ask your server about today's feature sandwich

Feature Sandwich

Smash Burger

jakes vegan burger, sweet onions, house made vegan thousand island sauce, sourdough

Vegan Melt

Action Parmesan

Good Doctor

Crump Classic

Bowl

2 over easy eggs, sourdough french toast, bacon, syrup

Freakin French Toast Feature Sandwich

Freakin French Toast

2 over easy eggs *, toasted biscuits, bacon, gravy

Downward Spiral Smash Burger

2 over easy eggs, hash browns, jalapenos, avocado, sweet onions, house made vegan bacon, cheddar cheese

Swipe Right Vegan Melt

pepperjack, cheddar, beef patty, 15k sauce, mozzarella, provolone, seasoned tomato, fresh basil, sweet onions, bacon, and egg on sourdough

Breakfast Mahomes L.A. CJK

Buttermilk Biscuit

mozzarella, provolone, parmesan crusted sourdough, pimento, cheddar, egg, bacon, sourdough, house tomato basil sauce, grilled chicken

Action Parmesan Cheddar Tony

over easy eggs, bacon, hash browns, avocado, red bell pepper, mixed greens, house dressing

Too Cute Salad

Chicken & Strawberry Salad

sweet pepperjack, onions, cheddar, bacon, and beef egg patty on sourdough, balsamic reduction

Breakfast Mahomes L.A.

mozzarella, provolone, parmesan, crusted sourdough, jpimento, cheddar, egg, bacon

Cheddar Tony Action

cheddar, breakfast sausage, egg, hash browns, sourdough

Good Doctor Jacoby

colby, gouda, cheddar cheese, egg, turkey, bacon, cranberry sauce, sourdough

Sweet Crump

BROWNS

HASH

CHICKEN STRAWBERRY SALAD

Start by gathering all your ingredients on a clean workspace.

Prepare the Ingredients

Season the chicken breast with salt and pepper. Grill over medium heat for 6-7 minutes on each side until fully cooked.

Grill the Chicken

In a skillet, cook the bacon slices over medium heat until crispy, about 4 minutes per side. Drain on paper towels.

Cook the Bacon

Wash and shred the romaine lettuce. Slice the tomato and red onion.

Prep the Vegetables

Cut the ciabatta rolls in half and toast them lightly until golden brown.

Toast the Ciabatta Rolls

Spread mayonnaise on the bottom half of each roll. Layer with shredded romaine, grilled chicken, crispy bacon, tomato slices, and red onion.

Assemble the Sandwich

Place a slice of cheddar cheese on top of the veggies and drizzle BBQ sauce over everything.

Add Cheese and Sauce

Cap the sandwich with the top half of the ciabatta roll. Press down gently to secure.

Finish the Sandwich

Ciabatta Roll

Grilled Chicken Breast

Bacon

Romaine Lettuce

Tomato

Red Onion

Mayonnaise

BBQ Sauce

Cheddar Cheese

In a bowl, combine the ground beef, salt, and black pepper. Mix gently until just combined, being careful not to overwork the meat.

Mix the Ingredients

Divide the meat mixture into one equal portion (about 0.5 pounds) and shape it into a loose ball. Do not press it too tightly.

Form the Patty

Heat a cast-iron skillet or heavy frying pan over medium-high heat until very hot.

Preheat the Skillet

Place the meat ball in the center of the skillet. Using a spatula, press down firmly on the patty to flatten it into a thin burger (about 1/2 inch thick). Let it cook undisturbed for about 2-3 minutes.

Smash the Patty

After 2-3 minutes, flip the burger and immediately place the slice of American cheese on top. Cook for an additional 1-2 minutes, allowing the cheese to melt.

Add Cheese

While the burger is cooking, you can toast the burger bun in the skillet for about 1 minute until it is golden brown.

Prepare the Bun

Place the cooked burger with melted cheese on the bottom half of the toasted bun. Top with pickles, ketchup, and mustard to taste. Place the top half of the bun on the burger.

Build the Burger

Ground beef (80/20 blend)

Salt

Black pepper

American cheese

Pickles

Ketchup

Mustard

Burger bun

In a large mixing bowl, combine the cooked quinoa, black beans, rolled oats, ground flaxseed, nutritional yeast, smoked paprika, garlic powder, salt, and black pepper. Mash the mixture with a fork or potato masher until well combined but still slightly chunky.

Prepare the Burger Patty Mixture

Divide the mixture into four equal portions and shape each portion into a patty.

Form the Patties

Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the patties for about 5-7 minutes on each side until golden brown and heated through.

Cook the Patties

In a small bowl, whisk together the vegan mayonnaise, ketchup, sweet pickle relish, apple cider vinegar, onion powder, and salt until smooth and well combined.

