breakfast cheeseburger

salads

smoked whitefish dip

foie gras parfait

with fontina, horseradish creme, and red onion jam

bone marrow toast

croissant French toast

breakfast banh mi

LT iced (boozy) coffee

sugar bowl

espresso martini

pancake flight

burgers

bacon and eggs

loaded hashbrowns

fruity pebble pancakes

Divide the ground beef into four equal portions (about 4 oz each). Gently shape into patties about 3/4 inch thick and slightly wider than the buns. Press a shallow dimple in the center of each patty with your thumb to prevent doming.

Form patties

Season both sides of each patty with kosher salt and black pepper just before cooking.

Season patties

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Place patties in the dry skillet (no oil) and cook for 3-4 minutes on the first side until a brown crust forms. Flip and cook 2-3 minutes more for medium, placing a slice of cheddar on each patty in the last minute and covering the pan briefly to melt the cheese. Remove patties to a warm plate and tent with foil.

Cook patties

Wipe out excess fat from the pan leaving about 1 tablespoon. Reduce heat to medium-low. Spread butter on cut sides of the buns and toast buttered sides in the pan until golden, about 1-2 minutes. Keep toasted buns warm.

Toast buns

Peel and slice the yellow onion into 1/4-inch rings. Separate into rings. In a shallow bowl, whisk together the flour, milk, salt, and pepper to make a thin batter. Toss onion rings in the batter to coat lightly.

Prepare fried onions

In a medium skillet, heat vegetable oil over medium heat until shimmering. Fry the battered onion rings in batches (do not overcrowd) until golden brown, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if needed.

Fry onions

In another skillet or on a griddle over medium heat, place bacon slices in a single layer. Cook 4-6 minutes per side, or until crispness desired. Transfer to a paper towel-lined plate to drain. If using the same pan as patties, cook bacon after patties so you can reuse rendered fat for eggs if desired.

Cook bacon

Heat a nonstick skillet over medium-low and add 1 tablespoon bacon fat or butter. Crack eggs into the skillet (work in batches if needed). For sunny-side-up: cook until whites are set but yolks still runny, 3-4 minutes; cover with a lid for faster white set. For over-easy: cook until whites set, flip gently, and cook 15-30 seconds more. Season eggs with a pinch of salt and pepper.

Cook eggs (sunny-side or over-easy)

In a small bowl, combine mayonnaise, ketchup, mustard, and chopped chives (if using). Stir until smooth. Taste and adjust seasoning.

Make sauce

Spread about 1 tablespoon of the sauce on the bottom half of each toasted bun. Place the cheese-topped beef patty on the sauce, then add two slices of bacon per burger. Top with a fried onion ring (or 2 smaller pieces) and a cooked egg. Add pickles on top of the egg, then spread a thin layer of sauce on the top bun and close the burger.

Assemble burgers

Serve immediately while hot. Provide napkins; eggs are runny and burger juices will be warm. Leftovers: keep components separate and refrigerate for up to 2 days.

Serve

ground beef (80/20)

kosher salt

black pepper

cheddar cheese slices

burger buns (sesame or brioche)

unsalted butter (for toasting buns)

large eggs

thick-cut bacon

yellow onion

all-purpose flour

milk

vegetable oil (for frying onions)

salt (for onions)

black pepper (for onions)

mayonnaise

ketchup

yellow mustard

pickles

fresh chives or green onion (optional)

Wash and thoroughly dry the mixed salad greens and radicchio. Tear larger leaves into bite-sized pieces and place in a large salad bowl. Chill briefly if desired.

Prepare greens

Halve the cherry tomatoes and add to the bowl. Thinly slice the cucumber, radishes, and green onions and add them to the greens. Dice the avocado just before serving to prevent browning and gently fold it into the greens to distribute evenly.

Bring a medium pot of water to a gentle boil. Lower 4 room-temperature eggs into the water with a slotted spoon. Cook for 6 minutes for jammy yolks (7 minutes for slightly firmer). Immediately transfer eggs to an ice bath for 5 minutes, then peel and halve.

