Cherry Tomatoes, Anchovies, Cerignola Olive, Wild Mountain Capers

Casarecce Puttanesca

Wheatley Vodka, Frangelico, Espresso Coffee

Frangelico Espresso Martini

Roasted Delicata Squash, Chickpeas, Rosemary, Lemon, Kale

Whole Roasted Branzino

Smoked Guanciale, Pecorino, Black Pepper, Egg Yolk

Campanelle Carbonara

Salumi Misti

Antipasti Misti

Braised veal shank served with risotto and gremolata.

Osso Buco

STOLI Vanilla Vodka, Meletti Cioccolato Liqueur, Crème de Cacao

Chocolate Martini

Black Olive & Blistered Tomato Arancini

Spicy Japanese Yellowfin Tuna, Salmon Roe, Avocado, Sushi Rice & Toasted Nori (Fish, Sesame, Soy)

Temaki Tacos*

Whole Roasted Bronzino

Roasted Garlic, White Wine, Butter, Calabrian Chili, Preserved Lemon, Basil

Red Shrimp Spaghettoni

Heirloom Tomatoes, Celery, Preserved Lemon

Insalata di Pesce

Salt Cod Fritters, Lemon, Olive Oil, Herb Insalata

Baccalà Fritto

Stuffed Calamari, Olives, Toasted Bread Crumb, Golden Raisins, Garlic, Parmigiano Reggiano

Calamari Ripieni

Buglioni Amarone della Valpolicella

Lilliano ‘Anagallis’

Feudi di San Gregorio Taurasi

Alberto Voerizo Barolo ‘La Serra’

Ronchi di Cialla ‘Cialla Rosso’

Bibi Graetz Testamatta

Le Volte dell’Ornellaia

Masseria li Veli Susumaniello ‘Askos’

La Valentina ‘Spelt’

Fill a large pot with water, add 1 tsp of salt, and bring to a boil over high heat.

Boil Water

Once the water is boiling, add 400g of casarecce pasta. Cook according to package instructions (usually about 10-12 minutes) until al dente.

Cook Pasta

Reserve 1 cup of pasta water, then drain the pasta and set aside.

Drain Pasta

In a large skillet, heat 3 tablespoons of olive oil over medium heat.

Heat Olive Oil

Add 3 minced garlic cloves to the skillet, sautéing until fragrant (about 1 minute).

Sauté Garlic

Add 6 anchovy fillets to the skillet, mashing them with a wooden spoon until they dissolve into the oil.

Add Anchovies

Add 500g of cherry tomatoes to the skillet, cooking until they burst and soften (about 5-7 minutes).

Add Tomatoes

Stir in 100g of Cerignola olives and 2 tablespoons of wild mountain capers, mixing well.

Incorporate Olives and Capers

Add 1 teaspoon of red pepper flakes and 1 teaspoon of black pepper. Stir to combine and cook for an additional 2 minutes.

Season Sauce

Add the drained casarecce pasta to the skillet, tossing it with the sauce. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.

Combine Pasta and Sauce

Finely chop a bunch of fresh parsley and sprinkle it over the pasta before serving.

Garnish

Plate the casarecce puttanesca and enjoy warm.

Serve

Casarecce pasta

Salt

Olive oil

Cherry tomatoes

Anchovy fillets

Cerignola olives

Wild mountain capers

Garlic cloves

Red pepper flakes

Black pepper

Fresh parsley

Start by brewing a fresh shot of espresso. Allow it to cool slightly while you prepare the other ingredients.

Brew the Espresso

Collect your Wheatley Vodka, Frangelico, the brewed espresso, and ice.

Gather Ingredients

In a cocktail shaker, add 2 oz of Wheatley Vodka, 1 oz of Frangelico, and 1 oz of the brewed espresso.

Combine Ingredients

Fill the shaker with ice to about three-quarters full.

Add Ice

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until the mixture is well chilled.

Shake Well

Strain the cocktail into a chilled martini glass, ensuring that no ice makes it into the glass.

Strain and Serve

Garnish with three coffee beans placed in the center of the drink for a decorative touch.

Wheatley Vodka

Frangelico

Freshly brewed espresso

Coffee beans

Preheat your oven to 400°F (200°C). Rinse the Branzino under cold water and pat it dry with paper towels. Make 3 diagonal slashes on each side of the fish.

Prepare the Branzino

Rub the Branzino with olive oil, salt, and black pepper. Stuff the cavity of the fish with lemon slices and rosemary sprigs.

Season the Fish

Place the fish on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes or until the fish flakes easily with a fork.

Roast the Fish

While the fish is roasting, slice the delicata squash into half-moon shapes. In a large bowl, combine the squash and chickpeas.

Prepare the Squash

Drizzle with olive oil, salt, pepper, and ground cumin. Toss to coat evenly. Spread the mixture on a baking sheet and roast in the oven alongside the fish for about 25-30 minutes, stirring halfway through.

Season and Roast

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Sauté the Kale

Add the chopped kale to the skillet and sauté for about 5-7 minutes until the kale is wilted and tender. Season with salt and black pepper to taste.

