Drip Coffee

romaine, kale, rustic croutons, a mountain of grana padano

Tahini Caesar

Steak & Eggs & Latkes

bacon, grilled veggies & fried saltines with white wine, lemon butter, garlic confit, capers & sourdough for dipping

Pimento Cheese

whipped ricotta & agave berries and cinnamon sugar topped with lemon curd

Sourdough French Toast

Mushroom Omelette

Breakfast Plate

Extra Shot

Almond / Oat

Vanilla / Chocolate / Seasonal / Caramel

Ice Tea

Tea Lattes

Hot Chocolate

Iced Coffee

Mocha

Latte

Flat White

Cappuccino

Cortado

Americano

Espresso Tonic

Espresso Single Origin

Iced Latte & Fig, Lemon, Spices

Drip

Plug in the coffee maker and ensure it is clean. Place a coffee filter in the basket of the coffee maker.

Prepare the Coffee Maker

Using a measuring cup, measure 0.5 cups of coarsely ground coffee beans and pour them into the coffee filter.

Measure Coffee Grounds

Measure 4 cups of fresh, cold water using a measuring cup.

Measure Water

Pour the measured water into the water reservoir of the coffee maker.

Add Water to Coffee Maker

Turn on the coffee maker to start the brewing process. Wait for the coffee to brew completely, which should take about 5-7 minutes.

Brew the Coffee

Once brewing is complete, pour the freshly brewed coffee into your favorite mug and enjoy.

Serve the Coffee

Coarsely ground coffee beans

Water

Coffee maker

Coffee filter

Wash the romaine lettuce and kale thoroughly. Tear the romaine into bite-sized pieces and chop the kale into smaller pieces. Add both to a large salad bowl.

Chop Greens

Preheat your oven to 375°F (190°C). Cut the rustic bread into bite-sized cubes.

Prepare Bread

In a bowl, toss the bread cubes with olive oil, garlic powder, and salt until evenly coated. Spread the cubes on a baking sheet and bake for 15-20 minutes or until golden and crispy, stirring halfway through.

Season and Bake

In a blender, combine tahini, lemon juice, garlic cloves, water, salt, and black pepper. Blend until smooth, adding more water if necessary to reach desired consistency.

Blend Dressing

Pour the tahini dressing over the chopped greens and toss gently to coat. Add the croutons and toss again.

Combine Ingredients

Grate the Grana Padano cheese over the top of the salad generously.

Add Cheese

Romaine Lettuce

Kale

Rustic Bread

Olive Oil

Garlic Powder

Salt

Tahini

Lemon Juice

Garlic

Black Pepper

Grana Padano Cheese

Take the ribeye steak out of the fridge and let it come to room temperature for about 30 minutes. Pat it dry with paper towels.

Prepare the Steak

Rub the steak with olive oil, then season both sides generously with salt and black pepper.

Season the Steak

Heat a skillet over medium-high heat. Once hot, add the steak and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from heat and let it rest for 5 minutes before slicing.

Cook the Steak

In a small skillet, melt butter over medium heat. Crack the eggs into the pan and season with salt and black pepper. Cook until the whites are set but the yolks are still runny (about 3-4 minutes).

Cook the Eggs

Peel and grate the russet potatoes using a box grater. Grate the onion as well. Place both in a clean kitchen towel and squeeze out excess moisture.

Prepare the Potatoes and Onion

In a large bowl, combine the grated potatoes, grated onion, 1 egg, flour, salt, and black pepper. Mix until well combined.

Make the Latke Mixture

In a large skillet, heat vegetable oil over medium heat. Drop spoonfuls of latke mixture into the hot oil, flattening them slightly. Fry until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Latkes

Ribeye steak

Olive oil

Black pepper

Large eggs

Butter

Russet potatoes

Onion

All-purpose flour

Vegetable oil

In a large mixing bowl, combine the cream cheese, shredded cheddar cheese, pimentos, mayonnaise, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are well incorporated and smooth.

Mix the Cheese

In a skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet and drain on paper towels.

Cook the Bacon

In the same skillet, add the zucchini, bell pepper, and red onion, sliced into strips. Grill until tender and slightly charred, about 5-7 minutes. Remove from heat.

Grill the Vegetables

In a deep pan, heat the oil over medium heat. Once hot, carefully add saltine crackers in batches and fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Saltines

In a saucepan over low heat, melt the butter. Add the lemon juice, garlic confit, capers, and white wine. Simmer gently for about 5 minutes, allowing the flavors to meld. Remove from heat.

Prepare the Lemon Butter Sauce

On a serving platter, place the pimento cheese mixture in the center. Arrange the crispy bacon, grilled vegetables, and fried saltines around it. Drizzle the lemon butter sauce over the top and serve with slices of sourdough bread for dipping.

