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FRESH CUISINE

Modern Italian

HOME CALLERY EVENTS

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A rich chocolate cake with molten center.

Chocolate Lava Cake

Crisp romaine lettuce with Caesar dressing.

Caesar Salad

Dalton Royal Burger

Dalton Royal Logo

Desserts

Mains

Starters

Creamy tropical drink with pineapple and coconut

Pina Colada

Mojito

Cheesecake

Tiramisu

Margherita Pizza

Spaghetti Bolognese

Bruschetta

Garlic Bread

Cocktails

Toss the basil leaves over the top, drizzle with olive oil and balsamic glaze, and season with salt and black pepper.

Prepare the Caprese Salad

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add spinach and sauté until wilted.

Sauté the Spinach

Add the cooked pasta to the skillet with the spinach. Toss to combine. Stir in grated Parmesan cheese and season with salt and black pepper. Serve hot.

Combine Pasta and Spinach

In a mixing bowl, whip the heavy cream until soft peaks form. In another bowl, blend mascarpone cheese, sugar, and vanilla extract until smooth.

Make the Mascarpone Cream

Dip each ladyfinger briefly in the brewed espresso and layer them in a dessert dish. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.

Assemble the Tiramisu

Dust the top with cocoa powder and refrigerate for at least 4 hours before serving for best flavor.

Chill and Serve

Fresh Mozzarella

Cherry Tomatoes

Basil Leaves

Balsamic Glaze

Olive Oil

Salt

Black Pepper

Pasta

Garlic Cloves, minced

Spinach

Parmesan Cheese, grated

Mascarpone Cheese

Heavy Cream

Sugar

Vanilla Extract

Ladyfinger Cookies

Espresso, brewed

Cocoa Powder, for dusting

Dice the cucumber, bell pepper, and red onion. Halve the cherry tomatoes and chop the cilantro. Combine all the vegetables in a large mixing bowl.

Chop the Vegetables

In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well combined.

Mix the Dressing

Pour the dressing over the chopped vegetables and toss gently to combine. If using, add the grilled chicken or chickpeas on top.

Combine Ingredients

Serve the fresh cuisine immediately on plates or in bowls, garnished with extra cilantro if desired.

Serve Fresh

Cucumber

Bell Pepper

Red Onion

Fresh Cilantro

Lemon Juice

Honey

Grilled Chicken Breast

Chickpeas (canned or cooked)

In a large pot, bring salted water to a boil.

Boil Water

Add spaghetti to the boiling water and cook for 8-10 minutes or until al dente. Stir occasionally.

Cook Spaghetti

Once cooked, drain the spaghetti and set aside, reserving a cup of pasta water.

Drain Pasta

In a large skillet, heat the olive oil over medium heat.

Heat Olive Oil

Add minced garlic and sauté for 1-2 minutes until fragrant.

Sauté Garlic

Stir in the halved cherry tomatoes and cook for 5-7 minutes until they start to burst.

Add Tomatoes

Add the fresh basil, red pepper flakes, and season with salt. Stir to combine.

Add Basil and Season

Add the drained spaghetti to the skillet and toss to combine, adding reserved pasta water as needed to reach desired consistency.

Combine Pasta and Sauce

Remove from heat and sprinkle grated Parmesan cheese over the pasta. Toss again to mix.

Finish with Cheese

Plate the Dish

Top with whole basil leaves and extra grated Parmesan cheese. Serve immediately.

Garnish

Spaghetti

Olive oil

Garlic, minced

Cherry tomatoes, halved

Basil, fresh

Parmesan cheese, grated

Red pepper flakes

Basil leaves, whole

Parmesan cheese, extra for serving

In a large pitcher, combine the sparkling water and fresh lemon juice. Stir gently to mix. Taste and add honey or agave syrup to sweeten as desired.

Prepare Sparkling Lemonade

Add fresh mint leaves to the pitcher and gently stir. Allow the mixture to sit for about 10 minutes to infuse the flavors.