Soft-boil eggs

If using smoked salmon or prosciutto, arrange slices across the top of the salad. Sprinkle crumbled cheese and toasted nuts evenly over the salad. Add the halved soft-boiled eggs on top, cut side up.

In a small jar or bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, red wine vinegar, salt, and pepper until emulsified. Taste and adjust seasoning—add more lemon for brightness, more honey for sweetness, or a pinch more salt if needed.

Just before serving, drizzle the dressing evenly over the salad (about 3–4 tbs total for this quantity) and gently toss to combine, or arrange components and lightly drizzle so eggs and avocado remain visible.

Zest a little lemon over the top if using, and scatter microgreens or chopped fresh herbs. Finish with a final crack of black pepper and an optional sprinkle of flaky sea salt.

mixed salad greens (baby spinach, arugula, and butter lettuce)

radicchio or red leaf lettuce, thinly sliced

cherry tomatoes, halved

English cucumber, thinly sliced

avocado, diced

radishes, thinly sliced

green onions, thinly sliced (white and light green only)

soft-boiled eggs (see directions for timing), halved

smoked salmon or thinly sliced prosciutto (optional)

crumbled feta or goat cheese

toasted walnuts or chopped almonds

extra-virgin olive oil

fresh lemon juice

Dijon mustard

honey or maple syrup

red wine vinegar

sea salt

freshly ground black pepper

lemon zest (optional)

microgreens or fresh herbs (parsley, dill, or chives)

Flake the smoked whitefish into bite-size pieces, removing any remaining bones or skin. Place about two-thirds of the flaked fish into a medium mixing bowl and reserve the rest for texture and garnish.

Prepare whitefish

In the bowl with the flaked fish, add the softened cream cheese, sour cream, and mayonnaise. Use a fork or rubber spatula to mash and fold the ingredients together until mostly smooth but still slightly chunky. This should take about 1–2 minutes.

Soften and combine bases

Add the lemon juice, Dijon mustard, chopped fresh dill, sliced chives, minced shallot, capers, black pepper, salt, and optional hot sauce to the bowl. Fold gently until evenly incorporated. Taste and adjust seasoning: add more lemon for brightness, salt for depth, or hot sauce for heat.

Season and mix

Fold in the reserved flaked whitefish to give the dip a flaky texture. If the dip is too thick, stir in 1–2 teaspoons of water or additional sour cream to reach a spreadable consistency.

Finish texture

Cover the bowl and refrigerate the dip for at least 30 minutes to let flavors meld. The dip can be made up to 24 hours ahead; bring to near-chilled serving temperature before plating.

Chill (recommended)

Slice the Danish rye bread if not pre-sliced. Lightly toast if you prefer a slightly firmer base (optional).

Spread about 2–3 tablespoons of the smoked whitefish dip onto each slice of Danish rye. Arrange 2–3 cornichons per slice on the side or place whole cornichons on the serving platter for guests to add themselves.

Garnish each slice or the platter with small sprigs of fresh dill and offer lemon wedges alongside for squeezing.

Serve chilled or just slightly cool. Leftover dip will keep well in an airtight container in the refrigerator for up to 3 days.

smoked whitefish (boneless, skinless)

cream cheese (softened)

sour cream

lemon juice (fresh)

fresh dill (finely chopped)

chives (finely sliced)

shallot (finely minced)

capers (rinsed and drained)

black pepper (freshly ground)

salt

hot sauce (optional)

Danish rye bread (sliced)

cornichons (tiny pickles)

fresh dill sprigs (for garnish)

lemon wedges

Trim any remaining veins and sinew from the foie gras. Cut the lobe into roughly 2–3 cm pieces. Place pieces in a bowl, sprinkle with 4 g salt and the white pepper, and pour the cognac over. Gently mix, cover, and refrigerate for 30 minutes to 1 hour to macerate.

Prepare and season foie gras

Preheat oven to 160°C (320°F). Place the foie gras pieces in a vacuum bag or a small roasting tray; add the heavy cream and the remaining 2 g salt. If using vacuum, seal gently. If using a tray, cover tightly with foil. Place in a water bath (bain-marie) and cook in the oven for 12–18 minutes, until foie gras is barely set but still soft (internal roughly 50–55°C / 122–131°F). Remove from oven and chill briefly in an ice bath for 5 minutes.

