Castellano

Prosecco '84

Grigio

Prosecco

Sauvignon Blanc

Chardonnay

Pinot Grigio

Cocktails & Drafts

Pimm's Cup

Classic Italian dessert with coffee and mascarpone.

Tiramisu

Pasta with seasonal vegetables and pesto.

Pasta Primavera

Fried calamari served with marinara sauce.

Calamari

Mojito

Warm chocolate cake with a molten center, served with vanilla ice cream.

Chocolate Lava Cake

Rich and creamy cheesecake with a graham cracker crust.

Cheesecake

Cooked to perfection with garlic mashed potatoes.

Ribeye Steak

Grilled bread topped with tomatoes and basil

Bruschetta

Romaine lettuce, croutons, parmesan cheese, and Caesar dressing.

Caesar Salad

Chocolate Cake

Grilled Salmon

White Negroni

A classic cocktail made with whiskey, lemon juice, and sugar.

Whiskey Sour

Old Fashioned

Margarita

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

Cook the Pasta

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

Prepare the Sauce

Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes until they begin to soften.

Add Tomatoes

Add the cooked pasta to the skillet and toss to combine. Stir in the chopped basil, salt, and black pepper to taste.

Combine Ingredients

Serve the pasta hot, topped with grated Parmesan cheese and additional fresh basil if desired.

Serve

Pasta (Fettuccine or Tagliatelle)

Olive Oil

Garlic (minced)

Cherry Tomatoes (halved)

Fresh Basil (chopped)

Parmesan Cheese (grated)

Salt

Black Pepper

Chill your serving glasses in the refrigerator or freezer for about 10 minutes.

Prepare the Glass

In a large pitcher, combine the elderflower liqueur, fresh mint leaves, and lemon juice. Muddle gently to release the mint's aroma.

Mix Ingredients

Slowly pour the chilled Prosecco into the pitcher, stirring gently to combine without losing the fizz.

Add Prosecco

Fill each chilled glass with ice cubes, pour the Prosecco mixture over the ice, and garnish with lemon slices and additional mint leaves if desired.

Elderflower liqueur

Fresh mint leaves

Lemon juice

Lemon slices

Ice cubes

Harvest the Sauvignon Blanc grapes and ensure they are free from rot or damage.

Harvesting

Crush the grapes to release the juice and press them to separate the juice from the skins.

Crushing and Pressing

Transfer the grape juice to a fermentation vessel, add yeast, and let it ferment for 2-3 weeks at a controlled temperature.

Fermentation

Once fermentation is complete, rack the wine to separate it from the sediment.

Racking

Age the wine in stainless steel tanks or oak barrels for at least 3-6 months.

Aging

After aging, add sulfur dioxide to stabilize the wine, then bottle it and seal.

Bottling

Sauvignon Blanc grapes

Yeast

Sulfur dioxide

Water

Wash and slice the fresh strawberries, then place them in a bowl. Sprinkle with sugar and lemon juice, tossing gently to coat. Let them sit for about 10 minutes to release their juices.

Prepare the Strawberries

In a glass, add a few mint leaves and gently muddle them to release their aroma. Add the macerated strawberries along with their juices.

Assemble the Drink

Slowly pour the chilled Prosecco over the strawberries and mint, filling the glass.

Garnish with additional mint leaves if desired and serve immediately.

Garnish and Serve

Fresh strawberries

Sugar

Harvest the Sauvignon Blanc grapes when they reach optimal ripeness, usually in late summer to early fall.

Crush the grapes to release the juice and separate the skins. Press the crushed grapes to extract more juice.

Transfer the juice to fermentation tanks and add yeast. Allow the juice to ferment at controlled temperatures for about 2-3 weeks.

After fermentation, allow the wine to settle and clarify. This may take several weeks.

Clarification

Age the wine in stainless steel or oak barrels for several months to develop flavors.

Once aging is complete, filter the wine and bottle it. Seal the bottles and store them properly.

Sulfur Dioxide

Select and harvest ripe Chardonnay grapes from the vineyard, ensuring they are free from pests and disease.

Harvesting the Grapes

Crush the harvested grapes to release the juice, and then press them to separate the juice from the skins.

Transfer the juice into fermentation tanks. Add yeast and allow the juice to ferment at a controlled temperature for several weeks.

