Crostini

Prosciutto

Bucatini alla Busara

reyka, kombu-infused dry vermouth, house-brined asparagus

SRV Martini

Pear Sorbetto

Fritole

Duck Breast

S'mores Gelato

Basil Coconut Gelato

chestnut, parsnip, mushroom, parmigiano-reggiano

Bone Marrow Risotto

brown butter whiskey, sage, amaretto, black walnut bitters

Tart Cherry Sorbetto

Tramezzini

Affogato

White Truffle Risotto

Marinated Olives

gin, aperol, elderflower, citrus, green chartreuse

63 Fairbanks

foro amaro, don ciccio cioccolato, montenegro, whipped cream

Tawny Toddy

pork and beef meatball, tomato, parmigiano-reggiano

Polpette

fior di latte, pine nut, brown butter maple

Apple Terrine

Caramelized White Chocolate Gelato

Vermouth of the Day

glendalough whiskey, cherry heering, italicus, india pale ale

Ryan's Saltata

Ricotta Gnocchi

Preheat the oven to 400°F (200°C). Slice the baguette into 1/2 inch thick slices and arrange them on a baking sheet. Brush each slice lightly with olive oil.

Prepare the Baguette

Bake the baguette slices in the preheated oven for about 10-12 minutes or until they are golden and crispy. Remove from the oven and let cool slightly.

Bake the Baguette

In a skillet over medium heat, cook the pancetta until crispy, about 4-5 minutes. Drain on paper towels and set aside.

Cook the Pancetta

Spread a generous layer of ricotta cheese on each toasted baguette slice. Top with smoked quince and then add the crispy pancetta on top.

Assemble the Crostini

Garnish with fresh thyme, and season with salt and black pepper to taste. Serve immediately.

Season and Serve

Baguette

Ricotta cheese

Smoked quince

Pancetta

Olive oil

Fresh thyme

Salt

Black pepper

Slice the focaccia bread into individual serving pieces.

Prepare the Focaccia

Layer the prosciutto and lardo on top of the focaccia slices.

Assemble the Ingredients

Top each slice with a handful of fresh arugula.

Add Arugula

Drizzle olive oil over the assembled focaccia slices.

Drizzle with Olive Oil

Sprinkle black pepper over the top to taste.

Season

Serve immediately as an appetizer or snack.

Serve

Lardo

Focaccia Bread

Arugula

Olive Oil

Black Pepper

Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Bucatini

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

Prepare the Sauce

Stir in the crushed tomatoes, salt, and black pepper. Let the sauce simmer for about 10 minutes, allowing the flavors to meld.

Add the Tomatoes

Add the head-on shrimp to the skillet, cover, and cook for another 5-7 minutes until the shrimp are cooked through and pink.

Cook the Shrimp

Add the drained bucatini to the skillet, along with a bit of reserved pasta water to loosen the sauce if needed. Toss everything together to coat the pasta.

Combine Pasta and Sauce

Garnish with chopped parsley and lemon wedges before serving. Enjoy your Bucatini alla Busara!

bucatini pasta

head-on shrimp

fresno chili, sliced

garlic, minced

canned crushed tomatoes

extra virgin olive oil

salt

black pepper, freshly ground

fresh parsley, chopped

lemon, for garnish

If you haven't prepared the kombu-infused dry vermouth, soak a piece of kombu in a bottle of dry vermouth for at least 24 hours to infuse the flavors.

Prepare the Kombu-Infused Dry Vermouth

Chill a martini glass by filling it with ice water and setting it aside while you prepare the drink.

Chill the Glass

In a mixing glass, add the Reyka vodka and kombu-infused dry vermouth. Fill the mixing glass with ice and stir gently for about 30 seconds to chill the mixture.

Mix the Martini

Discard the ice water from the chilled martini glass.

Prepare the Glass

Strain the chilled mixture into the prepared martini glass. Garnish with the house-brined asparagus and an olive or lemon twist, as desired.

