Cheesy chive scrambled eggs with tender flank steak, fresh tomato, breakfast potatoes, house sauce, crispy onions, corn salsa, and cotija, served with a flour tortilla.

Steak Scramble

A delightful combination of a crispy potato cake topped with succulent pork belly and perfectly poached eggs, drizzled with a sweet maple glaze and sprinkled with fresh cilantro.

Pork Belly Benedict

Angus beef country fried steak, smothered in homemade sausage country gravy, served with cheesy chive scrambled eggs, breakfast potatoes, and a fluffy biscuit.

Country Fried Steak

House champagne combined with your choice of orange juice, pineapple, or cranberry juice, with local organic flavors available.

Specialty Mimos

A potent mix of double Ketel One vodka and Waterfront Bloody Mix garnished with a skewer of all the fixings.

Werewolf Bloody

A combination of Dangerdorf Herbal Liqueur, butterscotch schnapps, orange juice, garnished with bacon.

Breakfast Shot

Preheat a skillet over medium-high heat. Season the flank steak with olive oil, salt, and black pepper. Cook for about 4-5 minutes on each side until medium-rare. Remove from heat and let rest before slicing thinly.

Cook the Flank Steak

In the same skillet, add olive oil and the diced breakfast potatoes. Season with garlic powder, paprika, and salt. Cook for about 10-12 minutes until golden and tender, stirring occasionally.

Cook the Breakfast Potatoes

In a bowl, whisk together the eggs, shredded cheddar cheese, and chopped chives. In a clean skillet, scramble the egg mixture over medium heat until just set.

Scramble the Eggs

On a plate, layer the scrambled eggs, sliced flank steak, fresh diced tomato, and cooked breakfast potatoes. Drizzle with house sauce, top with crispy onions, corn salsa, and cotija cheese. Serve with flour tortillas on the side.

Combine and Serve

Large eggs

Shredded cheddar cheese

Chives, chopped

Flank steak

Olive oil

Salt

Black pepper

Breakfast potatoes, diced

Garlic powder

Paprika

House sauce (your choice of hot sauce or salsa)

Crispy onions

Corn salsa

Cotija cheese, crumbled

Flour tortillas

Fresh tomato, diced

Preheat the oven to 160°C (320°F). Season the pork belly with salt and black pepper, then place it in a roasting pan. Roast for about 2.5 hours or until tender. Allow to cool slightly, then slice into 1 cm thick pieces.

Prepare the Pork Belly

Grate the potatoes and squeeze out excess moisture. In a bowl, mix the grated potatoes with salt and pepper. Heat olive oil in a skillet over medium heat. Form the potato mixture into patties and cook until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels.

Make the Potato Cakes

Bring a pot of water to a gentle simmer. Add a splash of vinegar (optional). Crack one egg into a small bowl, then gently slip it into the water. Repeat with the remaining eggs. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and place on a paper towel.

Poach the Eggs

In a small saucepan, heat the maple syrup over low heat until warmed through. Remove from heat and set aside.

Prepare the Maple Glaze

On each potato cake, layer a slice of pork belly, a poached egg, and drizzle with warm maple glaze. Garnish with freshly chopped cilantro and serve immediately.

Assemble the Dish

pork belly

potatoes

eggs

maple syrup

cilantro

olive oil

salt

black pepper

butter

Season the Angus beef steaks with salt, pepper, and garlic powder. Dip each steak in buttermilk, then dredge in flour, pressing to adhere.

Prepare the Steak

In a large skillet, heat vegetable oil over medium-high heat. Fry the steaks for about 3-4 minutes on each side until golden brown. Drain on paper towels.

Fry the Steak

In a separate skillet, crumble and cook the breakfast sausage over medium heat until browned.

Cook the Sausage

Sprinkle flour over the sausage, stirring for about 1 minute. Gradually whisk in milk, stirring constantly until thickened. Season with salt and pepper.

Make the Gravy

In a bowl, whisk together eggs, milk, salt, and pepper. Stir in cheddar cheese and chives.

Prepare the Eggs

In a skillet, melt butter over medium heat. Pour in the egg mixture and gently stir until eggs are scrambled and cheese is melted.

Dice the potatoes and toss with olive oil, salt, pepper, and paprika.

Prepare the Potatoes

Spread the potatoes on a baking sheet and roast in a preheated oven at 425°F (220°C) for about 25-30 minutes until crispy.

Cook the Potatoes

In a bowl, mix flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk until just combined.

Make the Biscuit Dough

Turn dough onto a floured surface, knead gently, and roll out. Cut into rounds and place on a baking sheet. Bake at 450°F (232°C) for 10-12 minutes until golden.

Bake the Biscuits

Angus beef steak

all-purpose flour

garlic powder

buttermilk

vegetable oil

breakfast sausage

milk

cheddar cheese

chives

paprika

baking powder

Select your preferred juice: orange, pineapple, or cranberry.

Choose Your Juice

In a champagne flute, pour 1 part juice to 3 parts champagne.

Mix the Mimosa

Incorporate local organic flavors such as fresh herbs or fruit puree, as desired.

Add Local Flavors

Gently stir and serve immediately, garnished with a slice of fruit or herb sprig, if desired.

Serve

House Champagne

Orange Juice

Pineapple Juice

Cranberry Juice

Local Organic Flavors (e.g., fresh herbs, fruit puree)

In a shaker, combine the Ketel One vodka and Waterfront Bloody Mix. Fill the shaker with ice and shake well until chilled.

Mix the Base

Fill a tall glass with ice and strain the mixed cocktail into the glass.

Prepare the Glass

Skewer the celery, lemon wedge, olives, pickle spear, and cherry tomatoes onto a cocktail skewer. Place the skewer into the glass as a garnish.

Garnish

Ketel One Vodka

Waterfront Bloody Mix

Celery stalk

Lemon wedge

Olives

Pickle spear

Cherry tomatoes

In a shaker, combine the Dangerdorf Herbal Liqueur, butterscotch schnapps, and orange juice. Fill with ice and shake well until chilled.