Avocado Toast

Iced Oat Latte

Seared Scallops

House Burrata

Wagyu Beef Burger

Summer Salad NEW

Wood-Fired Margherita

Classic Wings

Toast 2 slices of sourdough or whole-grain bread to your preferred doneness (about 2–4 minutes in a toaster or 1–2 minutes per side in a hot skillet with a little olive oil). Keep warm.

Prepare bread

Halve the ripe avocado lengthwise, remove the pit, and scoop the flesh into a medium bowl.

Prepare avocado

Add 1 tablespoon fresh lemon juice, 1 teaspoon olive oil, and 1 teaspoon sea salt to the avocado. Using a fork, mash to a slightly chunky consistency. Taste and add freshly ground black pepper (about 1 teaspoon) and more salt or lemon juice if needed.

Mash and season

Divide the mashed avocado evenly and spread thickly over the warm toasted bread slices. Drizzle each slice lightly with a little extra-virgin olive oil if desired.

Assemble

Sprinkle 1/4 teaspoon red pepper flakes over the avocado for heat.

Scatter about 1/4 cup microgreens or baby arugula on top for freshness.

Arrange 6 halved cherry tomatoes evenly across the two toasts.

Crumble 2 tablespoons feta cheese over the toasts for saltiness and texture.

If using an egg, top each toast with a soft-boiled (6–7 minutes then peeled) or fried egg (cook until whites are set and yolk still runny), placing the egg on top of the avocado and finishing with a pinch more salt and pepper.

Add egg (optional)

ripe avocado

sourdough or whole-grain bread slices

fresh lemon juice

extra-virgin olive oil

sea salt

freshly ground black pepper

red pepper flakes

microgreens or baby arugula

cherry tomatoes, halved

feta cheese, crumbled

optional soft-boiled or fried egg

If you have time, combine rolled oats and 2 cups water in a bowl and soak for 10–20 minutes at room temperature. This softens the oats and reduces sliminess. Drain and rinse briefly if soaking longer than 30 minutes.

Soak (optional, for creamier texture)

Add the (soaked and drained) or dry rolled oats to a high-speed blender with 2 cups fresh water, 1 tsp neutral oil, 1 tsp maple syrup, and a pinch of salt. If using vanilla extract, add it now.

Blend on high for 30–45 seconds until the mixture looks milky and relatively smooth. Avoid over-blending past 60 seconds to reduce sliminess.

Strain the blended oat milk through a fine-mesh sieve lined with a nut-milk bag, cheesecloth, or a very fine sieve into a pitcher. Gently squeeze to extract as much liquid as possible but avoid forcing pulp through, which can make it gritty.

Taste the oat milk. If it's too thick, stir in up to 1 cup cold water to reach your desired consistency. Chill in the refrigerator if not using immediately. Use within 3–4 days; shake before using.

Brew a strong coffee or pull double-shot espresso totaling approximately 8 fl oz. If using drip or French press, use a higher coffee-to-water ratio (about 1:12) so the coffee is bold enough to stand up to the oat milk and ice.

Allow the coffee or espresso to cool slightly (5 minutes) so it won't melt the ice excessively when assembled.

Fill a tall glass with 1 cup ice cubes. Pour the cooled coffee over the ice.

Shake or stir the oat milk to recombine if it has separated. Pour 6–8 fl oz (about 3/4 to full glass) of the prepared oat milk over the coffee and ice, leaving room if you want to froth or create a layered look.

If you like, froth a small amount of the oat milk with a handheld frother or by shaking vigorously in a jar for 20–30 seconds and spoon the foam on top.

Garnish with a light dusting (about 1/8–1/4 tsp) of ground cinnamon or cocoa. Taste and add a little more sweetener if desired.

Serve immediately with a straw. Stir before drinking if the drink has layered.

rolled oats

water (for blending)

cold water (for diluting/adjusting)

neutral oil (e.g., sunflower or light olive)

maple syrup or sweetener of choice

fine salt

strong brewed coffee or espresso

ice cubes

ground cinnamon or cocoa (for sprinkling)

vanilla extract

Pat the scallops thoroughly dry with paper towels. If any scallops have a side muscle (a small rectangular piece on the side), remove it and discard. Excess surface moisture prevents proper browning.

Inspect and dry

Season both sides of the scallops evenly with the fine sea salt and freshly ground black pepper. Let rest at room temperature for 5–10 minutes while you heat the pan.

