mushroom bolognese (vegan)

add on fresh burrata

berry compote, strawberry syrup, whipped cream

Fruity Pebble Pancakes

Classic Challah French Toast

Homestyle Waffle

Big Stack

English muffin, baby spinach, smoked salmon, poached eggs, hollandaise sauce, everything bagel spice, home fries

Smoked Salmon Benedict

English Muffin, crab cake, baby spinach, poached eggs, old bay hollandaise, home fries

Crab Cake Benedict

English muffin, chorizo, avocado, poached eggs, paprika hollandaise, home fries

Chorizo Benedict

English muffin, arugula, pork belly, poached eggs, black pepper hollandaise, home fries

Brown Sugar Pork Belly Benedict

grilled sourdough, bacon, arugula, tomato, smoked salmon, pesto aioli, home fries

Smoked Salmon BLT

scrambled eggs, chorizo, cheddar, guacamole, pico, sour cream, fresnos, home fries, homemade salsa

Breakfast Burrito

bacon, fried egg, sharp cheddar, homemade berry jam, grilled sourdough, home fries

Copper Shark Breakfast Sandwich

pesto aioli, arugula, roasted red pepper, balsamic glaze, fries

Prosciutto & Burrata Focaccia

creamy grits, chorizo, spinach, spicy tomato broth, sunny side up egg

Shrimp and Grits

2 eggs any style, bacon, sausage, home fries, sourdough toast

The Shark

Bacon and Cheddar Omelette

flat iron steak, bearnaise, scrambled eggs, home fries

Steak and Eggs

jumbo lump, spinach, gruyere, old bay hollandaise, home fries

Crab Omelette

Crispy Fried Chicken and Waffles

Mini Waffle “Beignets”

Cinnamon Roll Donut

coleslaw

sous vide carrots

Finely dice the onion, carrot, and celery (classic soffritto). Mince the garlic. Chop the mushrooms into very small pieces — pulse briefly in a food processor if you want a finer, meat-like texture.

Prepare vegetables

Heat 3 tbs olive oil in a large heavy skillet or Dutch oven over medium heat. Add the diced onion, carrot, and celery and a pinch of salt. Sauté, stirring occasionally, until softened and translucent, about 7–8 minutes.

Cook soffritto

Add the minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high, add the chopped mushrooms and walnuts. Cook, stirring frequently, until the mushrooms release their moisture and it mostly evaporates and the mixture begins to brown, about 8–10 minutes. This step builds savory flavor—let things brown but not burn.

Add garlic and mushrooms

Stir in 2 tbs tomato paste and cook 1–2 minutes to remove the raw tomato taste. Pour in the red wine (or 120 ml vegetable broth) to deglaze the pan, scraping up browned bits. Let wine reduce by half, about 2–3 minutes.

Develop flavor

Add the crushed tomatoes, 240 ml vegetable broth, 2 tsp soy sauce or tamari, dried oregano, dried thyme, bay leaf, red pepper flakes, 1.5 tsp salt, 1 tsp black pepper and 1 tsp maple syrup (if using). Stir to combine, reduce heat to low, and simmer gently, uncovered, for 20–25 minutes until thickened. Stir occasionally; if sauce becomes too thick, add small amounts of broth or reserved pasta water later to loosen.

Simmer sauce

Taste and adjust seasoning. Remove bay leaf. If you want a smoother texture, pulse half the sauce briefly in a blender or use an immersion blender to gently break up any large pieces—do not puree completely; keep some texture. Keep warm while you cook the pasta.

Finish sauce

Bring a large pot of water to a rolling boil, add 1 tbs salt. Cook 400 g cavatelli according to package instructions until al dente. Reserve about 120 ml of pasta cooking water just before draining, then drain the pasta.

Transfer the drained cavatelli to the skillet with the mushroom walnut bolognese. Toss over low heat, adding 60–120 ml reserved pasta water as needed to loosen the sauce and help it cling to the pasta. Cook together 1–2 minutes so the pasta finishes absorbing sauce flavors.

If cashews weren't soaked beforehand, do a hot soak: pour boiling water over the cashews and let sit 15–30 minutes, then drain. For best texture, overnight cold soak is preferred.

