Manmosa

Cottage Cheese

Fresh Zeppole Sourdough or English Muffin.

Side of Toast

We offer a full espresso bar proudly featuring Caffé D'arte Beans.

ESPRESSO

44 North Vodka Huckleberry Lemonade

Caffé D'arte Drip Coffee

Fresh Squeezed Orange Juice

House Potatoes

Moist olive oil cake brightened with fresh lemon and finished with a tangy citrus glaze and house mascarpone whipped cream.

Lemon Olive Oil Tea Cake

House made almond granola over vanilla Greek yogurt with fresh seasonal berries.

Granola, Yogurt and Berries

Weekly rotating flavors. (ask your server for details)

Italian Breakfast Wrap

Sangria

Prima Opera Peach Bellini

Mimosa

Italian-style ricotta cake with notes of vanilla and butter, baked golden with a tender crumb served with house whipped cream.

Ricotta Pound Cake

Moist citrus cake finished with a tangy olive oil glaze and brightened with fresh whipped mascarpone.

Lemon Olive Oil Cake

Vanilla yogurt and fresh seasonal berries over house made almond granola.

Greek Yogurt with Granola and Berries

Light Breakfast Wrap

Thinly sliced honey smoked ham seared on the griddle.

Bacon

Egg – One egg any style.

Served with two perfectly poached eggs over smoked ham on toasted English muffins, finished with silky tarragon hollandaise and house potatoes.

Caffe Benedict

Eggs baked in our house marinara, topped with mozzarella, served with our herbed ciabatta table bread.

Caffe Eggs

Place a highball or pint glass in the freezer for 5–10 minutes or fill it with ice and water while you prepare ingredients to ensure the drink stays cold.

Chill glass

If using fresh oranges, roll them on the counter under your palm to loosen juice, cut, and squeeze until you have 6 fl oz of bright, pulp-free orange juice. Strain if desired for a smoother texture.

Prepare orange juice

Discard ice/water from the chilled glass if you used it. Add 3–4 ice cubes to the glass. Pour in 6 fl oz of fresh orange juice first. Follow with 12 fl oz of Boise Light beer poured gently down the side of the glass to minimize foaming and preserve carbonation.

Build the drink

Taste the Manmosa. If you prefer a slightly sweeter cocktail, stir in up to 1/2 teaspoon simple syrup and give the drink a gentle stir with a bar spoon (one or two turns) to combine without knocking out too much carbonation.

Adjust sweetness (optional)

Express a bit of orange zest over the drink if using, then garnish with an orange slice or twist on the rim. Serve immediately while fizzy and cold.

Garnish and serve

ice cubes

Boise Light beer (or light pale lager)

fresh orange juice

orange slice or twist

orange zest (optional)

simple syrup (optional, if you like sweeter)

Pour 2 liters whole milk into a heavy-bottomed pot. Warm over medium heat, stirring occasionally to prevent scorching, until the milk reaches 85–90°C (185–195°F), or when small bubbles form at the edges and steam rises. Remove from heat.

Heat milk

Allow the milk to cool to about 43–46°C (110–115°F). Stir in 1 cup cultured buttermilk or plain yogurt until evenly distributed. Cover the pot with a lid and wrap with a towel. Let sit undisturbed at room temperature for 6–12 hours (longer for tangier flavor) until the milk has thickened into a custard-like curd (yogurt-like).

Cool and add culture

Using a long knife or spatula, gently cut the thickened curd in the pot into 1–2 inch squares to help whey release (this step is optional but speeds whey separation).

Cut curd (optional)

Mix 3 tablespoons vinegar or lemon juice with 2 tablespoons cold water. Gently stir this diluted acid into the thickened curd a little at a time. Let sit undisturbed for 10–20 minutes while curds separate from whey. You should see translucent yellowish liquid (whey) and white curd lumps.

Add acid to separate curds and whey

Place a fine-mesh sieve or colander over a large bowl or your sink. Line it with several layers of cheesecloth or a clean thin dish towel.

Line a colander

Carefully ladle or pour the curds and whey into the lined colander. Allow whey to drain for 15–30 minutes. For drier curds, let drain longer or gently gather the corners of the cheesecloth and hang to drip for up to 1 hour.

Drain curds

Once drained, rinse the curds under cold running water or pour 1 cup cold water over them while gently agitating with your fingers. Rinsing cools the curds and removes residual acidity, which yields a milder-tasting cottage cheese. Drain well.

Rinse curds

Transfer the drained curds to a bowl. Add 4 tablespoons heavy cream (or half-and-half) and 3 teaspoons salt. Gently fold to combine, tasting and adjusting salt and cream to reach your desired creaminess and seasoning. If you prefer slightly sweet cottage cheese, stir in 1 teaspoon sugar.

