Espresso, steamed milk and authentic Mexican chocolate

Mexican Mocha

Panini

The perfect size grilled cheese sandwich for the kids

Kid’s Grilled Cheese

Tuna Salad

Turkey Avocado

Turkey Pesto

House Special

Chicken Salad

Veggie

Turkey or Ham & Cheese

Brownie Flavored Crepe

Honey Lemon Crepe

Churro Crepe

Chocolate Chip Crepe

Banana Chocolate Chip Crepe

Banana & Strawberry Nutella Crepe

Strawberry Nutella Crepe

Banana Nutella Crepe

Nutella Crepe

American cheese, spinach, tomato, ham and salsa

Two Egg Crepe

Italian Garden Crepe

Bacon Tomato Crepe

Giovanni Crepe

Ham or Turkey Crepe

Finely chop the Mexican chocolate if using a tablet so it melts evenly. Measure about 1 oz (roughly one large disc or a heaping tablespoon of chopped chocolate).

Chop and measure chocolate

Combine the chopped Mexican chocolate, 1 tsp sugar, a pinch of ground cinnamon, and the optional 1/8 tsp ground ancho or cayenne in a small heatproof saucepan.

Add 1 to 2 tablespoons of the milk from the Coffee & Milk section (reserve the rest) to the saucepan to form a smooth paste. Warm over low heat, stirring constantly, until chocolate and sugar are fully dissolved and the mixture is glossy (about 2–3 minutes). Do not boil.

Prepare 2 oz (double shot) of freshly brewed espresso. If you don't have an espresso machine, make 2 oz strong brewed coffee.

Meanwhile, heat the remaining milk (about 7–8 oz) in a milk steamer or on the stovetop until just below simmering (around 150–155°F / 65–68°C). If using a steaming wand, froth to create microfoam; if using stovetop, whisk briskly to create some foam.

Once the chocolate paste is smooth and warm, pour the hot milk into the saucepan while whisking to fully incorporate the chocolate into the milk, creating a smooth chocolate-milk mixture. Alternatively, transfer the chocolate paste to the milk pitcher and steam together briefly to integrate.

Pour the prepared espresso into a large 10–12 oz serving cup. Gently pour the chocolate-milk mixture over the espresso, holding back foam with a spoon and then spooning foam on top if desired.

Top with 2 tbsp whipped cream if desired.

Dust with 1/4 tsp cocoa powder or ground cinnamon and sprinkle chocolate shavings on top.

Mexican chocolate (tablet or discs), such as Abuelita or Ibarra

Granulated sugar

Ground cinnamon

Ground ancho chile or cayenne (optional)

Freshly brewed espresso

Whole milk (or milk of choice)

Whipped cream

Cocoa powder or ground cinnamon

Chocolate shavings

Slice the ciabatta (or focaccia) horizontally so you have two sandwich halves. If your loaf is one large piece, cut into two equal sandwich portions. Lightly toast cut sides in a warm skillet or toaster for 1–2 minutes to prevent sogginess.

Prepare bread

In a small bowl, combine the softened butter, mayonnaise and Dijon mustard until smooth. Spread butter mixture thinly on the outer faces of both bread halves (this side will contact the grill). On the inner faces, spread a thin layer of mayonnaise or extra mustard if desired.

Layer the bottom half of each sandwich with 4 slices of ham (or turkey). If using prosciutto, add 2 slices now. Arrange cheese slices evenly over the meat, covering most of the surface to ensure even melting.

Place tomato slices on top of the cheese, distributing evenly. Add roasted red pepper slices and a small handful (about 1/4 cup) of spinach or arugula. Season the tomato with a pinch of salt and a grind of black pepper. Top with remaining meat or prosciutto if using, then place the top half of the bread.

Preheat a panini press, grill pan or heavy skillet over medium heat. Brush the outside (butter-spread) faces of the sandwich with a little olive oil or a light smear of additional butter to encourage browning.

Preheat and oil

If using a panini press: place sandwich in the press and cook for 3–5 minutes until the bread is golden brown and the cheese is fully melted. If using a grill pan or skillet: place sandwich in the hot pan and weigh down with a heavy skillet or foil-wrapped brick to press. Cook for 3–4 minutes per side, flipping once, until bread is crisp and cheese melted. Reduce heat slightly if bread is browning too fast before the cheese melts.

