Juicy, sun-ripened lemon brings the zing, while sweet meringue, toasted coconut, and dreamy vanilla transform this Sour Ale into a decadent dessert in a glass. Bright citrus, fluffy marshmallow, creamy milk sugar, and hints of coconut cream make every sip taste like your favorite slice of lemon meringue pie—without ever needing a fork.

Sorbetto 106

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

3rd course of the Feast of the Seven Fishes

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and chopped jalapeno, sautéing until fragrant. Stir in the breadcrumbs and toast until golden brown, about 5-7 minutes. Season with salt and black pepper to taste. Set aside.

Prepare the Breadcrumbs

In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.

Cook the Spaghetti

In the same pot, return the drained spaghetti. Add sea urchin, lemon zest, and the remaining 2 tablespoons of olive oil. Toss well to combine, adding reserved pasta water as needed to create a silky sauce.

Combine Ingredients

Plate the spaghetti and top it generously with the garlic jalapeno breadcrumbs. Serve immediately, garnished with extra lemon zest if desired.

Serve

spaghetti

sea urchin (uni)

jalapeno, finely chopped

lemon zest

garlic, minced

breadcrumbs

olive oil

salt

black pepper