TRUFFLE PARMESAN FRIES

Hand Crafted Cheese

R & G Cheese

GHIRARDELLI HOT COCOA

ICED TEA

HOT TEA

COFFEE

MIMOSA FLIGHT

JOSIE'S BLOODY MARY

MIMOSA

AVOCADO TOAST

REGULAR FRIES

asparagus, tomato confit, shaved radish, honey, mint

RICOTTA TOAST

FRESH BERRIES

MAPLE SAUSAGE

BACON

CRISPY SMASHED POTATOES

SWEET POTATO TURKEY HASH

cheddar, scrambled eggs, bacon, arugula, calabrian chili aioli, avocado, brioche bun with fingerling potatoes

BREAKFAST SANDWICH

BREAKFAST PIZZA

BREAKFAST QUESADILLA

poached eggs, romesco, garlic spinach, chili flakes, feta, parmesan, basil, grilled bread

EGGS IN PURGATORY

sliced filet medallions, red wine onions, arugula, bearnaise on an english muffin served with fingerling potatoes

FILET EGGS BENNIE

STUFFED BRIOCHE FRENCH TOAST

Preheat your oven to 425°F (220°C). Wash and peel the Russet potatoes, then cut them into thin fries.

Prepare the Potatoes

In a large bowl, toss the cut fries with olive oil, salt, and black pepper until evenly coated. Spread them out in a single layer on a baking sheet lined with parchment paper.

Season and Bake the Fries

Bake the fries in the preheated oven for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.

Bake

Once the fries are done baking, remove them from the oven and immediately sprinkle with grated Parmesan cheese and drizzle with white truffle oil. Toss gently to combine.

Add Parmesan and Truffle Oil

Serve hot alongside garlic aioli for dipping.

Serve

Russet potatoes

Olive oil

Salt

Black pepper

Grated Parmesan cheese

White truffle oil

In a large pot, heat the whole milk over medium heat until it reaches about 190°F, stirring occasionally to prevent scorching.

Prepare the Milk

Once the milk is heated, remove it from the heat and stir in the white vinegar. Let it sit for about 10 minutes to allow the curds to form.

Curdle the Milk

Line a colander with cheesecloth and pour the curdled milk mixture into it. Allow the whey to drain for about 30 minutes.

Strain the Curd

Once the curds are drained, transfer them to a bowl, add salt and any optional herbs, and mix gently.

Season the Cheese

Press the curds into a mold or shape them by hand. If you prefer a firmer cheese, press down firmly to compact the curds.

Mold the Cheese

Place the molded cheese in the refrigerator for at least 1 hour to set. Once chilled, slice and serve as desired.

Chill and Serve

Whole Milk

White Vinegar

Herbs (optional)

In a mixing bowl, combine the cream cheese, shredded cheddar cheese, and shredded mozzarella cheese. Use a spatula or electric mixer to blend until smooth and creamy.

Mix the Cheeses

Add garlic powder, dried Italian herbs, salt, and black pepper to the cheese mixture. Stir until well combined and all ingredients are evenly distributed.

Add Seasonings

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Chill the Mixture

After chilling, remove the cheese mixture from the refrigerator. Serve with crackers, bread, or vegetable sticks as a delicious dip.

Cream Cheese

Shredded Cheddar Cheese

Shredded Mozzarella Cheese

Garlic Powder

Dried Italian Herbs

Black Pepper

In a medium saucepan, whisk together the Ghirardelli cocoa powder, granulated sugar, and salt until well combined.

Combine Dry Ingredients

Slowly add the milk to the dry ingredients while whisking to prevent lumps. Continue whisking until fully combined.

Add Milk

Place the saucepan over medium heat and continue to whisk the mixture until it is hot but not boiling.

Heat the Mixture

Remove from heat and stir in the vanilla extract.

Add Vanilla

Pour the hot cocoa into mugs. Top with whipped cream, chocolate shavings, or marshmallows if desired.

Ghirardelli cocoa powder

Granulated sugar

Milk

Vanilla extract

Whipped cream (optional)

Chocolate shavings or marshmallows (optional)

In a saucepan, bring 4 cups of water to a boil.

Boil Water

Once the water is boiling, remove it from the heat and add the tea bags. Let them steep for 5-7 minutes, depending on your desired strength.

Steep Tea

Remove the tea bags and stir in 1 cup of sugar until dissolved.

Sweeten the Tea

Stir in the lemon juice for added flavor.

Add Lemon Juice

Let the tea cool to room temperature, then refrigerate until chilled.

Cool the Tea

To serve, fill a glass with ice cubes, pour the chilled tea over the ice, and garnish with fresh lemon slices and mint leaves.

Water

Tea bags (black or green tea)

Sugar

Lemon juice

Ice cubes

Fresh lemon slices

Mint leaves

In a kettle, bring 4 cups of water to a rolling boil.

Once the water is boiling, remove it from the heat and add the loose tea leaves or tea bags. Allow it to steep for about 5-7 minutes.

Add Tea

If using loose tea leaves, strain the tea into a teapot or cup. If using tea bags, simply remove them.

Strain or Remove Tea

Add honey or sugar to taste, and stir well. If desired, add a slice of lemon and a small piece of fresh ginger for additional flavor.

