BACON

TOAST TRIO

IMPOSSIBLE SAUSAGE PATTY

v, gf mixed greens tossed in lemon vinaigrette

GREEN SALAD

LAMB ANDOUILLE

v, gf 3 eggs cooked the way you like them

3 EGGS ANY STYLE

pb, gf orange, blood orange, grapefruit, fennel

CITRUS SALAD

pb, gf berries tossed in agave, lemon and basil

MIXED BERRY SALAD

$10 grilled scallions, white cheddar cheese

SIDES

chilled pb, gf, grilled mango, almond butter, candied almonds, coconut

OVERNIGHT OATS

avocado, cherry pepper aioli, brioche bun

house-made lamb andouille sausage

sweet pepper aioli, avocado, hash brown, brioche bun

thick cut bacon

Mix of greens, 7 herbs, citrus vinaigrette, aged gouda

Herb Bowl

Macchiato

East and west oysters, prepared three ways

Oyster Sampler

Jalapeno, cilantro, citrus paprika sauce, lemon oil

Hamachi Crudo

Fried Oyster Mushrooms

Toasted marcona almonds, salsa verde, grilled sourdough

Grilled Bosc Pear & Burrata

Crispy Fennel Pita

Thyme Parker House Rolls

Dirty Chai Latte

Shoestring French Fries

Giardiniera

Mocha

Remove the 6 slices of applewood-smoked bacon from the refrigerator and lay them out on a plate. If using a glaze, mix the maple syrup and brown sugar in a small bowl and set aside. Have butter and pepper measured and ready.

Prep

Place a large heavy skillet (cast iron recommended) on the stovetop. Arrange the bacon slices in a single layer in the cold skillet without overlapping. This allows the fat to render slowly and promotes even crisping.

Cold pan start

Turn the burner to medium-low. Let the bacon cook, undisturbed for 6–8 minutes, then use tongs to flip each slice. Continue cooking and flipping every 2–3 minutes so both sides brown evenly. Total cooking time will be about 12–16 minutes depending on thickness and desired crispness.

Low-and-slow rendering

When bacon is nearly done (edges browned and some chew remains), add 1 tablespoon butter to the pan and tilt slightly so melted butter pools. Lightly brush the maple-brown sugar glaze onto the top of each slice with a spoon or pastry brush. Cook 30–60 seconds more, basting once, until glaze is tacky and bacon is glossy. Sprinkle 1/4 teaspoon freshly ground black pepper over the slices.

Finish and glaze (optional)

Use tongs to transfer cooked bacon to a plate lined with paper towels to drain excess fat. Let rest 1–2 minutes — bacon will crisp a touch as it cools.

Drain and rest

Serve warm. Leftover bacon can be refrigerated up to 4 days and reheated in a skillet or oven.

Serve

thick-cut applewood-smoked bacon slices

unsalted butter

freshly ground black pepper

maple syrup (optional, for glaze)

brown sugar (optional, for glaze)

Preheat the oven to 375°F (190°C) if using the oven method. Alternatively, set a toaster to medium-high. Line a baking sheet with foil if using the oven.

Prepare oven or toaster

Brush both sides of all 6 sourdough slices lightly with olive oil (about 2 tbs total) and a light spread of butter on one side. This helps get an even, golden crust and adds flavor.

Prep bread

Place slices on the baking sheet or in the toaster. Toast in the oven for 8–10 minutes, flipping once halfway, until edges are golden and centers are crisp. If using a toaster, toast until golden. Remove and keep warm.

Toast bread

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork until slightly chunky. Add 1 tablespoon fresh lemon juice, 1/4 tsp sea salt (from the basic salt) and 1/8–1/4 tsp freshly ground black pepper; mix to combine.

Mash avocado

Spread the mashed avocado evenly over two toasted sourdough slices. Sprinkle a light pinch of red pepper flakes (about 1/8–1/4 tsp) on each, then top with a small handful (approx. 1/4 cup total) of microgreens or baby arugula. Drizzle a little extra virgin olive oil (about 1/2 tsp) and finish with a tiny pinch of sea salt flakes.

Assemble avocado toast

Stir the ricotta in a small bowl to loosen it. If you prefer it sweeter or creamier, mix in 1 teaspoon of honey and a pinch of salt.

