Nonna's Selection of Red, White & Bubbles

N/A Syrah

N/A Sauvignon Blanc

N/A Sparkling Negroni

Sicilian Spritz

Martini (Dry or Dirty)

Chamomilli

Margariti

Amaro Highball

Zeppole

Lil Salty Dawg

Ol' Fashioned

Frozen Aperol Spritz

Cherries, Whipped Cream (Vegan Optional & Boozy Optional +$4)

Granita

Cannolis

SKYDUSTER ITALIAN PILS (DRAFT)

PET NAT BIANCO (ITALY) - IL FOLICELLO "BUFFO BIANCO" - WHITE FLOWERS & GRAPEFRUIT ZEST

PROSECCO (ITALY) - TASI - 100% GLERA - DRY, CRISP & REFRESHING

WARM BROWNIE SUNDAE

NEGRONI STRAWBAGGIO

PEPPERONI, TOMATO, MOZZARELLA & PECORINO (ADD SPICY HONEY $2)

PEPPERONI

LENTIL SOUP

WHIPPED EGGPLANT CAPONATA

MARKET PIZZA

Ask the server or check the menu for today's red selections. Choose three reds that represent the range (light, medium, full-bodied) — for example a Pinot Noir, Sangiovese, and a Cabernet or other fuller red.

Choose bottles

Ensure bottles are at appropriate serving temperatures: light reds 13–15°C, fuller reds 15–18°C. If a red is young and tannic, decant for 30–60 minutes to open aromas. Pour a small taste to confirm readiness.

Temperature and decanting

Pour a tasting measure (~3 tablespoons) of each red into separate glasses for each guest. Provide a spittoon if guests prefer to spit. Offer water for palate cleansing between tastings.

Tasting pours

Ask for today's white selections and choose three that show contrast (crisp & unoaked like Pinot Grigio, richer like oaked Chardonnay, and an aromatic white such as Riesling or Sauvignon Blanc).

Chill whites to 7–12°C depending on style. Use an ice bucket for immediate service and remove from ice 2–3 minutes before pouring to avoid over-chilling.

Chill and present

Pour ~3 tablespoons of each white into separate glasses for each guest. Encourage smelling then sipping, cleansing the palate with water and plain crackers between samples.

Ask for the current sparkling selections. Choose two that illustrate different styles (e.g., dry Prosecco and a finer-method sparkling or Champagne).

Chill sparkling wines to 6–10°C. To open, hold the cork and twist the bottle slowly, controlling the cork so it pops gently. Use a towel and point the bottle away from people.

Chill and open safely

Pour small tasting measures (~3 tablespoons) into flutes or small glasses. Note bubbles, aroma and palate; cleanse with plain water or a neutral cracker between samples.

Create a small board with a range of cheeses (soft, semi-firm, aged), a few cured meats, olives, and some sliced baguette or crackers. This provides neutral and contrasting flavors to test pairing with each wine.

Assemble tasting bites

Serve the accompaniments alongside the wine flights. Offer brief tasting notes or suggestions (e.g., pair lighter whites with fresh cheeses, full reds with aged cheeses or cured meats, and bubbles with salty or fried bites). Encourage guests to taste wines both on their own and with bites to discover pairings they prefer.

Serve and guide

Provide water and plain crackers for palate cleansing between samples. When finished, reseal or properly store unfinished bottles: chill whites and bubbles, cork or stopper sparkling, and put reds upright in a cool place if not finished immediately.

Clean palate and finish

Bottles of red wine (current selection — e.g., Sangiovese or Pinot Noir)

Red wine tasting pour (per guest)

Water (for palate cleansing)

Small spittoon or empty glass

Bottles of white wine (current selection — e.g., Pinot Grigio or Chardonnay)

White wine tasting pour (per guest)

Ice bucket and tongs

Bottles of sparkling wine (current selection — Prosecco, Champagne, etc.)

Sparkling wine tasting pour (per guest)

Champagne stopper or wine key

Assorted small bites (cheese, cured meats, olives, bread)

Neutral crackers or sliced baguette

Plain water (for sipping)

Place a wine glass or large rocks glass in the freezer for 5 minutes or fill it with ice and cold water while you prepare the cocktail to ensure the final drink is pleasantly chilled.

