RANCHO LA GLORIA Margarita

Mezzaluna Garlic Cheese Bread

Penne pasta tossed with our original red sauce topped with meatballs and mozzarella cheese.

Baked Penne Pasta

The Little Oven

House Wine (Big House), Red Blend, White Blend, Chardonnay, Cabernet, Old Vine Zinfandel

House Wine

Big House Red Blend, White Blend

Sutter Home White Zinfandel

Seaglass Riesling

Luccio Pinot Grigio

Seaglass Sauvignon Blanc

Honoro Vera Cabernet

Luccio Luscious Red

Honoro Vera Red Blend

Extra sauce

Extra cheese

Cheese

Seasoned ricotta combined with spinach, stuffed in a pillow pasta, tossed with your favorite sauce.

Florentine Ravioli

Potato dumpling style pasta tossed in your favorite sauce.

Gnocchi

Spaghetti and ravioli combine for this great Italian favorite, choose from meat or cheese ravioli, served with two meatballs.

Mezzo Mezzo

Your choice of seasoned meat or seasoned ricotta cheese, stuffed pillow pasta

Ravioli

Chicken and fresh vegetables, sautéed in olive oil with garlic, basil and parsley. Tossed with penne pasta.

Chicken Pasta Stirfry

Penne pasta sliced Italian sausage, green peppers and onions, topped with melted mozzarella cheese.

Baked Italian Hotdish

Served Monday-Friday. Two eggs, your choice of two strips of bacon or two sausage links, toast, and your choice of two pancakes or hash browns.

Eastsider

Rub the rim of a chilled margarita glass with the lime wedge. Dip the rim into a plate of salt to coat it evenly.

Prepare the Glass

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

Mix the Ingredients

Shake the cocktail shaker vigorously for about 15-20 seconds until well chilled.

Shake the Mixture

Strain the mixture into the prepared margarita glass filled with fresh ice, if desired.

Strain and Serve

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

Garnish

Tequila

Lime juice

Triple sec

Simple syrup

Salt

Lime wedge

Preheat your oven to 375°F (190°C). Cut the French bread in half lengthwise to create two halves.

Slice the Bread

In a small bowl, combine the olive oil, minced garlic (from 4 cloves), and salt. Mix well.

Mix the Garlic Oil

Using a pastry brush, generously apply the garlic oil mixture over the cut sides of the bread.

Brush the Bread

In a mixing bowl, combine the cream cheese, shredded mozzarella cheese, Parmesan cheese, dried oregano, and black pepper. Mix until smooth and well combined.

Combine Ingredients

Spread the cheese mixture evenly over the brushed sides of the bread halves.

Spread the Mixture

Place the bread halves on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly and the edges of the bread are golden brown.

Bake

In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic (from 2 cloves) and sauté for about 1 minute until fragrant.

Cook the Sauce

Stir in the canned crushed tomatoes, dried basil, sugar, salt, and black pepper. Bring to a simmer and let cook for 15 minutes, stirring occasionally.

Add Tomatoes and Seasoning

Once the garlic cheese bread is baked and the red sauce is ready, cut the bread into slices and serve with the classic red sauce on the side for dipping.

Serve

French bread

Olive oil

Garlic cloves

Cream cheese

Shredded mozzarella cheese

Parmesan cheese

Dried oregano

Black pepper

Canned crushed tomatoes

Dried basil

Sugar

In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Penne Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in crushed tomatoes, oregano, basil, salt, and black pepper. Simmer for 10-15 minutes until the sauce thickens slightly.

Prepare the Sauce

In a large bowl, combine ground beef, breadcrumbs, grated Parmesan, beaten egg, Italian seasoning, salt, and pepper. Mix until just combined, then form into small meatballs, about 1 inch in diameter.

Make the Meatballs

In a large skillet over medium heat, add a little oil and cook the meatballs until browned on all sides and cooked through, about 10-12 minutes. Transfer to a plate.

Cook the Meatballs

In a large mixing bowl, combine the cooked penne pasta with the prepared red sauce. Stir until the pasta is evenly coated.

Combine Pasta and Sauce

Preheat your oven to 375°F (190°C). In a greased baking dish, spread half of the pasta mixture. Top with half of the cooked meatballs, then sprinkle with 1 cup of shredded mozzarella. Repeat with the remaining pasta, meatballs, and top with the remaining mozzarella.

Layer in Baking Dish

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.

Remove from oven, let cool for a few minutes, then garnish with fresh chopped basil if desired. Serve warm.

Garnish and Serve

Penne pasta

Garlic, minced

Crushed tomatoes

Ground beef

Breadcrumbs

Parmesan cheese, grated

Egg, beaten

Italian seasoning

Mozzarella cheese, shredded

Fresh basil, chopped (optional)

In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine flour and salt. Mix well.

Mixing Dry Ingredients

Once the yeast is frothy, pour it into the flour mixture along with olive oil. Mix until the dough begins to form.

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Kneading

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

Preheat your oven to 475°F (245°C) while the dough is rising.

Preheat Oven

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to your desired thickness.

