Seared Scallops

local mushroom, summer truffle, grana padano, pea shoot | v, gs

Mushroom Risotto

cherry tomato, spicy marinara, parmigiano-reggiano

Bucatini & Meatballs

drip coffee / cold brew / espresso / latte / cappuccino

Colectivo Coffee

Rustic Ciabatta Bread

onion jam, micro basil, sarvecchio parmesan | v

Smoked Tomato Arancini

arugula, fennel, salsa verde, citrus | gs

Brick Chicken

arugula, salsa verde, fried caper, pickled shallot

Octopus Carpaccio

Pan-Seared Halibut

Fried Chicken alla Vodka

Warm Marinated Olives

buffalo mozzarella, broccolini, calabrian chili, tomato sauce

Italian Sausage

8 oz. Ney's Prime Beef Tenderloin*

Tagliatelle

trumpet mushroom, stracciatella, sarvecchio parmesan

Gnocchi al Pesto

Cannolo

fregola, cauliflower, apricot, dill, lemon crema

Pan Roasted Salmon

espresso ganache, nutella, toasted hazelnut

Bombolone

Lobster Ravioli

golden beet, asparagus, orange, bergamot demi | gs

Pan-Roasted Duck*

green olive, kale, cherry tomato, fontina, ricotta salata

Pizza Bianca

grana padano, crouton, lemon-anchovy vinaigrette

Tuscan Kale Caesar

Bacon-Wrapped Dates

Grilled Broccolini

In a saucepan, bring the chicken broth to a simmer and add the saffron threads. In a separate pan, heat 1 tablespoon of olive oil over medium heat, add the chopped shallots, and sauté until translucent.

Start the Risotto

Add the Arborio rice to the pan with shallots and stir for about 2 minutes until the rice is well-coated. Pour in the white wine and cook until absorbed.

Cook the Rice

Begin adding the saffron-infused chicken broth, one ladle at a time, stirring continuously until each addition is absorbed before adding more. This process should take about 18-20 minutes.

Add Broth Gradually

Once the rice is creamy and tender, stir in the grated Parmesan cheese, butter, salt, and pepper. Set aside.

Finish the Risotto

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced pancetta and cook until crispy.

Sauté Pancetta

Add the asparagus pieces to the skillet and sauté for about 3-4 minutes until they are tender but still crisp. Season with salt and pepper to taste.

Add Asparagus

Pat the scallops dry with paper towels and season with salt and black pepper.

Prepare Scallops

In a separate skillet, heat 2 tablespoons of olive oil over high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and opaque.

Sear Scallops

On each plate, spoon a generous portion of the saffron risotto, top with pancetta and asparagus, and place the seared scallops on top. Serve immediately.

Assemble the Dish

Sea scallops

Olive oil

Salt

Black pepper

Arborio rice

Chicken broth

Saffron threads

Shallots, finely chopped

White wine

Parmesan cheese, grated

Butter

Pancetta, diced

Asparagus, trimmed and cut into 2-inch pieces

In a saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.

Prepare Broth

In a large skillet, heat the olive oil over medium heat. Add the shallots and garlic, sautéing until soft and translucent, about 3-4 minutes.

Sauté Aromatics

Add the local mushrooms to the skillet and cook until they release their moisture and become tender, about 5-7 minutes.

Cook Mushrooms

Stir in the Arborio rice, cooking for 1-2 minutes until the grains are well-coated with oil and slightly toasted.

Add Rice

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Incorporate Broth

Once the rice is cooked, remove from heat. Stir in the grated Grana Padano cheese, salt, and black pepper. Adjust seasoning to taste.

Finish with Cheese

Plate the risotto and garnish with shaved summer truffle and pea shoots. Serve immediately.

Serve

Local mushrooms (such as cremini or shiitake)

Vegetable broth

Garlic, minced

Grana Padano cheese, grated

Summer truffle, shaved (for garnish)

Pea shoots (for garnish)

In a bowl, combine ground beef, breadcrumbs, minced garlic, grated Parmesan, egg, salt, and black pepper. Mix until just combined. Form the mixture into meatballs, about 1 inch in diameter.

Prepare the Meatballs

In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove from skillet and set aside.

Cook the Meatballs

In the same skillet, add the cherry tomatoes and cook until they begin to soften, about 3-4 minutes. Then, add the spicy marinara sauce and bring to a simmer.

Make the Sauce

Return the meatballs to the skillet with the sauce. Cover and simmer for another 10-15 minutes until the meatballs are cooked through.

Combine Meatballs and Sauce

Meanwhile, in a large pot of salted boiling water, cook the bucatini according to package instructions until al dente. Drain and set aside.

Cook the Bucatini

Toss the cooked bucatini in the sauce and meatballs until well coated. Serve hot, garnished with fresh basil and extra Parmesan cheese if desired.

Bucatini pasta

Ground beef

Breadcrumbs

Parmesan cheese (grated)

Garlic (minced)

Cherry tomatoes (halved)

Spicy marinara sauce

Fresh basil (for garnish)

Place a coffee filter in the basket of your coffee maker.

