Chef Fabrizio makes another new addition to Chianti’s Summer Menu: Burratina. Handmade Burrata (curds and cream) served with roasted bell peppers and flash roasted artichoke hearts in garlic and oil. That’s all you do … that’s the Summer.
Chef Fabrizio makes a new addition to Chianti Ristorante’s Menu. Uvetta E Spinaci – Crispy fresh spinach with poached green pear vinaigrette, bourbon soaked raisins, smoked blue cheese and walnuts.
All our pizzas at Forno Bistro are topped with the freshest seasonal ingredients and baked in the wood burning pizza oven expressing the sense of hearth and home that defines the Tuscan style of life. How would you top your pizza at the Forno Bistro Pizza station?...
Bartender Collin at Boca Bistro makes the Gin Zinger 2 oz Bombay Gin 3/4 oz Aperol 1/4 oz Lemon juice 1/4 oz Orange juice 1/4 oz Simple syrup Dash of Bitters
Bartender Dennis at Boca Bistro shows us how to make the Summertime Cocktail. 2 oz Grey Goose La Poire 3/4 oz St. Germain 1/2 oz Simple syrup 1/2 oz Freshly squeezed lemon juice 3 slices Muddled cucumbers Top with Club soda