Prepare ricotta

Spread about 1/2 cup of ricotta mixture evenly across two toasted slices (roughly 1/4 cup ricotta per slice). Arrange sliced figs on top (3 slices per toast). Sprinkle toasted chopped walnuts evenly over the figs. Drizzle each toast with 1 teaspoon of honey and a small pinch of sea salt flakes to brighten flavors.

Assemble ricotta toast

Place halved tomatoes (1 cup) in a small bowl. Finely mince the garlic clove and add to the tomatoes. Add the chiffonaded basil leaves, 1 teaspoon balsamic vinegar, a drizzle (about 1/2 tsp) of extra virgin olive oil, and a pinch of sea salt and pepper. Toss gently to combine and let sit for 2–3 minutes so flavors meld.

Prepare tomato mix

Rub the warm toast slices lightly with the cut side of an extra garlic clove if you like more garlic aroma (optional). Spoon the tomato mixture evenly over two toasted slices. Finish with another small drizzle of olive oil, a few basil ribbons for presentation, and a sprinkle of sea salt flakes and freshly ground pepper.

Assemble tomato toast

Arrange the three different toasts (two slices each) on a serving platter. Optionally, garnish the platter with extra microgreens, a small bowl of extra honey, and lemon wedges. Serve immediately while toasts are still slightly warm for best texture.

sourdough bread (1/2" slices)

olive oil

sea salt

black pepper (freshly ground)

ripe avocado

fresh lemon juice

red pepper flakes

microgreens or baby arugula

fresh whole-milk ricotta

honey

dried or fresh figs, sliced

toasted walnuts (roughly chopped)

ripe cherry or plum tomatoes, halved

fresh basil leaves, chiffonade

good-quality balsamic vinegar

garlic clove

extra virgin olive oil (for drizzling)

sea salt flakes (for finishing)

freshly ground black pepper (for finishing)

Place the 12 oz Impossible-style plant protein in a large mixing bowl and break it up with your hands or a fork so it resembles coarse ground meat.

Prepare base

Add 1/2 cup cooked mashed sweet potato to the bowl — this adds moisture, slight sweetness and helps bind the mixture.

Add mashed sweet potato

Add oils and flavor liquids: add 2 tablespoons light olive oil, 2 tablespoons chilled grated coconut oil (or vegan butter), 1 tablespoon apple cider vinegar, 1 tablespoon tamari and 1 teaspoon maple syrup. Use a spatula to begin integrating; the chilled coconut oil will create short, flaky pockets similar to pork fat when cooked.

Stir in 2 teaspoons unsweetened apricot jam. This provides the apricot note in the finished patty; use smooth jam so it disperses evenly.

In a small bowl combine 2 tsp dried crumbled sage, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp ground fennel seed, 1/2 tsp black pepper and 1 tsp kosher salt. Sprinkle the seasoning blend over the plant protein mixture.

Mix thoroughly with clean hands or a sturdy spoon until seasonings are evenly distributed and the mixture becomes cohesive. Taste a tiny pinch (microwave 10 seconds if you prefer) and adjust salt, sage or apricot (add another 1/2 tsp jam) if needed.

In a small cup, stir 1 tablespoon ground flaxseed into 3 tablespoons warm water and let sit 2–3 minutes to thicken (flax 'egg').

Add the flax gel to the sausage mixture and the 1/2 cup chickpea flour. Mix well until the dough holds together when pressed. If the mixture feels too wet, add up to 1 tablespoon more chickpea flour; if too dry, add 1 teaspoon warm water at a time.

Divide the mixture into 8 equal portions (about 2 oz each) for slider-size patties or 4 portions (about 4 oz) for full-size. Press each portion into a round patty about 1/2-inch thick. For a nicer crust, make the edges slightly tapered.

Heat a heavy skillet or cast-iron pan over medium heat until hot, then add 1 tablespoon neutral oil and swirl to coat.

Add patties in a single layer without crowding. Cook 3–4 minutes per side, pressing lightly with a spatula for good contact, until a deep brown crust forms. Reduce heat slightly if they brown too quickly and remain raw inside — total cook time 7–10 minutes depending on patty thickness.

During the last minute of cooking, brush the tops of each patty with the reserved 2 teaspoons apricot glaze (extra apricot jam thinned with a little warm water) to caramelize slightly and amplify the apricot note. Flip once after glazing to set the glaze.

Transfer patties to a wire rack or plate lined with paper towel to rest 2 minutes; this firms them up and lets flavors meld.