Season and cream

If using fresh chives or herbs, fold in 1 tablespoon finely chopped herbs for a savory finish.

Add optional herbs

Cover and refrigerate for at least 1 hour to let flavors meld and for the texture to firm slightly. Store in an airtight container in the refrigerator for up to 5–7 days.

Chill and store

whole milk

cultured buttermilk or plain yogurt (active cultures)

white vinegar or lemon juice

cold water

cold water (for rinsing curds)

heavy cream (or half-and-half)

salt

granulated sugar (optional, for slightly sweet cottage cheese)

fresh chives or herbs (optional, finely chopped)

Decide whether you'll serve the Zeppole sourdough slice or the split English muffin. This recipe provides instructions for both; prepare one per serving.

Choose bread

Bring butter to room temperature (if using) so it spreads easily. If using olive oil only, have it measured and ready.

Preheat a heavy skillet or griddle over medium heat for 2–3 minutes until hot but not smoking. Alternatively preheat a toaster oven to 375°F (190°C).

Preheat and dry

Brush both sides of the Zeppole sourdough slice very lightly with olive oil (about 1 tsp total). Place the slice in the hot skillet. Toast 2–3 minutes per side, pressing gently with a spatula, until golden brown and the crumb is slightly crisp but still tender inside. If using a toaster oven, toast until golden, about 4–6 minutes depending on your appliance.

Toast in skillet

Remove the slice to a cutting board. Immediately spread 1 teaspoon of softened butter over the hot surface so it melts into the crumb. Sprinkle a pinch of sea salt and a tiny crack of black pepper if desired. If you prefer honey or jam, drizzle 1 tsp after buttering.

Butter & finish

If using an English muffin, split it in half with a fork for a better texture. Toast in a toaster or under a broiler until the cut sides are deep golden brown and crisp, about 2–4 minutes depending on your equipment.

Split and toast

Spread about 1 teaspoon of softened butter on each toasted half so it melts. Optionally drizzle 1 teaspoon honey or a small spoonful of jam on one half. Sprinkle a tiny pinch of sea salt and chopped herbs (about 1 tsp) over the buttered muffin if serving savory.

Place the prepared toast on a small plate as a side. Serve immediately while warm alongside main dish. Offer extra butter, olive oil, honey, jam, or herbs on the side for guests to customize.

If serving multiple portions, keep toast warm in a low oven (200°F / 95°C) on a baking sheet for up to 10–15 minutes, loosely tented with foil so it stays crisp but doesn't dry out.

Zeppole sourdough slice (about 3/4-inch / 2 cm thick)

English muffin (split in half)

Unsalted butter

Extra-virgin olive oil

Sea salt

Honey or jam (optional)

Fresh herbs (chopped parsley or chives)

Cracked black pepper

This recipe covers basic methods for one large egg: fried (sunny-side or over-easy), scrambled, poached, or soft/hard boiled. Choose one method and follow its specific steps. All methods use 1 large egg and the listed seasonings. Adjust cook time for desired doneness.

General notes

1. Heat: Place a nonstick or well-seasoned skillet over medium-low heat. Add the butter or oil (1 tbs) and let it melt/heat until shimmering but not smoking.
2. Crack: Crack the egg into a small bowl to check for shells. Gently slide the egg from the bowl into the skillet.
3. Season: Sprinkle salt (1/4 tsp) and pepper (1/8 tsp) over the egg.
4. Cook: For sunny-side up, cook undisturbed for about 2–3 minutes until the whites are set and edges are slightly crisp but the yolk remains runny. For over-easy, when whites are mostly set (about 2 minutes), gently flip the egg with a spatula and cook 10–20 seconds more for a runny yolk, or 30–45 seconds for a slightly firmer yolk.
5. Serve: Transfer to a plate and serve immediately.

Fried egg (sunny-side up or over-easy)

1. Beat: Crack the egg into a bowl, add the optional milk/water (1 tbs), salt (1/4 tsp) and pepper (1/8 tsp). Whisk until uniform and slightly frothy.
2. Heat: Warm the skillet over low heat and add the butter or oil (1 tbs). Let it melt and coat the pan.
3. Cook: Pour the beaten egg into the pan. Let it sit for a few seconds until edges just begin to set. With a silicone spatula, gently push cooked portions from the edges toward the center, forming soft curds. Continue folding and stirring until the egg is just set but still moist, about 1–2 minutes total.
4. Serve: Remove from heat early (residual heat will finish cooking) and plate immediately.