Chill glass

In a mixing glass or shaker, add gin (0.75 oz), fresh lemon juice (0.5 oz), simple syrup (0.25 oz), and 2 dashes orange bitters.

Combine base ingredients

Pour 6 oz Syrah into the mixing glass with the other ingredients. Add 1 cup of ice to the mixing glass or shaker to chill and slightly dilute the mixture.

Add wine and ice

Using a bar spoon, gently stir the mixture for 20–30 seconds. Since this contains wine, avoid vigorous shaking which can over-foam and flatten the wine’s aromatics; stirring chills and integrates the spirit, citrus, and syrup with the wine while preserving its character.

Gentle stir

If you chilled the glass with ice and water, empty it now. Strain the stirred cocktail into the chilled wine or rocks glass over fresh ice if desired (use no ice for a slightly warmer presentation). Express the orange peel over the drink by holding it with the outside facing down and giving it a sharp twist to release the oils, then rub the rim with the peel and drop it into the drink.

Prepare glass & garnish

If you prefer a slightly effervescent version, top the drink with 1 oz club soda or sparkling water and lightly stir once. Add a sprig of fresh thyme or rosemary as an aromatic garnish—slap the herb between your palms first to release its aromatics before placing it in the drink.

Optional finish

Serve immediately while chilled. Sip slowly to appreciate the interplay between the Syrah’s fruit and the botanical lift from gin and citrus.

Serve

Syrah (red wine)

Fresh lemon juice

Simple syrup (1:1 sugar to water)

Orange bitters

Orange peel (for garnish)

Club soda or sparkling water

Fresh thyme or rosemary sprig

Chill a white-wine glass (or stemless wine glass) in the freezer for 5–10 minutes. While the glass chills, thinly slice 4 rounds of cucumber and cut a small green apple into thin matchstick slices (about 2 tablespoons). Lightly bruise 4 of the mint leaves by clapping them between your palms to release aroma; reserve 2 whole leaves for garnish.

Chill glass and prepare garnishes

Remove the chilled glass. Add 4 large ice cubes to the glass if you prefer your wine very cold (optional). Place the cucumber slices and apple matchsticks in the glass so they sit against the side for visual appeal.

Build the glass

Pour 1 cup (about 240 ml) of well-chilled Sauvignon Blanc into the glass over the fruit and ice. Add 1 teaspoon fresh lime juice to brighten the flavors. If you prefer a hint of sweetness, stir in 1 teaspoon simple syrup now.

Add wine and brightener

Gently slump the bruised mint leaves on top of the wine (don’t muddle vigorously — you want aroma, not bitterness). Float 2 whole mint leaves and one cucumber slice on the surface for garnish.

Finish with mint

Serve immediately while cold. Sip and enjoy the crisp, herbaceous profile of the Sauvignon Blanc enhanced by cucumber, green apple, lime, and mint. Discard fruit after finishing the glass or leave in while enjoying for continued infusion.

Sauvignon Blanc (chilled)

Cucumber slices (thin)

Green apple (thin matchstick slices)

Lime (juice)

Fresh mint leaves

Simple syrup (1:1 sugar to water) — optional

Ice (large cubes)

Fill a mixing glass or a rocks glass with ice. Pour 1 oz gin, 1 oz Campari, and 1 oz sweet vermouth over the ice.

Build the base Negroni

If using a mixing glass, stir the gin, Campari, and vermouth with a bar spoon for about 20–30 seconds until well chilled and slightly diluted (about 15–20% dilution by eye). If building in the serving glass, give a brief gentle stir to combine and chill.

Stir and chill

If you mixed in a separate mixing glass, strain the chilled Negroni into a chilled coupe or a rocks glass filled halfway with fresh ice (or leave slightly less ice if you prefer a more elegant presentation).

Strain

Carefully top the stirred Negroni with 3 oz (about a short pour) of chilled Prosecco or other dry sparkling wine. Pour slowly down the side of the glass to preserve carbonation and create a gentle effervescence.

