RICOTTA, DATE & PISTACHIO

VISO *

cauliflower, sultana raisin, caper, romesco 390 cal

CRISPY CAULIFLOWER

FIORE

BURRATA, BACON, ARUGULA & TOMATO

PERFEKT

SWEET N' SPICY PEPPER JAM & GOAT CHEESE

MUSHROOM & MASCARPONE

SIERRA NEVADA PALE ALE

prosciutto, brie, fig jam, arugula, balsamic vinegar, olive oil 460 cal

PROSCIUTTO & BRIE

SWEET POTATO WEDGES

WARM ARTICHOKE SPREAD

sliced roasted chicken, chopped kale, arugula, mint, basil, cilantro, broccolini, cauliflower, parmesan, pistachio, heritage grains, date, lemon champagne vinaigrette 1060 cal

GREEN GARDEN CHICKEN CHOP

butter poached jumbo shrimp, artichoke, calabrian chili, chablis spritz, focaccia 190 cal

SHRIMP SCAMPI

chicken salad, almond, pecan, apple, gorgonzola, mixed greens, raspberry vinaigrette 570 cal

RASPBERRY CHICKEN SALAD

CUCUMBER HONEY LEMONADE

grilled petite filet & chicken skewers, sicilian garlic yogurt, olive oil 570 cal

SKEWERS

albacore tuna, olive oil, balsamic vinegar, white cheddar, pickle, dijonnaise 480 cal

TUSCAN TUNA

melted white cheddar, truffle, calabrian chili oil, roasted crimini mushroom, focaccia crostini 580 cal

ROASTED MUSHROOM FONDUE

roasted chicken, fresh mozzarella, arugula, red onion, spicy sun- dried tomato aioli 810 cal

CHICKEN & MOZZARELLA

kale, brussels sprout, manchego, spicy marcona almond, bacon, dried cherry, lemon manchego dressing 680 cal

BRUSSELS SPROUTS SALAD

grilled chicken or steak skewer, parmigiano reggiano, warm heritage grains, romesco, toasted hemp seeds 640-670 cal

P.R.E.A.M. BOWL*

PROSECCO PROSECCO

COKE, DIET COKE, DR.PEPPER, GINGER ALE & SPRITE

Preheat the oven to 200°C (400°F). Arrange the 8 baguette slices in a single layer on a baking sheet.

Preheat and prepare

Brush both sides of each slice lightly with the 2 tbs extra-virgin olive oil. Toast in the preheated oven for 6–8 minutes, flipping halfway, until edges are golden and crisp. If you prefer a quicker method, toast under a broiler 1–2 minutes per side—watch closely to avoid burning.

Brush and toast

Remove the toasted slices from the oven. While still warm, cut the 1 garlic clove in half and rub the cut surface over the top of each slice to impart a subtle garlic aroma. Set the slices aside on a platter to cool slightly.

Garlic rub

Warm a dry skillet over medium heat. Add the 0.5 cups shelled pistachios and toast, stirring or shaking the pan, for 3–4 minutes until fragrant and lightly golden. Transfer to a cutting board and let cool slightly.

Toast the pistachios

Roughly chop the toasted pistachios. Chop the 8 pitted Medjool dates into small pieces (about 1/4–1/2 inch). Reserve a few larger pistachio bits for garnish if desired.

Chop nuts and dates

In a medium bowl, combine 1.5 cups whole-milk ricotta, 2 tbs honey, 1 tsp lemon zest, 1 tbs lemon juice, 0.25 tsp fine sea salt and 0.125 tsp freshly ground black pepper. Whisk or stir briskly until the mixture is creamy and homogenous. Taste and adjust seasoning—add a little more salt or honey if needed.

Make ricotta mixture

Fold the chopped dates and most of the chopped pistachios into the ricotta mixture, reserving a small amount for sprinkling on top.

Fold in dates and pistachios

Spoon about 2–3 tablespoons of the ricotta-date-pistachio mixture onto each warm baguette slice, spreading it evenly but leaving a slight mounded appearance.

Assemble the bruschetta

Drizzle a small amount of honey over each assembled bruschetta (about 1/4 tsp honey per slice). Sprinkle with the reserved chopped pistachios, 0.25 tsp flaky sea salt evenly across the pieces, and top each slice with a fresh basil leaf. Serve immediately while the bread is still slightly warm.

Finish and serve

baguette slices

extra-virgin olive oil

garlic clove

whole-milk ricotta

Medjool dates, pitted

shelled pistachios (raw)

honey

lemon zest

lemon juice

fine sea salt

freshly ground black pepper

fresh basil leaves

flaky sea salt (for finishing)

Remove the bottle of VISO 2023 from a warm spot and bring it to 16–18°C (60–64°F). If the bottle is cooler than that, let it sit at room temperature for 20–30 minutes; if it is too warm, chill briefly in the fridge for 10–15 minutes. Use the instant-read thermometer if you want to confirm temperature.