Scrambled egg

1. Prepare water: Fill a small saucepan with about 3 inches (7–8 cm) of water. Add a pinch of salt and bring to a gentle simmer (small bubbles, not a rolling boil). You may add 1 tbs vinegar if desired to help the white cohere (optional).
2. Crack: Crack the egg into a small bowl.
3. Create whirlpool: Use a spoon to stir the simmering water to create a gentle whirlpool. Carefully slip the egg from the bowl into the center of the whirlpool.
4. Cook: Let the egg cook undisturbed for 3–4 minutes for a runny yolk and set white. For a slightly firmer yolk, cook 4–5 minutes.
5. Remove: Use a slotted spoon to lift the egg, drain it briefly on a paper towel, sprinkle with salt and pepper, and serve immediately.

Poached egg

1. Prepare: Place the egg in a small saucepan and add enough cold water to cover by about 1 inch (2.5 cm).
2. Heat: Bring the water to a gentle boil over medium-high heat.
3. Time: Once boiling, reduce heat to maintain a gentle boil and start timing: 5–6 minutes for a soft-boiled egg with a jammy yolk; 9–12 minutes for a fully hard-boiled yolk (9 min for slightly creamy center, 12 min for fully set).
4. Shock: When time is up, immediately transfer the egg to an ice bath or run under very cold water for at least 1 minute to stop cooking and make peeling easier.
5. Peel and serve: Tap gently to crack the shell, peel under running water, season with salt and pepper, and serve.

Boiled egg (soft or hard)

Taste and adjust seasoning. Serve the egg hot. Optional accompaniments: toast, avocado, sautéed greens, or a sprinkle of herbs (chives, parsley) or hot sauce.

Finishing and serving

large egg

black pepper

unsalted butter or neutral oil

water (for poaching) or milk (for scrambling/omelet), optional

Turn on the espresso machine and allow it to fully heat (usually 10–20 minutes) so the group head, portafilter, and cup are stable temperature. Flush the group head briefly to clear residual water.

Warm equipment

Place a shot glass or demitasse on the scale and tare to prepare for extraction weight measurement.

Weigh 18 g of whole espresso beans. Dose directly into the portafilter basket or into the grinder's dosing chamber.

Grind to an espresso-fine setting using a burr grinder. Target a grind that yields 25–36 seconds extraction time for ~36 ml output (adjust finer if too fast, coarser if too slow).

Distribute grounds evenly in the portafilter (use finger sweep or distribution tool). Level the puck and apply firm, even pressure with a tamper until the surface is flat and compact. Aim for about 30 pounds (13–15 kg) of pressure.

Polish the tamp (optional) with a slight twist, wipe the portafilter rim to remove stray grounds, then lock the portafilter into the group head securely.

Start the shot immediately after locking in. Place the shot glass on the scale below the spout. Start the timer concurrently with the pump.

Target yield: 36 ml (weighed) from 18 g in 25–36 seconds. Monitor the flow: it should look like warm honey — steady, thin, with a golden crema forming. Stop extraction when you reach ~36 ml or when the shot turns pale and thin.

If the shot extracts too quickly (<20 s), grind finer or tamp slightly harder. If it extracts too slowly (>40 s), grind coarser or check for channeling and redistribute.

Serve the espresso immediately in a warmed demitasse. For an americano, add hot water (approx. 60–90 ml) to taste. For milk drinks, steam 120 ml milk to 60–65°C (140–149°F) and pour over the shot or create latte art as desired.

Offer sugar or sweetener alongside. Clean the portafilter, purge the steam wand, and wipe down the group head between shots.

freshly roasted espresso beans (Caffé D'arte or similar)

filtered water (for brewing)

espresso machine (with portafilter and 9–18 bar pump)

burr grinder

tamper

scale (grams)

shot glass or demitasse cup

milk (for milk-based drinks, optional)

sugar or sweetener (optional)

Combine 1 cup huckleberries, 1 cup sugar, and 1 cup water in a small saucepan. If using, add 1 tablespoon lemon zest. Bring to a gentle boil over medium heat, stirring to dissolve the sugar.

Cook berries

Reduce heat and simmer 8–10 minutes, mashing the berries with a spoon or potato masher to release juice and color. The mixture should thicken slightly.

Simmer and mash

Remove from heat and strain the mixture through a fine-mesh sieve into a heatproof bowl, pressing on solids to extract liquid. Discard solids. Let the syrup cool to room temperature, then refrigerate until chilled. Yield: about 3/4–1 cup syrup.

Strain and cool

Juice lemons until you have 1 cup fresh lemon juice (about 3–4 lemons). Strain to remove seeds and excess pulp if desired.

Juice lemons

In a pitcher combine 1 cup fresh lemon juice and 2 cups cold water. Taste and add up to 2 tablespoons simple syrup if you prefer sweeter lemonade. Stir well and chill.

