Mojito

Romaine lettuce, croutons, parmesan cheese, and Caesar dressing.

Caesar Salad

Classic cheesecake topped with fresh strawberries.

Cheesecake

Tequila, lime juice, and triple sec served with a salted rim.

Margarita

Warm chocolate cake with a molten center, served with vanilla ice cream.

Chocolate Lava Cake

Pasta tossed with seasonal vegetables in a light garlic sauce.

Pasta Primavera

Served with asparagus and lemon butter sauce.

Grilled Salmon

Shitty Aperol Sbagliatos

Mushrooms stuffed with garlic herb cheese and baked until golden.

Stuffed Mushrooms

Grilled bread topped with fresh tomatoes, basil, and balsamic glaze.

Bruschetta

asparagus / arugula / burrata / heirloom tomato

Vegetarian

Mortadella

Fudge brownie / marshmallow / graham cracker / grand mariner

S’mores Flambé

Italian custard / marsala caramel / sea salt

Panna Cotta

avocado / radicchio / egg / anchovy / panko

Adult Caesar Salad (GF)

romaine / salam / provolone / piquillo peppers / artichoke / garbanzo / gf*

Kardashian Chopped Salad (GF)

traditional red sauce / jumbo shrimp / squid ink pasta / chile oil

Chitarra

creamy pesto / lump crab / herbs / smoked trout roe / yuzu

Conchiglie

our version of carbonara but creamier / guanciale / egg / shaken at the table

Radiatore

vodka sauce? try mezcal / big noodles / reggiano / parsley

Cresta Di Gallo

Amatriciana / pancetta / grape tomatoes / parmigiano reggiano

Fusilli

imported gabagool / cheeses / meats / mustard / fig

Charcuterie Board (GF)

roasted bone marrow / capers / parsley / crostini

Bone of the Beast

Asparagus Caprese (GF)

In a sturdy glass, add the fresh mint leaves and lime juice. Use a muddler or the back of a spoon to gently press the mint leaves to release their oils.

Muddle the Mint

Pour in the simple syrup and white rum, then stir gently to combine.

Add Simple Syrup and Rum

Fill the glass with ice cubes to the top.

Add Ice

Pour the club soda over the ice until the glass is full. Stir gently to mix.

Top with Club Soda

Garnish with a lime wedge and a sprig of mint. Serve immediately with a straw if desired.

Garnish and Serve

White Rum

Fresh Mint Leaves

Fresh Lime Juice

Simple Syrup

Club Soda

Ice Cubes

Lime Wedge

Mint Sprig

Wash and dry the Romaine lettuce thoroughly. Tear it into bite-sized pieces and place it in a large salad bowl.

Prepare the Romaine

Sprinkle the croutons over the Romaine lettuce in the salad bowl.

Add Croutons

Grate the Parmesan cheese and add it to the salad bowl.

Add Parmesan Cheese

Pour the Caesar dressing over the salad and toss gently to combine all the ingredients evenly.

Dress the Salad

Serve immediately, garnished with additional Parmesan cheese if desired.

Serve

Romaine lettuce

Croutons

Parmesan cheese

Caesar dressing

Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and melted unsalted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

Prepare the crust

In another large mixing bowl, beat the cream cheese with granulated sugar until smooth. Add in sour cream and vanilla extract, mixing until fully incorporated. Add eggs one at a time, mixing just until combined.

Make the cheesecake filling

Pour the cheesecake filling over the prepared crust in the springform pan. Bake in the preheated oven for about 50-60 minutes, or until the center is set but slightly jiggly.

Bake the cheesecake

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. Then, refrigerate for at least 4 hours or overnight to fully set.

Cool and chill

Wash and slice fresh strawberries. Once the cheesecake is chilled and set, top it with the sliced strawberries before serving.

Prepare the strawberries

cream cheese

granulated sugar

sour cream

vanilla extract

eggs

graham cracker crumbs

unsalted butter

fresh strawberries

Run a lime wedge around the rim of a chilled glass and dip it into a plate of salt to coat the rim.

Prepare the Glass

In a cocktail shaker filled with ice, combine the tequila, lime juice, and triple sec.

Mix the Ingredients

Shake well until chilled and strain the mixture into the prepared glass.

Shake and Strain

Garnish with a lime wedge on the rim of the glass.

Garnish

Tequila

Lime Juice

Triple Sec

Salt

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with cocoa powder.

Preheat the Oven

In a heatproof bowl, melt the dark chocolate and unsalted butter together over a pot of simmering water, stirring until smooth.