Bring to serving temperature

Use the wine opener to cut the capsule and extract the cork in a steady motion. Wipe the bottle lip with a clean cloth to remove any sediment or cork particles.

Open the bottle

Pour the wine slowly into the decanter in one steady stream. For a Barbera-Nebbiolo blend from 2023, decant for 20–30 minutes to allow the aromas to open and any youthful tannins to soften. Taste after 15 minutes and again before serving; adjust decanting time to preference.

Decant (recommended)

Set out 4 red wine glasses. Pour about 120–150 ml per glass (a standard pour) from the decanter. Hold the decanter close to the glass and pour steadily to avoid splashing. Leave the decanter on the table so guests can top up as needed.

Present and pour

Serve the wine slightly below warm room temperature (16–18°C). Expect bright cherry and red-fruit notes from the Barbera with floral and spiced lift from the Nebbiolo; the moderate acidity and soft tannins pair well with savory, earthy flavors such as mushrooms, cured meats, and aged cheeses. Encourage guests to smell, take a small sip to assess acidity and tannin, then enjoy with the crostini.

Tasting notes & serving suggestions

Preheat the oven to 200°C (400°F). Arrange the 12 baguette slices on a baking sheet. Brush both sides lightly with 1 tbsp extra-virgin olive oil (from the 3 tbsp). Toast in the oven for 6–8 minutes, flipping once, until golden and crisp. Remove and set aside to cool slightly.

Prep the bread

Clean and roughly chop the 300 g mixed mushrooms. In a large skillet over medium-high heat, add 1 tbsp extra-virgin olive oil. When the oil is hot, add the mushrooms in a single layer (work in two batches if needed so they brown rather than steam). Cook undisturbed for 2–3 minutes, then stir and continue to cook for another 2–3 minutes until golden.

Prepare mushrooms

Reduce heat to medium. Add the 2 minced garlic cloves and 1 tbsp chopped fresh thyme to the mushrooms; stir for 30–60 seconds until fragrant. Add 1 tsp lemon juice (from the lemon) and season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Remove from heat.

Sauté with garlic and thyme

In a small bowl, combine 200 g fresh ricotta with the lemon zest (from the same lemon) and a pinch of salt; stir until smooth. If the ricotta is very thick, stir in up to 1 tsp olive oil to loosen to a spreadable consistency.

Prepare ricotta spread

Spread about 1–1.5 tbsp of the ricotta mixture onto each toasted baguette slice. Top evenly with a spoonful of the sautéed mushrooms. Finish each crostini with a few fresh thyme leaves and a light drizzle of the remaining 1 tbsp olive oil. If using, drizzle 1 tsp honey over half the crostini for a sweet- savory contrast that pairs nicely with the wine’s fruit and spice.

Assemble crostini

Arrange crostini on a serving plate and bring them to the table while the wine is ready. The warm, earthy mushrooms and creamy ricotta will complement the VISO 2023’s acidity and red-fruit character. Replenish glasses from the decanter as guests enjoy the pairing.

Serve warm

VISO 2023 Barbera-Nebbiolo (Italy)

decanter

wine opener (waiter’s corkscrew)

red wine glasses

instant-read thermometer (optional)

baguette, sliced into 12 pieces

mixed mushrooms (cremini, oyster, shiitake)

garlic cloves, minced

fresh ricotta

fresh thyme leaves, chopped

lemon (zest + 1 tsp juice)

salt

honey (optional, for drizzling)

Cut the cauliflower into even bite-sized florets (about 2–3 cm). Rinse and pat dry thoroughly — removing surface moisture helps the batter adhere and crispen.

Prep the florets

Place florets in a bowl, sprinkle with a pinch of fine salt and a little black pepper, and toss to distribute. Set aside while you make the batter.

Season

In a medium bowl whisk together plain flour, cornstarch, and baking powder. Crack in the egg and whisk briefly, then add the ice-cold sparkling water a little at a time, whisking until a smooth, slightly thick batter forms (it should coat the back of a spoon but still be fluid). Keep the batter cold (place bowl over ice or in the fridge) for best crispness.

Make the batter

Put the extra cornstarch in a shallow dish. Lightly toss each seasoned cauliflower floret in the cornstarch to coat — shake off excess. This dry dusting helps create an extra-crispy shell when battered.

Dust the cauliflower

Pour neutral oil into a wide, heavy frying pan to a depth of about 1–1.5 cm (or use enough for shallow frying). Heat over medium-high until shimmering and a drop of batter sizzles immediately (approx. 175–190°C). If you don’t have a thermometer, test by dropping a small bit of batter — it should bubble steadily and puff up.