Cook the Kale

Branzino fish, cleaned and scaled

Lemon, sliced

Fresh rosemary sprigs

Delicata squash, halved and sliced

Canned chickpeas, drained and rinsed

Ground cumin

Kale, stems removed and chopped

Garlic, minced

Bring a large pot of salted water to a boil. Add campanelle pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Pasta

In a large skillet over medium heat, add the smoked guanciale. Cook until the guanciale is crispy and golden brown, about 5-7 minutes. Remove from heat and set aside, leaving the rendered fat in the skillet.

Cook the Guanciale

In a bowl, whisk together the egg yolks, grated Pecorino Romano cheese, and freshly cracked black pepper until well combined. Add a little reserved pasta water to loosen the mixture, making it creamy.

Prepare the Sauce

Return the skillet with guanciale to low heat. Add the drained pasta and toss to coat in the rendered fat. Remove from heat and quickly pour in the egg mixture. Toss vigorously to combine, adding more reserved pasta water as needed to create a creamy sauce.

Plate the carbonara, garnishing with extra grated Pecorino Romano cheese and freshly cracked black pepper to taste. Serve immediately.

Campanelle pasta

Smoked guanciale

Egg yolks

Pecorino Romano cheese, grated

Freshly cracked black pepper

Extra Pecorino Romano cheese, for serving

Freshly cracked black pepper, for serving

Thinly slice the prosciutto, salami, and capicola into bite-sized pieces using a sharp knife or meat slicer.

Slice the Meats

Rinse the olives and pickles under cold water. Drain well and set aside.

Prepare the Accompaniments

Cut the parmesan and gorgonzola cheese into small cubes or slices to accompany the meats.

Cut the Cheese

On a large serving platter, arrange the sliced meats in an aesthetically pleasing manner. Alternate the types of meats for visual appeal.

Arrange the Platter

Scatter the olives and pickles around the meats on the platter.

Add Accompaniments

Place the cheese cubes or slices alongside the meats and accompaniments on the platter.

Include the Cheese

Sprinkle fresh basil over the platter for a pop of color and flavor. Drizzle balsamic reduction over the meats and cheese to enhance the dish with sweetness and acidity.

Prosciutto

Salami

Capicola

Olives

Pickles

Grissini (breadsticks)

Parmesan Cheese

Gorgonzola Cheese

Fresh Basil

Balsamic Reduction

Slice the Parmesan, Gorgonzola, Provolone, and Fresh Mozzarella into bite-sized pieces. Arrange them on a large platter.

Prepare the Cheeses

Thinly slice the Prosciutto, Salami, and Capicola. Layer the slices on the same platter as the cheeses.

Prepare the Meats

Scatter the marinated olives, artichoke hearts, and cherry tomatoes around the cheeses and meats on the platter.

Drizzle balsamic vinegar evenly over the entire platter to enhance the flavors.

Drizzle with Balsamic

Tuck fresh basil leaves in and around the cheese and meat selections for an aromatic touch.

Slice the crusty bread and present it on the side of the platter for dipping and pairing with the antipasti.

Serve with Bread

Fresh Mozzarella

Provolone Cheese

Marinated Olives

Artichoke Hearts

Cherry Tomatoes

Balsamic Vinegar

Fresh Basil Leaves

Crusty Bread

Season the veal shank pieces with salt and black pepper on all sides.

Prepare the Veal

In a large Dutch oven, heat olive oil over medium-high heat. Add veal shank pieces and sear for about 3-4 minutes on each side until browned. Remove from the pot and set aside.

Sear the Meat

In the same pot, add diced carrot, celery, and onion. Sauté for about 5 minutes until softened. Add minced garlic and cook for another minute.

Sauté the Vegetables

Pour in the dry white wine and scrape the bottom of the pot to release any browned bits. Let it simmer for about 2-3 minutes.

Deglaze the Pot

Return the seared veal to the pot, add the broth, thyme, and bay leaves. Bring to a simmer.

Add Broth and Herbs

Cover the pot and reduce the heat to low. Braise for 2-2.5 hours until the meat is tender and falling off the bone.

Braise the Meat

In a separate saucepan, heat olive oil over medium heat. Add finely chopped onion and minced garlic, cooking until translucent.

Sauté Aromatics

Add Arborio rice to the pan and stir for about 2 minutes until the rice is lightly toasted.

Toast the Rice

Pour in the dry white wine and stir until absorbed by the rice.

Deglaze with Wine

Begin adding the warm broth one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Repeat until the rice is creamy and al dente (about 18-20 minutes).

Gradually Add Broth

Stir in the grated Parmesan cheese, butter, salt, and black pepper. Remove from heat and cover to keep warm.

Finish the Risotto

In a small bowl, mix together the chopped parsley, minced garlic, and lemon zest. Set aside.

Casarecce Puttanesca

Frangelico Espresso Martini

Whole Roasted Branzino

Campanelle Carbonara

Salumi Misti

Antipasti Misti

Osso Buco

Chocolate Martini

Black Olive & Blistered Tomato Arancini

Temaki Tacos*

Whole Roasted Bronzino

Red Shrimp Spaghettoni

Insalata Di Pesce

Baccalà Fritto

Calamari Ripieni

Buglioni Amarone Della Valpolicella

Lilliano ‘anagallis’

Feudi Di San Gregorio Taurasi

Alberto Voerizo Barolo ‘la Serra’

Ronchi Di Cialla ‘cialla Rosso’

Bibi Graetz Testamatta

Le Volte Dell’ornellaia

Masseria Li Veli Susumaniello ‘askos’

La Valentina ‘spelt’