Serve warm on gluten-free buns with mustard or a sage-mustard aioli, or crumble into breakfast bowls. Leftover patties keep 3–4 days refrigerated in an airtight container; reheat gently in a skillet.

Impossible Burger (ground-style plant product) or other textured plant protein

Chickpea flour

Cooked mashed sweet potato

Light olive oil (or neutral oil)

Refined coconut oil (solid) or vegan butter, chilled and grated

Apple cider vinegar

Maple syrup (or light agave)

Tamari (gluten-free soy) or coconut aminos

Unsweetened apricot jam (thin, seedless)

Dried sage, crumbled

Onion powder

Garlic powder

Smoked paprika

Ground fennel seeds

Ground black pepper

Kosher salt

Warm water

Ground flaxseed (flax meal)

Neutral oil for pan

Apricot glaze (extra apricot jam thinned with water)

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Tear any large leaves into bite-size pieces and place in a large salad bowl.

Prepare greens

Slice the cucumber into half-moons to equal about 1/2 cup. Halve the cherry tomatoes. Thinly slice the red onion into very thin half-moons and separate into rings. Chop the parsley and mint finely if using. Add all prepared vegetables and herbs to the bowl with the greens.

Prepare vegetables

In a small bowl or jar, combine the fresh lemon juice, Dijon mustard, honey (or maple syrup), and minced garlic. Whisk briefly to combine. Slowly stream in the extra-virgin olive oil while whisking continuously (or put the lid on the jar and shake vigorously) until the dressing is smooth and slightly thickened.

Emulsify dressing

Stir in the sea salt and black pepper. Taste and adjust: add more lemon juice for acidity, more olive oil for mellowness, or a pinch more salt if needed.

Season dressing

Drizzle about half of the vinaigrette over the salad and toss gently with salad tongs until evenly coated. Taste and add more dressing as needed (typically all of it for 4–6 servings, but add gradually to avoid overdressing).

Scatter the toasted nuts and grated Parmesan or vegan alternative over the top if using. Finish with a light grind of black pepper and serve immediately.

Leftovers: store dressing separately in the fridge up to 3 days. Dress salad just before serving to keep greens crisp.

mixed salad greens (baby spinach, arugula, butter lettuce, romaine mix)

cucumber

cherry tomatoes

red onion

fresh parsley (optional)

fresh mint (optional)

extra-virgin olive oil

Dijon mustard

honey or maple syrup

garlic clove, minced

black pepper

toasted sliced almonds or walnuts (optional)

grated Parmesan or vegan alternative (optional)

Place the cubed lamb and pork in the freezer for 20–30 minutes until firm but not frozen solid. Keep the ice water and mixing bowl chilled in the freezer as well; cold ingredients help the meat emulsify cleanly.

Chill ingredients

While meat chills, soak hog casings in warm water for 30–60 minutes, then rinse inside and out under running water. Keep casings in a bowl of lightly salted water until ready to use.

In a small food processor or with a mortar and pestle, combine garlic, smoked paprika, calabrian chili paste, cayenne, ground coriander, dried oregano, brown sugar, black pepper, and apple cider vinegar. Pulse to form a smooth, slightly thick paste (about 30–60 seconds). Scrape down sides and chill briefly if warmed.

Set up a coarse grind plate (about 8–10 mm) on a meat grinder. Working in batches, pass the chilled lamb and pork through the grinder into a large chilled bowl. If using a food processor, pulse in small batches, but be careful not to generate heat.

Add the seasoning paste and kosher salt to the ground meat. Gradually pour in the ice water and the cooled melted pork fat or clarified butter. Mix with clean hands or a sturdy spoon until the mixture is sticky and cohesive, about 3–5 minutes. Test seasoning by pan-frying a 1-inch patty: adjust salt, heat (cayenne), or sweetness as needed.

Fit cooked and rinsed casings onto the sausage stuffer tube, leaving a few inches loose at the end. Fill the stuffer with the sausage mixture, keeping pressure steady and avoiding air pockets. Fill casings to a medium firmness; tie off the end in a knot or with butcher's twine.

Form links by twisting at desired lengths (about 4–5 inches). Alternate twist directions between links to keep them from unwinding. Prick any visible air bubbles with a sterile needle and gently press out air.

Preheat a deep skillet or pot of water with white wine or water to 165°F (74°C) — just below simmer. Gently add the sausages and poach until they reach an internal temperature of 150°F (66°C), about 12–16 minutes depending on thickness. Keep the temperature steady to avoid casing split.

