braised chickpea gravy with spices and aromatics, cheese blend, sweet corn, crème fraîche + jalapeño sauce

Chana Masala Pizza

grass-fed beef, red wine, mire poix, fresh pappardelle, grana padano

Pasta Bolognese

cheese blend, grass-fed beef bolognese, grana padano

Bolognese Pizza

cheese blend, chopped clams, fresh garlic, shallot, crème fraîche, lemon

Clam Pizza

seared tofu, seasonal vegetables, fried egg, jalapeño, chili crisp, sesame, cilantro

Fried Rice

Crispy Potato

seasonal greens, house dressing, lemon, black pepper, brioche breadcrumb, grana padano

Caesar Salad

cabbage, broad beans, peanuts, chili oil, rice wine, sesame, cilantro

Spicy Cucumber Salad

2 grass-fed smash patties, american cheese, red onion, mayo + mustard. on a brioche bun with crispy potatoes, pickles, chimichurri + crème fraîche

Double Cheeseburger

Gelato Scoops

espresso, amaro blend, housemade burnt honey gelato

Affogato

chickpea fritter, cabbage, onion, ginger, garlic, spices. with jalapeño sauce

Pakora

cheese blend, house red sauce, grana padano, battistoni pepperoni

Pepperoni Pizza

Mousse Cake

cheese blend, M+R pickles, garlic ricotta, grana padano

Pickle Pizza

jack cheese, cheddar + mozzarella blend, house red sauce, grana padano

Cheese Pizza

Gelato Pints

vegan mozzarella, jalapeño, red onion, house red sauce, vegan parmesan

Vegan Pizza

In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and grated ginger, cooking for another minute.

Prepare the Chana Masala

Stir in cumin powder, coriander powder, turmeric powder, and garam masala. Cook for about 2 minutes until fragrant. Add the canned chickpeas (drained and rinsed) and tomato puree. Season with salt and cook for 10-15 minutes, stirring occasionally, until the mixture thickens slightly.

Add Spices and Chickpeas

Preheat your oven to 220°C (425°F). Roll out the pizza dough on a floured surface to your desired thickness. Transfer to a pizza stone or baking sheet. Spread the chana masala mixture evenly over the dough, leaving a border for the crust.

Assemble Pizza

Sprinkle the cheese blend over the chana masala. Add drained sweet corn on top.

Add Toppings

Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Bake the Pizza

Remove the pizza from the oven. Drizzle crème fraîche and jalapeño sauce over the top before slicing and serving.

Serve

Canned chickpeas

Onion, finely chopped

Garlic, minced

Ginger, grated

Tomato puree

Cumin powder

Coriander powder

Garam masala

Turmeric powder

Salt

Olive oil

Pizza dough

Cheese blend (mozzarella and cheddar)

Sweet corn, drained

Crème fraîche

Jalapeño sauce

Finely chop the onion, carrot, and celery. Heat olive oil in a large pan over medium heat, and add the chopped vegetables. Sauté until softened, about 5-7 minutes.

Prepare the Mirepoix

Add minced grass-fed beef to the pan and cook until browned, breaking it apart with a wooden spoon, about 8-10 minutes.

Cook the Beef

Minced the garlic and add it to the pan. Stir in salt, black pepper, and the bay leaf. Cook for another 2 minutes.

Add Garlic and Seasonings

Pour in the red wine and let it simmer for about 5 minutes, scraping up any bits stuck to the bottom of the pan.

Deglaze with Wine

Add the tomato paste and diced tomatoes. Stir to combine and let the sauce simmer for at least 30 minutes on low heat, stirring occasionally.

Incorporate Tomatoes

In a separate pot, bring salted water to a boil and cook the fresh pappardelle according to package instructions, usually about 3-4 minutes.

Cook the Pappardelle

Drain the pappardelle and add it to the Bolognese sauce. Toss gently to combine. Serve with grated Grana Padano cheese on top.

Combine and Serve

Grass-fed beef

Red wine

Onion

Carrot

Celery

Fresh pappardelle

Grana Padano cheese

Garlic

Black pepper

Bay leaf

Tomato paste

Diced tomatoes

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until softened.

Prepare Bolognese Sauce

Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned.

Stir in crushed tomatoes, dried oregano, salt, and black pepper. Simmer for about 20 minutes, allowing flavors to meld.

Add Tomatoes and Seasoning

Preheat your oven to 220°C (428°F) for pizza baking.

Preheat Oven

On a floured surface, roll out the pizza dough to your desired thickness.

Roll Out Dough

Spread the Bolognese sauce evenly over the dough. Top with cheese blend and sprinkle Grana Padano on top.

Transfer the pizza to a baking sheet or pizza stone and bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and golden.

Remove from oven, let it cool slightly, slice, and serve warm.

Pizza Dough

Grass-fed ground beef

Onion, chopped

Crushed tomatoes

Dried oregano

Cheese blend (mozzarella, provolone, etc.)

Grana Padano, grated

Preheat your oven to 475°F (245°C). Roll out the pizza dough on a floured surface to your desired thickness and shape. Transfer the dough to a pizza stone or baking sheet.