Shape Dough

Transfer the rolled-out dough to a pizza stone or baking sheet. Spread tomato sauce evenly on the surface, then sprinkle with shredded mozzarella cheese. Add pepperoni slices, chopped bell peppers, and fresh basil leaves as desired.

Add Sauce and Toppings

Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Remove from the oven, let it cool for a few minutes, slice, and serve hot.

All-purpose flour

Active dry yeast

Warm water

Tomato sauce

Pepperoni slices

Bell peppers, chopped

Fresh basil leaves

In a large pitcher, combine the chosen red wine blend by pouring in the Cabernet Sauvignon, Syrah, and Merlot. Stir gently to mix the wines together.

Combine Red Wines

Refrigerate the mixture for at least 30 minutes before serving to allow the flavors to meld.

Chill

In a separate pitcher, combine the chosen white wine blend by adding the Chardonnay, Sauvignon Blanc, and Pinot Grigio. Stir gently to mix.

Combine White Wines

Refrigerate the mixture for at least 30 minutes before serving to enhance the flavors.

Pour the chilled Chardonnay into a glass and enjoy its crisp, fruity notes.

Pour the Cabernet Sauvignon into a glass, ensuring it is at the right temperature to enjoy its robust flavors.

Pour the Old Vine Zinfandel into a glass, savoring the rich and complex flavors.

Red wine (variety of your choice)

Cabernet Sauvignon

Syrah

Merlot

White wine (variety of your choice)

Chardonnay

Sauvignon Blanc

Pinot Grigio

Old Vine Zinfandel

In a large pitcher, combine the red wine and water. Stir gently to mix.

Combine Base Ingredients

Add the fresh lemon juice and simple syrup to the pitcher. Stir to combine all the ingredients thoroughly.

Add Flavor Enhancements

Add the orange slices and fresh mint leaves to the pitcher. Allow the mixture to sit for at least 15 minutes to let the flavors meld.

Add Garnishes

Pour the house wine into glasses filled with ice. Garnish with additional mint leaves or orange slices if desired.

Serve Chilled

Serve the house wine chilled and enjoy with friends or family.

Enjoy

Red wine

Water

Fresh lemon juice

Orange slices

Fresh mint leaves

Begin by washing the Cabernet Sauvignon, Merlot, and Syrah grapes thoroughly under running water. Remove any stems and leaves, and place the cleaned grapes in a large fermentation container.

Prepare Grapes

Using your hands or a grape crusher, crush the grapes until they release their juices. This mixture will be referred to as 'must'.

Crush Grapes

In a separate bowl, dissolve the sugar in 3 cups of water. Pour this mixture over the must in the fermentation container.

Add Sugar and Water

Sprinkle the wine yeast over the must and gently stir to incorporate. Cover the fermentation container with a cloth.

Add Yeast

Allow the mixture to ferment at room temperature for about 7 to 10 days. Stir the mixture daily.

Fermentation

After fermentation is complete, strain the liquid from the solids using a fine mesh strainer or cheesecloth into a clean container.

Strain the Must

Add oak chips to the strained liquid and transfer to a glass carboy or barrel for aging. Seal tightly and let it age for at least 4 to 6 months.

Aging

Wash the Chardonnay, Sauvignon Blanc, and Riesling grapes thoroughly. Remove any stems and place the cleaned grapes in a large fermentation container.

Crush the grapes by hand or using a grape crusher until they release their juices.

Dissolve the sugar in 3 cups of water in a separate bowl. Pour this mixture over the must in the fermentation container.

Sprinkle the wine yeast over the must and stir gently. Cover the fermentation container with a cloth.

Let the mixture ferment at room temperature for about 7 to 10 days, stirring daily.

Strain the liquid from the solids using a fine mesh strainer or cheesecloth into a clean container.

Cabernet Sauvignon Grapes

Merlot Grapes

Syrah Grapes

Yeast (Wine Yeast)

Oak Chips (for aging)

Chardonnay Grapes

Sauvignon Blanc Grapes

Riesling Grapes

Harvest ripe Zinfandel grapes and remove the stems. Wash the grapes thoroughly to remove any dirt or pesticides.

Grape Preparation

Crush the washed grapes in a fermentation vessel to release the juice. Use a wine press if available to extract more juice. Collect the juice in a clean container.

Crushing and Pressing

In a separate bowl, dissolve sugar in water. Add the dissolved sugar water to the grape juice. Mix well to ensure even distribution.

Mixing Ingredients

Sprinkle yeast and acid blend into the grape juice mixture. Stir gently to combine all ingredients.

Adding Yeast and Acid Blend

Crush the Campden tablets and add them to the mixture to inhibit wild yeast and bacteria. Stir well.

Adding Campden Tablets

Transfer the mixture into a fermentation vessel and seal it with an airlock. Allow the mixture to ferment in a cool, dark place for 2-4 weeks, monitoring for bubbling in the airlock.

Once fermentation is complete, siphon (rack) the wine into another clean container, leaving sediment behind. This process may need to be repeated several times over the next few months.

Rancho La Gloria Margarita