Prepare the Coffee Maker

Add the Colectivo coffee beans to the filter and pour in the water.

Add Coffee and Water

Turn on the coffee maker and allow it to brew.

Brew

In a large jar, combine the Colectivo coffee beans and cold water.

Combine Coffee and Water

Allow the mixture to steep for 12-24 hours at room temperature.

Steep

After steeping, strain through a fine mesh sieve or coffee filter.

Strain

Serve over ice or refrigerate for later use.

Grind Coffee

Add the ground coffee to the espresso machine and brew one shot.

Brew Espresso

Brew one shot of espresso using the espresso machine.

Prepare Espresso

Steam the milk until it reaches a creamy texture.

Steam Milk

Pour the steamed milk over the espresso and top with foamed milk.

Combine

Steam the milk, creating more foam than in a latte.

Pour the steamed milk over the espresso, then add the foamed milk on top.

Colectivo Coffee Beans

Water

Cold Water

Espresso

Steamed Milk

Foamed Milk

In a small bowl, combine warm water (about 110°F/43°C) with the active dry yeast and let it sit for about 5-10 minutes until it becomes frothy.

Activate the Yeast

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the activated yeast mixture, along with the olive oil. Stir with a wooden spoon until the dough begins to come together.

Mix the Dough

Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic. The dough will be slightly sticky.

Knead the Dough

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

First Rise

After the first rise, gently punch down the dough and turn it onto a floured surface. Divide it into two equal parts and shape each part into a rustic loaf. Place on a baking sheet lined with parchment paper.

Shape the Loaves

Cover the shaped loaves with a damp cloth and let them rise again for about 30-45 minutes.

Second Rise

Preheat your oven to 450°F (232°C) while the loaves are rising.

Preheat the Oven

Once the loaves have risen, bake them in the preheated oven for about 25-30 minutes, or until the crust is golden brown and sounds hollow when tapped.

Bake the Bread

Remove the loaves from the oven and let them cool on a wire rack. Melt some butter to brush on top before serving. Enjoy your rustic ciabatta bread!

Cool and Serve

All-purpose flour

Active dry yeast

In a large bowl, combine the cooked Arborio rice, chopped smoked tomatoes, shredded Sarvecchio Parmesan, salt, and black pepper. Mix well and form into balls, about the size of a golf ball.

Form the Arancini

Dredge each ball in flour, dip in beaten eggs, and then coat with breadcrumbs. Set aside on a plate.

Coat the Arancini

In a deep pan, heat oil over medium heat. Fry the arancini in batches until golden brown, about 4-5 minutes. Remove and drain on paper towels.

Fry the Arancini

In a pan, heat olive oil over medium heat. Add the sliced onions and salt, cooking until soft and caramelized, about 15-20 minutes.

Cook the Onions

Stir in the brown sugar and balsamic vinegar. Cook until thickened, about 10 minutes. Remove from heat and let cool.

Add Sugar and Vinegar

Place the fried arancini on a serving platter, top with onion jam, and garnish with micro basil.

Serve the Arancini

Cooked Arborio rice

Shredded Sarvecchio Parmesan cheese

Smoked tomatoes, chopped

Eggs

Oil for frying

Yellow onions, thinly sliced

Brown sugar

Balsamic vinegar

Micro basil

Using kitchen shears, remove the backbone of the chicken and flatten it out. Season both sides with salt and black pepper.

Spatchcock the Chicken

Preheat a heavy skillet or grill pan over medium heat. Place the chicken skin-side down and weigh it down with a brick wrapped in foil or a heavy pan. Cook for about 30-40 minutes until the skin is crispy and golden.

Cook the Chicken

In a bowl, combine chopped parsley, basil, minced garlic, olive oil, red wine vinegar, salt, and black pepper. Mix well and adjust seasoning to taste.

Prepare Salsa Verde

Once the chicken is cooked through, remove it from the heat, let it rest for 5 minutes. Serve on a bed of arugula and sliced fennel, drizzled with salsa verde and citrus juice.

Serve the Dish

Chicken (whole, spatchcocked)

Arugula

Fennel (sliced thin)

Citrus (e.g., lemon or orange, zested and juiced)

Black Pepper

Fresh parsley (chopped)

Fresh basil (chopped)

Red wine vinegar

Bring a large pot of salted water to a boil. Add the octopus and cook for about 45 minutes to 1 hour, until tender. Once cooked, remove and allow to cool. Slice thinly and set aside.

Prepare the Octopus

Slice the shallot thinly and place it in a bowl. Pour the white wine vinegar over the shallots and let them pickle for at least 30 minutes.

Pickle the Shallots

In a small pan, heat olive oil over medium heat. Add the capers and fry for about 3-4 minutes until they become crispy. Remove and drain on paper towels.

Fry the Capers

In a blender, combine parsley, garlic, lemon juice, and olive oil. Blend until smooth. Season with salt and pepper to taste.