classic Friday only indulge in the dotted freshest

QUICHE & DU

SPARROW choux with BEIGNETS

hand rolled FRESH seasonal varieties made from scratch.

THREE x STRIPS OF CON

SANDWICH CROQUE

WALDORF STEEL

apple, green cheese onion on, a served sugar, & dried pecans.

CALL CHICKEN

Deep fried pâte à choux with crème anglaise.

CLASSIC BEIGNETS

Cured lox, cream cheese, red onion, caper, served on a bagel of your choice.

LOX RAGEL

Poached egg, havarti cheese, served on a hand-rolled croissant.

BACON SANDWICH

BREAKFAST egg bacon SANDWICH

Bacon Waldorf sandwich with chicken, apple, blue cheese, onion, served with cream, brown sugar, dried cherries, pecans.

Sandwiches

Soft Pretzels

Sandoh Rolls

Hoagie Rolls

Brioche Buns

Irish Soda Bread (Seasonal)

Classic Jewish rye loaf, slightly sweet with caraway seeds and a light dusting of cornmeal on top.  Makes fabulous pastrami or grilled cheese sandwiches.  Best if used within four days of purchase.

Jewish Rye - 900g

Classic french dough, hand-shaped loaf.  Great for soaking up soup or excellent olive oil with a dash of salt.  Best consumed within two days of purchase.

Pain-Rusique - 650g

A traditional sandwich cookie of chewy meringue and royal icing. Speak with a Sparrow staff member about seasonal flavors. Special orders must be made in a minimum of 12 pieces and not all flavors are available on short notice. All macaroons contain almond and most all are wheat free! Available single cookies or a box.

Parisian Macaroons

Small, bite-sized versions of the French classics! Speak to a Sparrow staff member about seasonal flavors. Adorable and yummy.

Éclairs & Cream Puffs

Sparrow is happy to offer 9" seasonal pies.  Summer pies include strawberry-rhubarb, peach-blueberry, lemon meringue, and chocolate caramel tarts (individual sized).  Fall pies include apple, pecan, and pumpkin.  Some pies require a tin deposit fee. Serves 8

Seasonal pies

Ocean Roll Bread Pudding

Everything Croissant

Lemon Twist

In a large bowl whisk together flour, salt, and sugar. Add cold cubed butter and, using a pastry cutter or your fingertips, work butter into flour until mixture resembles coarse crumbs with some pea-sized bits.

Make dough

Sprinkle ice water, 1 tablespoon at a time, over flour-butter mixture and gently fold until dough just comes together when pinched (about 3–5 tablespoons may be needed). Do not overwork.

Form dough into a disc, wrap in plastic, and chill in refrigerator for at least 30 minutes (up to 2 days).

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to a 12-inch round about 1/8 inch thick. Fit into a 9-inch (23 cm) tart or quiche pan with removable bottom, trimming excess and crimping edges. Prick base lightly with a fork.

Blind-bake crust

Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 6–8 minutes until the bottom looks set and edges are lightly golden. Reduce oven to 350°F (175°C).

While crust chills, prepare fillings: If using bacon or ham, sauté diced ham or bacon lardons in a skillet over medium heat until browned and any fat rendered (4–6 minutes). Remove with a slotted spoon to drain on paper towels.

In the same skillet add minced shallot and cook in the rendered fat (or 1 tsp butter) over medium heat until softened and translucent, 2–3 minutes. Add baby spinach and cook until wilted, about 1–2 minutes. Transfer shallot-spinach mixture to a bowl and let cool slightly.

In a medium bowl whisk together eggs, heavy cream, and milk until smooth. Whisk in salt, pepper, and a pinch of freshly grated nutmeg.

Sprinkle half of the grated gruyère evenly across the bottom of the blind-baked crust. Scatter the ham (or bacon), then the shallot-spinach mixture over the cheese. Top with the remaining gruyère.

Evenly pour the egg-cream mixture into the prepared crust, taking care not to overfill (leave a little room at the top). Return quiche to oven.

Bake at 350°F (175°C) for 30–35 minutes, or until the custard is set around the edges and slightly jiggly in the center; a knife inserted near the center should come out mostly clean with a few moist crumbs.

Remove from oven and let cool on a rack for 15–20 minutes. Sprinkle snipped fresh chives over the top before serving.

Run a thin knife around the edge of the pan and release the removable bottom. Slice quiche into 6 wedges.

