tomato sauce, basil, Swiss cheese; served on house-made focaccia

Meatball Sandwich

confit garlic & red onion w/ evoo & balsamic glaze

Focaccia

fennel remoulade, kalamata olives, capers; served on house-made focaccia

Tuna & Tomato Sandwich

Fawn French Fries

roasted grapes, pistachios, grilled L.F. Bakery baguette

Buratta

red onion, cream cheese, tomato, capers, Montréal-style bagel

Fawn Salmon Plate

egg, cheese, chili crisp, arugula, tomato, mayo; served on a toasted Montreal-style sesame bagel

Breakfast Sandwich

Grapefruit

Soft Scramble

French Toast

pumpkin seed butter, house preserves, LF Bakery Brioche

PSB&J

Chai Latte

Goodmoore Kombucha

Upstreet Brewing

Stillwell Brewing

Tusket Falls

Roku Gin, Romate Fino Sherry, Lime, Simple, Saline, Cucumber, Mint, Soda Water

Eastside Rickey

Ketel One, St. George NOLA Coffee Liqueur, Rich Dem, Chocolate bitters, Lightly Whipped Cream

White Russian

2 Crows Brewing

Havana Club 3, Rum Bar Silver, Luxardo Maraschino, Grapefruit, Lime, Simple, Compass Grapefruit Bitters, Saline

Hemmingway Daiquri

Bellwoods Brewery

Bombay Sapphire, French Vermouth Blend, Raspberry, Lemon, Egg White

Clover Club

Cazadores Reposado, Creyente Mezcal, Lime, Simple, Fawn Spicy Tincture

Spicy Mezcal Margarita

The Church Brewing Co.

In a large bowl, combine ground beef, breadcrumbs, parmesan cheese, chopped basil, egg, minced garlic, salt, and pepper. Mix until well combined.

Prepare the meatballs

Form the mixture into meatballs (about 1 inch in diameter) and place them on a baking sheet. Bake at 400°F (200°C) for 20 minutes or until cooked through.

Form and bake the meatballs

In a saucepan, heat olive oil over medium heat. Add crushed tomatoes, chopped basil, salt, pepper, and sugar. Simmer for 20 minutes, stirring occasionally.

Make the sauce

In a large bowl, mix warm water and yeast. Let sit for 5 minutes until frothy. Add flour, olive oil, and salt. Mix until combined.

Prepare the dough

Knead the dough on a floured surface for about 5 minutes. Place in an oiled bowl, cover with a cloth, and let rise for 1 hour.

Let the dough rise

Preheat the oven to 425°F (220°C). Punch down the risen dough and spread it into a greased baking pan. Bake for 20-25 minutes until golden brown.

Shape and bake the focaccia

Slice the focaccia bread in half. Layer meatballs on the bottom half, cover with tomato sauce, and top with Swiss cheese slices. Place under the broiler for 2-3 minutes until cheese is melted. Add fresh basil leaves and top with the other half of the focaccia.

Assemble the sandwich

ground beef

breadcrumbs

parmesan cheese

fresh basil, chopped

garlic, minced

salt

black pepper

canned crushed tomatoes

olive oil

sugar

all-purpose flour

active dry yeast

warm water

Swiss cheese, sliced

fresh basil leaves

In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large bowl, mix the flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Stir until a dough begins to form.

Mix Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

In a small saucepan, combine garlic cloves with EVOO. Cook on low heat for about 20 minutes until soft and golden. Remove from heat and let cool.

Confit Garlic

Slice the red onion thinly and set aside.

Prepare Onion

Preheat your oven to 425°F (220°C). Punch down the risen dough and transfer it to a greased baking sheet. Stretch and shape it into a rectangle or circle.

Shape the Dough

Press the confit garlic and sliced red onion into the surface of the dough. Drizzle with extra virgin olive oil and sprinkle with coarse sea salt and fresh rosemary.

Add Toppings

Bake in the preheated oven for 20-25 minutes or until golden brown.

Bake

Remove the focaccia from the oven and drizzle with balsamic glaze while still warm. Allow to cool slightly before serving.

Finish with Balsamic Glaze

All-purpose flour

Active dry yeast

Salt

Warm water

Olive oil

Garlic cloves

Red onion

Extra virgin olive oil (EVOO)

Balsamic glaze

Fresh rosemary

Coarse sea salt

In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy. Add flour, salt, and olive oil. Mix until a dough forms. Knead for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Make the Focaccia

Preheat the oven to 425°F (220°C). Punch down the dough and spread it onto a greased baking sheet. Dimple the surface with your fingers and drizzle with olive oil. Bake for 20-25 minutes until golden brown. Allow to cool slightly before slicing.

Bake the Focaccia

In a bowl, combine drained tuna, chopped olives, capers, mayonnaise, lemon juice, salt, and pepper. Mix well and adjust seasoning to taste.

Prepare the Tuna Filling

In a separate bowl, mix together finely chopped fennel, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until well combined.

Make the Fennel Remoulade

Slice the focaccia horizontally. Spread a layer of tuna filling on the bottom half, add sliced tomatoes and arugula, then drizzle with fennel remoulade. Place the top half of the focaccia on the sandwich and cut into individual portions.

