March 2019 Newsletter

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Our Spring Menu has begun!

Favorite dishes include our housemade Burrata with tomato & garlic jam, Crispy Pork Belly, handmade Cheese Ravioli, and Lemon Ricotta Cake with Lemon Curd.  Come try the new menu and tell us which dishes you love.

Click here to see the full Spring Menu!

Getting Garden-Ready! 
This week's weather has us Spring Dreaming - we've started some seedlings in a sunny window and can't wait to start planting the garden.  As hard as it is to wait - we know Colorado has another Spring storm in store, so we won't plant outside yet.  What are your gardening tips??

We're retiring the Barrel...
We filled our Wood's Barrel with our Manhattan cocktail for the last time - come enjoy one while supplies last!

We have plans to age balsamic vinegar in the retired barrel, and don't worry - we'll be getting another barrel ready, this time filled with a classic Negroni cocktail.

You can replicate our Barrel-Aged Manhattan at home with the recipe below!

Bettola Bistro's Barrel-Aged Manhattan
1 Part Sweet Vermouth
2 Parts Whiskey
1/2 Part Amaro
Several Dashes of Bitters
Splash of Amarena Cherry syrup

Prepare barrel according to directions (barrels available on Amazon)
Combine all ingredients thoroughly and pour into barrel
Allow to rest in barrel for at least 1 month (gets better with age!)

Italians eat Tuna, too!

We'll have Tuna Crudo as a Special Appetizer this weekend - raw, diced tuna tossed with a housemade preserved lemon gremolata then finished with aged balsamic & olive oil and served with a parmesan crisp. 

It's the perfect way to start a lovely Spring Meal at Bettola Bistro!