Grill

Remove the sandwich to a cutting board and let rest 1 minute. Slice in half diagonally, serve immediately.

Ciabatta or focaccia loaf (sliced horizontally into 4 sandwich-sized pieces)

Unsalted butter, softened

Mayonnaise

Dijon mustard

Sliced deli ham (or roasted turkey)

Prosciutto (optional)

Provolone or mozzarella cheese, sliced

Roma tomato, thinly sliced

Roasted red peppers (jarred), drained and sliced

Baby spinach or arugula

Salt

Black pepper

Olive oil or nonstick spray

Extra butter for griddle (optional)

Remove butter from the fridge to soften if not already soft (about 20–30 minutes at room temperature). Gather bread, cheese, and any optional fillings (tomato slices, cooked bacon). If using mayo or mustard, have them ready.

Prep

Lay out 8 slices of bread on a clean surface. If using mayonnaise, spread about 1/2 tablespoon of mayo on one side of each of 4 slices (this goes on the inside or outside depending on preference); otherwise, use softened butter for the outside. Place one slice of cheese on each of those 4 slices. Add optional fillings now: a few thin tomato slices (about 2–3 per sandwich) or 1 strip of chopped bacon per sandwich. Top each with another slice of bread to form 4 sandwiches. If using mustard, spread the teaspoon across the cheese side of the bottom slices before adding optional fillings.

Assemble sandwiches

If you spread mayo on the inside instead of butter, still lightly butter the outside of each sandwich: divide the 4 tablespoons of softened butter and spread about 1 tablespoon on the outside face of each sandwich (covering evenly). If you used mayo on the outside, reduce butter to 1/2 tablespoon per sandwich. Sprinkle a light pinch of salt and a tiny grind of black pepper on the inside cheese layer if desired (this is optional for kids).

Butter the bread (for grilling)

Place a large nonstick or cast-iron skillet over medium-low to medium heat. Let it warm for 2–3 minutes — the skillet should be hot enough that a drop of water sizzles gently but not so hot that bread browns immediately.

Preheat pan

Place 1–2 sandwiches (do not overcrowd) in the skillet, buttered side down. Cook for 3–4 minutes on the first side until golden brown and crisp. Carefully flip with a spatula and cook the other side another 2–3 minutes, pressing lightly with the spatula to encourage even melting. If cheese is not fully melted after 5–6 minutes total, reduce heat to low, cover the skillet with a lid for 1–2 minutes to trap heat and finish melting.

Cook sandwiches

Transfer sandwiches to a cutting board. Let rest 1 minute, then slice each sandwich diagonally (or in half) for easier eating by kids. Serve warm. If making ahead, keep in a low oven (200°F / 90°C) on a rack set over a baking sheet for up to 15 minutes to maintain crispness.

Finish and serve

sliced white or whole wheat bread

sliced American or cheddar cheese

unsalted butter, softened

optional: mayonnaise

optional: Dijon mustard (kids' mild preference)

optional: tomato slices (thin)

optional: cooked bacon strips, chopped

salt

black pepper

Open the canned albacore and drain thoroughly. Transfer tuna to a medium mixing bowl and use a fork to flake it into bite-sized pieces, leaving some texture (do not mash completely).

Prepare tuna

In a small bowl combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and lemon zest. Whisk until smooth and homogenous.

Make dressing

Add the diced celery, diced red onion, chopped capers, chopped parsley, and sliced chives to the bowl with the flaked tuna. Pour the dressing over the tuna and gently fold with a rubber spatula or spoon until evenly coated.

Combine salad ingredients

Season the salad with kosher salt and freshly ground black pepper. Taste and adjust: add additional lemon juice for brightness, salt for seasoning, or up to 1/4 tsp red pepper flakes if using for heat.

Season

Cover the bowl and refrigerate for at least 15–20 minutes to let flavors meld (30–60 minutes is ideal). If serving immediately, allow at least 10 minutes for flavors to marry.

Chill briefly

If using, fold the finely diced dill pickle or cornichon into the salad right before serving for a tangy crunch.