Strain and Serve

Reyka Vodka

Kombu-Infused Dry Vermouth

House-Brined Asparagus

Olive or Lemon Twist (for garnish)

Peel, core, and chop the pears into small pieces. Set aside.

Prepare the Pears

In a medium saucepan, combine water, sugar, grated ginger, and lemon juice. Bring to a gentle boil, stirring until the sugar dissolves. Add the chopped pears and cook for about 10-15 minutes, until the pears are tender.

Poach the Pears

Remove the saucepan from heat and let the mixture cool slightly. Then, using a blender or food processor, blend the poached pears and liquid until smooth. Add vanilla extract and blend again to combine.

Blend the Mixture

Transfer the pear mixture to a shallow dish and place it in the freezer. Stir every 30 minutes to break up any ice crystals, until the sorbetto reaches a smooth consistency (about 2-4 hours).

Chill and Freeze

Once the sorbetto is set, scoop into bowls and serve immediately.

ripe pears

fresh ginger, grated

vanilla extract

sugar

water

lemon juice

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs and mix in the milk and lemon zest. Gradually combine the wet ingredients with the dry ingredients until just mixed. Fold in the golden raisins.

Prepare the Batter

In a deep frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can test the temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.

Heat the Oil

Using a spoon or small ice cream scoop, drop heaping tablespoons of the batter into the hot oil. Fry in batches, being careful not to overcrowd the pan. Fry until golden brown on all sides, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

Fry the Fritole

Serve the fritole warm, dusted with powdered sugar and accompanied by a cup of Faretti zabaglione for dipping.

Serve with Zabaglione

All-purpose flour

Granulated sugar

Baking powder

Eggs

Milk

Golden raisins

Lemon zest

Vegetable oil

Faretti zabaglione

Powdered sugar

Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.

Prepare the Duck

Heat a skillet over medium-high heat. Place the duck breast skin-side down in the skillet and cook for about 6-8 minutes until the skin is crispy. Flip and cook for an additional 4-5 minutes for medium-rare. Remove from the skillet and let rest.

Sear the Duck

In the same skillet, add olive oil and sauté the diced celery root for about 5 minutes until slightly tender. Add the sliced cabbage and juniper berries, cooking for another 5-7 minutes until the cabbage is wilted.

Prepare the Cabbage and Celery Root

Pour in the chicken or vegetable stock and simmer for another 5 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper as needed.

Add Stock

Slice the duck breast and serve it over the sautéed cabbage and celery root mixture.

Duck breast

Cabbage, thinly sliced

Celery root, peeled and diced

Juniper berries, crushed

Black pepper, freshly ground

Chicken or vegetable stock

In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, cocoa powder, and vanilla extract. Heat over medium heat, stirring until the mixture is warm and the sugar is dissolved, but do not let it boil.

Make the Gelato Base

Remove the saucepan from heat and let the mixture cool to room temperature. Once cooled, cover and refrigerate for at least 2 hours, or until completely chilled.

Chill the Mixture

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically around 20-25 minutes.

Churn the Gelato

During the last 5 minutes of churning, add in the mini marshmallows, graham cracker crumbs, and chocolate chips to the gelato.

Add S'mores Components

Transfer the gelato to an airtight container and freeze for at least 4 hours, or until firm.

Freeze the Gelato

Scoop the gelato into bowls or cones and enjoy your delicious S'mores Gelato!

whole milk

heavy cream

granulated sugar

unsweetened cocoa powder

mini marshmallows

graham cracker crumbs

chocolate chips

In a saucepan, combine the coconut milk, heavy cream, and sugar. Heat over low-medium heat, stirring until the sugar has dissolved. Remove from heat and add the fresh basil leaves. Let it steep for about 30 minutes.

Infuse the Basil

After steeping, strain the mixture through a fine-mesh sieve to remove the basil leaves. Return the liquid to the saucepan.

