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Shrimp cucumber cup
Seafood Bite

Shrimp Cucumber Cup

Lemon–pepper tiger shrimp nestled in crisp cucumber.

PescatarianGluten-FreeDairy-Free
Wine pairing: Vermentino — citrus & saline lift the shrimp.
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Steamed clams with hollandaise
Shellfish

Steamed Clams, Hollandaise & Prosciutto

Silky sauce, briny clams, crisp prosciutto.

Pescatarian
Wine pairing: Vermentino — bright acidity cuts the richness.
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Mozzarella in carrozza
Classic

Mozzarella in Carrozza

Crisp fried mozzarella sandwich, tomato confit.

Wine pairing: Prosecco — bubbles refresh between bites.
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Chicken liver crostini
Tuscan Crostini

Chicken Liver Crostini

Capers & Marsala pan sauce over warm toast.

Wine pairing: Chianti Classico — savory Sangiovese meets umami.
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Baccalà with chickpeas
Baccalà

Baccalà Quenelle with Chickpeas

Olive oil–lemon emulsion brightens the salt cod.

PescatarianGluten-FreeDairy-Free
Wine pairing: Vermentino — mineral saline echo.
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Baked artichokes with eggs and Parmigiano
Vegetable

Baked Artichokes

With soft scrambled eggs & Parmigiano.

Vegetarian
Wine pairing: Vernaccia di San Gimignano — handles artichoke’s bitters.
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Cured salmon on cucumbers
Seafood

Grappa-Cured Salmon

Cucumber, lemon citronette & greens.

Pescatarian
Wine pairing: Trentodoc/Prosecco — crisp & zesty.
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Fava beans with pecorino
Spring

Fava Beans & Tuscan Pecorino

Walnut, microgreens, extra-virgin olive oil.

VegetarianGluten-Free
Wine pairing: Vernaccia — herbal & stony to match favas.
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Quail egg with shaved asparagus
Asparagus

Quail Eggs on Asparagus Nest

White truffle oil finish.

VegetarianGluten-FreeDairy-Free
Wine pairing: Sauvignon Blanc — cuts through truffle aroma.
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Veal liver terrine
Terrine

Veal Liver Terrine

Mâche, balsamic glaze.

Wine pairing: Chianti Classico — savory, earthy balance.
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Balsamic jelly with pepper coulis
Modern

Balsamic Jelly

Aged balsamic set into a savory gel; pepper coulis.

VegetarianGluten-FreeDairy-Free
Wine pairing: Lambrusco secco — tangy fruit meets sweet-savory glaze.
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Bresaola with spinach and Parmigiano
Cured Beef

Bresaola

Thin-sliced cured beef, mustard, baby spinach, shaved Parmigiano.

Wine pairing: Valtellina (Nebbiolo) — alpine lift & subtle tannin.
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Zucchini scapece with ricotta salata
Vegetable

Zucchini Scapece

Marinated zucchini, shaved aged dry ricotta.

Vegetarian
Wine pairing: Falanghina — citrus and herb for marinated veg.
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Watermelon bites
Fresh

Watermelon Bites

Red wine vinegar–marinated watermelon.

VeganGluten-FreeDairy-Free
Wine pairing: Rosato Toscano — bright, juicy, refreshing.
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Crispy smelts with polenta
Fritto

Polenta & Smelts

Crispy smelts over creamy polenta, wild arugula.

Pescatarian
Wine pairing: Soave / Vermentino — clean, mineral finish.
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Grape tomato filled with orange jam and olive
Amuse Bouche

Grape Tomato & Orange Jam

Tomatoes filled with orange-mustard jam & black olive.

Vegetarian
Wine pairing: Prosecco Rosé — fruit to echo the jam.
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Burrata with prickly pear gazpacho
Estate

Fichi e Burrata

Burrata over prickly pear (fichi d’India) gazpacho.

Vegetarian
Wine pairing: Vermentino (dry) or Moscato d’Asti (off-dry) — choose your sweetness.
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Shrimp and barley salad
Grain Salad

Shrimp with Barley

Barley & shrimp salad with parsley oil.

Pescatarian
Wine pairing: Vermentino — green herb notes suit parsley oil.
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Avocado crab salad
Seafood

Avocado Crab

Avocado shell filled with fresh crab salad.

