ESPRESSO MARTINI AFFOGATO

Grand Marnier & Hennessy vs Cognac, warms you from the inside out

BEAUTIFUL

Tequila, licor 43, espresso, brown sugar, cinnamon vanilla cold foamg

CINNAMON CARAJILLO

Orange & vanilla liqueur mixed with coffee, an Italian classic de cacao

ITALIAN COFFEE TUACA

Grand Marnier, Irish cream & coffee liqueur

B52 & COFFEE

A sinfully rich, flourless salute to chocolate lovers

Chocolate Decadence

House made seasonal bread pudding ask your server for details

Bread Pudding

Our version of this classic Italian dessert

Tiramisu Cake

Chef's selection of rotating cheesecake and accompaniments

Seasonal Cheesecake

Creamy custard topped with a burnt sugar shell

Crème Brûlée

Chicken breast, mixed greens, quinoa, Goji berries, pistachio, citrus vinaigrette (Ahi Tuna $20)

Superfood Salad

Little gem lettuce, salami, chickpeas, kalamata olives, pepperoncinis, diced tomatoes, artichokes, Italian vinaigrette

Italian Chop

Grilled chicken breast served over a bed of sauteed fresh vegetables

Pollo Con Verdure

Sauteed prawns nestled in a creamy tomato risotto (sub lobster tail 32)

Gamberi Risotto

Chicken breast, pasta marinara, mozzarella, parmesan (sub portabello for vegetarian)

Chicken Parmigiana

PNW beef, local sausage, tomato sauce, garlic, herbs, aromatics (add meatballs $7 or sausage $6)

Spaghetti Bolognese

Spaghetti & Clams in a white wine sauce with butter, garlic, parsley and lemon

Spaghetti alla Vongole

Focaccia, sliced tomatoes, fresh mozzarella, basil, arugula, balsamic, olive oil

Caprese

Hoagie, meatballs, marinara, mozzarella, basil

Meatball Sub

Mixed greens, roasted beets, bleu cheese, candied walnuts, citrus vinaigrette

Beet & Bleu

Little gem lettuce, parmigiano reggiano DOP, house croutons, lemon

Caesar

Mixed greens, tomatoes, cucumbers, your choice of dressing

Lunch Salad

Passing Time Chardonnay

Napa Chardonnay

Place a coupe or martini glass in the freezer for 5–10 minutes to lightly chill while you prepare the other components.

Chill glass

Brew about 2 oz (60 ml) of fresh espresso. Use a strong extraction so the espresso is hot and concentrated. Set aside briefly so it remains hot but not actively steaming.

Brew espresso

In a cocktail shaker, add 4 ice cubes, 1.5 oz Licor 43, 0.5 oz vodka, and 2 oz freshly brewed espresso. Seal the shaker and shake vigorously for 10–15 seconds until the outside of the shaker feels very cold and a light crema forms on the liquid.

Prepare cocktail base

Remove the chilled glass from the freezer. Place 2 generous scoops of vanilla ice cream into the glass, leaving a small well at the top for pouring.

Scoop ice cream

Using a fine strainer (optional) over the shaker, double-strain the shaken mixture and pour it directly over the ice cream scoops so the hot espresso-cocktail mixture begins to melt the ice cream slightly and create an affogato texture.

Strain and pour

Garnish with 3 whole coffee beans and a light dusting of finely grated dark chocolate or 1 tsp cocoa powder, if desired.

Garnish

Serve immediately with a long spoon for scooping ice cream and sipping the cocktail-espresso mixture. Stir lightly as you eat to combine melted ice cream and cocktail.

Serve

freshly brewed espresso

Licor 43

vodka (preferably premium)

vanilla ice cream

coffee beans (for garnish)

finely grated dark chocolate or cocoa powder (optional)

ice cubes (for shaking)

Chill a coupe or rocks glass in the freezer for a few minutes. On a small plate combine the smoked or demerara sugar. Moisten the rim of the glass with a little orange juice and dip the rim into the sugar to coat lightly. Set the glass aside.

