City Winery Rosé, Apple Brandy, Tropical Green Tea, Lemon, Soda

Good Graces

Black Truffle Ricotta, Wild Mushrooms, Aged Provolone

Mushroom Truffle

Cheese

Rosemary, Parmesan (Regular Fries)

Chef's Selection of Three Meats & Cheeses

Chef's Selection of Three Cheeses

Crispy Prosciutto, Basil Aioli, Peppadew Relish, Mozzarella Cheese, Brioche Bun

Prosciutto & Pesto Smash Burger*

Truffle Fries / Fries

Savory breakfast favorites

Wine Flights

Seared Salmon

Lobster Ravioli

New York Strip

Twinings Tea

Soda

Sparkling Natural Mineral Water – 1.3L. Still or Sparkling

Tabl'eau water

Non-Alcoholic Upside Dawn Golden Ale. Stratford, CT – 12oz

Athletic Beer Company

Perennial Artisan Ale

2nd Shift

4 Hands

Brick River

Anheuser-Busch

Civil Life

Whipped Chantilly, Chocolate, Pistachio Dust (v/nuts)

Pistachio Tiramisu

Place a Collins or highball glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to ensure the drink stays cold.

Chill glass

Into a cocktail shaker filled halfway with ice, add the apple brandy (0.75 oz), fresh lemon juice (0.5 oz), tropical green tea (2 oz), and simple syrup (0.25 oz).

Build base

Secure the shaker and shake vigorously for about 10–12 seconds until the outside of the shaker feels cold and the ingredients are well combined.

Shake

Discard the ice or water from the chilled glass and fill the glass with fresh ice (about 1 cup). Double-strain the shaken mixture into the glass to remove small ice shards and any tea sediment.

Strain over fresh ice

Gently pour the City Winery Rosé (3 oz) over the back of a bar spoon onto the drink so it layers lightly without stirring aggressively. This preserves the rosé’s aromatics.

Add rosé

Carefully top the cocktail with chilled soda water (2 oz) to add lift and effervescence. Give one gentle stir (1–2 turns) to integrate the soda with the layered rosé without losing carbonation.

Top with soda

Garnish with a lemon wheel on the rim and a fresh mint sprig slapped once between your palms to release aroma, then set into the drink. Serve immediately with a straw if desired.

City Winery Rosé (or dry rosé)

Apple brandy (or applejack)

Tropical green tea (chilled, unsweetened)

Fresh lemon juice

Simple syrup (1:1)

Soda water (chilled)

Lemon wheel

Fresh mint sprig

In a small bowl, combine warm water (105–115°F), sugar and active dry yeast. Stir and let sit 5–7 minutes until foamy.

Activate yeast

In a large bowl or mixer, combine flour and salt. Add yeast mixture and olive oil. Stir until a shaggy dough forms.

Mix dough

Knead by hand on a lightly floured surface or with a dough hook in a stand mixer for 8–10 minutes until smooth and elastic. Dough should be slightly tacky but not sticky; add up to 1–2 tbs flour if too sticky.

Knead

Lightly oil a clean bowl, place dough inside and cover with plastic wrap or a towel. Let rise in a warm place until doubled, about 1 to 1.25 hours.

First rise

Punch down the dough, divide into two equal pieces, form into tight balls. Cover and rest 20–30 minutes before shaping to allow gluten to relax.

Divide and rest

While dough rests, prepare the ricotta spread. In a bowl, combine ricotta, black truffle oil, lemon zest, salt and pepper. Whisk or stir until smooth and creamy. Taste and adjust salt or truffle oil (add up to 1/4 tsp more truffle oil if stronger flavor desired). Set aside at room temperature.

Wipe mushrooms clean with a damp towel and slice larger mushrooms into 1/4"–1/2" slices so all pieces are similar size.

Prepare mushrooms

Heat a large skillet over medium-high heat. Add olive oil and butter. When butter foams, add minced shallot and sauté 1–2 minutes until translucent. Add garlic and cook 30 seconds until fragrant.

Sauté

Add mushrooms in a single layer (work in batches if needed) and let them brown undisturbed for 2–3 minutes. Stir and continue cooking 3–4 minutes until golden and liquid has mostly evaporated.

Add thyme, salt, pepper and white wine (if using). Cook 1–2 minutes until wine reduces and flavors concentrate. Remove from heat and let cool slightly.

Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500–550°F (260–290°C) for at least 45 minutes.

Preheat oven

On a lightly floured surface, press or stretch one dough ball into a 10–12" round, keeping a slightly thicker rim. Avoid tearing; use gravity and gentle stretching for best results.

Shape dough

Spread about half of the black truffle ricotta evenly over the dough, leaving a 1/2" rim.

Spread ricotta

Distribute half of the aged provolone evenly over the ricotta layer. Lightly sprinkle about half the Parmigiano-Reggiano.

