Join us for bottomless brunch this weekend!

Bottomless Brunch

Our creative team of incredible chefs have created so many innovative must-try dishes!

Creative / Innovative Food

Come try our incredible pizza fresh out of our awesome coal oven!

Coal Oven Pizza

Our massive juicy burgers are a MUST TRY!

Great Burgers

Don't eat gluten? No problem! Try our awesome gluten-free dishes!

Gluten-Free Dishes

There's nothing quite like fresh handmade pasta!

Handmade Pasta

Wood Fire Pizza is just the best! Come try an incredible authentic wood fire pie!

Wood Fire Pizza

In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Prepare the Egg Mixture

In a large skillet, heat olive oil over medium heat. Add the diced onion and bell peppers. Sauté until softened, about 5 minutes.

Cook the Vegetables

Pour the egg mixture over the sautéed vegetables. Cook, stirring gently, until the eggs are just set. Add grated cheddar cheese and fresh herbs, and stir until cheese is melted.

Combine and Cook Eggs

Spoon the egg mixture onto plates and serve hot.

Serve the Egg Dish

Warm the mini pancakes on a griddle or in the oven. Serve with maple syrup.

Prepare Pancakes

Wash and slice the fresh fruit for a colorful side.

Prepare Fresh Fruit

Chill the champagne and orange juice, and serve mimosas in flutes.

Serve Mimosas

Set up a brunch table with the egg dish, mini pancakes, fresh fruit, and mimosas. Enjoy your meal with friends!

Enjoy your Bottomless Brunch!

Eggs

Milk

Cheddar cheese, grated

Bell peppers, diced

Onion, diced

Olive oil

Salt

Black pepper

Fresh herbs (parsley or chives), chopped

Mini pancakes

Maple syrup

Fresh fruit (berries, banana, etc.)

Mimosas (champagne and orange juice)

Rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until all the water is absorbed. Fluff with a fork and let it cool.

Cook Quinoa

While the quinoa is cooking, chop the bell peppers, avocado, and red onion. Halve the cherry tomatoes.

Prepare Vegetables

In a large bowl, combine the cooled quinoa, chickpeas, bell peppers, avocado, cherry tomatoes, and red onion.

Mix Ingredients

In a small bowl, whisk together lime juice, olive oil, salt, and black pepper. Pour over the quinoa salad and toss gently to combine.

Dress the Salad

Top the salad with chopped cilantro and optionally sprinkle with feta cheese. Serve immediately or chill in the refrigerator for 30 minutes for enhanced flavors.

Garnish and Serve

Quinoa

Chickpeas (canned or cooked)

Bell Peppers (mixed colors)

Avocado

Cherry Tomatoes

Red Onion

Lime Juice

Olive Oil

Cilantro (fresh, chopped)

Black Pepper

Feta Cheese (optional)

In a large mixing bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until frothy. Add olive oil, salt, and gradually add the flour while mixing 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 the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Knead the Dough

While the dough is rising, preheat your coal oven to about 700°F (370°C).

Preheat the Coal Oven

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

Shape the Pizza

Place the rolled-out dough on a floured pizza peel. Spread a layer of pizza sauce, sprinkle mozzarella cheese generously, and add your choice of toppings.

Add Toppings

Carefully slide the pizza onto the hot coal oven stone. Bake for about 5-7 minutes, or until the crust is golden brown and the cheese is bubbly.

Bake the Pizza

Remove the pizza from the oven, garnish with fresh basil leaves, slice, and serve hot.

All-purpose flour

Warm water

Active dry yeast

Pizza sauce

Mozzarella cheese

Toppings of choice (pepperoni, veggies, etc.)

Fresh basil leaves

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently until just combined, then form into 4 equal-sized patties, about ¾ inch thick.

Prepare the Patties

Preheat your grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. In the last minute of cooking, place a slice of cheddar cheese on top of each patty to melt.

Grill the Burgers

While the burgers are cooking, slice the burger buns in half and toast them lightly on the grill or in a toaster until golden brown.

Toast the Buns

On the bottom half of each toasted bun, place a lettuce leaf, followed by the burger patty with melted cheese. Top with a slice of tomato, pickles, ketchup, and mustard. Cover with the top half of the bun.

Assemble the Burgers

Serve immediately with your favorite sides, such as fries or a salad.

Serve

Ground beef (80% lean)

Garlic powder

Onion powder

Cheddar cheese slices

Burger buns

Lettuce leaves

Tomato, sliced

Pickles

Ketchup

Mustard

Wash and slice all the vegetables: bell peppers, carrot, zucchini, and broccoli.

Prepare the Vegetables

In a large pan or wok, heat the olive oil over medium-high heat.

Heat the Oil

Add minced garlic and grated ginger to the pan, sauté for about 1 minute until fragrant.

Sauté Aromatics

Add all the sliced vegetables to the pan. Stir-fry for about 5-7 minutes until they are tender but still crisp.

Pour in the gluten-free soy sauce, add salt and black pepper. Stir well to coat the vegetables.

Add Sauce and Seasoning

Remove from heat, sprinkle with sesame seeds, and serve hot.

Bell peppers (sliced)

Carrot (sliced)

Zucchini (sliced)

Broccoli florets

Garlic (minced)

Ginger (grated)

Soy sauce (gluten-free)

Sesame seeds

On a clean surface, make a mound with the flour and create a well in the center. Add the eggs, salt, and olive oil into the well.

Make the Dough

Using a fork, beat the eggs gently and gradually incorporate the flour from the edges of the well. Continue until the mixture is too stiff to mix with a fork.

Combine Ingredients

Knead the dough by hand for about 8-10 minutes until it is smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin to your desired thickness.

Roll Out the Dough

Cut the rolled-out dough into your preferred shape (tagliatelle, fettuccine, etc.). Dust with flour to prevent sticking.

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.

Cook the Pasta

In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.

Activate Yeast

In a large bowl, mix flour and salt. Create a well in the center and add the activated yeast mixture and olive oil. Mix until a dough forms.

Make Dough

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

Knead Dough

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.