Season

Place a stainless steel or cast-iron skillet over medium-high heat and let it get very hot, about 2–3 minutes. The pan should be hot enough that a drop of water sizzles and evaporates immediately.

Preheat pan

Add the neutral high-heat oil to the hot pan and swirl to coat. Heat until shimmering but not smoking.

Add oil

Arrange scallops in a single layer in the pan with space between them (work in 1–2 batches if necessary). Do not crowd. Cook without moving for 1 3/4 to 2 minutes, until a deep golden-brown crust forms on the bottom. Flip each scallop and add the unsalted butter to the pan.

Sear scallops

Tilt the pan slightly and spoon the melted butter over the scallops repeatedly for 30–60 seconds while the second side cooks, about 1 to 1 1/4 minutes, until the scallops are opaque through the middle and slightly springy to the touch. Internal temperature should reach about 115–120°F (if using a thermometer) for tender, not rubbery scallops.

Finish in butter

Transfer scallops to a warm plate and loosely tent with foil while you finish any sauce or prepare plating.

Rest

After removing scallops, reduce heat to medium and add the finely minced shallot to the pan. Sauté briefly in the butter and oil residue for about 30 seconds until fragrant (do not brown). Add the white wine or broth and scrape up browned bits from the pan with a wooden spoon. Allow to reduce by half, about 1–2 minutes. Stir in the heavy cream and simmer for another 1 minute until slightly thickened. Taste and adjust seasoning with a pinch of salt and pepper. Spoon a small amount of sauce around scallops when plating.

Make quick pan sauce

Squeeze the fresh lemon juice over the seared scallops, sprinkle with the chopped parsley and optional microgreens or chives. Serve immediately so the crust stays crisp and the interior remains tender.

dry sea scallops (large, about 1 to 1 1/4 inch diameter)

fine sea salt

unsalted butter

neutral high-heat oil (canola, grapeseed, or vegetable)

finely chopped fresh parsley

microgreens or thinly sliced chives (optional)

shallot, finely minced

dry white wine or low-sodium chicken broth

heavy cream

If using heirloom tomatoes, slice into 1/2-inch wedges; if using cherry tomatoes, halve them. Place tomatoes in a medium bowl. Add 2 tablespoons extra-virgin olive oil, 1 tablespoon aged balsamic vinegar, 1/2 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. Toss gently to coat and let sit at room temperature for 10–15 minutes to macerate and develop flavor.

Chop and dress tomatoes

Remove burrata from the fridge 15–20 minutes before serving so it warms slightly — this makes the creamy center silkier and more flavorful.

Bring burrata to room temperature

On a large shallow serving plate or individual plates, spoon the dressed tomatoes in a loose bed in the center or slightly off-center. Gently place the whole burrata balls on top of the tomatoes (space them if plating individually).

Plate tomatoes and burrata

Drizzle the remaining 1 tablespoon extra-virgin olive oil over the burrata and tomatoes. Sprinkle lemon zest evenly. Tear basil leaves and scatter them over the dish along with the optional oregano or thyme leaves. Season with flaky sea salt (about 1/2 teaspoon) and the remaining cracked black pepper (about 1/4 teaspoon).

Finish with oil, lemon zest and herbs

Just before serving, gently tear or cut open each burrata so the creamy stracciatella spills onto the tomatoes. Drape prosciutto slices around the plate if using. If you like a sweet contrast, lightly drizzle 2 teaspoons honey or chili-honey over the burrata.

Optional: cut burrata and add honey/prosciutto

Toast or grill sourdough slices until golden and slightly charred at the edges (about 2–3 minutes per side on a hot grill or under a broiler). Rub warm toast lightly with a cut clove of garlic (optional) and brush with a thin coating of olive oil. Arrange the toasts alongside the plate for scooping up burrata and tomatoes.

fresh burrata balls

ripe heirloom tomatoes (or mixed cherry tomatoes)

aged balsamic vinegar

fresh basil leaves, torn

fresh oregano leaves or thyme (optional)

lemon zest

flaky sea salt (for finishing)

cracked black pepper (for finishing)

grilled or toasted sourdough slices

prosciutto (optional)

honey or chili-honey (optional)

Divide the 1 lb ground wagyu into two 8 oz portions. Handle the meat gently — avoid overworking. Form each portion into a loose ball, then gently flatten into a patty about 3/4 to 1 inch thick, slightly wider than the bun. Press a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

Portion and shape

Season both sides of each patty with the kosher salt (1 tsp total) and freshly ground black pepper (1/2 tsp total). If using, lightly brush or sprinkle 1 tsp Worcestershire sauce onto the top of each patty and let rest at room temperature for 10 minutes while you prepare the rest.