Soak cashews (if not pre-soaked)

Combine the soaked and drained cashews, 60 ml water, 3 tbs nutritional yeast, 2 tsp lemon juice, 1 tsp garlic powder, 0.5 tsp salt, and 1 tsp olive oil in a high-speed blender. Blend until smooth and creamy, scraping down sides as needed. Add a splash more water if necessary to reach a thick, spoonable consistency similar to ricotta.

Make cashew cheese

In a small dry skillet over medium heat, toast 2 tbs walnut pieces, stirring, until fragrant and lightly browned, about 2–3 minutes. Remove from heat to avoid burning.

Toast walnut garnish (optional)

Divide the cavatelli with mushroom walnut bolognese among bowls. Dollop or spoon the cashew cheese over each portion (or toss a few tablespoons into the pasta to melt slightly). Sprinkle toasted walnut pieces and chopped fresh basil or parsley on top. Finish with an extra drizzle of olive oil and freshly cracked black pepper, if desired.

Plate and garnish

olive oil

yellow onion, finely diced

carrot, finely diced

celery stalks, finely diced

garlic, minced

cremini or button mushrooms, finely chopped

walnuts, finely chopped or pulsed to coarse crumbs

tomato paste

red wine (optional, use vegetable broth if not)

crushed tomatoes (canned)

vegetable broth

soy sauce or tamari

dried oregano

dried thyme

bay leaf

red pepper flakes

salt

black pepper

maple syrup or sugar (optional, to balance acidity)

cavatelli (dry or fresh)

salt for pasta water

reserved pasta cooking water

raw cashews, soaked (hot soak 15–30 min or overnight)

nutritional yeast

lemon juice

garlic powder

water (for blending cashews)

extra-virgin olive oil (optional, for richness)

fresh basil or parsley, chopped (for garnish)

toasted walnut pieces (for garnish)

Remove the burrata from refrigeration 15–20 minutes before serving so it comes close to room temperature. This allows the creamy center to be soft and flavorful.

Bring to temperature

Place the burrata on a small plate or shallow bowl. Pat the exterior very gently with a paper towel if there is excess liquid.

Prepare serving surface

Sprinkle the burrata with the sea salt and freshly ground black pepper evenly over the top and sides to taste.

Season burrata

Drizzle the extra-virgin olive oil evenly over the top of the burrata so it shines and the flavors bloom.

Add the balsamic reduction as a light drizzle across the top or around the plate for sweetness and acidity contrast.

Tear or chiffonade the basil leaves and scatter them over and around the burrata for freshness and color.

Finish with a light pinch of cracked red pepper flakes if you want a touch of heat.

Serve immediately, instructing diners to gently break open the outer pouch so the creamy interior spills over — ideal as an add-on to salads, crostini, roasted vegetables, or pasta.

fresh burrata ball

sea salt

freshly ground black pepper

extra-virgin olive oil

balsamic reduction or glaze

fresh basil leaves (small)

cracked red pepper flakes

In a large bowl whisk together the flour, baking powder, granulated sugar, and salt until evenly combined.

Dry ingredients

In a separate bowl whisk the milk, egg, melted butter, and vanilla extract until smooth.

Wet ingredients

Make batter: Pour the wet mixture into the dry ingredients and stir gently until just combined; a few lumps are fine. Fold in the crushed Fruity Pebbles (about 1 cup) to distribute them evenly — do not overmix. Let batter rest 5 minutes so cereal softens slightly.

Heat and cook: Heat a nonstick skillet or griddle over medium heat and brush with a little vegetable oil or melted butter. For each pancake, pour 1/4 cup batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through. Keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish the batch.

Combine berries, sugar, lemon juice, and water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.

Simmer & thicken: Cook, stirring occasionally, until berries break down and mixture thickens slightly, about 6–8 minutes. If you prefer a thicker compote, mix the cornstarch with 1 teaspoon cold water to make a slurry and stir it into the compote; simmer 1 more minute until glossy and thickened. Taste and adjust sugar or lemon as needed. Remove from heat and let cool slightly.

