Our delicious potato pancakes with cream cheese, red onions, capers, smoked salmon & poached eggs topped with bearnaise sauce.

Potato Pancake Smoked Salmon Eggs Benedict

Choice of bagel served with cream cheese, capers, red onions, and tomato slices.

Bagel & Smoked Nova Salmon Lox

Shrimp, scallops, krabmeat, mushrooms, tomatoes, asparagus, ricotta and Swiss cheeses inside a giant omelette. Comes with your choice of toast, muffin or bagel.

Seafood Omelette

Homemade Cornbread

With Eggs any style

Homemade Corned Beef Hash

Our delicious potato pancakes topped with a blend of broccoli, cauliflower, zucchini and cream cheese with poached eggs then topped with bearnaise sauce.

Potato Pancake Veggie Eggs Benedict

Our delicious potato pancakes with Canadian Bacon poached eggs topped with bearnaise sauce.

Potato Pancake Eggs Benedict

3 Homemade potato latkes served with applesauce and sour cream.

Homemade Potato Pancakes

Add Eggs any style

Golden crepes filled with sweet ricotta cheese and topped with your choice of strawberries, blueberries or pineapple. Comes with a side of sour cream.

Cheese Blintzes

Fresh baked biscuits topped with our own sausage gravy. Yum!

Homemade Sausage Gravy and Biscuits

Mixed Fruit Bowl

Our Giant Omelette made any way you want. Comes with your choice of toast, muffin or bagel

Create Your Own Omelette

Spiced beef, tomato, green peppers, and cheddar cheese served with nacho chips.

Mexican Omelette

Belgian Waffle

Ham, onions, green peppers, mushrooms, and cheddar cheese.

Western Omelette

Baked ham, hash brown potatoes, onions, green peppers, Swiss and cheddar cheese.

Farmer’s Omelette

Italian sausage, mushrooms, tomatoes, red onions, and mozzarella cheese.

Italian Omelette

Steamed spinach leaves, feta cheese, red onions, tomato, and black and green olives.

Mediterranean Omelette

Mushrooms, zucchini, broccoli, cauliflower, spinach, tomatoes, red onions, with cheddar and Swiss cheese.

The Veggie Omelette

Served with asparagus, black olives, red onions, tomatoes and Swiss cheese.

Smoked Nova Salmon Omelette

Our delicious raisin bread, soaked in egg batter, then grilled golden brown. Topped with cinnamon butter and sprinkled with powdered sugar.

Cinnamon French Toast

All Omelettes are served with your choice of toast (wheat, rye, sourdough, pumpernickel or challah), wheat English muffin, bagel or our famous bran muffin. *Raisin Toast add $2.00

Giant Omelette (Cage-Free Eggs)

Grate the peeled russet potatoes on the large holes of a box grater. Transfer grated potatoes to a clean kitchen towel and squeeze out as much moisture as possible into a bowl. Let any remaining liquid settle for a minute and pour off.

Prepare potatoes

In a bowl combine the drained grated potatoes, grated onion, flour, egg, salt and pepper. Mix until evenly combined. The mixture should hold together when pressed; if too wet, add 1 tablespoon more flour.

Mix batter

Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons vegetable oil and 1/2 tablespoon butter. Spoon about 1/4 cup of potato mixture per pancake into the skillet and flatten to 3 to 4 inches diameter. Cook 3–4 minutes per side, until golden brown and crisp. Work in batches, adding more oil as needed. Transfer finished pancakes to a paper towel-lined plate and keep warm in a low oven (200°F / 95°C).

Fry pancakes

In a small bowl, stir the softened cream cheese with lemon juice, chopped dill (or chives) and black pepper until smooth and spreadable. If too thick, add 1/2 teaspoon warm water to loosen.

Separate smoked salmon into 4 portions. Arrange thin slices on a plate. Toss the thinly sliced red onion with a squeeze of lemon to mellow its sharpness if desired. Keep capers and dill sprigs nearby for assembly.

Bring a wide, shallow pot of the 2 liters water to a gentle simmer (small bubbles). Add the white vinegar and salt. Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and slip an egg into the center. Poach 3–3.5 minutes for runny yolks (adjust 30–60 seconds for firmer yolks). Remove eggs with a slotted spoon, drain briefly on paper towels and keep warm on a plate in a low oven or covered bowl.

In a small saucepan combine the white wine vinegar, dry white wine, chopped shallot and half the chopped tarragon. Bring to a simmer and reduce until about 1 tablespoon of liquid remains. Strain and let cool slightly.

Reduction

Set up a double boiler (heatproof bowl over barely simmering water). Add the egg yolks and the warm strained reduction to the bowl and whisk constantly until the mixture thickens and becomes pale, about 2–3 minutes. Remove from heat.

