Chardonnay, 23 Davis Bynum, West Vineyard, Russian River Valley, California

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Two thick slices of Cinnamon French Toast sprinkled with Powdered Sugar, topped with a Creamy Butter and two Eggs prepared any style, served with Grits or House Potatoes

In a mixing bowl, whisk together the eggs, milk, ground cinnamon, and vanilla extract until well combined.

Prepare the Egg Mixture

Dip each slice of bread into the egg mixture, ensuring both sides are well-coated. Allow excess mixture to drip off.

Drench the Bread

Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter. Add the soaked bread slices and cook each side for about 3-4 minutes until golden brown.

Cook the French Toast

Once cooked, transfer the French toast to a plate, sprinkle with powdered sugar, and add a pat of creamy butter on top.

Finish and Serve

In a small bowl, crack the eggs and season with salt and black pepper. Whisk lightly.

Prepare the Eggs

In the same skillet used for the French toast, add 1 tablespoon of butter or oil over medium heat. Pour in the eggs and cook to your desired doneness (scrambled, fried, etc.).

Cook the Eggs

In a pot, bring 4 cups of water to a boil. Add the grits and a pinch of salt. Reduce heat and simmer for about 20-25 minutes, stirring occasionally, until thickened.

Prepare the Grits (if chosen)

In a skillet, heat olive oil over medium heat. Add diced onion and bell pepper, sauté until softened. Add house potatoes and cook until crispy and heated through.

Prepare the House Potatoes (if chosen)

Thick Slices of Bread

Eggs

Milk

Ground Cinnamon

Vanilla Extract

Butter

Powdered Sugar

Salt

Black Pepper

Butter or Oil

Grits

Water

House Potatoes

Olive Oil

Onion, diced

Bell Pepper, diced