Serve the tuna salad on a bed of mixed greens, scooped into romaine leaves, or spread on slices of country bread or rolls. Garnish with extra chives or parsley if desired.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

canned albacore tuna, drained

mayonnaise

Greek yogurt (plain, full or low-fat)

lemon juice, freshly squeezed

lemon zest

celery, finely diced

red onion, finely diced

capers, rinsed and chopped

fresh chives, thinly sliced

fresh parsley, chopped

kosher salt

freshly ground black pepper

dill pickle or cornichon, finely diced (optional)

red pepper flakes (optional)

mixed greens or romaine leaves

sliced country bread or rolls

Lightly brush one side of each slice of sourdough with 0.5 tsp extra virgin olive oil. Heat a skillet over medium and toast the oiled side down 2–3 minutes until golden and slightly crisp. Alternatively, toast in a toaster until lightly golden.

Toast bread

In a small bowl combine 1 tbs mayonnaise, 0.5 tsp Dijon mustard, and 0.5 tsp fresh lemon juice. Stir until smooth. Season with a pinch (about 0.125 tsp) of freshly ground black pepper and set aside.

Make spread

Halve the avocado and remove the pit. Use half an avocado for one sandwich. Score the flesh in a grid pattern without cutting through the skin, then scoop the slices or cubes out with a spoon. Transfer slices to a small bowl and gently toss with 0.25 tsp kosher salt, 0.5 tsp lemon juice (from the spread step if extra needed) and 0.125 tsp red pepper flakes if using. Toss gently so slices remain intact.

Spread the mayonnaise-mustard mixture evenly over the untoasted sides of the bread slices (the side that will face the filling). On one slice, lay the leaf of lettuce, then arrange the 4 oz of thinly sliced roasted turkey breast in an even layer.

Place the avocado slices evenly over the turkey, fanning them slightly if possible. If using, add 1 slice of cheddar cheese on top of the avocado.

Top with microgreens or sprouts (1 tbs) if using. Finish by placing the second slice of bread on top, toasted side outward if you prefer a crisp exterior.

Press the sandwich gently to compact the layers. If desired, cut the sandwich diagonally. Serve immediately so the avocado remains fresh and green. If not serving right away, wrap loosely in parchment and refrigerate up to 2 hours to avoid browning.

sourdough bread slices

thinly sliced roasted turkey breast

ripe avocado

mild cheddar cheese (optional)

leaf lettuce (butter or romaine)

fresh lemon juice

extra virgin olive oil (for toasting)

microgreens or sprouts (optional)

Pat the turkey breast dry with paper towels. Flatten slightly to an even thickness (about 1/2–3/4 inch) by gently pounding with a meat mallet or rolling pin between plastic wrap. In a small bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 minced garlic clove, 1 tsp salt, and 1 tsp black pepper. Rub the marinade evenly over both sides of the turkey. Cover and refrigerate for at least 20 minutes or up to 2 hours.

Prep and marinate

Preheat a nonstick skillet or grill pan over medium-high heat and add a thin film of oil or spray. When hot, add the turkey breast and cook 4–5 minutes per side, until golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If turkey is thicker than 3/4 inch, reduce heat to medium and continue cooking, flipping as needed to prevent burning, until temperature is reached. Remove from pan and let rest 5 minutes before slicing thinly across the grain.

Cook the turkey

Place 1 oz pine nuts in a small dry skillet over medium heat. Toast, stirring or shaking the pan frequently, until fragrant and lightly golden, 2–3 minutes. Watch closely to avoid burning. Transfer to a plate to cool.

Toast pine nuts

In a food processor or blender, combine 2 cups packed basil leaves, the cooled toasted pine nuts, 1 peeled garlic clove, and 1 oz freshly grated parmesan. Pulse several times to break down. With the processor running, drizzle in 1 tbs extra-virgin olive oil until the mixture forms a coarse, spreadable paste. Stop and scrape down the sides as needed. Season with 1 tsp salt and 1/2 tsp black pepper; pulse once more to combine. Taste and adjust seasoning or add up to 1–2 tbs additional olive oil for a creamier consistency if desired.

Make the pesto

Slice the rested turkey thinly and arrange on a platter or individual plates. Spoon or spread 1–2 tbs of pesto over each portion of turkey. Offer extra pesto on the side (about 1/4 cup) and lemon wedges to squeeze over the turkey. Serve with mixed greens or crusty bread if desired.