Cook foie gras gently

Transfer the slightly cooled foie gras and any rendered fat to a blender. Add softened butter and the bloomed gelatin (if using powdered gelatin, dissolve it first per package instructions and add warm). Purée on high until absolutely smooth (about 1–2 minutes). Taste and adjust salt/pepper if needed. If the mix is too loose, chill 10–15 minutes and blend again to achieve a spreadable, mousse-like texture.

Blend into parfait

Spoon the parfait into a terrine mold or individual ramekins, smoothing the top. Cover tightly with plastic wrap and refrigerate at least 6 hours, preferably overnight, until firm. Reserve any liquid fat filtered from cooking for optional use when serving.

Mold and chill

If using sheet gelatin, soak 1 g sheet in cold water for 5 minutes. If powdered, sprinkle over 5 ml cold water and let bloom.

Bloom gelatin

Warm the milk and cream in a saucepan until it begins to steam (do not boil). Whisk the 2 egg yolks with the salt and pepper in a bowl. Slowly pour about one-third of the warm milk into the yolks to temper, whisking constantly. Return tempered mixture to the saucepan and cook very gently over low heat, stirring constantly with a wooden spoon until it thickens slightly and coats the back of the spoon (nappe), about 6–8 minutes. Remove from heat.

Temper and cook custard

Squeeze excess water from the bloomed gelatin and stir it into the warm custard until fully dissolved. Strain the custard through a fine sieve into a bowl to remove any coagulated bits. Cool quickly in an ice bath, stirring occasionally until lukewarm. Cover and refrigerate until set but still spoonable (about 1–2 hours).

Add gelatin and cool

If using whole fruit, cook soft fruits lightly with a splash of water until they break down; puree in a blender and pass through a fine sieve to yield 200 g smooth purée. Stir in the sugar and lemon juice.

Prepare purée

Soak 2 g gelatin sheet in cold water 5 minutes. Warm 2–3 tablespoons of the purée (not boiling) and dissolve the squeezed gelatin into the warm purée. Stir back into the remaining purée until fully combined. Taste and adjust sweetness or acidity.

Bloom gelatin and combine

Pour the gelée into a shallow dish or small molds to set (or use a spoon to place small quenelles onto a tray). Chill in fridge until set, about 1–2 hours. For serving, cut into small cubes or use a spoon to make small puddles that will sit atop the parfait.

Set gelée

Remove the parfait terrine from the refrigerator 10–15 minutes before serving so it softens slightly for spreading. If unmolding, briefly dip the mold in warm water for 3–5 seconds and invert onto a plate.

Spoon or pipe a small pool of the chilled savory custard alongside or under slices of parfait, and place 1–2 small quenelles or cubes of the daily fruit gelée on top or beside the parfait for a bright contrast.

Garnish with microgreens, scatter a pinch of flaky sea salt and freshly ground black pepper, and serve with toasted brioche or thin slices of country bread. Optionally drizzle a little of the reserved rendered foie gras fat over warm toast before spreading for extra richness.

fresh foie gras lobe (deveined)

unsalted butter, softened

heavy cream

egg yolks

fine sea salt

white pepper, freshly ground

cognac or armagnac

gelatin sheets (bloomed) or powdered gelatin

whole milk

white pepper

gelatin sheet (bloomed) or powdered gelatin

fresh fruit purée (e.g., fig, pear, or apricot)

sugar

lemon juice

toasted brioche or country bread, thinly sliced

microgreens or chervil

flaky sea salt

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the thinly sliced red onions and cook, stirring occasionally, until softened, about 6–8 minutes.

Sprinkle in the granulated sugar and continue to cook, stirring, until the onions begin to caramelize, about 6–8 more minutes. Reduce heat if browning too quickly.

Stir in the red wine vinegar and balsamic vinegar, scraping up any browned bits. Simmer until the liquid reduces and the onions are jammy, about 4–6 minutes. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove from heat and let cool slightly.