Prepare the Dough

In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, sautéing until fragrant and translucent, about 2-3 minutes.

Sauté the Aromatics

In a bowl, combine the chopped clams, sautéed garlic and shallots, crème fraîche, lemon zest, and lemon juice. Season with salt and black pepper to taste.

Prepare the Clam Mixture

Spread the clam mixture evenly over the prepared pizza dough. Sprinkle the mozzarella and Parmesan cheeses evenly on top.

Assemble the Pizza

Bake in the preheated oven for about 12-15 minutes, or until the crust is golden and the cheese is bubbling.

Remove the pizza from the oven, garnish with chopped fresh parsley, slice, and serve hot.

Garnish and Serve

Chopped clams

Fresh garlic, minced

Shallot, finely chopped

Mozzarella cheese, shredded

Parmesan cheese, grated

Lemon, zested and juiced

Fresh parsley, chopped (for garnish)

Press the tofu to remove excess moisture. Cut it into small cubes.

Prepare the Tofu

In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu cubes and cook until golden brown on all sides. Remove from the skillet and set aside.

Cook the Tofu

In the same skillet, add another tablespoon of vegetable oil. Crack the eggs into the skillet and scramble them until fully cooked. Remove from the skillet and set aside.

Scramble the Eggs

Add the seasonal vegetables and sliced jalapeño to the skillet. Sauté until they are tender, about 3-4 minutes.

Sauté the Vegetables

Add the cooked rice to the skillet with the vegetables. Stir in the tofu, scrambled eggs, soy sauce, chili crisp, salt, and pepper. Cook for an additional 2-3 minutes, stirring frequently.

Combine Ingredients

Sprinkle sesame seeds and fresh cilantro over the fried rice before serving. Enjoy your delicious fried rice!

Finish and Serve

Cooked rice

Firm tofu

Seasonal vegetables (e.g., bell peppers, peas, carrots)

Eggs

Jalapeño, sliced

Chili crisp

Sesame seeds

Fresh cilantro, chopped

Soy sauce

Vegetable oil

Pepper

Preheat your oven to 425°F (220°C). Wash and scrub the potatoes, then cut them into wedges or cubes. Place them in a bowl and toss with olive oil, salt, and black pepper until evenly coated.

Prepare the Potatoes

Spread the potatoes on a baking sheet in a single layer. Bake for about 30-35 minutes, flipping halfway through, until they are golden brown and crispy.

Bake the Potatoes

While the potatoes are baking, prepare the chimichurri. In a food processor, combine parsley, cilantro, garlic, red wine vinegar, and red pepper flakes. Pulse until finely chopped. Drizzle in olive oil while processing until the desired consistency is reached. Season with salt to taste.

Make the Chimichurri

Once the potatoes are crispy, remove them from the oven. Serve hot, drizzled with chimichurri and a dollop of crème fraîche on the side.

Potatoes

Fresh parsley

Fresh cilantro

Garlic cloves

Red wine vinegar

Red pepper flakes

In a mixing bowl, whisk together the lemon juice, olive oil, minced garlic, Dijon mustard, salt, and black pepper until well combined.

Prepare the Dressing

In a skillet over medium heat, add the brioche breadcrumbs and toast until golden brown, stirring frequently to avoid burning.

Toast the Breadcrumbs

In a large bowl, combine the seasonal greens and half of the grated Grana Padano. Drizzle the dressing over the greens and toss gently to coat.

Combine Salad Ingredients

Plate the salad and top with the remaining Grana Padano and the toasted brioche breadcrumbs. Adjust seasoning with additional salt and pepper if needed.

Seasonal greens

Grana Padano cheese, grated

Brioche breadcrumbs

Lemon juice

Dijon mustard

Slice the cucumbers and shred the cabbage into thin strips. Place them in a large bowl.

Prepare the Vegetables

Add the shelled broad beans and chopped peanuts to the bowl with the cucumbers and cabbage.

Add Broad Beans and Peanuts

In a small bowl, mix together the chili oil, rice wine vinegar, and sesame seeds.

Make the Dressing

Pour the dressing over the salad and toss well to combine all ingredients.

Combine Salad and Dressing

Top the salad with chopped cilantro and serve immediately.

Cucumbers

Cabbage

Broad beans (shelled)

Peanuts (chopped)

Chili oil

Rice wine vinegar

Cilantro (chopped)

Preheat the oven to 425°F (220°C). Wash and cut the potatoes into wedges. Toss with olive oil, salt, and black pepper. Spread on a baking sheet and bake for 25-30 minutes or until crispy and golden brown, flipping halfway through.

Prepare and Cook Potatoes

Divide the ground beef into two equal portions and form them into balls. On a hot skillet or griddle, smash each ball down to form a patty. Cook for about 2-3 minutes on one side, then flip, add two slices of American cheese to each patty, and cook for another 2-3 minutes until the cheese is melted.

Form and Cook Patties

On the bottom half of each brioche bun, spread mayonnaise and mustard. Add the cooked cheeseburger patties, followed by slices of red onion, pickles, and a drizzle of chimichurri sauce. Top with the other half of the bun and serve with crispy potatoes and a dollop of crème fraîche on the side.