Mixed greens, candied walnuts, goat cheese, dried cranberries, with an orange vinaigrette.

The Fox Salad

House made biscuits blanketed with eggs, potato, green onion, tomato, bacon, cheddar cheese, and sausage gravy

Garbage Plate

Eggs, mushrooms, tomato, red onion, spinach, and cheddar cheese

Veggie Breakfast Wrap

Full / Half. Sausage gravy smothered over house made biscuits. Served with breakfast potatoes.

Biscuits & Gravy

Eggs, chorizo, roasted red peppers, red onion, cheddar cheese, and ancho chili ranch

Southwest Breakfast Wrap

Egg, herb cream cheese, bacon onion jam, and avocado

Bacon Jam

Served with fruit salad and mini scone. Ask your server about our daily selection of quiches and casseroles.

Quiche or Casserole

Egg, fried capicola, tomato, pesto, muenster cheese, and garlic aioli

The Italian

Egg, beef brisket, gouda-jalapeno cheese spread, arugula, and garlic aioli

Brisket

Egg, bacon, cheddar cheese, English muffin

Bacon

Served with vanilla butter, syrup, and fruit salad. Add berries or chocolate for $1.50 each.

Malted Milk Waffles

All American Wrap

Two eggs cooked any style, bacon, and toast with house made strawberry jam

The Classic

Egg, chorizo, cheddar cheese, ancho chili ranch, English muffin

Chorizo

Egg, red onion, garlic hummus, tomato, spinach, English muffin

Hummus Veggie Sandwich

Egg, spinach, feta cheese, mushroom, and a Sriracha aioli

Spinach & Feta

Avocado Toast

Layers of Greek yogurt, house made jam, and granola

Yogurt Parfait

Egg, ham, swiss cheese, garlic aioli, English muffin

Regular, Strawberry, or Blueberry Lavender

Hand-squeezed Lemonade

Foxy Hot Cocoa

Chai Latte

Smoothies

Espresso, steamed milk with white or dark chocolate

Mocha

In a small bowl, whisk together 1/4 cup of fresh orange juice, 1/4 cup of olive oil, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, salt, and pepper to taste. Set aside.

Prepare the Orange Vinaigrette

In a large salad bowl, combine the mixed greens, candied walnuts, dried cranberries, and crumbled goat cheese. Drizzle the orange vinaigrette over the salad and gently toss to combine.

Assemble the Salad

Divide the salad into serving bowls and enjoy!

Serve

Mixed greens

Candied walnuts

Goat cheese

Dried cranberries

Preheat your oven to 425°F (220°C). In a large bowl, combine flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until just combined. Turn the dough onto a floured surface and knead gently. Roll out to about 1 inch thick and cut into rounds. Place on a baking sheet and bake for 12-15 minutes until golden.

Make the Biscuits

While the biscuits are baking, cook the eggs in your preferred style (fried, scrambled, etc.). In a separate pan, warm the diced potatoes and green onions together until heated through. Prepare the sausage gravy according to package instructions or your homemade recipe.

Prepare the Toppings

To assemble, place a biscuit on a plate. Top with cooked potatoes and green onions, then add the cooked eggs. Sprinkle crumbled bacon and diced tomato on top, followed by shredded cheddar cheese. Finally, pour the warm sausage gravy over the entire plate.

Assemble the Garbage Plate

All-purpose flour

Baking powder

Salt

Unsalted butter, cold and cubed

Milk

Eggs

Potatoes, diced and cooked

Green onions, chopped

Tomato, diced

Bacon, cooked and crumbled

Cheddar cheese, shredded

Sausage gravy

In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sliced mushrooms. Sauté for about 4-5 minutes until softened.

Prepare the Vegetables

Stir in the fresh spinach and diced tomato. Cook for an additional 2-3 minutes until the spinach is wilted.

Add Spinach and Tomato

In a bowl, whisk the eggs with salt and black pepper. Pour the eggs into the skillet with the vegetables. Cook, stirring gently, until the eggs are fully cooked, about 4-5 minutes.

Cook the Eggs

Sprinkle the shredded cheddar cheese over the egg mixture and allow it to melt for about 1 minute.

Add Cheese

Warm the whole wheat tortillas in a separate skillet or microwave. Spoon the egg and vegetable mixture into the center of each tortilla. Roll the tortilla tightly to form a wrap.

Assemble the Wraps

Mushrooms, sliced

Red onion, diced

Spinach, fresh

Olive oil

Black pepper

Whole wheat tortillas

Preheat the Oven

In a large bowl, whisk together the flour, baking powder, and salt.

Mix Dry Ingredients

Cut in the butter until the mixture resembles coarse crumbs.

Cut in Butter

Add the milk gradually and stir until just combined. Do not overmix.

Add Milk

Turn the dough onto a floured surface and pat into a 1-inch thick rectangle. Cut out biscuits using a round cutter.

Shape Biscuits

Place biscuits on a baking sheet and bake for 12-15 minutes or until golden brown.

Bake

In a skillet over medium heat, cook the sausage until browned, breaking it up as it cooks.

Cook Sausage

Stir in the flour and cook for another minute to form a roux.

Add Flour

Gradually whisk in the milk, stirring constantly until the mixture thickens.

Season with salt, black pepper, and red pepper flakes. Adjust to taste.

Season

Split the warm biscuits in half and ladle the sausage gravy over the top. Serve with breakfast potatoes.