PescatarianGluten-Free
Wine pairing: Unoaked Chardonnay — clean texture for crab & avocado.
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Rosemary shrimp skewers on agrodolce vegetables
Grill

Rosemary Shrimp Skewers

Sweet-and-sour vegetables, balsamic glaze drops.

PescatarianGluten-FreeDairy-Free
Wine pairing: Vermentino — citrus and herb align with rosemary.
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Beef carpaccio with Parmigiano basket and arugula
Raw

Carpaccio

Beef tenderloin with Parmesan basket & arugula.

Wine pairing: Young Sangiovese — bright cherry, gentle tannin.
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Fettunta with porcini and groviera
Tuscan Bread

Fettunta con i Funghi

Toasted bread with fresh porcini & groviera.

Vegetarian
Wine pairing: Chianti — earthy porcini loves Sangiovese.
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Bacon-wrapped pear with goat cheese millefoglie
Sweet-Savory

Bacon-Pear Millefoglie

Port wine sauce, goat cheese crisp.

Wine pairing: Vin Santo (or dry Sagrantino for bold) — caramelized pear & bacon.
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Chicken and mushrooms terrine on mache
Terrine

Chicken & Mushrooms Terrine

Mâche with lemon-tomato dressing.

Wine pairing: Chardonnay — gentle oak supports chicken & mushrooms.
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Heirloom tomato basil burrata tower
Estate

Tomato-Basil Burrata Tower

Heirloom tomatoes, basil, creamy burrata.

VegetarianGluten-Free
Wine pairing: Rosato / Vermentino — bright acidity for creamy cheese.
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Tuna tartare tower
Tartare

Ahi Tuna Tartare Tower

Olive crackers, bell pepper relish.

Pescatarian
Wine pairing: Vermentino — citrus & herb notes mirror the relish.
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Eggplant croquette on pepper coulis
Fritto

Eggplant Croquette

Crisp croquette over red pepper coulis.

Vegetarian
Wine pairing: Chianti — acidity for fried eggplant richness.
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Molecular burrata on pasta shell
Modern

Pasta Shell Burrata

“Molecular” burrata on pasta cup, crisp basil.

Vegetarian
Wine pairing: Prosecco — bubbles for creamy textures.
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Poached artichoke with tuna on dried tomato cluster
Vegetable & Fish

Poached Artichoke with Tuna

Olive-oil poached artichoke, tuna, oven-dried tomato.

PescatarianGluten-Free
Wine pairing: Vermentino — herbal citrus complements artichoke & tuna.
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Shrimp croquette on pea purée
Fritto

Shrimp Croquette

Crispy shrimp croquette over sweet pea purée.

Wine pairing: Vermentino — bright acidity for fried seafood.
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Spinach fondant with prosciutto
Crunchy

Spinach Fondant

Crispy spinach fondant with oven-dried prosciutto.

Wine pairing: Chianti — savory note pairs with prosciutto.
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Chicken faux gras with artichoke tart and port wine sauce
Rich

Chicken Faux Gras

Warm artichoke tart, port wine sauce.

Wine pairing: Pinot Noir — red fruit & gentle tannin for richness.
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Ahi tuna chiffonade with strawberry horseradish sherbet
Raw

Ahi Tuna Chiffonade

With strawberry–horseradish sherbet.

PescatarianGluten-FreeDairy-Free
Wine pairing: Sparkling Rosé — fruit & lift for cold tuna.
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Duck prosciutto on asparagus with orange citronette
Charcuterie

Duck Prosciutto & Asparagus

Orange citronette, toasted asparagus.

Wine pairing: Pinot Noir — savory duck loves red fruit & spice.
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Quiche with onion, Brussels sprouts and potato
Baked

Onion, Brussels Sprouts & Potato Quiche

For the love of savory pies.

Vegetarian
Wine pairing: Chardonnay — creamy texture meets custard.
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Whipped baccalà with caviar
Signature

Whipped Baccalà with Caviar

Chickpeas, blanched onion petals, luxurious finish.

PescatarianGluten-Free
Wine pairing: Franciacorta — fine mousse complements the caviar.
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Grilled whipped stoccafisso sandwich
Street-Style

Grilled Whipped Stoccafisso Sandwich

Olives, red pepper, wild arugula.

Pescatarian
Wine pairing: Vermentino — herbal citrus for salty cod.
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