Serve warm or at room temperature with a simple mixed green salad dressed lightly with lemon vinaigrette.

all-purpose flour

unsalted butter, cold and cubed

ice water

salt

granulated sugar

whole eggs

heavy cream

whole milk

freshly ground black pepper

freshly grated nutmeg

gruyère cheese, grated

spicy or country ham, diced (or bacon lardons)

shallot, finely minced

baby spinach, wilted and squeezed dry

fresh chives, snipped

mixed salad greens

lemon vinaigrette

Split the vanilla bean lengthwise and scrape the seeds into a small saucepan with the milk. Add the pod. Warm the milk gently over medium heat until it just begins to steam (do not boil). Remove from heat and let steep for 10–15 minutes. If using vanilla extract, add it later with the butter.

Prepare infusion

In a heatproof bowl, whisk the egg yolks with the granulated sugar and cornstarch until the mixture is pale and slightly thickened.

Whisk yolks and sugar

Remove the vanilla pod from the milk. Slowly pour one-third of the hot milk into the yolk mixture while whisking constantly to temper. Then pour the tempered yolks back into the saucepan with the remaining milk. Cook over low-medium heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of the spoon (about 6–8 minutes). Do not boil.

Temper and thicken

Immediately remove from heat, pass the crème anglaise through a fine-mesh sieve to remove any cooked egg and the vanilla pod remnants. If desired, stir in 1 tsp vanilla extract for brighter flavor. Cover with plastic film pressed directly onto the surface to prevent a skin from forming. Chill in the refrigerator at least 2 hours (or overnight) until fully cold and set.

Cool and strain

Line two baking sheets with parchment paper. Fit a pastry bag with a plain round tip (about 1/2 inch) or use a piping bag without a tip. Preheat oven to 400°F (200°C).

Preheat and prepare piping

In a medium saucepan combine milk, water, butter, sugar, and salt. Bring to a vigorous simmer over medium heat until the butter has melted and the mixture just comes to a boil. Remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball (1–2 minutes). Return the pan to low heat for 30 seconds, stirring constantly, to dry the paste slightly.

Make the choux paste

Transfer the paste to a mixing bowl or stand mixer. Let cool 3–5 minutes. Add eggs one at a time, fully incorporating each before adding the next. The dough should be glossy and fall in a thick ribbon from the spatula. Depending on egg size, you may need slightly less or more; stop when the desired texture is reached.

Incorporate eggs

Fill the pastry bag and pipe small mounds about 1 to 1 1/4 inches (2.5–3 cm) in diameter, spaced 1 inch apart, to make chouquettes. Sprinkle generously with pearl sugar (if using coarse sugar, press lightly so it adheres). For beignet-style larger rounds, pipe 2–2.5 inch mounds on a separate sheet and do not top with pearl sugar—these will be fried later.

Pipe and top

Bake the small chouquettes at 400°F (200°C) for 10 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 10–12 minutes until golden brown and puffed. Do not open the oven during baking. If making larger baked choux, increase time accordingly (15–20 minutes total) and ensure they are dry inside by baking longer at the lower temperature if needed.

Bake the chouquettes

Turn off the oven, prop the door open slightly with a wooden spoon, and let the chouquettes sit in the warm oven for 10 minutes to dry out the interiors. Remove to a wire rack to cool completely.

Drying

Pour neutral oil into a deep heavy pot to a depth of about 2–3 inches (enough so the beignets will float). Heat the oil to 355–360°F (180–182°C). Use a thermometer for accuracy.

Heat oil

Using two spoons or a small ice-cream scoop, drop piped or scooped 2–2.5 inch rounds of choux dough carefully into the hot oil, a few at a time to avoid crowding. Fry, turning as necessary, until golden brown and puffed, about 3–4 minutes per side. The beignets should be evenly colored and crisp. Remove with a slotted spoon and drain briefly on paper towels.

Fry the beignets

While still warm, dust fried beignets with powdered sugar or toss lightly in powdered sugar. For a glossy finish, brush with a teaspoon of neutral oil and dust very lightly with confectioners' sugar.

Finish

If you want filled chouquettes or beignets, transfer the chilled crème anglaise to a piping bag fitted with a small round tip. Pierce the bottom of each cooled chouquette or beignet and pipe about 1–2 teaspoons of crème anglaise into each until slightly firm. Alternatively, serve the crème anglaise on the side for dipping.

Fill (optional)

Arrange chouquettes and beignets on a platter. Dust with confectioners' sugar or sprinkle additional pearl sugar on top of baked chouquettes for extra crunch. Serve immediately for fried beignets and within a few hours for filled choux (keep chilled).

Dust and serve

water

unsalted butter

fine salt

all-purpose flour, spooned and leveled

large eggs

vegetable oil (for frying)

vanilla bean (or 1 tsp vanilla extract)

large egg yolks

cornstarch (optional, for extra stability)

pearl sugar (or coarse sugar)

confectioners' sugar

powdered sugar for dusting

neutral oil for brushing (optional)

In a medium bowl whisk together 1 cup all-purpose flour, 1 tsp fine sea salt and 1 tsp granulated sugar. Cut in 2 tbs cold unsalted butter with a pastry cutter or two knives until pea-size crumbs form.