Emulsify

Very slowly drizzle the warm melted butter into the yolk mixture while whisking continuously to create a smooth, glossy emulsion. If sauce gets too thick, add a teaspoon of warm water. Stir in remaining chopped tarragon, lemon juice, salt and white pepper or a pinch of cayenne. Keep warm (not hot) until serving.

Finish sauce

If using, spread a thin layer of microgreens or arugula on each plate as a base. Place one warm potato pancake per serving on the plate. Spread about 1 tablespoon of the cream cheese mixture over each pancake.

Top the cream cheese with folded slices of smoked salmon (about 1.5 oz per pancake). Scatter a few pickled red onion slices and about 1/2 tablespoon capers over the salmon.

Place one poached egg on top of the salmon for each pancake. Spoon 2–3 tablespoons of warm bearnaise sauce over each egg (or more to taste). Garnish with a dill sprig and a lemon wedge on the side.

Serve immediately while pancakes are crisp, eggs runny and sauce warm.

russet potatoes, peeled

yellow onion, grated

all-purpose flour

large egg

salt

black pepper

vegetable oil (for frying)

unsalted butter (optional, for flavor)

cream cheese, softened

fresh lemon juice

fresh dill, finely chopped (or chives)

smoked salmon, thinly sliced

red onion, very thinly sliced

capers, drained

lemon wedges

fresh dill sprigs (for garnish)

large eggs

white vinegar

water (for poaching)

unsalted butter, melted and kept warm

egg yolks

white wine vinegar

dry white wine

shallot, finely chopped

fresh tarragon, chopped (plus 1 tsp reserved)

white pepper or cayenne

microgreens or arugula (optional bed)

Slice the 2 bagels in half horizontally. If desired, lightly butter each cut side (about 1/2 tbs butter per bagel). Toast the bagel halves in a toaster or under a broiler until golden and crisp at the edges, about 2–4 minutes depending on your appliance. Transfer toasted halves to a plate, cut-sides up.

Prepare and toast bagels

If the cream cheese is cold, let it sit at room temperature 10–15 minutes or microwave for 8–10 seconds until spreadable. Stir the cream cheese with the chopped dill (if using) until evenly combined. Evenly spread about 3 tablespoons of cream cheese on each bagel half.

Prepare cream cheese

Arrange the sliced smoked Nova lox across the cream cheese–covered bagel halves (about 3 oz total salmon per bagel, or 3 oz distributed across both if serving open-faced). Place 3 thin tomato slices on each bottom half (or distribute evenly), then add a few thin red onion rings per bagel. Scatter 1 teaspoon capers over the salmon and tomatoes for both bagels (about 1/2 tsp per bagel). Add a light grind of black pepper to taste (about 1/4–1/2 tsp per bagel). If using, add a small handful of arugula or a few cucumber slices on top or on the side.

Assemble salmon and toppings

Squeeze a lemon wedge lightly over each assembled bagel to brighten flavors. Optionally garnish with a few extra sprinkles of chopped dill. Place the top halves on the bagels (if you prefer closed sandwiches) or serve open-faced. Serve immediately while bagels are still slightly warm.

Finish and serve

If serving the optional cucumber and greens, arrange them on the plate beside the bagels for freshness and crunch. Use remaining lemon wedge as needed.

plain bagels (halved)

butter (optional, for toasting)

cream cheese (full-fat or light, room temperature)

fresh dill (finely chopped, optional garnish)

smoked Nova lox (thinly sliced)

tomato (ripe, medium, sliced into 6 thin rounds)

red onion (small, very thinly sliced into rings)

capers (drained)

freshly ground black pepper

lemon (cut into 4 wedges)

sliced cucumber

baby arugula or mixed greens

Pat shrimp and scallops dry with paper towels and season lightly with 1/4 tsp salt and a pinch of pepper. Flake the krabmeat into bite-sized pieces. Trim asparagus and cut into 1-inch pieces. Slice mushrooms and dice tomato (remove seeds if desired). Chop parsley and set vegetables aside separately from seafood.

Prepare seafood and vegetables

In a medium bowl whisk together 6 eggs, 3 tablespoons whole milk, 1 tsp salt and 1 tsp freshly ground black pepper until slightly frothy. Stir in 1 cup ricotta cheese so the mixture is creamy and slightly lumpy. Set aside.

Beat eggs

Heat a 10–12 inch nonstick or well-seasoned skillet over medium-high heat. Add 1 teaspoon olive oil and 1 tablespoon butter. When the butter foams, add minced garlic and cook 15–20 seconds until fragrant.

Add shrimp and scallops in a single layer. Sear without moving for 1 minute, then stir and cook another 1–2 minutes until opaque and just cooked through. Remove seafood to a plate and toss with 1 teaspoon lemon juice. Keep warm.

