Merger of vodka with coffee, chocolate, and pistachio liqueurs, paired with espresso made with beans from Ohm Coffee, plus vanilla tahini.

Espresso Martini

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

The classic pairing reinvented. Our signature cooked-to-order ricotta doughnuts tossed in cinnamon sugar paired with fresh made espresso gelato from Sorella’s and a dollop of fresh whipped cream.

In a mixing bowl, combine ricotta cheese, egg, vanilla extract, and granulated sugar. Mix until smooth.

Prepare the Dough

In another bowl, whisk together flour, baking powder, salt, and cinnamon.

Combine Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Mix Together

Using a spoon, scoop out portions of the dough and shape them into balls.

Shape the Doughnuts

In a deep pot, heat vegetable oil to 350°F (175°C). Fry the dough balls until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry the Doughnuts

In a small bowl, combine granulated sugar and cinnamon. Toss the fried doughnuts in the cinnamon sugar until evenly coated.

Prepare Cinnamon Sugar

In a saucepan, whisk together milk, cream, and sugar over medium heat until sugar has dissolved.

Make the Custard

Remove from heat and stir in espresso and vanilla extract.

Add Espresso

In a separate bowl, whisk the egg yolks. Gradually add some of the hot mixture to the yolks to temper them, then return to the saucepan.

Temper the Egg Yolks

Cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Chill in the refrigerator.

Cook the Mixture

Once chilled, churn in an ice cream maker according to manufacturer instructions.

Churn the Gelato

In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Make Whipped Cream

Serve the warm doughnuts with a scoop of espresso gelato on the side and a dollop of whipped cream on top.

Serve

Ricotta cheese

All-purpose flour

Granulated sugar

Baking powder

Vanilla extract

Salt

Cinnamon

Vegetable oil

Espresso

Whole milk

Heavy cream

Egg yolks

Powdered sugar

COFFEE & DOUGHNUTS

Pappardelle is a wide and thick fettuccine shaped pasta noodle seen often in northern Italy and traditionally served with Bolognese sauce. We make our own semolina egg yolk pasta dough fresh in house and cut our own noodles by hand. Our bolognese is a creamy Northern Italian ragout of ground veal, pork and bacon, simmered for hours with milk, white wine, carrots, onion, celery and herbs, finished with a splash of cream, shaved parmesan and our own homemade wood charred ciabatta bread.

PAPPARDELLE BOLOGNESE

Tender veal cutlet, breaded and “country- fried” until golden brown, served with a sauce we make from cream, fontina cheese and white truffle oil. Gnocchi is a dumpling made from potatoes and flour. White truffles are regarded as the rarest and most expensive food in the world, only available during a few winter months, wild foraged from the mountains of Alba Italy, usually selling for around $2800.00 per pound!

VEAL VALDOSTA

Pom-pom refers to the use of pomegranate. This is a 7 ounce piece of hand-cut wood-fire grilled salmon, basted and caramelized with pomegranate molasses, served atop a puree of vanilla sweet potatoes with cream cheese, lemon juice and a splash of bourbon vanilla. Paired with a chilled slaw of fresh shaved fennel, arugula and ruby grapefruit.

POM POM SALMON

This seasons blend of greens we are naming “café greens” in anticipation of our new restaurant in development, that this will be a new salad for. A fresh mix of carrot, radicchio, kale, romaine and red leaf lettuces with hard boiled hens egg, roasted pancetta (Italian bacon), smoked and candied peanuts, heirloom cherry tomatoes and our homemade version of ranch dressing. Topped with a honey herb brined chicken breast, that has been hand dipped in spice seasoned flour and buttermilk then fried until crispy.

CRISPY CHICKEN SALAD

Rarely do we use the word perfect to describe a dish. This is the exception! We define what makes a lemon pie great and worked to push that greatness to the edge. A filling of silky smooth egg lemon custard is the star, topped with rich and creamy Italian meringue all held together with a buttery almond sable crust.

PERFECT LEMON TART

We have taken a few humble, wintery vegetables that are typically used in supporting roles and made them the star. Whole fennel bulbs, slowly braised in chicken broth and herbs, served chilled with spicy tangerine vinaigrette, apple cider vinegar cured celery branch, crispy prosciutto and candied orange.

BRAISED FENNEL

Make COFFEE & DOUGHNUTS Recipe in just 1h 30m. The classic pairing reinvented. Our signature cooked-to-order ricotta doughnuts tossed in cinnamon sugar paired with fresh made espresso gelato from Sorella’s and a dollop of fresh whipped cream.

Coffee & Doughnuts Recipe

Ingredients

Doughnuts

Cinnamon Sugar

Espresso Gelato

Whipped Cream

Method