Melt Chocolate and Butter

In a separate bowl, whisk together the granulated sugar, eggs, and egg yolks until well combined. Add the melted chocolate mixture, vanilla extract, and a pinch of salt. Stir until smooth.

Mix Ingredients

Gently fold in the all-purpose flour until just combined, being careful not to overmix.

Add Flour

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Fill Ramekins

Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is soft.

Bake

Remove from the oven and let cool for 1 minute. Carefully invert each ramekin onto a plate, and serve immediately with a scoop of vanilla ice cream on the side.

dark chocolate

large eggs

egg yolks

all-purpose flour

salt

vanilla ice cream

In a large pot, bring water to a boil and add a pinch of salt. Cook the pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add bell peppers, zucchini, carrots, and cherry tomatoes. Cook for about 5-7 minutes until vegetables are tender but still crisp.

Sauté the Vegetables

Add the cooked pasta to the skillet with the sautéed vegetables. Toss everything together, seasoning with salt and black pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld.

Combine Pasta and Vegetables

Remove from heat and serve hot, topped with grated Parmesan cheese if desired.

Pasta (spaghetti or penne)

Bell peppers (mixed colors, sliced)

Zucchini (sliced)

Cherry tomatoes (halved)

Carrots (sliced thin)

Olive oil

Garlic (minced)

Black pepper

Parmesan cheese (grated, optional)

Preheat your grill to medium-high heat. Rub the salmon fillets with olive oil, and season with salt and black pepper.

Prepare the Salmon

Place the salmon fillets on the grill, skin-side down. Grill for about 6-8 minutes, then flip and grill for an additional 4-6 minutes or until cooked through.

Grill the Salmon

While the salmon is grilling, trim the ends of the asparagus. Toss them with olive oil, salt, and pepper.

Prepare the Asparagus

Add the asparagus to the grill during the last 4-5 minutes of cooking the salmon. Grill until tender and slightly charred.

Grill the Asparagus

In a small saucepan, melt 4 tablespoons of butter over low heat. Add the juice of 1 lemon and stir to combine. Season with salt to taste.

Make the Lemon Butter Sauce

Once everything is cooked, plate the grilled salmon and asparagus. Drizzle with lemon butter sauce before serving.

Salmon fillets

Asparagus

In a cocktail shaker, combine 2 oz of Aperol, 1 oz of vodka, and 0.5 oz of fresh lime juice. Fill the shaker with ice and shake well until chilled.

Mix the Base

Strain the mixture into a large glass filled with ice.

Strain and Pour

Top the glass with 4 oz of chilled lager beer.

Add Lager

Garnish with a lime wedge and serve immediately.

Aperol

Vodka

Fresh lime juice

Lager beer

Lime wedge

Preheat your oven to 375°F (190°C). Clean the mushrooms with a damp cloth and remove the stems. Set the caps aside.

Prepare the Mushrooms

In a mixing bowl, combine the cream cheese, minced garlic, chopped parsley, thyme, grated Parmesan cheese, salt, and black pepper. Mix until smooth and well incorporated.

Make the Filling

Using a spoon, fill each mushroom cap generously with the cheese mixture, pressing it down slightly to ensure it is packed in.

Stuff the Mushrooms

Place the stuffed mushrooms on a baking sheet. Drizzle them with olive oil. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden.

Bake the Mushrooms

Remove from the oven and let cool for a few minutes. Serve warm as an appetizer.

Large button mushrooms

Cream cheese

Garlic, minced

Fresh parsley, chopped

Fresh thyme, chopped

Grated Parmesan cheese

Dice the fresh tomatoes and place them in a bowl. Add chopped basil leaves, minced garlic, olive oil, salt, and black pepper. Mix gently and let sit for 10 minutes to allow the flavors to meld.

Prepare the Tomatoes

Preheat your grill or grill pan over medium heat. Slice the baguette or Italian bread into 1/2-inch thick slices. Brush both sides with olive oil.

Prepare the Bread

Grill the bread slices for about 2-3 minutes on each side, or until they are golden brown and have grill marks. Remove from the grill.

Grill the Bread

Top each grilled bread slice generously with the tomato mixture. Drizzle balsamic glaze over the top before serving.

Assemble the Bruschetta

Baguette or Italian bread

Fresh tomatoes

Fresh basil leaves

Garlic cloves

Extra virgin olive oil

Balsamic glaze

Preheat the grill or a grill pan over medium heat.

Step 1

Trim the woody ends off the asparagus and toss them in a bowl with 1 tablespoon of olive oil, salt, and black pepper.

Step 2

Grill the asparagus for about 5-7 minutes, turning occasionally until they are tender and slightly charred.