Full bodied, malt forward brown ale that is smooth and rich with notes of caramel, toffee and chocolate perfectly balanced by hops that provide a moderate bitterness with an earthy, peppery counterpoint

Miss Mary Brown

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

House made biscuit topped with sausage gravy, poached eggs, and a side of skillet potatoes.

In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix well.

Prepare the Biscuit Dough

Add the unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.

Cut in the Butter

Pour in the milk and stir until just combined. Do not overmix. The dough should be slightly sticky.

Add Milk

Turn the dough out onto a floured surface. Gently pat the dough to about 1-inch thickness. Use a biscuit cutter to cut out biscuits.

Shape the Biscuits

Place the biscuits on a baking sheet lined with parchment paper. Bake in a preheated oven at 425°F (220°C) for about 12-15 minutes or until golden brown.

Bake the Biscuits

In a skillet over medium heat, crumble and cook the breakfast sausage until browned and cooked through, about 5-7 minutes.

Cook the Sausage

Sprinkle the flour over the cooked sausage and stir to combine. Cook for an additional minute.

Make the Roux

Gradually whisk in the milk, ensuring there are no lumps. Continue to cook until the gravy thickens, about 5 minutes.

Season with black pepper and salt to taste. Keep warm on low heat while preparing other components.

Season the Gravy

Fill a saucepan with water and bring it to a gentle simmer. Add vinegar to the water.

Prepare the Water

Crack each egg into a small bowl. Carefully slide each egg into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks are still runny.

Poach the Eggs

Using a slotted spoon, remove the poached eggs and let them drain on a paper towel.

Remove and Drain

Dice the russet potatoes into small cubes. Rinse under cold water and drain.

Prepare the Potatoes

In a skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 10 minutes until they start to soften.

Cook the Potatoes

Add the diced onion and bell pepper to the skillet. Season with salt and black pepper. Cook for another 5-7 minutes until everything is tender and crispy.

Add Vegetables

all-purpose flour

baking powder

salt

unsalted butter

milk

breakfast sausage

black pepper

large eggs

vinegar

russet potatoes

olive oil

onion

bell pepper