Unsalted butter

In a skillet over medium heat, cook the chorizo until browned and fully cooked, about 5-7 minutes. Remove excess grease if necessary.

Prepare the Chorizo

In a bowl, whisk the eggs with salt and black pepper. Pour the eggs into the same skillet and scramble them until cooked through, about 3-4 minutes.

Add the roasted red peppers and chopped red onion to the scrambled eggs, mixing well to combine. Cook for an additional 2 minutes until the onions are slightly softened.

Combine Ingredients

On each tortilla, layer the egg mixture, followed by a generous portion of cheddar cheese and a drizzle of ancho chili ranch. Roll the tortillas tightly to form wraps.

Assemble the Wrap

Cut the wraps in half and serve immediately, accompanied by additional ancho chili ranch if desired.

Roasted red peppers

Red onion

Cheddar cheese

Ancho chili ranch dressing

Flour tortillas

In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon, leaving the rendered fat in the skillet, and set aside on paper towels to drain.

Cook the Bacon

In the same skillet, add olive oil if needed, then add the chopped onion. Sauté over medium heat until the onion is soft and translucent, about 5-7 minutes.

Sauté the Onion

Crumble the cooked bacon and return it to the skillet with the onions. Stir in the brown sugar, apple cider vinegar, black pepper, and salt.

Reduce heat to low and let the mixture simmer, stirring occasionally, until it thickens to a jam-like consistency, about 20-25 minutes.

Simmer the Jam

If a smoother texture is desired, use an immersion blender to blend the mixture to your liking.

Blend (Optional)

Let the bacon jam cool. Store in an airtight container in the refrigerator for up to 2 weeks.

Cool and Store

bacon

onion

brown sugar

apple cider vinegar

black pepper

salt

olive oil

Preheat the oven to 375°F (190°C). Place the pie crust in a pie dish and lightly prick the bottom with a fork.

Prepare the Pie Crust

In a large mixing bowl, whisk together the eggs and heavy cream until well combined. Stir in shredded cheese, diced vegetables, cooked meat, salt, and black pepper.

Make the Filling

Pour the egg mixture into the prepared pie crust, ensuring even distribution of ingredients.

Assemble the Quiche

Bake in the preheated oven for about 35-40 minutes, or until the quiche is set and the top is golden brown.

Allow the quiche to cool for a few minutes before slicing. Serve warm with a side of fruit salad and mini scone.

Cool and Serve

Pie crust

Heavy cream

Shredded cheese (e.g., Swiss, cheddar)

Diced vegetables (e.g., bell peppers, spinach, onions)

Cooked meat (e.g., bacon, ham, or sausage)

In a skillet, heat olive oil over medium heat. Add the slices of capicola and cook until crispy, about 2-3 minutes per side. Remove from skillet and set aside.

Cook the Capicola

In the same skillet, crack the eggs and fry to your desired doneness. Season with salt and black pepper.

Fry the Eggs

While the eggs are frying, slice the tomato into thin rounds.

Prepare the Tomato

On a plate, spread the pesto. Place the fried capicola on top, followed by the fried eggs, sliced tomato, and muenster cheese. Drizzle with garlic aioli.

Assemble the Dish

Capicola

Tomato

Pesto

Muenster Cheese

Garlic Aioli

Olive Oil

Black Pepper

Preheat your oven to 150°C (300°F). Season the beef brisket with salt and pepper. Place it in a roasting pan, cover with foil, and roast for about 3-4 hours, or until tender. Let it rest for 20 minutes before slicing.

Prepare the Brisket

In a skillet, cook the eggs to your preference (fried, scrambled, or poached). Season with salt and pepper.

Slice the brisket thinly. On each plate, spread a generous amount of gouda-jalapeno cheese spread. Top with sliced brisket, a portion of arugula, and the cooked egg. Drizzle with garlic aioli before serving.

beef brisket

eggs

gouda-jalapeno cheese spread

arugula

garlic aioli

In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Remove from the skillet and drain on paper towels.

While the bacon is cooking, split the English muffins and toast them until golden brown.

Toast the Muffins

In the same skillet, crack the eggs and cook to your desired doneness, seasoning with salt and black pepper. For sunny-side up, cook for about 2-3 minutes.

On each toasted muffin half, layer with a slice of cheddar cheese, crispy bacon, and a fried egg. Top with the other half of the muffin.

Assemble the Sandwich

Serve warm and enjoy your delicious bacon and egg sandwich!

English muffins

Butter

In a large bowl, whisk together the flour, malted milk powder, baking powder, salt, and sugar. In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Combine the wet ingredients with the dry ingredients and mix until just combined. Do not overmix.

Make the Waffle Batter

Preheat your waffle iron according to the manufacturer's instructions.

Preheat the Waffle Iron

Pour the batter onto the preheated waffle iron and cook until golden brown and crisp, usually about 4-5 minutes. Repeat with the remaining batter.

Cook the Waffles

Serve the waffles warm with vanilla butter, syrup, and a side of fruit salad. Optionally, add berries or chocolate for an additional charge.

all-purpose flour

malted milk powder

baking powder

sugar

milk

unsalted butter, melted

vanilla extract

In a medium bowl, whisk together the eggs, salt, and black pepper. Heat the cooking oil or butter in a skillet over medium heat.

Prepare the Filling

Pour the egg mixture into the skillet and cook, stirring gently until the eggs are just set but still creamy. Remove from heat.