Prepare glass

Add Hennessy cognac (1.5 oz), Grand Marnier (0.75 oz), fresh orange juice (0.5 oz), rich simple syrup (0.25 oz) and 2 dashes of Angostura bitters into a cocktail shaker filled with ice. Secure the lid and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Build and shake

Double strain the cocktail into the prepared chilled coupe or rocks glass. Express the orange twist over the drink to release oils by pinching it over the surface, then run the twist around the rim and drop it in as garnish.

Strain and garnish

Serve immediately. The cocktail is balanced: the Hennessy provides warmth and depth, Grand Marnier contributes orange-cognac sweetness, and the bitters and sugar-rim add spice and texture.

If you prefer the BEA U T I F U L warm, heat about 2 oz of water until hot but not boiling (around 160–175°F / 70–80°C). In a warmed mug combine Hennessy (1.5 oz), Grand Marnier (0.75 oz), fresh orange juice (0.5 oz) and rich simple syrup (0.25 oz). Add 2 dashes Angostura bitters, then pour in the hot water and stir gently to blend and slightly dilute.

Garnish with an orange twist and the star anise (optional) for aroma. Optionally float the twist on top and serve immediately; the warm version will 'warm you from the inside out.'

Hennessy V.S Cognac

Grand Marnier (orange cognac liqueur)

Freshly squeezed orange juice

Rich simple syrup (2:1 sugar to water)

Angostura bitters

Smoked (or demerara) sugar for rim

Orange twist (for garnish)

Hot water

Whole star anise (garnish)

If rimming the glass, pour the demerara or turbinado sugar onto a small plate. Wet the lip of a rocks glass lightly with a little espresso or water and dip it into the sugar so the rim is evenly coated. Set glass aside chilled or over ice if serving on the rocks.

Place the 1 tsp brown sugar in a heatproof measure. Pour the hot espresso over the sugar and stir for 10–15 seconds until dissolved and slightly cooled (should still be warm, not piping hot).

Dissolve brown sugar

In a mixing glass or small shaker with no ice, combine the blanco tequila (2 oz) and Licor 43 (1 oz). Add the warm sweetened espresso. Stir gently for 10 seconds to integrate flavors and slightly lower temperature.

Mix spirits

Strain the mixture into the prepared glass. If you prefer a chilled drink, pour over one large ice cube or a few small cubes. If serving straight up, use a pre-chilled coupe and strain without ice.

In a tall jar or small blender pitcher, add cold heavy cream (3 tbsp), whole milk (2 tbsp), vanilla extract (1 tsp), ground cinnamon (1 tsp), powdered sugar (1 tsp) and a pinch of salt.

Combine foam ingredients

Option A — Using a handheld milk frother: Insert frother and blend for 20–30 seconds until thick, pillowy foam forms and volume increases. Option B — Using a small blender: Blend on high for 10–15 seconds until foamy but still pourable. Option C — Using a cocktail shaker: Shake vigorously without ice for 30–45 seconds (foam will be lighter). Chill the foam briefly in fridge if you want it firmer.

Emulsify to cold foam

Taste a small amount of foam; if you prefer sweeter or more vanilla, add up to 1/2 tsp powdered sugar or 1/4 tsp vanilla and re-froth briefly.

Taste and adjust

Using a spoon, gently float 1.5–2 tbsp of the cinnamon-vanilla cold foam over the espresso-tequila base so it forms a distinct layer. The foam should sit on top and gradually mingle with the drink.

Top the cocktail

Dust the foam lightly with 1/4 tsp ground cinnamon. Garnish with the cinnamon stick laid across the glass or dropped in for stirring. Serve immediately with a short spoon or stirrer so the drinker can break the foam into the cocktail if desired.

blanco tequila

Licor 43 (or vanilla citrus liqueur)

fresh hot espresso (or strong brewed espresso, double shot)

brown sugar (for the drink)

cold heavy cream

whole milk

vanilla extract

ground cinnamon

powdered sugar (or caster sugar)

salt

cinnamon stick (for stir & garnish)

ground cinnamon (for dusting)

demerara or turbinado sugar (for glass rim, optional)

Brew 2 oz (about 60 ml) of a strong espresso or very strong coffee. Serve immediately while hot. If using pre-brewed coffee, keep it between 160–170°F (70–75°C) so it warms the liqueur but does not scald the cream.