After fermentation, add sulfur dioxide to the wine to preserve its freshness and prevent oxidation.

Adding Sulfur Dioxide

Age the wine in oak barrels or stainless steel tanks for a period of 6-12 months to develop its flavors.

Once aging is complete, filter the wine and bottle it. Seal the bottles and label them for sale.

Chardonnay Grapes

Sulfur Dioxide (as preservative)

Yeast (for fermentation)

Water (for dilution)

Carefully harvest the Pinot Grigio grapes, ensuring they are ripe and free from defects.

Crush the harvested grapes to release the juice and separate the skins.

Crushing

Transfer the grape juice to a fermentation vessel. Add the yeast and sulfites to the juice, ensuring proper sanitation.

Allow the mixture to ferment at controlled temperatures (around 18-20°C) for 10-14 days, stirring occasionally.

Monitoring Fermentation

Age the wine in stainless steel tanks or neutral oak barrels for 3-6 months to develop flavor.

Filter the wine and bottle it in clean, sanitized bottles. Seal with corks or screw caps.

Chill the wine before serving and enjoy it with light dishes or on its own.

Enjoy

Pinot Grigio Grapes

Sulfites

In a glass, add ice cubes to your liking. Pour in the gin and top it off with tonic water. Squeeze half of the lime into the drink and stir gently. Garnish with the remaining lime half.

Prepare the Cocktail

Pour the draft beer into a pint glass and serve alongside the gin and tonic cocktail.

Serve the Draft Beer

Tonic water

Lime

Draft beer

Add Pimm's

Add 150 ml of lemonade to the glass and stir gently.

Mix in Lemonade

Garnish with cucumber slices, strawberry slices, orange slices, and mint leaves.

Add Fruits and Mint

Finish by adding 50 ml of sparkling water on top for a refreshing fizz.

Top with Sparkling Water

Serve immediately and enjoy your refreshing Pimm's Cup!

Pimm's No. 1

Lemonade

Cucumber

Strawberries

Orange

Mint leaves

Sparkling water

Brew a strong cup of coffee and let it cool to room temperature. If you're using coffee liqueur, mix it into the coffee.

Prepare Coffee

In a large mixing bowl, whip the heavy cream with granulated sugar and vanilla extract until soft peaks form.

Whip Cream

In another bowl, gently mix the mascarpone cheese until smooth, then fold in the whipped cream until well combined.

Combine Mascarpone

Quickly dip each ladyfinger into the cooled coffee mixture, making sure not to soak them, and arrange them in a single layer in a rectangular dish.

Dip Ladyfingers

Spread half of the mascarpone mixture over the layer of ladyfingers.

Layer the Mixture

Add another layer of dipped ladyfingers followed by the remaining mascarpone mixture.

Repeat Layers

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld.

Chill

Before serving, dust the top with unsweetened cocoa powder. Slice and serve chilled.

ladyfingers

strong brewed coffee

mascarpone cheese

heavy cream

granulated sugar

unsweetened cocoa powder

vanilla extract

coffee liqueur (optional)

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.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add bell peppers, zucchini, carrots, and cherry tomatoes. Cook for 5-7 minutes until vegetables are tender.

Sauté the Vegetables

Stir in spinach leaves and cook for an additional 2-3 minutes until wilted.

Add Spinach

Add the cooked pasta to the skillet with the sautéed vegetables. Pour in the pesto sauce and toss everything together until well combined and heated through.

Combine with Pasta

Season with salt and black pepper to taste. Serve hot, topped with grated Parmesan cheese.

Season and Serve

Pasta (penne or fettuccine)

Olive oil

Garlic cloves, minced

Bell peppers (mixed colors), sliced

Zucchini, sliced

Cherry tomatoes, halved

Carrot, julienned

Spinach leaves

Pesto sauce

Parmesan cheese, grated

Black pepper

Rinse the calamari rings under cold water and pat them dry with paper towels.

Prepare the Calamari

In a large bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and cayenne pepper.

Make the Breading Mixture

In another bowl, whisk together the egg and milk until well combined.

Prepare the Wet Mixture

Dip each calamari ring first into the wet mixture, then into the breading mixture, ensuring they are well-coated.

Coat the Calamari

In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Fry the coated calamari in batches for about 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.