Heat the oil

Working in batches to avoid crowding, dip cornstarch-dusted florets into the cold batter, letting excess drip off, then gently slide into the hot oil. Fry 3–5 minutes per side until golden and crisp. Use tongs to turn carefully. Remove to a wire rack set over a tray (or paper towel) to drain; sprinkle lightly with a pinch of salt while hot. Keep completed batches warm in a low oven (90–100°C) while you finish frying the rest.

Fry the cauliflower

While the oil heats or during frying, warm a small dry skillet over medium heat and toast the almonds, shaking the pan, until fragrant and lightly browned — 3–5 minutes. Remove from heat and let cool slightly.

Toast almonds

In a blender or food processor combine the drained roasted red peppers, toasted almonds, tomato paste, garlic clove, smoked paprika, sherry vinegar, and olive oil. Blend to a coarse-smooth sauce. If it’s very thick, add 1–2 tbs water or olive oil to reach a spreadable consistency. Taste and season with salt as needed. Transfer to a bowl and keep at room temperature.

Blend the romesco

In a small bowl combine sultana raisins, rinsed chopped capers, olive oil, lemon juice, lemon zest and chopped parsley. Stir and let sit 5–10 minutes — this plumps the sultanas and mellows the capers. Season with black pepper and adjust lemon or oil to taste.

Combine relish ingredients

Spoon a generous smear of romesco onto the serving plate(s). Arrange the hot crispy cauliflower on top. Scatter the sultana–caper relish over the florets, sprinkle extra chopped parsley, and serve with lemon wedges on the side so diners can add brightness to taste.

Assemble

Serve immediately so the cauliflower stays crisp. Leftovers: store sauce and relish separately from cauliflower. Re-crisp cauliflower in a hot oven (200°C) for 6–8 minutes rather than microwaving.

Serve

cauliflower, cut into bite-sized florets

neutral oil for frying (vegetable or sunflower)

fine salt

black pepper

plain (all-purpose) flour

cornstarch

baking powder

ice-cold sparkling water

extra cornstarch for dusting

jarred roasted red peppers, drained

toasted almonds (skin on or blanched)

tomato paste

sherry vinegar (or red wine vinegar)

smoked paprika

sultana raisins

capers, rinsed and roughly chopped

fresh parsley, chopped

fresh lemon wedges

extra parsley, chopped

Check the bottle for a clean label and intact closure. Take note of the vintage (2023) and that this is an Italian Moscato — a lightly bubbly, aromatic sweet wine best served chilled.

Inspect bottle

Chill the bottle to 6–8°C (43–46°F). Two methods: (A) Refrigerator: place standing in the fridge for at least 2 hours for even chilling. (B) Quick ice-bucket: fill the ice bucket (ingredient: Ice bucket or large bowl) halfway with ice cubes and cold water, submerge the bottle and rotate once; chill for 20–25 minutes. The estimated preparation below assumes the quick-chill method.

Chilling options

When chilled, remove the foil, wipe the neck dry and use a waiter’s corkscrew to remove the cork gently. Moscato can have light effervescence — open slowly to avoid foaming. If the bottle is screwcap, twist open and wipe the rim.

While the bottle chills, place the 5 stemmed white wine glasses in the refrigerator or freezer for 10–15 minutes to get them lightly chilled, or rinse with cold water and invert on a towel. Cold glasses help keep the Moscato at the ideal temperature longer.

Prepare glassware

If using the ice bucket: fill it with the specified ice cubes and cold water, then set the chilled bottle inside to maintain temperature during service. If you prefer an individual ice-cold-but-diluted drink, add 1–2 ice cubes to each glass (use sparingly — too much ice will dilute the wine).

Option: ice in bucket or glasses

Pour ~150 ml of Fiore 2023 Moscato into each cold wine glass (750 ml bottle ÷ 5 servings = 150 ml per serving). Hold the bottle by the base or lower body, steady the glass, and pour slowly to preserve any light effervescence. Aim to fill to the widest part of the bowl but leave room to smell the aromatics.

Pouring

For a lighter, slightly spritzed aperitif, top each 150 ml pour with 24 ml (about 1 fl oz) club soda from the 120 ml provided (enough to top 5 glasses). Add the club soda gently down the side of the glass to retain bubbles and aroma.

Optional spritz (club soda)

If desired, add one citrus slice to the rim of each glass and one mint sprig into each glass for aroma and visual appeal. Serve immediately while cold.

Garnish and finish

Serve the Moscato right away. If you have leftover wine, reseal with the original cork or a reusable stopper and refrigerate upright. Because Moscato is light and aromatic, drink leftovers within 2–3 days for best flavor.