Add Mint

Arrange the mixed nuts, cheese platter, fresh veggies, and hummus on a large serving tray. Ensure the veggies are cut into bite-sized pieces for easy eating.

Prepare Snack Platter

Place the brownie bites, mini cupcakes, and fruit skewers on a dessert table or platter. Ensure they are visually appealing for guests.

Arrange Desserts

Sparkling Water

Fresh Lemon Juice

Mint Leaves

Honey or Agave Syrup

Mixed Nuts

Cheese Platter

Fresh Veggies (Carrots, Celery, Cucumbers)

Hummus

Brownie Bites

Mini Cupcakes

Fruit Skewers (Assorted Fruits)

In a food processor, combine fresh basil leaves, garlic cloves, pine nuts, and Parmesan cheese. Blend until finely chopped.

Make the Pesto

While the processor is running, slowly add the olive oil until the mixture is smooth and creamy.

Add Olive Oil

Add salt and black pepper to taste. Blend again to combine.

Season the Pesto

Slice the baguette into 1-inch thick pieces and arrange them on a baking sheet.

Prepare the Baguette

Broil the baguette slices in the oven for about 2-3 minutes until they are crispy and golden brown.

Toast the Baguette

Spread a generous amount of the prepared pesto on each toasted baguette slice.

Top with Pesto

Top each pesto-covered baguette with halved cherry tomatoes.

Add Cherry Tomatoes

If desired, drizzle balsamic glaze over the topped baguette slices for added flavor.

Optional: Drizzle Balsamic Glaze

For a bit of heat, sprinkle crushed red pepper flakes over the top.

Optional: Sprinkle Red Pepper Flakes

Fresh Basil Leaves

Garlic Cloves

Pine Nuts

Parmesan Cheese

Baguette

Crushed Red Pepper Flakes

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs with your fingers until a rough dough forms.

Mix the Dough

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Knead the Dough

In a mixing bowl, combine ricotta cheese, grated Parmesan, chopped fresh spinach, nutmeg, salt, and black pepper. Mix until well combined and set aside.

Prepare the Filling

After the dough has rested, roll it out on a floured surface to your desired thickness (about 1/16 inch). Cut into squares or circles, depending on your pasta shape.

Roll Out the Dough

Place a small spoonful of filling in the center of each pasta square or circle. Fold over and seal the edges tightly, using a little water if necessary to help seal.

Fill the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add cherry tomatoes and cook for 5-7 minutes until they soften.

Make the Sauce

Stir in fresh basil, salt, and black pepper. Cook for an additional 2 minutes and remove from heat.

Finish the Sauce

Bring a large pot of salted water to a boil. Carefully drop in the filled pasta and cook for 3-5 minutes until they float to the surface. Remove with a slotted spoon.

Serve the cooked pasta topped with the fresh tomato sauce. Garnish with additional Parmesan cheese and basil if desired.

Serve

All-purpose flour

Large eggs

Ricotta cheese

Parmesan cheese

Fresh spinach

Nutmeg

Black pepper

Fresh basil leaves

Preheat the Oven

Grease a 9x13 inch baking dish with butter or non-stick spray.

Prepare Baking Dish

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Combine Dry Ingredients

In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Whisk until smooth.

Mix Wet Ingredients

Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to over mix. If using, fold in chocolate chips and/or chopped nuts.

Combine Mixtures

Pour the batter into the prepared baking dish, spreading it evenly.

Pour Batter

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Once baked, remove from oven and let it cool in the pan for about 10 minutes. Cut into squares and serve warm or at room temperature.

Cool and Serve

Granulated sugar

Baking powder

Eggs

Milk

Unsalted butter

Vanilla extract

Chocolate chips

Nuts (chopped)

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust them with flour or cocoa powder, tapping out any excess.

In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Melt Chocolate and Butter

In a separate bowl, whisk together the granulated sugar, large eggs, and egg yolks until pale and slightly thickened.

Mix Eggs and Sugar

Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly until fully combined.

The Story Of Our Restaurant

Fresh Cuisine