Make syrup: In a small saucepan combine the quartered strawberries, 1/4 cup sugar, 1/4 cup water, and lemon juice. Bring to a simmer over medium heat, then reduce heat to low and cook 6–8 minutes until strawberries are very soft and syrupy.

Finish: For a smooth syrup, mash gently with a fork or use an immersion blender briefly (optional). Strain through a fine-mesh sieve into a bowl to remove seeds and pulp if you want a clear syrup; press solids to extract as much liquid as possible. Let cool slightly.

Whip cream: Chill a mixing bowl and beaters (optional) in the fridge for 10 minutes. Pour the heavy cream into the bowl, add powdered sugar and 1/2 tsp vanilla, and whip on medium-high speed until soft peaks form (about 2–3 minutes). Taste and adjust sweetness. Transfer whipped cream to a piping bag or bowl.

Assemble and garnish: Stack 2–3 pancakes per serving on plates. Spoon warm berry compote over the stack, drizzle strawberry syrup around or over the pancakes, top with a generous dollop of whipped cream, sprinkle extra Fruity Pebbles on top for crunch and color, and garnish with fresh strawberry slices if using.

all-purpose flour

baking powder

granulated sugar

milk

large egg

unsalted butter, melted

vanilla extract

Fruity Pebbles cereal (crushed, plus extra for topping)

vegetable oil or butter for cooking

mixed berries (fresh or frozen: strawberries, blueberries, raspberries)

water

cornstarch (optional, for thicker compote)

strawberries, hulled and quartered

heavy whipping cream

powdered sugar

extra Fruity Pebbles for sprinkling

fresh strawberry slices (optional)

Slice the challah loaf into 1- to 1.5-inch thick slices. If using fresh challah, dry the slices on a baking sheet in a 250°F (120°C) oven for 10–12 minutes or leave out for a couple of hours so they soak but do not fall apart.

Prepare bread

In a large shallow baking dish or bowl, whisk together 6 whole eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt until smooth and combined.

Make custard base

Working in a single layer, place 4–6 slices of challah (depending on pan size) into the custard mixture. Let soak 20–30 seconds per side for slightly custardy center; increase to 60 seconds per side for very soft bread. Lift slices and let excess custard drip off.

Soak bread

Heat a large skillet or griddle over medium heat and add 1 tablespoon unsalted butter and 1 teaspoon neutral oil (helps prevent burning). When butter foams, add soaked challah slices (do not crowd). Cook 3–4 minutes per side until deep golden brown and slightly crisped edges; add remaining butter as needed and reduce heat slightly if browning too fast. Transfer cooked slices to a warm oven (200°F/95°C) on a sheet pan while you cook remaining slices.

Cook

In a medium saucepan, combine 1 cup whole milk, 1/2 cup heavy cream, and the split vanilla bean (scrape seeds into the milk and add pod) or 1 teaspoon vanilla extract. Heat over medium until just steaming and small bubbles form at the edges; do not boil.

Heat milk and cream

In a bowl, whisk 4 egg yolks with 1/2 cup granulated sugar and 1/8 teaspoon kosher salt until pale and slightly thickened. Slowly ladle about 1/3 cup of the hot milk mixture into the yolks while whisking constantly to temper. Repeat with another 1/3 cup until yolks are warmed.

Temper yolks

Pour tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula and scraping the bottom, until mixture thickens and coats the back of the spoon (170–175°F / 76–80°C). Do not boil. Remove from heat, strain through a fine mesh sieve into a bowl to remove the vanilla pod and any coagulated bits. If desired, stir in 1/2 teaspoon vanilla extract (if you used a pod, omit). Chill slightly or keep warm in a bain-marie until serving.

Finish custard

Plate 2–3 slices of challah French toast per person. Spoon warm crème anglaise over each stack or serve the crème anglaise on the side for dipping.

Scatter fresh mixed berries around and on top of the French toast. Garnish with a few mint leaves.

Dust lightly with powdered sugar if desired and offer maple syrup on the table.