Remove sausages and chill briefly on a rack. To finish, heat neutral oil in a skillet over medium-high heat. Pan-sear sausages, rolling to brown evenly, about 2–3 minutes per side, until nicely browned and caramelized. Alternatively, grill over medium heat for the same effect.

Let sausages rest 5 minutes before slicing. Serve warm. Store any leftovers refrigerated up to 3–4 days or freeze for up to 3 months.

lamb shoulder, trimmed and cut into 1-inch cubes

andouille-style pork (or extra-fatty pork butt) cut into 1-inch cubes

ice water

kosher salt

black pepper, freshly ground

smoked paprika

calabrian chili paste (or gochujang for substitute)

cayenne pepper

garlic, peeled

ground coriander

dried oregano

light brown sugar

apple cider vinegar

cold clarified butter or pork fat (lard), melted and cooled

natural hog casings, soaked and rinsed (or collagen casings)

neutral oil (grapeseed or canola) for cooking

white wine or water for poaching

This recipe yields 3 eggs cooked one of three common styles: fried (sunny-side up or over-easy/medium/ hard), scrambled, or poached. Read the specific style steps below and follow only the steps for the style you want.

Place a nonstick or well-seasoned skillet over medium-low heat. Add 1 tablespoon butter or neutral oil and let it warm until the butter is melted and foamy but not browning (about 1 minute).

Preheat pan

Crack each egg into a small bowl or ramekin (this makes it easier to slide eggs into the pan without breaking yolks).

Crack eggs

Gently slide the eggs into the pan spaced slightly apart. Sprinkle with about 1/8 teaspoon freshly ground black pepper and 1/4 teaspoon kosher salt divided across the eggs. For sunny-side up: cook undisturbed on medium-low for 3–4 minutes until whites are set but yolks are runny. For over-easy: when whites are set around edges (about 2–3 minutes), carefully flip each egg with a spatula and cook 15–30 seconds more. For over-medium: flip and cook 45–60 seconds. For over-hard: flip and cook 1.5–2 minutes until yolks are fully set.

Cook eggs

Remove eggs from pan onto a plate with a spatula. Taste and adjust with a small pinch more salt or pepper if desired. Garnish with chopped chives or parsley and serve immediately with toast, an English muffin, or home fries and optional hot sauce.

Finish

Crack the 3 eggs into a bowl. Add a pinch of salt (about 1/8 tsp) and a small grind of pepper. Whisk vigorously until yolks and whites are fully combined and slightly frothy (about 20–30 seconds).

Beat eggs

Place a nonstick skillet over low to medium-low heat. Add 1 tablespoon butter and let it melt, coating the pan.

Pour the beaten eggs into the skillet. Let sit briefly (10–15 seconds) until edges just begin to set, then using a silicone spatula, gently push the eggs from the edges toward the center in sweeping motions, forming soft curds. Continue cooking slowly, folding and moving the eggs every 10–15 seconds until mostly set but still slightly glossy (total 2–4 minutes depending on heat).

Cook eggs slowly

Remove the pan from heat while eggs are slightly underdone—the residual heat will finish them. Season to taste with additional salt and pepper, sprinkle chopped herbs if using, and serve immediately with the chosen side.

Fill a medium saucepan with about 4–6 cups (1–1.5 liters) water and bring to a gentle simmer over medium heat. Add a tablespoon of white vinegar (optional; helps whites coagulate). Do not let the water boil vigorously.

Prepare water

Crack each egg into a small bowl. Using a spoon, stir the simmering water to create a gentle whirlpool. Drop one egg gently into the center of the whirlpool. Repeat for additional eggs if your pot is large enough without crowding (or poach in batches).

Create whirlpool and add eggs

Let the egg poach for 3–4 minutes for a runny yolk, 4–5 minutes for medium, or 6+ minutes for firm yolk. Avoid stirring after placing the eggs.

Cook

Use a slotted spoon to lift each poached egg, gently blot on a paper towel to remove excess water. Season with salt and pepper, garnish with herbs if desired, and serve immediately with toast or other sides.

Bacon

Toast Trio

Impossible Sausage Patty

Green Salad

Lamb Andouille

3 Eggs Any Style

Citrus Salad

Mixed Berry Salad

Sides

Overnight Oats

House-made Lamb Andouille Sausage

Thick Cut Bacon