Little Gem, White Anchovy, Parmigiano Reggiano

A’S CAESAR SALAD, TRUFFLE FRIES & CLASSIC MARTINI

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Two eggs, bakon, ham, smoked sausage, skillet crisps, sauteed tomato & mushrooms, baked beans, choice toast*

Chop the tomato and mushrooms into bite-sized pieces. Set aside.

Prepare the Vegetables

Peel and slice the potatoes into thin rounds.

Prepare the Potatoes

In a large skillet over medium heat, cook the bacon until crispy, about 5-7 minutes. Remove and set aside. In the same skillet, add the smoked sausage and cook until browned, about 5 minutes.

Cook the Bacon and Sausage

In the same skillet, crack the eggs and cook them to your preference (sunny-side-up, over-easy, etc.). Season with salt and pepper.

Cook the Eggs

In a separate pan, add a little olive oil and sauté the mushrooms for about 3 minutes. Add the chopped tomato and cook for an additional 2 minutes until soft.

Sauté the Mushrooms and Tomato

In the same skillet as the bacon, add olive oil and the sliced potatoes. Season with salt and pepper. Cook for 10-12 minutes, flipping occasionally, until golden and crispy.

Make Skillet Crisps

In a small pot, heat the baked beans over low heat until hot, about 5 minutes.

Heat Baked Beans

While everything is cooking, toast the slices of bread to your liking.

Toast the Bread

On a large plate, arrange the bacon, sausage, eggs, sautéed mushrooms and tomato, skillet crisps, and a serving of baked beans. Serve with the choice of toast on the side.

Plate the Breakfast

Eggs

Bacon

Smoked sausage

Baked beans

Tomato

Mushrooms

Choice toast

Potatoes

Olive oil

Salt

Pepper