with kosher salt (about 1–1½ tablespoons) and freshly ground black pepper. Press the seasonings into the meat so they adhere.

Place a heavy cast-iron skillet or stainless steel pan on the stovetop over high heat. Let it get very hot for 5 minutes — it should be smoking lightly when ready.

Preheat pan

Add 2 tablespoons neutral oil to the hot pan and swirl to coat. Carefully place the steak in the pan, laying it away from you to avoid splatter. Do not move the steak for the first 2–3 minutes to develop a crust.

After 2–3 minutes, check the crust: it should be deep brown. Flip the steak and sear the second side for another 2–3 minutes. If the edges need browning, hold the steak with tongs and press the fatty edge into the pan for 30–60 seconds until rendered and browned.

Reduce heat to medium. Add 3 tablespoons unsalted butter, the crushed garlic cloves, rosemary, and thyme to the pan.

Tilt the pan slightly so the butter pools. Using a large spoon, continuously baste the top of the steak with melted butter and pan juices for 1.5–3 minutes while the steak finishes cooking. This imparts flavor and helps finish the exterior.

Use an instant-read meat thermometer inserted into the thickest part of the steak (not touching bone). Pull the steak from the pan at the following temperatures for carryover: 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. Remember the temperature will rise 3–6°F during resting.

Transfer the steak to a cutting board and spoon any butter and aromatics over the top. Tent loosely with foil and let rest 8–10 minutes to allow juices to redistribute.

Slice the ribeye against the grain into 1/4–1/2-inch thick slices. Sprinkle lightly with flaky sea salt and a little chopped parsley, if using. Serve with a lemon wedge on the side, if desired.

Ahi Tuna

Pizza

Red Sangria

Pasta

Triple Crostini

Ribeye

Flaming Feta

Strawberry Mule

Sicilian Soltice

Ca’del Bosco Mimosa Kit

The Cala Mimosa Kit

Scottsdale’s Biggest Espresso Martini