Avocado Toast

Iced Oat Latte

Seared Scallops

House Burrata

Wagyu Beef Burger

Preheat a skillet over medium-high heat or heat a toaster. Brush both sides of the sourdough slices lightly with 1 tbs olive oil. If using a skillet, add the slices and toast 2–3 minutes per side until golden and slightly crisp. If using a toaster, toast to medium-dark. Immediately rub the warm toast with 1 tsp butter, if using, so it melts into the crust.

Prepare and toast bread

Halve the avocado, remove the pit, and scoop the flesh into a medium bowl. Using a fork, mash the avocado to your preferred texture (smooth or slightly chunky).

Prepare avocado

Add 1 tsp lemon juice, 1 tsp fine sea salt, 1 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes (if using). Stir to combine and taste; adjust salt, pepper, or lemon to preference.

Season the mash

Divide the avocado mash evenly between the two toasted bread slices and spread to cover the surface evenly, leaving the crust exposed for handling.

Spread

Top each slice as desired: scatter halved cherry tomatoes, a sprinkle of everything bagel seasoning, 1 tbs crumbled feta per slice (or 2 tbs total), and a small handful (about 2 tbs) of microgreens or baby arugula. If using a soft-boiled egg, halve it and place on top of one or both slices.

Add toppings

Drizzle a tiny extra whisper (about 1/2 tsp) of olive oil over the finished toasts if desired and add a final pinch of flaky sea salt and a grind of black pepper. Serve immediately so toast remains crisp.

Finish

sourdough bread slices (1/2-3/4-inch thick)

olive oil

unsalted butter (optional)

ripe avocado

fresh lemon juice

fine sea salt

freshly ground black pepper

red pepper flakes (optional)

cherry tomatoes, halved

microgreens or baby arugula

crumbled feta or goat cheese

everything bagel seasoning

soft-boiled egg (optional)

Combine 0.75 cups coarsely ground coffee with 3 cups cold filtered water in a jar or pitcher. Stir gently to fully wet the grounds. Cover and steep at room temperature or in the fridge for 12–18 hours. After steeping, strain through a fine-mesh sieve lined with cheesecloth or a dedicated cold-brew filter into a clean container. Taste and, if desired, dilute concentrate with 1/3–1/2 cup cold water to reach preferred strength. Chill until ready to use.

Make cold brew (preferred for smooth iced latte)

If short on time, substitute 3/4 cup strong brewed espresso (cooled) or a pre-made coffee concentrate. Chill before assembling the drink.

Quick alternative (using espresso or concentrate)

Rinse 1/2 cup rolled oats briefly under cold water to remove excess starch and prevent sliminess. Drain well.

Combine rinsed oats and 2 cups cold filtered water in a high-speed blender. Add 1/2 teaspoon neutral oil (optional for creaminess), a pinch of salt, and 1 tablespoon maple syrup or simple syrup if you want the milk slightly sweetened. Add 1/4 teaspoon vanilla extract if using.

Blend on high for 30–45 seconds until smooth. Avoid over-blending (which can make it slimy).

Strain the blended mixture through a fine-mesh sieve or a nut-milk bag into a pitcher. Press or squeeze gently to extract the milk. Do not squeeze too hard to avoid extracting excess oat pulp and sliminess. Yield should be roughly 1 3/4 to 2 cups oat milk.

Chill the oat milk in the fridge until cold. Shake or stir before using if separation occurs.

Fill a tall glass with about 1 cup of ice cubes.

Pour 1/2 to 3/4 cup chilled cold-brew coffee (or cooled espresso concentrate diluted as directed) over the ice, depending on how strong you like it.

Slowly pour 1/2 to 3/4 cup chilled oat milk over the coffee to create a layered effect. Adjust quantity to taste; typical ratio is roughly 1:1 coffee to milk for an iced latte.

Stir gently to combine, or leave layered for presentation. Taste and add additional maple/simple syrup if more sweetness is desired.

Garnish with a light dusting of cinnamon or cocoa powder if desired. Serve immediately with a straw or stirring spoon.

coarsely ground coffee (or espresso concentrate)

cold filtered water

ice (for brewing jar)

rolled oats (gluten-free if desired)

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

table salt

maple syrup or simple syrup (optional, for sweetness)

ice cubes

oat milk (from above)

cinnamon or cocoa powder (optional)

vanilla extract (optional)

Pat scallops very dry with paper towels on both sides to remove surface moisture. If side muscles remain, peel them off. Place scallops on a tray and sprinkle evenly with the fine sea salt and freshly ground black pepper. Let sit for 5–10 minutes at room temperature while you heat the pan.

Dry and season

Place a large heavy skillet (preferably stainless steel or cast iron) over medium-high to high heat. Add the neutral oil and heat until it is shimmering and just starting to smoke (about 1–2 minutes).

Heat pan

Working in a single layer without crowding (sear in 2 batches if needed), gently place scallops in the hot pan, leaving at least 1/2 inch between them. Do not move them. Cook undisturbed for 1.5–2 minutes until a deep golden-brown crust forms on the bottom. Flip scallops using tongs and cook the second side for 1–1.5 minutes until just opaque through the center. Total cook time should be about 3–3.5 minutes per batch depending on size.