In the same skillet add the remaining 1 tablespoon butter. Add mushrooms and asparagus, season with a pinch of salt and the red pepper flakes (if using). Sauté 3–4 minutes until mushrooms release moisture and asparagus is tender-crisp. Add diced tomato and flaked krabmeat, cook 1 minute to warm through. Remove vegetables and krab to the plate with seafood. Stir in chopped parsley.

Reduce heat to medium-low and wipe skillet lightly with a paper towel if it looks greasy. Add a small knob of butter (about 1/2 tablespoon) and swirl to coat the pan.

Pour the egg-ricotta mixture into the skillet, tilting the pan to spread evenly. Cook gently undisturbed for 1–2 minutes until edges begin to set. Using a spatula, lift edges and tilt pan so uncooked eggs run underneath. Continue for another 1–2 minutes until the top is mostly set but still slightly moist.

Sprinkle the grated Swiss cheese evenly over one half of the omelette. Spoon the warm seafood and vegetable mixture (shrimp, scallops, krabmeat, mushrooms, asparagus, tomato and parsley) on top of the cheese, spreading to the edges but leaving a 1/2" border.

Carefully fold the empty half of the omelette over the filled half using a spatula to form a large crescent. Cook 1 minute more to let cheese melt and filling heat through. If needed, cover the skillet briefly (30–45 seconds) to ensure cheese melts without overcooking eggs.

Slide the omelette onto a warmed plate, seam side down. Garnish with an extra sprinkle of parsley and a crack of black pepper. Serve immediately with lemon wedges.

Toast your choice of bread (toast, muffin or bagel) and butter lightly. Place toast on the plate alongside the omelette and serve with lemon wedges. Squeeze lemon over seafood inside the omelette if desired.

raw shrimp (peeled, deveined, tails removed)

scallops (small bay or sea scallops, rinsed)

imitation crab meat (krabmeat), flaked

white button or cremini mushrooms, sliced

tomato, seeded and diced

asparagus spears, trimmed and cut into 1" pieces

fresh parsley, chopped

whole milk

ricotta cheese

Swiss cheese, grated

black pepper, freshly ground

unsalted butter

olive oil

garlic, minced

lemon juice

red pepper flakes (optional)

buttered toast, English muffin or bagel (your choice)

Preheat an outdoor grill or a stovetop grill pan to medium heat (about 350–375°F / 175–190°C). If using an oven to finish, preheat to 400°F (205°C). Lightly grease a 9-inch cast-iron skillet or a 9-inch round pan with 1 teaspoon neutral oil or melted butter.

Preheat and prepare

If you don't have buttermilk, make a substitute by stirring 1 tablespoon white vinegar or lemon juice into milk to reach 1 cup total; let sit 5 minutes.

In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt until evenly distributed.

Combine dry ingredients

In a separate bowl or large measuring cup, whisk together 1 cup buttermilk, 1 large egg, 3 tablespoons melted butter (cooled slightly), and 1 tablespoon vegetable oil until smooth.

Combine wet ingredients

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon just until combined and no large streaks of flour remain. Do not overmix; a few small lumps are fine. Let the batter rest 5 minutes to hydrate the cornmeal.

Place the greased cast-iron skillet on the preheated grill or grill pan. Add 1 tablespoon melted butter to the skillet and tilt to coat the bottom and sides. Let the butter get hot and slightly foamy but not burning.

Heat the skillet on the grill

Pour the batter into the hot skillet and smooth the top lightly with a spatula. Close the grill lid (or cover the pan with a large lid) and cook for 10–12 minutes over medium heat. Check after 10 minutes: the edges should be set and pulling away slightly from the pan; the center will have set but still spring back when lightly pressed.

Pour and cook

To get a nicely browned top, either move the skillet to a cooler part of the grill with the lid closed for another 4–6 minutes, or transfer the skillet to the preheated oven at 400°F (205°C) for 5–8 minutes until the top is golden and a toothpick inserted in the center comes out clean.

Finish on the grill or in oven

For pronounced grill marks, you can instead pour batter into a well-oiled heavy griddle and cook directly on the grill grates using a flat cast-iron griddle; gently rotate the pan halfway through to create even browning.

Grill-mark option

Remove the skillet from the heat. Immediately spread 1 tablespoon unsalted butter over the hot cornbread so it melts into the top. Let the cornbread rest in the skillet for 10 minutes to finish setting.

Butter and rest

Slice into wedges or squares and serve warm with the remaining 1 tablespoon unsalted butter passed at the table.