Serve immediately while toast is warm and crème anglaise is still silky.

challah loaf, stale or day-old

large eggs

whole milk

heavy cream

pure vanilla extract

ground cinnamon

kosher salt

unsalted butter (for cooking)

neutral oil (optional, for cooking)

large egg yolks

vanilla bean (split) or vanilla extract

fresh mixed berries (strawberries, blueberries, raspberries)

fresh mint leaves

powdered sugar (optional)

maple syrup (optional)

Preheat your waffle iron according to the manufacturer's instructions. Lightly brush or spray the grids with a thin coating of melted butter.

Preheat and prep

In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until evenly combined.

Mix dry ingredients

In a separate bowl or large measuring cup, whisk 1 1/2 cups whole milk, 2 large eggs, 1/4 cup melted unsalted butter, and 1 teaspoon vanilla extract until smooth and homogenous.

Combine wet ingredients

Pour the wet ingredients into the dry ingredients. Gently stir with a spatula until just combined — small lumps are fine. Do not overmix to keep waffles light. Let the batter rest for 5 minutes to hydrate the flour and allow baking powder to start activating.

Make the batter

Spoon or pour batter onto the preheated waffle iron (amount depends on size of iron; typically 3/4 to 1 cup per waffle). Close the lid and cook until golden brown and crisp, about 3–5 minutes per waffle depending on your iron. Remove carefully and keep warm on a wire rack in a low oven (about 200°F / 95°C) while you cook the remaining batter. Re-brush the iron with a little of the 1 tablespoon butter between batches to prevent sticking.

Cook waffles

Place 1 cup heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract in a chilled bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, whip on medium-high speed until soft peaks form (about 2–3 minutes). Taste and adjust sweetness if desired. Do not overwhip; stop when cream holds soft peaks.

Make whipped cream

Rinse strawberries, blueberries, and raspberries under cold water. Hull and slice strawberries. Gently pat all berries dry with paper towels. If desired, toss the sliced strawberries with a teaspoon of granulated sugar and let sit 5–10 minutes to macerate for extra juiciness.

Prepare berries

Place a warm waffle on a plate. Top with a generous dollop of freshly whipped cream, then scatter a mixture of strawberries, blueberries, and raspberries over the cream. Drizzle with maple syrup to taste. Serve immediately so waffles remain crisp.

Assemble

powdered sugar (for whipped cream)

vanilla extract (for whipped cream)

fresh strawberries, hulled and sliced

fresh blueberries

fresh raspberries

maple syrup

unsalted butter (for waffle iron)

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined and aerated.

In a separate medium bowl whisk the buttermilk, large eggs, melted cooled butter, and vanilla extract until smooth and homogenous.

Create a well in the center of the dry ingredients, pour in the wet mixture, and gently fold with a spatula or wooden spoon until just combined. The batter should be slightly lumpy — do not overmix to avoid dense pancakes. Let the batter rest 5–10 minutes to hydrate the flour and allow baking powder/baking soda to activate.

Place a heavy skillet or griddle over medium heat and let it preheat for 5 minutes. Test heat by sprinkling a few drops of water — they should sizzle and bead. Reduce heat slightly if the surface gets too hot; you want a steady medium heat so the pancakes cook through without burning.

Preheat griddle

Brush or rub about 1 teaspoon of butter or oil onto the griddle for the first pancake. You may add a tiny bit of butter between batches as needed.

Prepare cooking surface

For three oversized pancakes, use about 1 cup of batter per pancake. Pour 1 cup onto the hot griddle, spacing them well apart. If your pan is small, cook in batches.

Mushroom Bolognese (vegan)

Add On Fresh Burrata

Fruity Pebble Pancakes

Classic Challah French Toast

Homestyle Waffle

Big Stack

Smoked Salmon Benedict

Crab Cake Benedict

Chorizo Benedict

Brown Sugar Pork Belly Benedict

Smoked Salmon Blt

Breakfast Burrito

Copper Shark Breakfast Sandwich

Prosciutto & Burrata Focaccia

Shrimp And Grits

The Shark

Bacon And Cheddar Omelette

Steak And Eggs

Crab Omelette

Crispy Fried Chicken And Waffles

Mini Waffle “beignets”

Cinnamon Roll Donut

Coleslaw

Sous Vide Carrots