Make the dough

Drizzle 3 tbs ice water over the flour mixture and gently mix with a fork until the dough comes together into a soft ball (add up to 1 tbs more water if needed). Flatten into a disk, wrap in plastic, and chill in the refrigerator for 20–30 minutes.

Bind and chill

Preheat oven to 375°F (190°C). Lightly flour a work surface and roll dough to about 1/8-inch thickness. Cut into three 5–6 inch diameter circles (or one large circle cut into thirds). Wrap each circle around a lightly greased cone mold or a smooth metal egg-cup-shaped cone form, sealing the edge by pressing and brushing with a little beaten egg. Trim excess dough to make a neat cone tip.

Roll and form cones

Place cones seam-side down on a parchment-lined baking sheet. Brush lightly with beaten egg (from 1 egg) or spray with neutral oil. Bake for 12–15 minutes until golden and crisp. Remove from oven and let cool on the forms for 5 minutes, then carefully remove cones and cool completely on a rack.

Bake

Make herbed ricotta by stirring 1 cup ricotta with 2 tbs finely chopped mixed herbs, 1 tsp lemon zest, 1 tsp salt and 1 tsp black pepper until smooth and well combined. Taste and adjust seasoning.

Gently toss 4 thinly sliced radishes, 0.25 cups julienned cucumber and 0.5 cups microgreens with a light drizzle (1 tsp) of extra-virgin olive oil and a pinch of salt. Keep chilled until assembly.

To fill: spoon about 2 tbs herbed ricotta into one cone, then tuck in a small bundle of the prepared vegetables so they protrude slightly for presentation. Sprinkle a tiny pinch (about 1/8 tsp) coarse sea salt on top if desired and garnish with extra herbs or microgreens.

In a small bowl combine 0.5 cups cooked shrimp, 0.5 cups diced avocado, 2 tbs finely diced red bell pepper, 1 tsp fresh lime juice, 1 tbs chopped cilantro, 0.25 tsp salt and 0.25 tsp black pepper. Gently fold to combine so avocado stays mostly intact.

Chill the mixture briefly (5–10 minutes) to let flavors meld but do not over-chill or avocado will darken. Fill the second cone with about 3–4 tbs of the shrimp-avocado mix, top with 0.25 cups microgreens if using, and finish with a small cilantro sprig.

In a small bowl whip 0.5 cups mascarpone with 1 tsp honey and 0.25 tsp vanilla extract until smooth. In another bowl toss 0.75 cups diced seasonal fruit with 1 tsp fresh lemon juice to brighten flavors.

Pipe or spoon about 2 tbs mascarpone into the third cone, top with the tossed fruit, and sprinkle with 1 tbs toasted chopped nuts and 0.5 tbs fresh mint leaves for a fragrant finish.

If cones were stored, re-crisp briefly in a 350°F (175°C) oven for 2–3 minutes, then cool slightly. Place the three cones upright in a stand or narrow glass for presentation.

Garnish each cone with extra microgreens or herbs and a light drizzle of olive oil on savory cones or a thin stream of honey over the sweet cone. Serve immediately so cones remain crisp.

Leftovers: keep components separate (cones in an airtight container, fillings chilled) and assemble within 12 hours for best texture.

cold unsalted butter, cut into small cubes

fine sea salt

large egg (for egg wash)

whole-milk ricotta

mixed fresh herbs (parsley, chives, basil), finely chopped

lemon zest

black pepper

thinly sliced radishes

microgreens or baby arugula

cucumber, julienned

extra-virgin olive oil (drizzle)

small cooked shrimp, peeled and tails removed

ripe avocado, diced

finely diced red bell pepper

fresh lime juice

finely chopped cilantro

microgreens (optional)

mascarpone cheese

honey

vanilla extract

seasonal fruit, small dice (berries, stone fruit or apple pear mix)

fresh lemon juice

toasted chopped nuts (almonds or pistachios)

micro mint or mint leaves

neutral oil spray or melted butter (for cones)

extra herbs or microgreens (garnish)

coarse sea salt (optional, for savory cones)

Preheat oven to 425°F (220°C). Lightly butter one side of each slice of bread with about 1 tbs of the softened butter (reserve remaining butter). On the unbuttered side of 4 slices, spread about 1/2 tsp Dijon mustard evenly.

Prepare bread and spread

On the mustard-spread sides, layer 2 slices of ham per sandwich (for 4 sandwiches) and divide about 1.5 cups of the grated Gruyère evenly among them. Top each with the remaining bread slice, buttered side facing outward.