Leftovers: cool completely, wrap tightly, and store at room temperature up to 2 days or refrigerate up to 5 days. Reheat slices on the grill or in a hot skillet with a little butter for 2–3 minutes per side to revive the grilled finish.

yellow cornmeal (medium grind)

granulated sugar

baking powder

baking soda

fine salt

buttermilk (or milk + vinegar)

unsalted butter, melted and cooled slightly

vegetable oil (or neutral oil)

unsalted butter (for grilling and serving)

neutral oil or additional melted butter (for grill pan)

Bring ingredients together and decide style: fried (sunny-side or over-easy), scrambled, poached, or soft/ hard boiled. This recipe is scaled for 2 large eggs (single serving) and includes timings for each style.

General prep

Heat a nonstick skillet over medium-low heat and add 1 tsp neutral oil and 1/2 tbs butter. Once butter foams but before browning (about 1 minute), crack eggs into a small bowl and gently slide into the pan. Season with 1/4 tsp salt and a few grinds of pepper. For sunny-side: cook undisturbed 2.5–3 minutes until whites are set but yolks still runny. For over-easy: cook 2 minutes, gently flip with a spatula, and cook 15–30 seconds more for runny yolk; 45–60 seconds for slightly firmer yolk. Remove to plate and sprinkle with remaining salt (3/4 tsp total used as needed) and chives.

Fried eggs (sunny-side / over-easy)

Crack eggs into a bowl, add a pinch (about 1/8 tsp) of the salt, and whisk until homogenous and slightly frothy (about 20–30 seconds). Heat a nonstick skillet over low-medium, add 1 tbs butter. When butter foams, pour eggs into pan. Let sit 10–15 seconds then using a silicone spatula gently push eggs from edges to center, forming soft folds. Continue low, folding every 10–15 seconds until just set but still moist, about 2–3 minutes total. Remove from heat slightly early — residual heat will finish them. Season with remaining salt and pepper and sprinkle chives.

Scrambled eggs

Fill a medium saucepan with 3–4 cups water and bring to a gentle simmer (small bubbles, not a rolling boil). Add 1 tbs vinegar (optional, helps coagulation). Crack one egg into a small cup. Stir the water to create a gentle whirlpool and gently slide the egg into the center. Poach 3 minutes for a runny yolk, 4 minutes for jammy, 5 minutes for nearly firm yolk. Remove with a slotted spoon, drain on paper towel, season with salt and pepper and chives.

Poached eggs

Bring a pot of water to a boil, then gently lower eggs (room temperature if possible) into boiling water using a spoon. Boil times from first boil: 5 minutes for very soft set whites and runny yolk, 6–7 minutes for jammy, 9–10 minutes for fully hard-cooked yolk. Immediately transfer to an ice bath for 3–5 minutes to stop cooking. Peel and season.

Soft / hard boiled eggs

Toast bread: Meanwhile, toast 1–2 slices of bread to preference. Butter lightly if desired.

Sauté spinach: If using spinach, heat 1 tsp oil in a skillet over medium, add 1 cup baby spinach and a pinch of salt, toss until wilted (30–60 seconds). Keep warm.

Warm avocado & cheese: Slice 1/2 cup avocado and season with a pinch of salt and pepper. If using cheese, sprinkle 1/4 cup shredded cheese over hot eggs in the last 15–30 seconds of cooking to melt slightly.

Assemble: Place toast on plate (if using), top with wilted spinach or avocado, then place eggs on top. Add hot sauce or salsa to taste (about 1 tbs), garnish with chives and additional black pepper.

neutral oil (vegetable or canola)

kosher salt

fresh chives, finely sliced (optional)

bread or toast

baby spinach

sliced avocado

shredded cheddar or parmesan

hot sauce or salsa

Place diced potatoes in a pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until just tender, about 6–8 minutes (potatoes should be fork-tender but not falling apart). Drain thoroughly and spread on a tray to steam-dry for 5 minutes; this helps them crisp in the pan.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter and let the butter foam.

Preheat pan

Add the drained potatoes in a single layer (work in batches if necessary). Let them cook undisturbed for 3–4 minutes to develop a golden crust, then flip and brown the other side for another 2–3 minutes. Remove browned potatoes to a plate and set aside.

Sear potatoes

Add the remaining 1 tablespoon oil and 1 tablespoon butter to the same pan over medium heat. Add the chopped onion and diced green pepper. Sauté, stirring occasionally, until softened and beginning to brown, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook aromatics

Crumble or dice the cooked corned beef into bite-sized pieces and add to the pan. Increase heat to medium-high and cook, pressing down with a spatula, letting the meat get some browned edges, about 4–5 minutes.

Add corned beef

Return the browned potatoes to the pan. Sprinkle smoked paprika, salt, and pepper over the mixture. Stir gently to combine, then press the mixture into an even layer and let it cook, undisturbed, for 3–4 minutes to create additional crisping. Flip portions of the hash and crisp the other side for another 3–4 minutes. Repeat until you reach the desired amount of crust.