Brew coffee

Stir 1 teaspoon granulated sugar (or 1/2 tsp simple syrup) into the hot espresso until fully dissolved.

Sweeten coffee

In a warmed heatproof glass or Irish coffee mug, add 1 oz Tuaca, 1/2 oz coffee liqueur (optional), and 1/4 oz dark creme de cacao. Pour the hot sweetened espresso over the liqueurs. Stir gently for about 10–15 seconds to blend and warm the spirits.

Combine liqueurs

Lightly whip 1 oz heavy cream (or use chilled half-and-half) so it’s pourable but slightly thickened. Gently pour the cream over the back of a warm spoon so it floats on top of the coffee mixture, creating a layered effect. If you prefer fully integrated cream, stir it in instead.

Top with cream

Express an orange twist over the surface to release oils, then drop it into the drink. Grate a small amount (about 1 tsp) of dark chocolate over the cream or dust very lightly with cocoa powder. Serve immediately while hot.

Garnish and serve

freshly brewed hot espresso (or strong coffee)

Tuaca (Italian orange & vanilla liqueur)

coffee liqueur (e.g., Kahlúa) - optional for extra coffee depth

dark creme de cacao (or creme de cacao)

granulated sugar (or simple syrup)

heavy cream (lightly whipped) or half-and-half

orange twist (for garnish)

freshly grated dark chocolate or cocoa powder (for garnish)

Choose a clear shot glass (about 1.5–2 fl oz). Make sure it is clean and dry so the layers are visible.

Pour 0.5 fl oz Kahlúa into the bottom of the shot glass. Hold the bottle close to the surface to avoid splashing.

First layer - coffee liqueur

Slowly pour 0.5 fl oz Baileys Irish Cream over the back of a bar spoon held just above the coffee liqueur so it floats and forms the middle layer. Pour steadily and as close to the surface as possible for a distinct layer.

Second layer - Irish cream

Using the same back-of-spoon technique, slowly pour 0.5 fl oz Grand Marnier over the Baileys to form the top layer. The three liqueurs should remain separated into three visible bands.

Third layer - Grand Marnier

Serve the layered B‑52 immediately as a shot. Optionally, you can ignite the top (Grand Marnier) briefly for a flame effect — if you choose to flame, do so carefully: use a long lighter, keep hair and clothing away, do not inhale fumes, and extinguish before drinking. Never attempt flaming if you are inexperienced or in an unsafe environment.

Brew about 1 cup (8 fl oz) of fresh hot coffee to your preferred strength.

Stir in 1 tsp granulated sugar (or to taste) until dissolved. Adjust sweetness as desired.

If serving the B‑52 shot alongside a cup of coffee (classic presentation), place the shot glass on a small saucer next to the coffee. Alternatively, you can pour the B‑52 shot into a heatproof glass and serve with the coffee for alternating sips.

Top the coffee with 2 tbsp whipped cream if desired for a richer presentation and mouthfeel.

Express an orange twist over the coffee or shot by squeezing the peel to release oils; drop the twist into the cup or lay on the saucer.

Lightly dust grated dark chocolate or a pinch of cocoa powder over the whipped cream or on the top of the shot/saucer for aroma and visual contrast.

Kahlúa (coffee liqueur)

Baileys Irish Cream (Irish cream liqueur)

Grand Marnier (orange liqueur) or Cointreau

Freshly brewed hot coffee

Granulated sugar

Whipped cream (optional, for topping)

Orange twist or zest

Grated dark chocolate or cocoa powder

Preheat the oven to 375°F (190°C). Position a rack in the middle. Butter a 9-inch (23 cm) springform pan (or a 9-inch round cake pan) and line the bottom with parchment. Butter the parchment and lightly dust the sides with cocoa powder to help release the cake.

Preheat

Place the chopped chocolate and butter in a heatproof bowl set over a pot of gently simmering water (double boiler), ensuring the bowl does not touch the water. Stir frequently until smooth and fully melted, about 5–7 minutes. Remove from heat and let cool slightly (2–3 minutes) so it’s warm but not hot.