Seasoning

In a small bowl combine 3 tbsp mayonnaise, 1 tsp Dijon mustard and 1 tbsp ketchup. Taste and adjust; set aside chilled until assembly.

Make burger sauce

Heat a large skillet or griddle over medium heat. Spread 1 tsp softened butter across the cut sides of the brioche buns. When the pan is hot, place buns cut-side down and toast until golden, about 1 to 2 minutes. Remove and keep warm.

Toast buns

Thinly slice the red onion (about 1/8-inch slices). Cut the tomato into 3–4 thin slices from the half tomato. Rinse and pat dry the lettuce leaves. Arrange pickles and cheese slices for easy use when patties are nearly done.

Prepare fresh toppings

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 3–5 minutes. Add 1 tsp vegetable or canola oil and swirl to coat the surface.

Preheat and oil pan

Place the patties on the hot skillet. For medium-rare, cook 3 minutes on the first side without moving. Flip and cook another 2–3 minutes for medium-rare to medium (adjust time 1–2 minutes longer per side for medium-well depending on thickness).

Cook patties

About 1 minute before the patties are finished, place a slice of cheese on each patty and cover the pan with a lid or tent tightly with foil to melt the cheese, about 45–60 seconds.

Add cheese

Remove patties from the pan and rest on a plate for 2–3 minutes. If desired, sprinkle a pinch of smoked or finishing salt (1/4 tsp total between burgers) over the patties while resting.

Rest patties

Spread approximately 1 1/2 tbsp of the prepared burger sauce onto the bottom half of each toasted bun. Place lettuce leaf on the sauce, then position the rested wagyu patty with melted cheese. Top each patty with tomato slices, red onion slices, and two pickle slices. Dollop an extra 1/2 tbsp sauce on the top bun if desired, then close the burger. Serve immediately.

ground wagyu beef (80/20 fat ratio)

kosher salt

Worcestershire sauce (optional)

brioche burger buns

unsalted butter (softened)

mayonnaise

Dijon mustard

ketchup

sliced sharp cheddar or American cheese

red onion

ripe tomato

iceberg lettuce leaves

dill pickle slices

vegetable or canola oil (for griddle/pan)

smoked salt or finishing salt (optional)

Rinse mixed greens, cucumber, tomatoes, bell pepper, and herbs under cold water. Spin or pat dry thoroughly so the dressing adheres and the salad doesn't get soggy.

Wash & dry

Cut the English cucumber into thin rounds or half-moons to total about 1 cup. Halve the cherry tomatoes. Thinly slice the bell pepper. If using fresh corn, cook briefly (boil or grill 3–5 minutes), cool slightly and cut kernels from the cob to measure 1/2 cup.

If using grilled chicken, slice cooked chicken breast thinly to make 1 cup. Dice the avocado just before assembly and set aside to avoid browning.

In a small bowl or jar combine 3 tbsp fresh lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, and 1 tsp white wine vinegar. Whisk or shake until honey dissolves.

Slowly whisk in 6 tbsp extra-virgin olive oil until the dressing emulsifies and thickens slightly.

Season to taste with 3/4 tsp fine salt and 1/4 tsp freshly ground black pepper. (The ingredient list is scaled for 3 tsp salt and 1/2 tsp pepper; adjust down if you prefer less sodium.) Add lemon zest if using. Taste and adjust sweet/sour/salt: more honey for sweetness or more lemon for brightness.

Place 6 cups of mixed baby greens in a large salad bowl. Add the sliced cucumber, halved cherry tomatoes, sliced bell pepper, corn kernels and most of the diced avocado (reserve a little for garnish).

Sprinkle the crumbled feta (about 1/2 cup) and the sliced grilled chicken over the salad if using protein.

Drizzle about 3–4 tablespoons of the vinaigrette over the salad (you may not need all the dressing). Toss gently with salad tongs to coat the greens and vegetables evenly. Taste and add more dressing if needed.

Scatter the toasted nuts (1/4 cup), torn mint leaves (2 tbsp) and chiffonade basil (1/4 cup) over the top. Add the remaining avocado pieces.

Finish with a light drizzle of extra-virgin olive oil (1 tbsp) and a small sprinkle of lemon zest if desired. Season with additional salt and freshly ground pepper to taste.