Mix lemonade

Fill four tall glasses with ice (about 1 cup ice per glass). If desired, rim the glass lightly with sugar by rubbing a lemon wedge around the rim and dipping in granulated sugar.

Prepare glasses

Divide 8 oz 44 North Huckleberry Vodka evenly among the four glasses (2 oz per glass). Add 6 tablespoons huckleberry syrup to the pitcher with 2 cups lemonade and stir to combine. Pour 1/2 cup of the huckleberry-lemonade mixture into each glass over the vodka and ice (about 4 oz per glass).

Build the cocktail

If you want a sparkling cocktail, top each glass with about 1/4 cup chilled club soda or sparkling water. Stir gently once to integrate.

Top with fizz (optional)

Garnish each glass with a lemon slice, 3 fresh huckleberries or blueberries, and a sprig of mint if using. Serve immediately.

fresh or frozen huckleberries (or mixed wild berries)

granulated sugar

water

fresh lemon zest (optional, for brightness)

fresh lemon juice (about 3–4 lemons)

simple syrup (optional, if you want sweeter lemonade)

44 North Huckleberry Vodka (or plain vodka if unavailable)

huckleberry syrup (from above)

homemade lemonade (from above)

club soda or sparkling water (optional, for fizz)

fresh lemon slices (garnish)

fresh huckleberries or blueberries (garnish, optional)

fresh mint sprigs (optional garnish)

Use 10 g (about 0.0625 cups) of whole coffee beans per 8 oz (240 ml) cup. Choose regular or decaf beans depending on preference.

Measure beans

Grind the 10 g of beans to a medium-coarse grind (similar to coarse sand; slightly coarser than table salt) using a burr grinder. Grind immediately before brewing for best flavor.

Grind

Bring filtered water to 195–205°F (90–96°C). If you don't have a thermometer, bring water to a boil and let it rest 30 seconds. Reserve about 60 ml for pre-wetting/bloom and the rest (approximately 180 ml) for pouring.

Heat water

Place your paper or metal filter into the drip cone. If using a paper filter, rinse it thoroughly with hot water to remove paper taste and preheat the cone and mug/carafe. Discard the rinse water.

Prepare filter and rinse

Add the ground coffee to the filter and gently level the bed. Start a 30-second timer and pour 30 ml of hot water evenly over the grounds to saturate them. Allow the coffee to bloom for 30–45 seconds; this releases trapped gases and improves extraction.

Bloom

After the bloom, pour the remaining hot water in slow, concentric circles starting from the center and moving outward, avoiding pouring directly on the filter. Aim to finish pouring by about 2:15–2:30 minutes total brew time (including bloom). The total water used should be 240 ml (8 oz).

Main pour

Allow the coffee to drip through completely. Total brew time (from first pour to final drip) should be about 2:30–3:00 minutes. If drawdown is much faster, grind finer next time; if much slower, grind coarser.

Drawdown

Remove the drip cone, give the brewed coffee a gentle swirl in the mug or carafe to even the flavor, and serve immediately. Add milk, sugar, or syrups to taste if desired.

Serve

Use a gooseneck kettle for controlled pours. A burr grinder and scale will improve consistency; if unavailable, use level measuring spoons and adjust grind visually. Clean equipment after use to preserve bean flavor.

fresh whole coffee beans (regular or decaf)

filtered water

filtered water (for bloom and rinse)

paper or metal drip filter

scale (optional)

gooseneck kettle

coffee grinder (burr)

mug or carafe

Wash the oranges under cool running water to remove any residue. Roll each orange firmly on the countertop with the palm of your hand while pressing down slightly to soften the fruit—this makes them easier to juice. Cut each orange in half crosswise.

Prepare oranges

Use a manual citrus reamer, handheld juicer, or electric citrus press to extract the juice from each orange half into a bowl or measuring cup. If you prefer a pulp-free juice, strain the collected juice through a fine-mesh sieve into another container, pressing gently on the solids to extract as much liquid as possible.

Juice the oranges

Taste the fresh juice. If it’s too strong, dilute with up to 1 cup cold water, adding gradually until you reach your preferred strength. If you prefer sweeter juice, stir in granulated sugar (about 1 tsp to start) or simple syrup a little at a time until the desired sweetness is reached. Stir until dissolved.

Adjust consistency and sweetness (optional)

Fill glasses with ice cubes if desired. Pour the juice over the ice and garnish with a mint sprig if using. Serve immediately for best flavor and maximum vitamin content. Fresh squeezed orange juice is best consumed within 24–48 hours if refrigerated in a sealed container.

Chill and serve

Transfer any leftover juice to an airtight container and refrigerate. Consume within 1–2 days for best taste and freshness. Stir or shake gently before serving as natural separation may occur.