Flavor the Tea

Pour the hot tea into cups and enjoy it while it's warm.

Loose tea leaves or tea bags

Honey or sugar

Lemon slices

Fresh ginger (optional)

In a kettle, bring 1 cup of water to a boil.

Place 2 tablespoons of ground coffee in a coffee filter or a French press.

Add Coffee

Pour the boiling water over the coffee grounds, ensuring they are fully saturated. Allow to brew for about 4-5 minutes.

Brew Coffee

If using a French press, press the plunger down slowly and pour the coffee into a cup. Add milk and sugar to taste if desired.

Ground coffee

Milk (optional)

Sugar (optional)

In a pitcher, combine fresh orange juice, pineapple juice, cranberry juice, and grapefruit juice. Stir gently to mix the juices.

Prepare the Juices

Ensure your Prosecco or Champagne is chilled in the refrigerator before serving.

Chill the Prosecco or Champagne

In a flute glass, fill half with the juice mixture and top with Prosecco or Champagne. Adjust the ratio to your preference.

Assemble the Mimosas

Garnish each glass with fresh berries and mint leaves. Serve immediately and enjoy your Mimosa Flight!

Garnish and Serve

Fresh Orange Juice

Prosecco or Champagne

Pineapple Juice

Cranberry Juice

Grapefruit Juice

Fresh Berries (strawberries, blueberries, raspberries)

Mint Leaves (for garnish)

In a shaker, combine the vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce, celery salt, black pepper, and olive oil.

Mix the Ingredients

Add ice to the shaker and shake well to mix all the ingredients thoroughly.

Shake It Up

Strain the mixture into a tall glass filled with ice.

Strain and Serve

Garnish with a celery stalk, lemon wedge, and olives, if desired.

Garnish

Serve immediately and enjoy your refreshing Josie's Bloody Mary!

Enjoy

Vodka

Tomato juice

Worcestershire sauce

Hot sauce (Tabasco or similar)

Celery salt

Chill the champagne flutes in the refrigerator for about 30 minutes before serving.

Prepare the Glass

In each chilled flute, pour 1 part fresh orange juice to 2 parts champagne.

Mix Ingredients

Garnish each drink with an orange slice on the rim of the glass.

Serve immediately and enjoy your refreshing Mimosa!

Champagne

Orange Slices

Toast the slices of whole grain bread in a toaster or on a skillet until golden brown and crispy.

Toast the Bread

While the bread is toasting, cut the ripe avocados in half, remove the pit, and scoop the flesh into a bowl.

Prepare the Avocado

Add lemon juice, salt, black pepper, and red pepper flakes to the avocado. Mash together with a fork until creamy but still slightly chunky.

Mash the Avocado

Spread the mashed avocado mixture evenly over each slice of toasted bread.

Assemble the Toast

Drizzle a small amount of olive oil over the top of the avocado toast for added flavor.

Drizzle with Olive Oil

If desired, sprinkle fresh herbs on top for extra flavor and garnish.

Add Fresh Herbs (Optional)

Ripe avocados

Whole grain bread

Red pepper flakes

Fresh herbs (optional)

Wash and peel the Russet potatoes. Cut them into even strips, about 1/4 inch thick.

Place the cut fries in a bowl of cold water and soak for at least 30 minutes. This removes excess starch and helps them become crispy.

Soak the Potatoes

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

After soaking, drain the potatoes and pat them dry with paper towels to remove excess moisture.

Dry the Potatoes

Carefully add the dried fries to the hot oil in batches. Fry for about 5-7 minutes, or until golden brown and crispy.

Fry the Potatoes

Remove the fries from the oil and drain on paper towels. While still hot, sprinkle with salt and pepper to taste.

Drain and Season

Serve the fries hot, either on their own or with your favorite dipping sauce.

Vegetable oil

Pepper

Preheat the oven to 325°F (160°C). Place the cherry tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for about 25-30 minutes until they are soft and slightly caramelized. Remove from the oven and let cool.

Prepare the Tomato Confit

While the tomatoes are roasting, bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender. Drain and immediately plunge into ice water to stop the cooking process. Once cooled, drain again and cut into bite-sized pieces.

Cook the Asparagus

In the same oven, toast the slices of bread for about 5-7 minutes until golden and crispy.

Spread a generous layer of ricotta cheese on each slice of toasted bread. Top with the roasted cherry tomatoes, asparagus pieces, and shaved radish. Drizzle with honey, and sprinkle with fresh mint leaves, salt, and black pepper to taste.

Serve immediately as a delightful appetizer or light meal.

Truffle Parmesan Fries

Hand Crafted Cheese

R & G Cheese

Ghirardelli Hot Cocoa

Iced Tea

Hot Tea

Coffee

Mimosa Flight

Josie's Bloody Mary

Mimosa

Avocado Toast

Regular Fries

Ricotta Toast

Fresh Berries

Maple Sausage

Bacon

Crispy Smashed Potatoes

Sweet Potato Turkey Hash

Breakfast Sandwich

Breakfast Pizza

Breakfast Quesadilla

Eggs In Purgatory

Filet Eggs Bennie

Stuffed Brioche French Toast