In a small bowl combine 3 tablespoons sour cream, 2 teaspoons prepared horseradish, 1 tablespoon mayonnaise, 1 teaspoon lemon juice, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk until smooth and taste-adjust salt and horseradish. Chill in fridge while other components are prepared.

Preheat oven to 450°F (230°C). Arrange the split marrow bones cut-side up on a rimmed baking sheet or cast-iron pan. Scatter smashed garlic cloves and thyme sprigs around the bones.

Season the marrow lightly with 1 tablespoon kosher salt and 1 teaspoon black pepper, rubbing into exposed marrow. Roast in the preheated oven until marrow is bubbling and edges are browned, about 15–20 minutes depending on bone size. Do not overcook to the point marrow fully melts away.

Remove from oven and let rest 2–3 minutes. Discard garlic and thyme sprigs. Using a small spoon, loosen marrow from the bone if needed and transfer or serve directly on toast as directed below.

While marrow roasts, brush both sides of the bread slices with softened butter. Toast in a skillet over medium heat or under the broiler until golden and crisp on both sides (about 2–3 minutes per side in a skillet or 1–2 minutes per side under broiler).

Place the hot toasted bread on a baking sheet. Top each slice lightly with shredded or sliced fontina (use approximately 2 tablespoons per slice). Put the bread briefly under the broiler (or in a hot oven at 450°F) just until the fontina melts and begins to bubble, about 1–2 minutes—watch closely to avoid burning.

Spoon warm roasted bone marrow onto the fontina-melted toasts. The marrow should be soft and spreadable; use a small spoon to distribute evenly (about 1 marrow bone per 2 slices, adjust as needed).

Dot each toast with about 1 teaspoon of red onion jam and a generous teaspoon of horseradish crème. Finish with a sprinkle of chopped parsley (optional) and a light squeeze of lemon wedge to brighten.

Serve immediately while marrow and cheese are warm. Provide extra lemon wedges at the table.

beef marrow bones (split lengthwise)

fresh thyme sprigs

garlic cloves (smashed)

rustic country bread or sourdough, sliced 1/2"

fontina cheese, thinly sliced or shredded

prepared horseradish (not cream style)

red onions, thinly sliced

olive oil

granulated sugar

balsamic vinegar

chopped parsley (optional)

In a wide shallow bowl or baking dish large enough to hold croissant halves, whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt, and 1 tablespoon orange zest (if using) until fully combined and slightly frothy.

Make the custard

Slice each croissant in half horizontally. If croissants are very large, you can cut into 2–3 slices per croissant to make manageable pieces. Arrange halves in a single layer in the shallow dish, cut side up.

Prep croissants

Press the cut surface of each croissant gently into the custard so it absorbs liquid. Let them soak 2–3 minutes on one side, then flip and soak the other side 30–60 seconds. The goal is saturated but not falling-apart croissants. If croissants are very stale, soak 3–5 minutes per side.

Soak

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt and begin to foam but not brown.

Heat pan

Working in batches (do not overcrowd the pan), transfer soaked croissant halves to the skillet, cut side down first. Cook 2–3 minutes until the cut side is golden and set, then flip and cook the other side 1–2 minutes until warmed through and golden. Add additional butter (about 1 tablespoon) between batches as needed. Total cooking time will be about 8–12 minutes for all batches.

Cook croissants

If making multiple batches, keep cooked croissant French toast warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Keep warm

Place cooked croissant halves on serving plates. Dust lightly with 2 tablespoons powdered sugar. Top with 1 cup fresh berries and a dollop of whipped cream if using.

Finish and plate

Serve immediately with 1/2 cup maple syrup on the side or drizzle syrup over the croissants just before serving.

Breakfast Cheeseburger

Salads

Smoked Whitefish Dip

Foie Gras Parfait

Bone Marrow Toast

Croissant French Toast

Breakfast Banh Mi

Lt Iced (boozy) Coffee

Sugar Bowl

Espresso Martini

Pancake Flight

Burgers

Bacon And Eggs

Loaded Hashbrowns

Fruity Pebble Pancakes