Salumi e Formaggio

Old Fashioned

Aperol Spritz

gran centenario, lime, sparkling grapefruit

Paloma

Tito's Martini

Volpaia 'Prelius' Cabernet Sauvignon

Rare Wine Company Historic Series

Alois Lageder 'Terre Alpina' Pinot Grigio

Bisol Jeio' Prosecco

parmesan, arugula, horseradish crema, charred lemon

Truffle Steak Tartare

tomato crudo, basil, buffalo milk mozzarellla

Meatball Buns

Island Creek Oysters

fruits of the sea, roasted in the wood oven

Frutti Di Mare

mascarpone mousse, homemade lady fingers, coffee & chocolate shavings

TIRAMISU

Taylor Fladgate '20 Year Old Tawny' Porto, Portugal

Chocolate Cake

pecan crumble, brown sugar anglaise & brown butter ice cream

Soufflé

bourbon toffee glaze, candied walnuts & vanilla ice cream

Toffee Cake Pudding

cinnamon mousse, caramelized apples, & salted caramel ice cream

Apple

Peyrassol 'Réserve des Templiers' Rosé

On a large platter, lay out the prosciutto, salami, and capicola in an attractive manner. You can fold or roll the slices for a more appealing presentation.

Arrange the Cured Meats

Cut the Parmesan into small cubes, slice the Gorgonzola into wedges, and tear the fresh mozzarella into bite-sized pieces. Arrange them around the cured meats on the platter.

Prepare the Cheeses

Place the marinated olives in a small bowl and set it on the platter. Slice the artisan bread into thick slices and arrange them alongside the meats and cheeses. Drizzle honey and balsamic vinegar over the cheese selection, and scatter fresh basil leaves for garnish.

Add Accoutrements

Prosciutto

Salami

Capicola

Parmesan Cheese

Gorgonzola Cheese

Fresh Mozzarella

Marinated Olives

Artisan Bread

Honey

Balsamic Vinegar

Fresh Basil

Start by choosing an Old Fashioned glass or a lowball glass. Ensure it is clean and dry.

Prepare the Glass

Place 3 ice cubes into the glass to chill the drink.

Add Ice

In a mixing glass, combine 2 oz of Makers Mark bourbon, 1 tsp of demerara syrup, and 2 dashes of Angostura bitters.

Combine Ingredients

Add ice to the mixing glass and stir the mixture gently for about 20-30 seconds until well chilled and diluted.

Stir the Mixture

Strain the chilled bourbon mixture over the ice cubes in the prepared Old Fashioned glass.

Strain into Glass

Twist a slice of orange peel over the drink to release the oils, then drop it in as a garnish.

Garnish

Serve immediately and enjoy your Old Fashioned!

Serve

Makers Mark Bourbon

Demerara Syrup

Angostura Bitters

Orange Peel

Ice Cubes

Select a large wine glass or a highball glass. Fill it halfway with ice cubes.

Prepare Your Glass

Pour 3 oz of Aperol over the ice in the glass.

Add Aperol

Add 3 oz of Prosecco to the glass, pouring gently to maintain the bubbles.

Pour Prosecco

Finish by adding 1 oz of soda water to the mix.

Top with Soda Water

Garnish with a slice of orange by placing it on the rim of the glass or floating it in the drink.

Stir gently to combine. Serve immediately and enjoy your refreshing Aperol Spritz!

Aperol

Prosecco

Soda Water

Orange

Rim a highball glass with sea salt. To do this, rub a lime wedge around the rim of the glass, then dip the rim into a plate of sea salt to coat it evenly.

In a cocktail shaker, combine 2 oz of Gran Centenario Tequila and 1 oz of fresh lime juice. Fill the shaker with ice and shake well for about 15 seconds.

Mix the Ingredients

Strain the mixture into the prepared highball glass filled with ice. Top it off with 4 oz of sparkling grapefruit soda.

Combine with Soda

Garnish the drink with a slice of fresh grapefruit. Serve immediately and enjoy your refreshing Paloma!

Garnish and Serve

Gran Centenario Tequila

Fresh Lime Juice

Sparkling Grapefruit Soda

Sea Salt

Fresh Grapefruit Wedge

Begin by chilling your martini glass. This can be done by filling it with ice and cold water while you prepare the drink.

Chill the Glass

In a cocktail shaker, measure 2 oz of Tito's Handmade Vodka, 0.5 oz of Dry Vermouth, and 0.5 oz of Olive Brine.

Measure Ingredients

Add ice to the shaker, cover it, and either shake vigorously for about 10 seconds for a chilled drink or stir gently for about 20 seconds if you prefer a smoother texture.

Shake or Stir

Remove the ice and water from your chilled martini glass. Strain the mixture from the shaker into the glass.

Drop 2 green olives into the glass for garnish. If you prefer a dirty martini, you can add more olive brine to taste.

Add Olives

For a twist, take a strip of lemon peel and twist it over the drink to release the oils, then drop it into the glass.

Add Lemon Twist

Tito's Handmade Vodka

Dry Vermouth

Olive Brine

Green Olives

Lemon Twist

Place the bottle of Volpaia 'Prelius' Cabernet Sauvignon in the refrigerator for at least 30 minutes to chill before serving.

Chilling the Wine

Select appropriate wine glasses—preferably Bordeaux glasses that allow the wine to breathe. Ensure they are clean and free of dust.

