All your favorite brunch dishes served all weekend.

Brunch classics

A variety of small dishes perfect for sharing.

Small plates

Traditional brick oven pizza with various toppings.

Pizza

Unique and seasonal brunch specials created by our chefs.

House brunch specials

Fresh and vibrant salads made with seasonal ingredients.

Salads

Delicious pasta made fresh in-house daily.

House made pasta

In a large bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, mix the milk, eggs, melted butter, and vanilla. Combine wet and dry ingredients and stir until just combined.

Make the batter

Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top, then flip and cook until golden brown. Repeat with remaining batter.

Cook the pancakes

In a bowl, whisk together eggs, milk, salt, and pepper.

Prepare the eggs

Melt butter in a skillet over medium-low heat. Pour in the egg mixture and gently stir until they begin to set. Remove from heat when still slightly runny.

Cook the eggs

In a skillet over medium heat, cook the bacon strips until crispy. Drain on paper towels.

Cook the bacon

In a bowl, combine mixed berries and sliced banana. Drizzle with honey and toss gently. Add mint leaves for garnish.

Prepare the fruit

In a coffee maker, combine ground coffee with water. Brew according to your coffee maker's instructions.

Brew the coffee

All-purpose flour

Baking powder

Sugar

Salt

Milk

Eggs

Butter

Vanilla extract

Pepper

Bacon strips

Mixed berries

Banana

Honey

Mint leaves

Ground coffee

Water

Dice the tomatoes and chop the basil. Mix them together in a bowl with minced garlic, olive oil, salt, and pepper.

Prepare the Topping

Slice the baguette into 1/2 inch pieces, brush with olive oil, and toast in the oven until golden brown.

Toast the Baguette

Top each toasted baguette slice with the tomato mixture and serve immediately.

Assemble

Preheat Oven

In a bowl, mix cream cheese, Parmesan cheese, garlic powder, parsley, and salt until smooth.

Prepare Filling

Remove stems from mushrooms and fill each cap with the cheese mixture.

Stuff Mushrooms

Place stuffed mushrooms on a baking sheet and bake for 20 minutes or until golden.

Bake

On small skewers, alternate threading cherry tomatoes, mozzarella balls, and basil leaves.

Assemble Skewers

Drizzle balsamic glaze over the assembled skewers and serve.

Drizzle

Baguette

Tomatoes

Fresh basil

Garlic

Olive oil

Large mushrooms

Cream cheese

Parmesan cheese

Garlic powder

Fresh parsley

Cherry tomatoes

Mozzarella balls

Fresh basil leaves

Balsamic glaze

In a large bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy. Add olive oil and salt, then gradually mix in flour until a dough forms.

Prepare the Dough

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Place in a greased bowl, cover with a cloth, and let rise in a warm place for 1 hour.

Knead the Dough

Preheat the brick oven to 475°F (245°C). If using a conventional oven, place a pizza stone inside to preheat as well.

Preheat the Oven

Once the dough has risen, punch it down and divide it into 2 equal portions. Roll each portion into a circle about 12 inches in diameter.

Shape the Pizza

Spread a layer of tomato sauce over each pizza base. Sprinkle shredded mozzarella cheese evenly, then add desired toppings such as pepperoni, bell peppers, mushrooms, and basil.

Add Sauce and Toppings

Transfer the pizza to the preheated oven or pizza stone. Bake for about 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Bake the Pizza

Remove pizza from the oven, let it cool for a few minutes, slice, and serve hot.

Serve

Warm water

Active dry yeast

In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.

Prepare the Egg Mixture

In a large skillet, heat olive oil over medium heat. Add the fresh spinach and cherry tomatoes, cooking until the spinach is wilted and tomatoes are slightly softened, about 3-4 minutes.

Sauté the Vegetables

Pour the egg mixture over the sautéed vegetables in the skillet. Reduce heat to low and cook gently, stirring occasionally until the eggs are just set, about 5-7 minutes.

Combine and Cook

Sprinkle the crumbled feta cheese and chopped basil over the top of the eggs. Cover the skillet and allow to cook for another 2-3 minutes until the cheese is slightly melted.

Add Feta and Basil

While the eggs are cooking, toast the sourdough bread slices until golden and crispy.

Toast the Bread

Serve the egg mixture hot over the toasted sourdough bread, topped with sliced avocado. Enjoy your unique house brunch special!

Assemble and Serve

Heavy cream

Fresh spinach

Feta cheese, crumbled

Black pepper

Basil, chopped

Sourdough bread

Avocado, sliced

Wash and dry the mixed greens thoroughly. Halve the cherry tomatoes, slice the cucumber and red onion, and julienne the carrot.

Prepare the Vegetables

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, carrot, and diced avocado.

Combine Ingredients

Sprinkle the feta cheese over the salad if you are using it.

Add Cheese (if using)

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Pour the dressing over the salad.

Dress the Salad

Gently toss the salad to combine all ingredients and serve immediately.

Toss and Serve

Mixed greens

Cucumber

Red onion

Carrot

Avocado

Feta cheese (optional)

Balsamic vinegar

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil.

Using a fork, gradually incorporate the flour into the eggs until a dough begins to form. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

Mix and Knead

Wrap the kneaded dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Rest the Dough

After resting, divide the dough into 4 pieces. Using a pasta machine or rolling pin, roll out each piece into thin sheets (about 1/8 inch thick).

Roll Out the Dough

Cut the rolled dough into your desired pasta shape (e.g., fettuccine, tagliatelle, or lasagna sheets).

Cut the Pasta

Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-4 minutes until al dente. Drain and serve with your favorite sauce.

Brunch Classics

Small Plates

Pizza

House Brunch Specials

Salads

House Made Pasta