Assemble the Sandwich

Sugar

Canned tuna (drained)

Kalamata olives (chopped)

Capers (rinsed and chopped)

Mayonnaise

Lemon juice

Black pepper

Fennel bulb (finely chopped)

Dijon mustard

Sliced tomatoes

Fresh arugula or lettuce

Preparation

Wash and peel the Russet potatoes. Cut them into thin, even strips to form fries.

Cutting the Potatoes

In a large bowl, combine the potato strips with the extra virgin olive oil, chopped rosemary, chopped thyme, garlic powder, salt, and black pepper. Toss until all the fries are well-coated.

Seasoning

Spread the seasoned fries in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.

Baking the Fries

Remove from the oven, let cool for a few minutes, and serve hot as a crispy snack or side dish.

Serving

Russet potatoes

Fresh rosemary, chopped

Fresh thyme, chopped

Garlic powder

Preheat the oven to 400°F (200°C). On a baking sheet, combine the red grapes, olive oil, salt, and black pepper. Toss to coat. Roast the grapes in the preheated oven for about 20-25 minutes, or until they are soft and starting to burst.

Roast the Grapes

While the grapes are roasting, place the shelled pistachios in a dry skillet over medium heat. Toast for about 5-7 minutes, stirring frequently until fragrant and slightly golden. Set aside.

Toast the Pistachios

Slice the L.F. Bakery baguette into 1-inch thick pieces. Brush each slice lightly with olive oil. Grill the baguette slices on a grill or grill pan for 2-3 minutes on each side, until golden and crispy.

Grill the Baguette

Once the grapes are roasted, remove them from the oven. On a serving platter, place the burrata cheese in the center. Surround it with the roasted grapes, toasted pistachios, and the grilled baguette slices. Drizzle with extra olive oil and sprinkle with fresh thyme if using.

Assemble the Dish

Burrata cheese

Red grapes

Pistachios (shelled)

Fresh thyme (optional)

L.F. Bakery baguette

Season the salmon fillets with salt, black pepper, and lemon juice. Grill or pan-sear the salmon over medium heat for about 4-5 minutes on each side, or until cooked through. Remove from heat and let it cool slightly.

Prepare the Salmon

In a small bowl, mix the cream cheese with fresh dill, chopped red onion, and capers until well combined.

Prepare the Cream Cheese Spread

Slice the Montréal-style bagels in half and toast them lightly. Spread the cream cheese mixture generously on each half. Top with slices of grilled salmon and fresh tomato slices. Garnish with additional capers and dill if desired.

Assemble the Plate

Arrange the assembled bagel halves on a plate and serve immediately, garnished with extra dill and lemon wedges if desired.

Serve

Salmon fillet

Cream cheese

Tomato

Capers

Montréal-style bagel

Fresh dill

Slice the Montreal-style sesame bagel in half and toast it until golden brown.

Toast the Bagel

In a small skillet, heat a little oil over medium heat. Crack the egg into the skillet and cook for about 2-3 minutes until the whites are set but the yolk is still runny. Season with salt and black pepper.

Cook the Egg

Spread mayonnaise on one half of the toasted bagel. Place the slice of cheddar cheese on top of the mayo, followed by the cooked egg. Add the arugula, tomato slice, and chili crisp. Top with the other half of the bagel.

Serve immediately while warm and enjoy your delicious breakfast sandwich!

Montreal-style sesame bagel

large egg

cheddar cheese

chili crisp

arugula

tomato

mayonnaise

Cut the grapefruits in half and carefully scoop out the flesh, leaving the outer shell intact. Set aside.

Prepare the Grapefruit

In a saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally until the sugar dissolves, then stop stirring. Allow the mixture to boil until it turns a golden amber color (about 8-10 minutes). Remove from heat and quickly stir in the pistachios, rosewater, and salt.

Make the Pistachio Brittle

Pour the pistachio mixture onto a parchment-lined baking sheet. Spread it out into an even layer. Let it cool completely until hardened, then break it into pieces.

Pour and Cool

Fill each grapefruit shell with the reserved grapefruit flesh, then top with pieces of pistachio brittle and garnish with fresh mint leaves.

Pistachio nuts

Granulated sugar

Water

Rosewater

Fresh mint leaves

In a bowl, whisk together the eggs, crème fraîche, salt, and black pepper until fully combined and slightly frothy.

Whisk the Eggs

Heat a non-stick skillet over low heat and add a tablespoon of butter. Once melted, pour in the egg mixture. Gently stir with a spatula, scraping the bottom and sides of the skillet to ensure even cooking.

Cook the Eggs

Continue to cook the eggs slowly, stirring occasionally, until they are just set but still soft and creamy. This should take around 5-7 minutes.

Finish the Scramble

While the eggs are cooking, slice the LF Bakery baguette into desired portions. In another skillet, melt the remaining butter over medium heat and toast the baguette slices until golden brown on both sides.

Toast the Baguette

Serve the soft scrambled eggs immediately on top of the toasted baguette slices.

Eggs

Crème fraîche

LF Bakery baguette

Butter

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

Prepare the Egg Mixture

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

Soak the Bread

In a skillet, heat the butter over medium heat. Once melted, add the soaked bread slices and cook for about 3-4 minutes on each side or until golden brown.