Experience the bold flavors of the Lone Star, a mouthwatering fusion of juicy, perfectly grilled steak seasoned with a blend of Texan spices, nestled atop a bed of creamy garlic mashed potatoes. Topped with sautéed seasonal vegetables and drizzled with a rich, smoky barbecue sauce, this dish embodies the spirit of the Lone Star State, bringing a taste of Texas right to your plate.

Lone Star

Vanilla ice cream, hazelnut flavoured liqueur & espresso.

Affogato Frangelico

Vanilla gelato served with a shot of hot espresso to pour overTry adding a liqueur for an added boost; add Lazzaroni amaretto, frangelico or caffe borghetti +2.50

Affogato

Vanilla bean ice cream, Nutella spread, banana

Nutella Pinda-nana

Chop the cooked bacon into small pieces and crumble the cooked sausage. Set aside.

Prepare the Ingredients

In a large bowl, crack the 4 large eggs. Add salt and black pepper. Whisk together until the mixture is combined and slightly frothy.

Whisk the Eggs

In a non-stick skillet, heat 1 tablespoon of butter or cooking oil over medium heat until melted and hot.

Heat the Pan

Pour the whisked eggs into the skillet, tilting the pan to ensure the eggs cover the entire surface. Allow the eggs to cook for 2-3 minutes, or until the edges start to set.

Cook the Eggs

Once the eggs are slightly set, sprinkle the chopped bacon, crumbled sausage, and shredded cheese evenly over one half of the omelet.

Add the Fillings

Using a spatula, carefully fold the other half of the omelet over the fillings. Cook for an additional 1-2 minutes, or until the cheese is melted and the omelet is cooked through.

Fold the Omelet

Slide the omelet onto a plate and cut in half if desired. Add optional toppings such as sour cream, chopped chives, or hot sauce.

Serve

Large eggs

Cooked bacon, chopped

Cooked sausage, crumbled

Shredded cheese (cheddar or your choice)

Salt

Black pepper

Butter or cooking oil

Sour cream

Chopped chives or green onions

Hot sauce