Strain the Mixture

Stir in the toasted coconut flakes, vanilla extract, olive oil, and a pinch of salt. Mix well.

Add Remaining Ingredients

Cover the saucepan and refrigerate the mixture for at least 2 hours, or until it's completely chilled.

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Transfer the gelato to a lidded container and freeze for at least 4 hours to firm up.

coconut milk

fresh basil leaves

toasted coconut flakes

Preheat oven to 425°F (220°C). Arrange split marrow bones cut-side up on a rimmed baking sheet, sprinkle lightly with salt and roast 15–20 minutes until marrow is soft and bubbling but not completely collapsed. Remove from oven and let cool slightly. Using a small spoon, scoop marrow into a bowl and refrigerate until needed; reserve bones for stock.

Roast bones and extract marrow

In a large stockpot over medium heat melt 2 tbs butter. Add chopped onion, carrot and celery and sauté 6–8 minutes until translucent. Add smashed garlic and cook 1 minute. Add roasted bones to the pot, pour in 1 cup white wine and simmer to reduce by half, about 4–5 minutes. Add 8 cups water, bay leaf, thyme, peppercorns and 1.5 tsp kosher salt. Bring to a gentle simmer and cook uncovered 45–60 minutes, skimming foam occasionally. Strain broth through a fine-mesh sieve into a clean pot and keep hot over low heat. Taste and adjust seasoning; the broth should be flavorful but not overly salty (you will further season the risotto).

Make marrow-forward broth

While the broth simmers, prepare the vegetables. In a large skillet over medium-high heat add 1 tbs olive oil and 1 tbs butter. Add diced parsnip and cook 6–8 minutes until beginning to soften and lightly golden. Transfer to a plate. Add another 1 tbs olive oil if needed and add sliced mushrooms. Sauté mushrooms 5–7 minutes until browned and their moisture has evaporated. Season with 0.5 tsp sea salt and 0.25 tsp black pepper. Stir the parsnips and roughly chopped chestnuts into the mushrooms and cook 2 minutes to warm through. Stir in 2 tbs chopped parsley and 0.5 tsp lemon zest. Keep warm; these will be folded into the risotto near the end.

In a heavy-bottomed wide saucepan or sauté pan over medium heat melt 2 tbs butter with 1 tbs olive oil. Add the minced shallot and cook 3–4 minutes until soft and translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.

Start the risotto

Add the Arborio rice and stir to coat the grains in the fat, toasting lightly 1–2 minutes until edges of the grains become translucent. Pour in 1/2 cup dry white wine and stir until mostly absorbed.

Begin adding the hot marrow broth, one ladle (about 3/4 cup) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Keep the broth at a gentle simmer and maintain a steady stirring rhythm. Continue this process for 18–20 minutes until the rice is al dente with a creamy texture. You may not use all the broth; reserve any leftover.

When the rice is just shy of done (after about 16–18 minutes), fold in the sautéed mushrooms, parsnip and chestnuts. Stir gently to incorporate and continue adding broth as needed until the rice reaches the correct consistency.

Remove pan from heat. Stir in 0.75 cup grated Parmigiano-Reggiano and 2 tbs cold diced butter to create a glossy emulsion (mantecatura). Season with 0.75 tsp salt and 0.5 tsp freshly ground black pepper, adjusting to taste. Let rest 1–2 minutes; risotto should be creamy and slightly loose — not dry.

Rewarm the reserved roasted bone marrow gently if chilled: place marrow spoons or small heatproof dish in a 350°F (175°C) oven for 5 minutes or heat briefly in a skillet until soft but not runny.

To plate, spoon risotto into warmed shallow bowls. Top each portion with 1 tablespoon (or desired amount) of warm roasted marrow placed in the center. Sprinkle with Parmigiano-Reggiano shavings, the remaining chopped parsley or microgreens and an additional grind of black pepper. Serve immediately.