Melt chocolate and butter

Whisk the granulated sugar and unsweetened cocoa powder together in a small bowl to break up any lumps, then whisk in the fine sea salt. Add this dry mix to the warm chocolate-butter mixture and whisk until fully incorporated and glossy.

Combine sugar and cocoa

In a separate large bowl, whisk the whole eggs, extra yolks, and vanilla extract vigorously by hand (or use a handheld mixer on medium) until pale and slightly thickened, about 1–2 minutes. The mixture should be homogenous but not whipped to peaks.

Beat eggs and yolks

Slowly pour about one-third of the warm chocolate mixture into the egg mixture while whisking constantly to temper the eggs and prevent scrambling. Continue to add the remaining chocolate in two additions, whisking continuously until completely combined and smooth.

Temper chocolate

Pour the combined batter into the prepared pan, scraping the bowl with a spatula to get every bit. Smooth the top with an offset spatula or the back of a spoon.

Transfer to pan

Place the pan on a baking sheet (to catch any spills) and bake in the preheated oven for 22–28 minutes. The cake should have a thin, set crust on top while the center remains slightly soft and fudgy — a toothpick inserted near the center will come out with a few moist crumbs but not raw batter.

Bake

Remove the pan from the oven and let it cool on a wire rack for 15–20 minutes. Run a knife around the edge to loosen, then remove the springform collar (if used) or invert the cake onto a serving plate if you prefer. For a clean top, invert once more onto a second plate so the browned top faces up. Allow to cool to room temperature; the cake will set further as it cools.

Cool

Just before serving, dust the top lightly with confectioners' sugar. Serve slices with a dollop of unsweetened whipped cream or crème fraîche and fresh berries on the side if desired. For warm slices, reheat individual portions briefly in the microwave (10–12 seconds) to restore a molten texture.

Dust and serve

bittersweet or semisweet chocolate, chopped

unsalted butter, cut into pieces

granulated sugar

unsweetened cocoa powder

fine sea salt

large eggs

large egg yolks

pure vanilla extract

confectioners' sugar (for dusting)

unsweetened whipped cream or crème fraîche (optional)

fresh berries (optional, for serving)

Preheat the oven to 350°F (175°C). Butter a 9x9-inch baking dish (or similar 8–9 cup capacity) or spray lightly with nonstick spray.

Preheat and prepare

If your bread is not already stale/dry, cut into 1-inch cubes and spread on a baking sheet. Toast in the preheated oven 6–8 minutes until lightly dried but not browned. Remove and cool slightly.

Place the cooled bread cubes in the prepared baking dish in an even layer.

In a medium mixing bowl (or large measuring cup), whisk together the whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and sea salt until smooth and the sugars begin to dissolve.

Taste the custard and adjust sweetness or cinnamon if desired.

Scatter any chosen mix-ins evenly over the bread cubes: dried fruit, diced apple/pear, fresh berries or sliced stone fruit, and/or toasted nuts. Gently press the mix-ins into the bread so they’re distributed.

Pour the custard evenly over the bread and mix-ins, pressing lightly with a spatula so the bread soaks up the liquid. Let sit 10–15 minutes to allow the bread to absorb the custard; if time allows, cover and refrigerate up to 2 hours for deeper soaking.

Dot the top of the soaked bread pudding with small pieces of the butter, and sprinkle the demerara/turbinado sugar over the top if using for a crunchy crust.

Bake in the preheated 350°F (175°C) oven for 35–45 minutes, until the custard is set at the edges and a knife inserted into the center comes out mostly clean with a few moist crumbs (internal temperature about 160–165°F/71–74°C). If the top browns too quickly, loosely tent with foil for the last 10–15 minutes.

Remove from the oven and allow the bread pudding to rest 10–15 minutes; it will continue to set as it cools.

Serve warm, portioned into squares or scooped. Spoon optional sauce (vanilla anglaise, caramel, or bourbon sauce) over each serving. Leftovers refrigerate up to 3 days; reheat gently in the oven or microwave.

Espresso Martini Affogato

Beautiful

Cinnamon Carajillo

Italian Coffee Tuaca

B52 & Coffee