Add cheese

Scatter half of the sautéed wild mushrooms over the cheese, distributing evenly.

Top with mushrooms

Transfer the pizza to the preheated stone or sheet (use a well-floured peel or inverted sheet). Bake for 6–9 minutes, rotating halfway, until crust is blistered and cheese is melted and slightly golden. Baking time varies by oven temperature.

Bake

Remove pizza from oven. Drizzle a few drops (~1/4 tsp) of black truffle oil over the top, sprinkle a pinch of flaky sea salt and a light dusting of Parmigiano. If using, top with a small handful of fresh arugula. Let rest 2 minutes, slice and serve.

Finish

Repeat assembly and bake for the second pizza with remaining ingredients.

All-purpose flour

Warm water (105-115°F / 40-46°C)

Active dry yeast

Salt

Olive oil

Sugar

Whole-milk ricotta

Black truffle oil

Fresh lemon zest

Freshly ground black pepper

Mixed wild mushrooms (shiitake, cremini, oyster)

Unsalted butter

Shallot, finely minced

Garlic, minced

Fresh thyme leaves

Dry white wine (optional)

Aged provolone, thinly sliced or shredded

Parmigiano-Reggiano, finely grated

Fresh arugula (optional, for garnish)

Additional black truffle oil (for finishing)

Flaky sea salt

In a medium bowl combine warm water (about 105–115°F / 40–46°C), sugar, and instant dry yeast. Let sit 5 minutes until foamy. Stir in olive oil.

Activate yeast and mix

In a large mixing bowl whisk together flour and salt. Make a well and pour in the yeast mixture. Stir with a wooden spoon until dough comes together.

Turn the dough onto a lightly floured surface and knead 7–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook on medium-low for 5–6 minutes.

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

While the dough rises, make the sauce. Core and roughly chop the tomatoes. If you prefer a smoother sauce, blanch and peel them first; otherwise use with skin for a fresher texture.

Place chopped tomatoes in a blender or food processor and pulse 4–6 times until you reach a slightly chunky, fresh puree. Avoid over-blending — you want some texture.

Stir the tomato puree into a bowl with olive oil, minced garlic, salt, basil chiffonade, and black pepper. Taste and adjust seasoning. Set aside to let flavors marry while dough finishes rising.

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, preheat the sheet or lightly oil it.

Once the dough has doubled, punch it down and divide it into two equal pieces for two 10–12" pizzas (or keep whole for one large). Let rest 10 minutes covered to relax the gluten.

On a lightly floured surface or on parchment dusted with cornmeal/semolina, stretch or roll one dough piece into a 10–12" round to your preferred thinness, leaving a slightly thicker rim for the crust.

Transfer stretched dough to a pizza peel or baking sheet dusted with cornmeal. Lightly brush the rim with 1/2 tsp olive oil to help browning.

Spread about 3/4 cup of the fresh tomato sauce evenly over the dough, leaving the crust exposed. Use less sauce for a drier pizza or more for saucier.

Evenly distribute 1 cup of Provel cheese over the sauce, pulling cheese slightly toward the edge but not covering the outer rim.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden and the cheese is melted, bubbling, and lightly browned in spots.

Remove pizza from the oven and let rest 2–3 minutes. Sprinkle with a few torn basil leaves if desired, slice, and serve hot. Repeat assembly and bake with remaining dough and ingredients.

If using leftovers or to improve browning, place finished pizza under a hot broiler for 30–60 seconds — watch closely to avoid burning.

Store any leftover pizza wrapped in foil or airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 6–8 minutes or in a skillet to keep crust crisp.

all-purpose flour

instant dry yeast

sugar

fine sea salt

warm water

extra-virgin olive oil

ripe Roma or plum tomatoes

garlic (minced)

fresh basil leaves (chiffonade)

freshly ground black pepper

Provel cheese (or mix of provolone + Swiss + cheddar finely shredded)

extra-virgin olive oil (for brushing)

cornmeal or semolina (for dusting)

Cut potatoes into 1/3–1/2-inch (8–12 mm) uniform sticks. Place cut fries into a large bowl of cold water as you work to prevent browning.

Prepare potatoes

Soak the cut potatoes in cold water for at least 30 minutes, preferably 1 hour, to remove excess starch. If short on time, soak 30 minutes; for best texture soak 1–2 hours.

Drain and rinse the soaked potatoes, then add to a large pot of fresh water. Add 1 tablespoon salt and bring to a simmer. Cook for 4–6 minutes until the edges are just tender but the centers remain firm (do not boil until soft). Drain thoroughly and spread in a single layer on a baking sheet lined with paper towels. Pat dry to remove surface moisture — this reduces oil splatter and improves crisping.

Par-cook (blanch) fries

In a deep pot or heavy-bottomed fryer, heat the oil to 325°F (163°C) for the first fry. Use a thermometer to maintain temperature.