Serve the Dish

cream cheese

shredded cheddar cheese

pimentos

mayonnaise

garlic powder

onion powder

salt

black pepper

bacon

zucchini

bell pepper

red onion

saltine crackers

oil for frying

unsalted butter

lemon juice

garlic confit

capers

white wine

sourdough bread

In a shallow bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined.

Prepare the Egg Mixture

Dip each slice of sourdough bread into the egg mixture, allowing it to soak for a few seconds on each side.

Soak the Bread

In a skillet, melt the butter over medium heat. Cook the soaked bread slices for about 3-4 minutes on each side, or until golden brown.

Cook the French Toast

In a mixing bowl, combine ricotta cheese, honey, and vanilla extract. Using a whisk or electric mixer, whip until smooth and creamy.

Whip the Ricotta

In a small bowl, mix the mixed berries with agave syrup and lemon juice. Allow them to sit for about 10 minutes to macerate.

Prepare the Berries

In a small bowl, combine the granulated sugar and cinnamon until evenly mixed.

Mix Cinnamon Sugar

Place the cooked French toast on plates. Top each slice with a generous dollop of whipped ricotta, followed by the agave berries. Sprinkle with cinnamon sugar and a spoonful of lemon curd.

Serve the French Toast

eggs

milk

vanilla extract

cinnamon

butter

ricotta cheese

honey

mixed berries (strawberries, blueberries, raspberries)

agave syrup

granulated sugar

lemon curd

Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté for about 2-3 minutes until the onion is translucent.

Sauté the Vegetables

Add the sliced mushrooms to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are tender and browned. Season with salt and pepper, and stir in the chopped parsley. Remove from heat and set aside.

Cook the Mushrooms

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

Whisk the Eggs

Heat a non-stick skillet over medium heat. Pour the egg mixture into the skillet, tilting it to ensure the eggs cover the surface evenly. Allow the eggs to cook undisturbed for about 3-4 minutes until the edges begin to set.

Cook the Omelette

Once the eggs are mostly set but still a little wet on top, spoon the mushroom filling onto one half of the omelette. If using, sprinkle the shredded cheese on top of the filling.

Add the Filling

Carefully fold the other half of the omelette over the filling. Cook for an additional 1-2 minutes until the cheese is melted and the omelette is cooked through.

Fold and Finish Cooking

Slide the omelette onto a plate and garnish with chopped chives if desired. Serve hot.

Plate and Garnish

Eggs

Milk

Mushrooms (sliced)

Onion (chopped)

Garlic (minced)

Fresh Parsley (chopped)

Cheese (shredded)

Chives (chopped)

In a bowl, crack 2 eggs and whisk them together with salt and black pepper until well combined.

Whisking the Eggs

Heat a non-stick skillet over medium heat and add butter or oil. Once hot, pour in the whisked eggs. Cook for 2-3 minutes for soft scrambled or until desired doneness.

Cooking the Eggs

In the same skillet, add bacon or sausage and cook until crispy or cooked through, about 3-4 minutes per side, depending on thickness.

Cooking the Meat

While the meat is cooking, slice the avocado in half and remove the pit. Scoop out half of the avocado and slice it into wedges.

Preparing the Avocado

Once the eggs and meat are cooked, plate the eggs alongside the cooked meat or avocado slices. Serve warm.

Assembling the Plate

Butter or Oil

Bacon or Sausage

Avocado

Using an espresso machine, brew 2 shots of espresso. Ensure the espresso is rich and creamy.

Brew Espresso

In a small saucepan, heat 1 cup of milk over medium heat until warm but not boiling. Use a frother or whisk to froth the milk until it has a silky texture.

Heat and Froth Milk

In a large coffee mug, combine the brewed espresso, 1 tablespoon of vanilla syrup, and 1 teaspoon of sugar. Mix well.

Pour the frothed milk over the espresso mixture, using a spoon to hold back the foam. Then top with the foam.

Add Frothed Milk

Sprinkle 1 teaspoon of cocoa powder on top of the foam for added flavor and decoration.

Garnish

Espresso

Sugar

Vanilla Syrup

Cocoa Powder

Preheat your oven to 350°F (175°C) to ensure it is hot when you are ready to bake.

Preheat the Oven

Grease a baking dish with coconut oil or line it with parchment paper for easy removal of the baked goods.

Prepare the Baking Dish

In a large mixing bowl, whisk together the almond flour, oats, baking powder, salt, and cinnamon until well combined.

Combine Dry Ingredients

In a separate bowl, whisk together the almond milk, maple syrup, vanilla extract, and melted coconut oil until smooth.