Serving and storage

Fiore 2023 Moscato (bottle)

Ice cubes (optional — for ice bucket or individual glasses)

Ice bucket or large bowl (to chill bottle)

Cold stemmed white wine glasses

Lemon or orange slices (optional garnish)

Fresh mint sprigs (optional garnish)

Club soda (optional — for light spritz)

Place bacon slices in a cold skillet in a single layer. Cook over medium heat until crisp, turning occasionally, about 8–10 minutes. Transfer bacon to a paper-towel-lined plate to drain and cool, then chop into 1/2-inch pieces. Reserve 1 teaspoon bacon fat in the pan if you want extra flavor for toasting bread (optional).

Cook the bacon

In a medium bowl combine the halved cherry tomatoes, thinly sliced red onion, 2 tbs extra-virgin olive oil (for dressing), 1 tbs lemon juice, a pinch of salt, a few grinds of black pepper and the optional 1/4 tsp crushed red pepper. Toss to coat and let sit at room temperature for 8–10 minutes to macerate and develop flavor. Taste and adjust seasoning.

Prepare the tomato mixture

Place the arugula in a small bowl. Drizzle with 1/2 tbs of the extra-virgin olive oil (from the 2 tbs reserved for dressing) and a light pinch of salt and pepper; toss gently to coat. Set aside.

Dress the arugula

Preheat the broiler or oven to 425°F (220°C). Arrange the baguette slices on a baking sheet. Brush each slice lightly with the 2 tbs olive oil (for brushing) or use reserved bacon fat for a smoky flavor. Toast under the broiler or in the oven until golden and crisp, about 2–3 minutes per side (watch closely so they don't burn).

Toast the baguette slices

When the toasted slices are still warm, peel one garlic clove and rub the cut side over the top of each slice to impart a gentle garlic flavor. (Reserve the second clove to mince into the tomato mixture if you prefer a stronger garlic presence — mince and stir into the tomato bowl now.)

Rub with garlic

On each toasted baguette slice, place a small handful (about 1/4 cup) of dressed arugula, then spoon a generous amount of the marinated tomato and onion mixture on top (about 2–3 tablespoons). Tear pieces of burrata and place atop the tomatoes (about 1/4 ball per 3 slices; distribute evenly), allowing the creamy center to soften over the warm toast. Scatter the chopped crispy bacon over each piece.

Drizzle each bruschetta lightly with balsamic glaze (about 1/2 tsp per slice), sprinkle torn basil leaves, and finish with a pinch of flaky salt and a few turns of freshly ground black pepper. If desired, add a tiny extra drizzle of olive oil. Serve immediately while toast is crisp and burrata is creamy.

Finish and garnish

Notes: Prepare components (bacon and tomato mixture) ahead of time and toast/assemble just before serving. If using whole burrata balls, gently tear them to preserve the creamy center. Adjust salt and acidity (lemon/balsamic) to taste.

Baguette (1/2-inch slices)

Extra-virgin olive oil (for brushing)

Extra-virgin olive oil (for tomato & arugula dressing)

Garlic cloves

Thick-cut bacon

Burrata

Cherry tomatoes, halved

Arugula, packed

Small red onion, thinly sliced

Fresh lemon juice

Balsamic glaze

Fresh basil leaves, torn

Crushed red pepper (optional)

Salt

Freshly ground black pepper

Riesling is best served chilled at about 7–10°C. If the bottle is in the refrigerator, allow at least 2 hours to reach 7–10°C. If you need a faster chill, fill the ice bucket with 4 cups of ice and cold water, submerge the bottle so the level of water/ice comes up to the shoulder of the bottle and chill for 15–20 minutes. Use the wine thermometer to check the temperature; aim for 7–10°C.

Chill the bottle to serving temperature

Wipe the bottle neck dry. Remove the foil and wipe again. Use the waiter's corkscrew to remove the cork smoothly: insert the worm in the center of the cork, twist down to the hub, lever out gently. Smell the cork briefly and then the opened bottle — Riesling should show floral, stone-fruit and citrus notes; discard if musty or sharply off.

Inspect and open

Pour a small tasting measure (30–50 ml) into a glass, swirl gently and sniff to confirm the wine is in good condition and at an appropriate temperature before pouring for guests.

Ricotta, Date & Pistachio

Viso *

Crispy Cauliflower

Fiore

Burrata, Bacon, Arugula & Tomato

Perfekt

Sweet N' Spicy Pepper Jam & Goat Cheese

Mushroom & Mascarpone

Sierra Nevada Pale Ale

Prosciutto & Brie

Sweet Potato Wedges

Warm Artichoke Spread

Green Garden Chicken Chop

Shrimp Scampi

Raspberry Chicken Salad

Cucumber Honey Lemonade

Skewers

Tuscan Tuna

Roasted Mushroom Fondue

Chicken & Mozzarella

Brussels Sprouts Salad

P.r.e.a.m. Bowl*

Prosecco Prosecco

Coke, Diet Coke, Dr.pepper, Ginger Ale & Sprite