Serve immediately so the avocado and greens remain bright and fresh.

mixed baby greens (spring mix, baby spinach, arugula)

English cucumber, thinly sliced

sweet yellow or orange bell pepper, thinly sliced

fresh corn kernels (cooked, cut from cob or frozen & thawed)

ripe avocado, diced

grilled chicken breast, thinly sliced

toasted sliced almonds or chopped pistachios

fresh basil leaves, chiffonade

fresh mint leaves, torn

fresh lemon juice (about 1 large lemon)

honey

white wine vinegar

salt

black pepper, freshly ground

lemon zest (optional)

extra-virgin olive oil for drizzling (optional)

Pour lukewarm water into a large mixing bowl. Stir in the sugar (if using) and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

Bloom yeast

Add flour to the bowl with the yeast mixture. Add 2 teaspoons fine sea salt around the edge (not directly on the yeast foam) and 1 tablespoon olive oil.

Mix with a wooden spoon until shaggy, then turn onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic. If using a stand mixer, knead on low with the dough hook 6–8 minutes.

Form dough into a ball. Place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1.5–2 hours (or refrigerate for 12–24 hours for better flavor; bring to room temp before shaping).

Divide the dough into two equal portions for two 10–12" pizzas (or keep whole for one large pizza). Shape each portion into a tight ball, cover and rest for 30 minutes to relax the gluten before stretching.

While dough is rising, open the canned San Marzano tomatoes and crush them by hand in a bowl until mostly smooth with a few small chunks. Stir in 1 minced garlic clove, 1/2 teaspoon fine sea salt and 1 tablespoon extra-virgin olive oil. Taste and adjust salt. Do not cook the sauce; keep it raw and simple.

Prepare sauce

Preheat your wood-fired oven to 700–900°F (370–480°C) if available. If you are using a conventional oven or a home pizza oven, preheat to the highest setting (500–550°F/260–290°C) with a pizza stone or steel inside for at least 45 minutes. For wood-fired ovens the floor should be very hot and the flame active.

Sprinkle a pizza peel generously with cornmeal or semolina to prevent sticking. Lightly dust the dough ball with flour. On the peel, gently press and stretch each dough ball from the center outward using your fingers and knuckles to form a 10–12" round with a slightly thicker edge (cornicione). Avoid overworking; leave a thin center.

Spoon 3–4 tablespoons of the raw tomato sauce onto the stretched dough and spread gently with the back of the spoon, leaving a 1/2–1" rim. Use only a light hand: Margherita is simple and should not be overloaded.

Distribute half of the torn or sliced fresh mozzarella (about 4 oz) evenly across the pizza. Scatter a few torn basil leaves across the top (reserve some for finishing) and sprinkle about 1 tablespoon grated Pecorino/Parmesan. Drizzle a small amount of olive oil (about 1/2 tsp) over the top.

Transfer the pizza on the peel to the oven. For a wood-fired oven, place near the flame and rotate frequently to ensure even charring; bake 60–90 seconds at 800°F, rotating every 15–20 seconds until crust is blistered and charred in spots and cheese is melted. For a conventional oven at 500–550°F on a preheated stone/steel, bake 6–8 minutes, rotating once until crust is golden and cheese is bubbly and slightly browned.

Remove pizza from the oven with the peel. Immediately scatter the remaining fresh basil leaves on top, drizzle with the finishing 1 tsp extra-virgin olive oil, and sprinkle any optional chili flakes to taste. Let rest 1–2 minutes before slicing.

If using a wood-fired oven, maintain an active bed of embers and keep oven floor temperature consistent. Use a long-handled peel for placing and retrieving pizzas and a shorter peel for turning during the bake.

If pizza sticks to the peel when launching, lift the edge and add a bit more cornmeal/semolina or flour under the dough. Practice quick, confident motions when sliding onto the oven floor or stone.

Serve: Slice the Margherita into 6–8 slices and serve immediately while hot.

00 flour (or all-purpose if unavailable)

Water (lukewarm, 95–105°F / 35–40°C)

Active dry yeast

Fine sea salt

Extra-virgin olive oil

Sugar (optional, to help yeast)

San Marzano canned tomatoes (crushed by hand)

Garlic (minced)

Fresh basil leaves (torn)

Fresh mozzarella (preferably buffalo, torn or sliced into 8 pieces)

Grated Pecorino Romano or Parmesan

Extra-virgin olive oil (for finishing)

Cornmeal or semolina (for peel)

Flour for dusting

Optional: chili flakes

Pat the wings thoroughly dry with paper towels. Removing surface moisture helps achieve a crisp exterior.