Storage: Refrigerate leftover pesto in an airtight container for up to 3 days; cover the surface with a thin film of olive oil to minimize browning. Cooked turkey will keep 3–4 days refrigerated.

boneless skinless turkey breast

olive oil (for marinade)

lemon juice

garlic (minced)

fresh basil leaves, packed

pine nuts

parmesan cheese (freshly grated)

garlic (peeled)

extra-virgin olive oil

lemon wedges

extra pesto (optional)

mixed greens or crusty bread (optional)

Thinly slice the red onion and cucumber. If using whole tomatoes for salsa, dice about 1 small tomato to yield ~3 tbsp; otherwise use store-bought salsa. Wash and pat dry lettuce leaves. If using avocado, slice just before assembling and toss with 1/2 tsp lemon juice to prevent browning.

Prepare vegetables

In a small bowl combine olive oil, remaining 1/4 tsp lemon juice (or the listed 1/2 tsp total), 1/8–1/4 tsp salt and 1/8 tsp black pepper; whisk briefly. This is optional to drizzle for extra flavor on the turkey and greens.

Season optional toppings

If using bread, lightly toast slices until just golden (about 1–2 minutes per side). If using flatbread or pita, warm in a dry skillet for 30–45 seconds per side.

Spread about 2 tablespoons (approx. 1/8 cup) of hummus evenly over each slice of bread (or over one side of each flatbread). For a 4-slice recipe, use ~2 tbsp hummus per slice to total 1 cup.

Layer turkey evenly: divide 8 oz sliced turkey among the 4 sandwich halves (about 2 oz turkey per slice). Fan the slices so the meat covers the hummus layer.

Top the turkey with about 3/4 tbsp salsa per slice (total 3 tbsp for the recipe), spreading gently so it doesn't make the bread soggy. If you prefer more heat or moisture, increase salsa to taste.

Add sliced cucumber (about 1 tablespoon per slice) and a few thin rings of red onion (about 1 tablespoon per slice) on top of the salsa. Place a lettuce leaf on each sandwich.

If using, add avocado slices (roughly 2 tablespoons per sandwich) and 1 slice or 2 of pickled jalapeño for heat. Drizzle the optional olive oil/lemon seasoning mixture lightly over the greens and toppings.

Close sandwiches with remaining bread slices or fold flatbread. Press gently, then cut each sandwich in half if desired and serve immediately.

Serve the House Special immediately with extra salsa and hummus on the side for dipping. Refrigerate any leftovers in an airtight container for up to 2 days; note that bread may become soggy from salsa and hummus.

sliced roasted turkey breast

hummus (classic, smooth)

fresh tomato salsa (or pico de gallo)

lettuce leaves (romaine or butter)

red onion

cucumber

whole grain sandwich bread or flatbread

olive oil

optional sliced avocado

optional pickled jalapeño

If you don't have cooked chicken, poach or roast 2 medium boneless skinless chicken breasts (about 1 to 1 1/4 lb raw) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice into roughly 1/2-inch pieces to yield about 3 cups.

Prepare chicken

Core and dice the apple into 1/2-inch pieces. To prevent browning, toss the diced apple with the lemon juice listed in the dressing step as you combine the dressing, or submerge in a little cold water with a squeeze of lemon for up to 10 minutes, then drain well.

Thinly slice the celery, halve the grapes if using, finely mince the red onion, and roughly chop the toasted nuts.

In a large mixing bowl combine the diced chicken, diced apples, celery, grapes (if using), minced red onion, chopped nuts and chopped parsley. Gently toss to distribute ingredients.

In a separate small bowl or jar whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey and fresh lemon juice until smooth.

Season the dressing with salt, black pepper and celery seed (if using). Taste and adjust: add more honey for sweetness, more vinegar/lemon for brightness, or a pinch more salt to bring out flavors.

Pour about three-quarters of the dressing over the salad mixture and gently fold until everything is evenly coated. Reserve remaining dressing to serve on the side or to adjust consistency—add more if you prefer a creamier salad.

Cover and chill the salad for at least 30 minutes to let flavors meld. If making ahead, store in the refrigerator up to 2 days (toss nuts in just before serving if you want them extra crunchy).

When ready to serve, taste and adjust seasoning (salt, pepper, or a little more lemon). Serve over mixed salad greens or as a sandwich/filling. Garnish with extra chopped nuts or parsley if desired.