Preparing the Glassware

Use a wine opener to carefully remove the cork from the bottle. Wipe the neck of the bottle with a clean cloth to remove any dust or debris.

Opening the Bottle

Tilt the glass at a slight angle and pour the wine into the glass, filling it to about one-third full to allow room for the wine to breathe.

Pouring the Wine

Swirl the wine gently in the glass to release its aromas. Take a moment to appreciate the bouquet before taking a sip.

Enjoying the Wine

In a small saucepan, combine 3 oz of Madeira wine, 1 tsp of sugar, and 1 oz of water.

Add the orange zest, cinnamon stick, and cloves to the saucepan with the wine mixture.

Add Spices

Place the saucepan over low heat and gently warm the mixture. Stir occasionally until the sugar is fully dissolved and the mixture is heated through, but do not let it boil.

Heat Mixture

Allow the mixture to simmer on low heat for about 5 minutes to let the flavors meld together.

Infuse Flavors

Remove from heat, strain the mixture to remove the spices, and pour into a glass for serving.

Strain and Serve

Madeira Wine

Sugar

Water

Orange Zest

Cinnamon Stick

Cloves

Take a large wine glass and fill it with ice cubes to chill the glass.

In a mixing jug, combine 750 ml of Alois Lageder 'Terre Alpina' Pinot Grigio, 30 ml of fresh lemon juice, and 200 ml of chilled sparkling water. Stir gently to mix the ingredients together.

Tear the fresh mint leaves slightly to release their aroma and add them to the mixture. Stir gently again.

Add Mint

Pour the mixture into the prepared wine glass filled with ice cubes. Ensure that the mint leaves are well distributed in the glass.

Serve the Drink

Add 2 slices of lemon to the glass for garnish and additional flavor.

Sip and enjoy your refreshing Alois Lageder 'Terre Alpina' Pinot Grigio spritzer!

Enjoy!

Alois Lageder 'Terre Alpina' Pinot Grigio wine

Chilled sparkling water

Fresh lemon juice

Fresh mint leaves

Ice cubes

Lemon slices

Wash the fresh strawberries thoroughly under cold water. Remove the stems and slice them into halves or quarters, depending on your preference for size.

Prepare the Strawberries

In a mixing glass, add fresh mint leaves and simple syrup. Use a muddler or the back of a spoon to gently crush the mint leaves to release their essential oils, mixing them with the syrup.

Muddle the Mint

In a large serving pitcher, combine the muddled mint and syrup with the sliced strawberries. Stir gently to combine the flavors.

Slowly pour the Bisol Jeio' Prosecco into the pitcher over the strawberry and mint mixture. Stir gently to avoid losing the bubbles.

Add the Prosecco

Pour the mixture into champagne flutes or wine glasses. Garnish with additional mint leaves or a whole strawberry on the rim, if desired.

Fresh Strawberries

Fresh Mint Leaves

Simple Syrup

Finely chop the beef tenderloin with a sharp knife. Make sure the pieces are small enough for a smooth texture but not pureed.

Prepare the Beef

In a small bowl, combine the grated horseradish, mayonnaise, Dijon mustard, olive oil, Worcestershire sauce, salt, and black pepper. Mix well until fully combined.

Make the Horseradish Crema

In a large mixing bowl, add the finely chopped beef. Drizzle with truffle oil and season with salt and black pepper. Gently fold in the horseradish crema until well combined.

Mix the Tartare

Using a ring mold, carefully plate the beef tartare mixture onto individual serving plates. Gently press down to form a neat shape.

Plate the Tartare

Top the tartare with shaved parmesan and a handful of fresh arugula. Serve with charred lemon wedges on the side for squeezing over the tartare.

Beef tenderloin, finely chopped

Parmesan cheese, shaved

Arugula leaves

Fresh horseradish, grated

Mayonnaise

Dijon mustard

Olive oil

Worcestershire sauce

Salt

Black pepper, freshly ground

Charred lemon wedges

Truffle oil

In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, black pepper, and chopped basil. Mix thoroughly until all ingredients are well incorporated.

Prepare the Meatballs

Using your hands, form the mixture into golf ball-sized meatballs, approximately 1.5 inches in diameter. You should get about 12-14 meatballs.

Form the Meatballs

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the skillet. Cook for about 5-7 minutes, turning occasionally, until browned on all sides and cooked through.

Cook the Meatballs

In a separate bowl, mix the diced tomatoes with a pinch of salt, freshly chopped basil, and a drizzle of olive oil. Let it sit for about 10 minutes to allow the flavors to meld.

Prepare the Tomato Crudo

Slice the buns open, and place 2-3 meatballs inside each bun. Top with slices of buffalo milk mozzarella and a generous spoonful of tomato crudo.

Assemble the Buns

Serve the meatball buns warm, garnished with additional basil if desired. Enjoy!

Ground beef

Breadcrumbs

Parmesan cheese, grated

Garlic, minced

Black pepper

Fresh basil, chopped

Tomatoes, diced

Buffalo milk mozzarella, sliced

Buns

Carefully shuck the Island Creek Oysters using an oyster knife. Ensure to keep the oyster liquor in the shell for added flavor.

Shucking the Oysters

Arrange the shucked oysters on a platter filled with crushed ice to keep them chilled.

Salumi E Formaggio