Mix the Sauce

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced sweet onions and sprinkle with salt. Cook for about 15-20 minutes, stirring occasionally, until the onions are caramelized and golden brown.

Caramelize the Onions

Toast the slices of sourdough bread. Spread a generous amount of the vegan thousand island sauce on one side of each slice. Place a cooked burger patty on two of the slices, top with caramelized onions, and cover with the remaining slices of bread.

Assemble the Vegan Melt

In the same skillet, add a little more olive oil if needed. Grill the assembled sandwiches for about 3-4 minutes on each side, or until the bread is golden brown and crispy.

Grill the Vegan Melt

Remove from the skillet, slice in half, and serve warm.

Serve and Enjoy

cooked quinoa

black beans, drained and rinsed

rolled oats

ground flaxseed

nutritional yeast

smoked paprika

garlic powder

salt

black pepper

olive oil

vegan mayonnaise

ketchup

sweet pickle relish

apple cider vinegar

onion powder

sweet onions, thinly sliced

sourdough bread, sliced

Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and black pepper on both sides.

Prepare the Chicken

In three separate shallow dishes, place the flour in the first, beat the eggs in the second, and combine the breadcrumbs with the grated Parmesan cheese in the third.

Set up the Breading Station

Dredge each seasoned chicken breast in flour, shaking off the excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the breadcrumb and Parmesan mixture, pressing gently to adhere.

Bread the Chicken

In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded chicken breasts and cook for about 4-5 minutes on each side, or until golden brown.

Cook the Chicken

In a baking dish, spread half of the marinara sauce on the bottom. Place the cooked chicken breasts on top, then pour the remaining marinara sauce over them. Sprinkle the mozzarella cheese on top.

Assemble the Dish

Transfer the baking dish to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.

Bake

chicken breasts

all-purpose flour

eggs

breadcrumbs

Parmesan cheese

marinara sauce

mozzarella cheese

Place the quinoa in a fine-mesh strainer and rinse under cold water to remove any bitterness.

Rinse Quinoa

In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.

Cook Quinoa

While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add chopped onions, and sauté for 3-4 minutes until they begin to soften.

Prepare Vegetables

Stir in the diced bell pepper, sliced mushrooms, and chopped spinach. Cook for another 5-7 minutes until vegetables are tender.

Add Remaining Vegetables

Once the vegetables are tender, add the chickpeas and cubed tofu to the skillet. Stir well to combine.

Add Protein

Sprinkle in garlic powder, cumin, salt, black pepper, and lemon juice. Stir until everything is evenly coated with the seasonings.

Season the Mixture

Finally, add the cooked quinoa to the skillet and mix until well combined. Cook for an additional 2-3 minutes to heat through.

Combine with Quinoa

Remove from heat and serve warm. Enjoy your nutritious 'Good Doctor' dish!

Serve Warm

Quinoa

Vegetable broth

Chopped spinach

Diced bell pepper

Sliced mushrooms

Chopped onions

Chickpeas

Tofu

Olive oil

Garlic powder

Cumin

Lemon juice

In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Whisk together until well blended.

Mix Dry Ingredients

In a separate bowl, whisk together the milk, egg, and melted butter until smooth and fully combined.

Combine Wet Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; be careful not to overmix, as this can make the crumpets tough.

Combine Mixtures

Heat a non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter or oil to grease the pan.

Preheat the Pan

Using a ladle, pour the batter into the pan, filling each crumpet ring (or free-form) about halfway. Cook for 4-5 minutes until bubbles form on the surface and the edges look set.

Cook the Crumpets

Carefully flip the crumpets and cook for another 2-3 minutes until golden brown and cooked through. Remove from the pan and repeat with remaining batter.

Flip and Finish Cooking

All-purpose flour

Baking powder

Sugar

Milk

Butter (melted)

Butter or Oil (for greasing pan)

Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

Season the chicken breast with salt and pepper. Preheat a grill or grill pan over medium heat. Cook the chicken for about 6-7 minutes on each side or until fully cooked. Let it rest for a few minutes before slicing it into strips.

Grill Chicken

Rinse and drain 1 cup of canned chickpeas. You can leave them whole or lightly mash them with a fork for a different texture.

Prepare Chickpeas

Chop the kale and set aside. Dice the avocado and halve the cherry tomatoes.

Chop Vegetables

In a large bowl, start by adding the cooked quinoa as the base.

Layer the Base

Top the quinoa with the chopped kale, distributing it evenly.

Add Greens

Layer the sliced grilled chicken and the chickpeas over the kale.

Sprinkle the diced avocado, halved cherry tomatoes, and crumbled feta cheese on top.

Add Toppings

In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and black pepper until well combined.

Make the Dressing

Drizzle the dressing over the assembled bowl and toss gently to combine all ingredients.