Top with sparkling wine

Express the oils of an orange twist over the surface by holding the twist skin-side down above the drink and giving it a firm squeeze so oils spritz out, then run the twist around the rim and drop it into the glass. Optionally add a lemon twist for an additional bright aroma.

Garnish and finish

Serve immediately while the sparkling wine is fizzy. Sip and enjoy — the Prosecco lightens the classic Negroni while preserving its bitter-sweet backbone.

Campari

sweet vermouth

Prosecco (or other dry sparkling wine)

orange twist (for garnish)

optional: lemon twist (for aroma)

Place a large wine glass or rocks glass in the freezer for 5–10 minutes, or fill with ice and let sit while you prepare other components, then discard that ice before assembling. Ensure Prosecco and soda are well chilled.

Chill glass and ingredients

Fill the chilled glass about two-thirds full with fresh ice cubes. Pour 2 oz Aperol (or Sicilian bitter orange liqueur) over the ice, then add 0.5 oz fresh blood orange juice if using for a Sicilian twist. If you prefer slightly sweeter, add 0.25 tsp simple syrup now.

Build the Spritz

Pour 3 oz well-chilled Prosecco into the glass gently to preserve bubbles. Top with 1 oz chilled soda water. Stir once gently with a bar spoon — just one slow turn to combine without flattening the Prosecco.

Add sparkling components

Taste the spritz and adjust sweetness or bitters by adding a tad more simple syrup (in 1/8 tsp increments) or an extra splash (0.25 oz) of blood orange juice if desired. If you add, stir once more gently.

Taste and adjust

Thread a blood orange wheel onto the rim of the glass or float it on top. Clap a mint sprig between your palms once to release aromatics and tuck it beside the orange or rest it on the ice. Serve immediately with a short straw or stirrer.

Aperol (or Sicilian bitter orange liqueur)

Prosecco (well-chilled)

Soda water (club soda), chilled

Fresh blood orange juice (optional, for Sicilian twist)

Simple syrup (optional, adjust sweetness)

Ice cubes

Blood orange wheel or thin slice

Fresh mint sprig (optional)

Place the martini glass in the freezer for at least 10 minutes or fill it with ice and cold water while you prepare the cocktail to chill the bowl.

Using a jigger, measure 2.5 oz of gin or vodka and 0.5 oz of dry vermouth. Choose gin for a classic dry Martini or vodka for a Vodka Martini.

Measure

Fill a mixing glass or shaker about three-quarters full with fresh ice.

Add ice

Add the measured gin or vodka and dry vermouth to the mixing glass. Stir gently with a bar spoon for 20–30 seconds (about 20–30 strokes) until well chilled and slightly diluted. If you prefer a shaken Martini, add ingredients to a shaker and shake vigorously for 10–15 seconds.

Stir (recommended) or shake

Dump the ice/water from the chilled martini glass if used. Place a strainer over the mixing glass or shaker and pour the chilled cocktail into the martini glass.

If making a Dirty Martini, add 0.25 oz (adjust between 0.25–0.5 oz to taste) of olive brine to the mixing glass along with the gin/vodka and dry vermouth. Stir or shake as above. The brine should be well incorporated and the drink slightly cloudy.

Add olive brine

Taste (or pour a small sip). If you want it dirtier, add small increments (0.1–0.25 oz) of brine and gently stir to combine. If too strong, add a splash more vermouth or a couple more seconds of stirring with extra ice to increase dilution slightly.

Skewer 2 cocktail olives on a pick and place them in the glass for a Dirty or Dry Martini. For a Dirty Martini the olives complement the brine; for a Dry Martini olives are a traditional garnish as well.

Garnish with olives

For a lemon twist: use a peeler or paring knife to cut a thin strip of lemon peel, twist it over the drink to express oils, rub it around the rim if desired, and drop it into the glass or discard it depending on preference.

Lemon twist (optional)

Serve immediately while very cold. Enjoy responsibly.

gin or vodka

dry vermouth

olive brine (from jarred cocktail olives)

cocktail olives

lemon twist (optional)

martini glass (chilled)

mixing glass or shaker

bar spoon

jigger

strainer

peeler or paring knife (for lemon twist)

Pour 2 cups of fresh cold water into a small saucepan or kettle. Bring to a gentle boil over medium-high heat.