Heat oil

Working in batches that do not crowd the pot, fry the blanched potatoes at 325°F (163°C) for 3–4 minutes until pale golden and just tender. Remove with a slotted spoon and drain on paper towels. Let rest for 10 minutes (or cool completely if making ahead).

First fry

Increase oil temperature to 375°F (190°C). Fry the potatoes a second time in batches for 2–3 minutes until deep golden and crisp. Remove to a paper towel–lined tray to drain briefly.

Second fry

While fries are hot, place them in a large mixing bowl. Immediately drizzle with 2 tablespoons extra-virgin olive oil or melted unsalted butter and toss to coat so the seasoning will cling.

Combine seasoning

Sprinkle the chopped fresh rosemary, 3/4 cup grated Parmesan, 1/2 teaspoon garlic powder, 1 teaspoon fine sea salt, and 1/2 teaspoon freshly ground black pepper evenly over the fries. Toss gently but thoroughly to distribute; use tongs or two spoons to turn the fries so seasoning coats each piece.

Taste and adjust: if needed, add a pinch more salt or Parmesan to preference.

Transfer rosemary Parmesan fries to a warmed platter or individual serving baskets. Sprinkle with the optional extra grated Parmesan and tuck lemon wedges alongside. Serve immediately while hot and crisp.

Optional: squeeze a small amount of lemon over some fries for brightness just before eating.

russet potatoes, peeled (or scrubbed if leaving skin on)

cold water (for soaking)

fine sea salt (for blanching water)

neutral oil (canola, vegetable, or peanut), for frying

fresh rosemary, leaves finely chopped

freshly grated Parmesan cheese (Parmigiano-Reggiano)

garlic powder

fine sea salt (for seasoning fries)

olive oil (extra-virgin) or melted unsalted butter, for tossing

lemon wedges

extra grated Parmesan

Remove prosciutto, soppressata (or salami), and serrano (or coppa) from packaging. Keep chilled until assembling. Portion each meat into 2–3 ounce piles, so you have roughly three small handfuls per meat for plating.

Unpack and portion

For presentation, create a variety of shapes: loosely fold prosciutto into delicate ribbons, stack and fan soppressata or salami slices, and roll serrano or coppa slices into tight cones. Aim for visual contrast and easy picking with fingers or tongs.

Fold and arrange

Remove all cheeses from refrigeration 30–45 minutes before serving so flavors and textures open up. Keep Brie in its container until closer to serving to avoid it becoming overly soft while assembling other components.

Bring to serving temperature

Manchego: cut into 1/4-inch slices or small triangles for easy picking (about 6 oz total). Cheddar: cut into 1/4-inch slices or 1/2-inch cubes. Brie: trim the rind if desired, then cut the wheel into 8 wedges. Arrange cheeses in separate zones on the board, leaving space for accompaniments.

Slice and score

Drizzle a little honey over the Brie or place honey in a small jar beside it. Scatter a few flakes of sea salt over the Cheddar or Manchego if you like to enhance flavor.

Optional finishing

Rinse grapes and pat dry; cut clusters into small bunches for easier picking. Drain olives and place in a small bowl. Arrange cornichons, dried apricots, and toasted nuts in small piles or bowls to contain oils and juices.

Prepare small items

If using a baguette, slice and toast lightly (350°F / 175°C for 6–8 minutes) until golden. Alternatively, open crackers and fan them around the board in a tidy pattern so guests can easily reach them.

Arrange breads and crackers

Spoon whole-grain mustard into a small ramekin. Place honey in a shallow jar or drizzle over the Brie at the last moment. Position these near cheeses they pair well with (honey by Brie; mustard by Cheddar).

Mustard and honey

Select a large wooden board or platter. Start by placing the cheeses first in a triangle pattern across the board to create visual anchors. Next, position small bowls (olives, nuts, mustard) so they are balanced.

Choose a board and layout

Arrange the folded prosciutto, fanned soppressata, and rolled serrano in separate areas around the cheeses. Tuck slices partially under or beside cheese wedges to encourage pairings.

Add meats around cheeses

Fill empty spaces with grapes, dried apricots, cornichons, and toasted baguette slices or crackers. Scatter toasted nuts around the board for texture. Ensure colors are balanced — group similar colors apart to create contrast.

Fill gaps with accompaniments

Garnish the board with sprigs of rosemary or thyme. Drizzle 1 tablespoon extra-virgin olive oil lightly over nuts or a small area of Manchego if desired. Grind a little cracked black pepper over the Brie or Cheddar and sprinkle a few flakes of sea salt. Place serving utensils: small cheese knives for soft and hard cheeses and small tongs or toothpicks for meats and pickles.

Garnish and finish

Bring the assembled board to the table. Suggest pairings to guests (e.g., Manchego with dried apricot and Marcona almonds; Brie with honey and baguette; Cheddar with whole-grain mustard and cornichon). Replenish items as needed. Leftover meats and cheeses should be refrigerated within two hours.