Assemble sandwiches

In a small saucepan over medium heat, melt 3 tbs unsalted butter. Once foaming but not browned, add 3 tbs flour and whisk constantly for 1 to 1.5 minutes to cook the raw flour taste; do not allow browning.

Make a roux

Gradually whisk in 1.5 cups whole milk, a little at a time, until smooth. Continue cooking and whisking until sauce thickens and coats the back of a spoon, about 3–5 minutes. Remove from heat and stir in 1 tsp freshly grated nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Reserve about 1/4 cup of the sauce for brushing the top if desired.

Finish the béchamel

Place assembled sandwiches on a baking sheet lined with parchment or a shallow ovenproof baking dish. Spoon or brush a generous layer (about 2–3 tbs) of béchamel over the top of each sandwich and spread slightly down the sides. Sprinkle the remaining 1.5 cups Gruyère and the extra 1/2 cup reserved Gruyère evenly over the tops so they are well covered.

Coat sandwiches

Bake in the preheated 425°F (220°C) oven for 8–12 minutes, then switch to the broiler for 1–3 minutes (watch closely) until the cheese is bubbling and the top is deeply golden-brown. Remove from oven and let rest 1–2 minutes.

Bake until golden

While sandwiches bake (or immediately after removing from oven), split the vanilla bean lengthwise and scrape the seeds into the 3 tbs granulated sugar. Stir well to combine, rubbing the seeds into the sugar so the aroma infuses. If using vanilla extract, stir 1/4 tsp into the sugar until evenly distributed. This yields a lightly scented vanilla sugar to finish the dish.

Prepare fresh vanilla sugar

Lightly sprinkle a very small pinch (about 1/8 to 1/4 tsp equivalent per sandwich) of the fresh vanilla sugar over each hot croque—this should be subtle, adding a bright vanilla-sweet note that complements the savory cheese and ham. Slice each sandwich in half diagonally and serve immediately.

Finish and serve

thick-sliced white sandwich bread

unsalted butter, softened

thinly sliced ham (preferably Parisian or Black Forest)

Gruyère cheese, grated

Dijon mustard

extra Gruyère for topping, grated

whole vanilla bean (or 1 tsp vanilla extract if unavailable)

In a dry medium saucepan over medium heat, add the steel-cut oats and toast, stirring, for 3–4 minutes until fragrant and slightly golden. This step deepens flavor but can be skipped.

Toast steel-cut oats (optional)

Add the toasted steel-cut oats, rolled oats, water, milk, and salt to the saucepan and bring to a gentle boil over medium-high heat.

Reduce heat to low and simmer, uncovered, stirring occasionally, for 20–25 minutes, until steel-cut oats are tender and mixture is creamy. If it becomes too thick, add up to 1/2 cup additional water or milk to reach desired consistency.

When oats are about 5 minutes from being done, stir in the diced apple and halved grapes so they soften slightly but retain some crunch.

Once cooked, remove the porridge from heat and stir in the chopped dried cherries and toasted walnuts. Taste and adjust salt or sweetness; if you prefer sweeter, stir in 1–2 teaspoons brown sugar or honey.

If using fresh cherries instead of dried, pit and roughly chop then fold into the warm oats immediately so they release a little juice. For dried cherries, you can soak them in 1–2 tablespoons hot water for 5 minutes before adding if you want them plumper.

Fold the chopped celery into the warm oat mixture for crunch. If you prefer less raw celery bite, briefly sauté the celery in 1 teaspoon butter for 1–2 minutes before adding.

While oats are cooking, make the cut cream: in a medium bowl combine the heavy cream, Greek yogurt, honey (or maple), vanilla extract, lemon zest, and a pinch of salt.

Whisk until slightly thickened and smooth. You want a softly whipped, pourable cream — it should coat the back of a spoon. If desired, lightly whip with a hand whisk or small electric mixer for 30–45 seconds to increase volume, but stop before it becomes stiff.

Taste and adjust sweetness or lemon zest as needed. Keep chilled until ready to serve.

Divide the cooked oats among 4 serving bowls (servings noted below).

Spoon 1–2 tablespoons of the cut cream over each bowl of warm oats (more to taste).

Sprinkle each bowl with the remaining chopped toasted walnuts, the extra cherries, a light dusting of cinnamon, and a small sprinkle of brown sugar if desired.

Serve immediately while oats are warm and cream is cool for a pleasing contrast. Leftovers can be refrigerated for up to 3 days; reheat gently with a splash of milk and stir to loosen before serving, add fresh cream when serving.

Quiche & Du

Sparrow Choux With Beignets

Three X Strips Of Con

Sandwich Croque

Waldorf Steel

Call Chicken

Classic Beignets

Lox Ragel

Bacon Sandwich

Breakfast Egg Bacon Sandwich