Heat water

Remove the water from heat as soon as it reaches a rolling boil. Place 2 tablespoons dried chamomile flowers in a teapot or heatproof container (or in an infuser). Pour the hot water over the flowers, cover, and let steep for 5 to 7 minutes for a mild cup or up to 10 minutes for a stronger cup. Covering preserves the volatile oils and aroma.

Steep chamomile

After steeping, strain the tea through a fine mesh sieve or remove the infuser to catch all flower bits. Discard used flowers.

While the tea is still hot, stir in 1 teaspoon honey until dissolved. Add 1 teaspoon fresh lemon juice and, if using, 1 teaspoon lemon zest. Taste and adjust: add up to another 1/2 teaspoon honey if you prefer sweeter, or another 1/2 teaspoon lemon juice for more brightness.

Pour the finished tea into a cup. Garnish with a small chamomile sprig or a thin slice of lemon if desired. Serve warm.

dried chamomile flowers

water

honey

fresh lemon juice

lemon zest (optional)

fresh chamomile sprigs or lemon slice

Run the lime wedge around the outer rim of a rocks or coupe glass, then dip the rim into a shallow dish of coarse salt, twisting to coat evenly. Set the glass aside to dry briefly.

Prepare the glass

Cut a fresh lime wheel for garnish and set aside.

Add 2 oz tequila, 1 oz fresh lime juice, 1 oz orange liqueur, and 0.5 oz agave syrup into a cocktail shaker.

Measure and combine

Fill the shaker with ice (about 6 oz by volume), secure the lid, and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Add ice and shake

Double-strain the mixture into the prepared salt-rimmed glass over fresh ice if serving on the rocks, or without ice into the glass if serving up. Garnish with the lime wheel on the rim.

Strain and serve

Taste and adjust sweetness: if the cocktail is too tart, stir in additional 0.25 oz agave syrup, or if too sweet, add 0.25 oz fresh lime juice.

tequila (blanco or reposado)

fresh lime juice

orange liqueur (Cointreau or Triple Sec)

agave syrup (or simple syrup)

ice (for shaking)

coarse salt (for rim)

lime wedge (for rinsing & garnish)

lime wheel (for garnish)

If desired, chill a highball glass in the freezer for 5–10 minutes or fill it with ice while you gather ingredients so the drink stays cold.

Chill

Measure out 2 oz amaro, 4 oz soda water, and any optional ingredients (0.5 oz lemon juice and 0.25 oz simple syrup if using).

Fill the chilled highball glass about three-quarters full with fresh ice. Large cubes are ideal to slow dilution.

If using, add 0.5 oz fresh lemon juice and 0.25 oz simple syrup to balance bitterness. These are optional — many enjoy the highball with amaro and soda alone.

Top gently with 4 oz chilled soda water. Pour slowly over the back of a spoon or down the side of the glass to preserve carbonation and create a layered look if desired.

Stir once gently with a bar spoon (1–2 turns) to combine — avoid vigorous stirring to keep fizz.

Express the oils of a lemon twist or orange peel over the glass by holding the peel with the outside facing down and giving it a quick snap. Rub the peel around the rim and drop it into the drink.

Optionally, slap a mint sprig between your hands to release aromatics and tuck it alongside the peel (do not muddle).

Nonna's Selection Of Red, White & Bubbles

N/a Syrah

N/a Sauvignon Blanc

N/a Sparkling Negroni

Sicilian Spritz

Martini (dry Or Dirty)

Chamomilli

Margariti

Amaro Highball

Zeppole

Lil Salty Dawg

Ol' Fashioned

Frozen Aperol Spritz

Granita

Cannolis

Skyduster Italian Pils (draft)

Pet Nat Bianco (italy) - Il Folicello "buffo Bianco" - White Flowers & Grapefruit Zest

Prosecco (italy) - Tasi - 100% Glera - Dry, Crisp & Refreshing

Warm Brownie Sundae

Negroni Strawbaggio

Pepperoni

Lentil Soup

Whipped Eggplant Caponata

Market Pizza