Sear scallops

During the last 30 seconds of cooking the second side, reduce heat to medium, add the unsalted butter and the minced garlic to the pan. Tip the pan slightly and spoon the melted butter and garlic over the scallops (basting) for 20–30 seconds to add flavor and finish cooking. Remove scallops to a warm plate.

Add butter and aromatics

Once all scallops are cooked and resting briefly, deglaze the pan off the heat by squeezing the fresh lemon juice into the pan and scraping up any browned bits with a wooden spoon. Stir in lemon zest if using and swirl in any remaining butter in the pan. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Plate the scallops, spoon the pan juices and garlic over them, garnish with fresh thyme or chopped parsley and microgreens. Serve immediately.

large sea scallops (dry-packed, side muscle removed)

neutral oil (canola, grapeseed, or vegetable)

unsalted butter

garlic (finely minced)

fresh thyme or parsley (optional, for finishing)

lemon zest (optional)

microgreens or chopped parsley for garnish

Preheat oven to 400°F (200°C). Arrange sourdough slices or crostini on a baking sheet. Lightly brush both sides with 1 tablespoon olive oil. Toast 6–8 minutes, flipping halfway, until crisp and golden. Remove and let cool slightly.

Toast bread

While oven heats, place the tomato wedges, cucumber slices, red onion, and arugula in a large bowl. Add torn basil leaves.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon sherry or aged balsamic vinegar, 1 teaspoon lemon juice, 1/2 teaspoon honey (if using), and crushed red pepper flakes. Whisk or shake until emulsified.

Season dressing with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper, taste and adjust. Pour half the dressing over the tomato mixture and gently toss to coat. Reserve remaining dressing to finish the plate if desired.

Transfer the dressed tomato and greens mixture onto a shallow serving platter or individual plates, arranging a bed in the center.

Place the 2 whole burrata balls on top of the tomato bed. If using extra mozzarella pearls, scatter them around the burrata for additional texture.

Using the back of a spoon or a small knife, gently tear open the top of each burrata to expose the creamy interior so it spills slightly over the tomatoes.

Drizzle the remaining olive oil (about 2 tablespoons total including what was used for the dressing) over the burrata and salad. Spoon any remaining dressing around the platter.

Scatter the toasted pine nuts (or chopped walnuts) and chopped chives or green onion over the burrata and salad. Finish with flaky sea salt and the remaining 1/4 teaspoon freshly ground black pepper.

Serve immediately with warm crostini or toast on the side so guests can tear pieces of burrata onto the toasts with tomatoes. Optionally pass extra olive oil, vinegar, and red pepper flakes at the table.

fresh burrata

fresh mozzarella pearls (optional, for extra cheese)

good-quality extra-virgin olive oil

heirloom or ripe tomatoes (mixed colors), cut into wedges

small English cucumber, thinly sliced

thinly sliced red onion

baby arugula or mixed microgreens

fresh basil leaves, torn

sherry vinegar or aged balsamic vinegar

lemon juice, freshly squeezed

honey or agave (optional, to balance acidity)

crushed red pepper flakes (optional)

toasted pine nuts or chopped walnuts

freshly chopped chives or green onion

flaky sea salt (for finishing)

thin crostini or toasted sourdough slices

olive oil for brushing toasts

Divide wagyu ground beef into 2 equal portions (about 8 oz each). Gently form each portion into a loose patty about 3/4 inch thick and 4 inches across. Avoid overworking the meat to preserve tenderness. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Form patties

Lightly brush each side of the patties with Worcestershire sauce. Season both sides evenly with kosher salt and freshly ground black pepper just before cooking.

Season

Heat a heavy skillet or cast-iron griddle over medium-high heat until very hot (about 3–5 minutes). Add neutral oil and swirl to coat. Place patties on the hot surface and cook without moving for 3 minutes to develop a crust. Flip and cook for another 2–3 minutes for medium-rare (internal temp ~130°F/54°C). For medium, cook 3–4 minutes after flipping. In the last 30–45 seconds of cooking, place a slice of cheddar on each patty and cover the pan (or tent with foil) to melt.

Cook

In a small bowl combine mayonnaise, Dijon mustard, ketchup, pickle juice, and hot sauce (if using). Whisk until smooth and taste — adjust seasoning to taste. Set aside.

Make sauce

Butter the cut sides of the brioche buns with the softened butter. After removing the patties from the skillet, return the skillet to medium heat and toast the buns cut-side down for 30–60 seconds until golden and slightly crisp. Watch closely to avoid burning.

Toast buns

While patties cook, thinly slice the red onion into rings, slice tomato if not already sliced, and wash/dry lettuce leaves. Have pickle slices ready.

Prepare toppings

Spread about 1 tablespoon of the sauce on the bottom half of each toasted bun. Place a butter lettuce leaf on the sauce, then set the melted-cheddar-topped wagyu patty on the lettuce. Add tomato slices, red onion rings (to taste), and two dill pickle slices. Spread a little sauce on the top bun and place it on the burger. Press lightly to set.

Assemble burgers

Serve immediately while hot with fries or a simple salad. Recommend resting whole burger 1 minute after assembly if desired to let juices settle.