Common Man

the Cman

Sausage Patty

Ham, Swiss cheese, dijonnaise garlic aioli, on a plain bagel

Monte Cristo Sandwich

Bacon Roadie

Breakfast Sandwich

Crispy chicken cutlet, marinara sauce provolone cheese on a toasted ciabatta

Chicken Parmesan

Fresh mozzarella, tomatoes, pesto, crispy chicken cutlet, and balsamic glaze on a toasted ciabatta

Chicken Caprese

Bacon, lettuce, tomato, and a crispy chicken cutlet on a toasted ciabatta

Chicken BLT

Seasonal Soup

Clam Chowder

Turkey, spinach, avocado, tomato & bacon, finished with raspberry vinaigrette

Raspberry Avocado Turkey

Choice of sandwich or salad, all lunches consist of a small bag of chips and choice of whole fruit, cookie or brownie.

Premium Boxed Lunch

Choice of sandwich or salad, all lunches consist of a small bag of chips and a cookie.

Boxed Lunch

Celsius Energy Drinks

Chilled Pepsi Products

Common Man-made vanilla and chocolate ice creams, hot fudge, fresh whipped cream, assorted toppings.

Build Your Own Sundae

Assorted cookies: chocolate chip, oatmeal, sugar with brownies and blondies.

Need a Little Sugar

Fluffy scrambled eggs, bacon and sausage, breakfast potatoes, donuts, fresh fruit salad, chilled fruit juices.

Classic Breakfast

Breakfast Extras

Lorraine spinach quiche, ham & cheese, spinach, tomato & cheese, griddle choice (1), French toast sticks or waffles; bacon and sausage; breakfast potatoes; fresh fruit salad; donuts; chilled fruit juices.

Hearty Breakfast

Choice of our freshly made donuts: apple cider, chocolate, red velvet, blueberry, monthly special; fresh fruit salad; chilled fruit juices.

Build Your Own Donut

Freshly made apple cider donuts: plain, cinnamon sugar, and maple glazed; fresh fruit; chilled apple cider.

Apple Cider Donut Delight

Assorted bagels: plain, everything, French toast, onion; cream cheeses: plain, chive, strawberry; fresh fruit; chilled juices.

Bagel Bar

Dice the onion and bell pepper, and mince the garlic cloves.

Prepare the Ingredients

In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until softened.

Cook the Vegetables

Stir in the minced garlic and cook for an additional 1 minute. Add the ground beef to the pot, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.

Add Garlic and Beef

Sprinkle in the chili powder, cumin, salt, and black pepper. Mix well, then add the canned tomatoes (including juice) and drained kidney beans. Stir to combine.

Season and Simmer

Bring the mixture to a simmer. Reduce heat to low, cover, and let it cook for 20-25 minutes, stirring occasionally.

Cook the Chili

Taste and adjust seasoning if needed. Serve hot, garnished with your choice of toppings such as cheese, sour cream, or cilantro.

Serve

Ground Beef

Onion

Garlic

Bell Pepper

Canned Tomatoes

Kidney Beans

Chili Powder

Cumin

Salt

Black Pepper

Olive Oil

In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of brown rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 45 minutes or until rice is tender and water is absorbed. Once cooked, fluff with a fork and set aside.

Prepare the Brown Rice

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Mince 2 garlic cloves and add them to the skillet, sautéing for about 1 minute until fragrant.

Sauté Garlic and Vegetables

Add 1 cup of frozen mixed vegetables to the skillet and cook them for 5-7 minutes, stirring occasionally, until they're heated through and tender.

Add Mixed Vegetables

Add 1 cup of canned black beans (drained and rinsed) to the skillet. Stir in 2 tablespoons of soy sauce, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook for an additional 3-4 minutes until everything is heated through.

Incorporate Black Beans

Once the rice is ready, add it to the skillet with the vegetable and bean mixture. Stir well to combine all the ingredients and heat through for another 2 minutes.

Combine Rice and Bean Mixture

Chop 1 tablespoon of fresh cilantro and sprinkle it over the top before serving.

Garnish

Serve the dish warm and top with slices of 1 avocado, a squeeze of lime juice, and a dollop of sour cream if desired.

Add Optional Toppings

Brown Rice

Canned Black Beans

Frozen Mixed Vegetables

Garlic Cloves

Soy Sauce

Fresh Cilantro

Avocado

Lime

Sour Cream

In a large mixing bowl, combine the ground pork and ground beef. Mix until well combined.

Mixing the Ingredients

Add salt, black pepper, garlic powder, onion powder, paprika, red pepper flakes, and dried sage to the meat mixture. Mix thoroughly until all spices are evenly distributed.

Adding Spices

Crack the egg into the mixture and add breadcrumbs. Mix until the mixture holds together and is well combined.

Incorporating Binders

Divide the mixture into equal portions and shape each portion into a patty, about 3 inches in diameter and 1 inch thick.

Forming Patties

In a large skillet, heat vegetable oil over medium heat until shimmering.

Heating the Pan

Carefully place the patties in the skillet, ensuring they are not overcrowded. Cook for about 4-5 minutes on each side or until golden brown and cooked through.

Cooking the Patties

Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil.

Draining Excess Oil

Ground pork

Ground beef

Black pepper

Garlic powder

Onion powder

Paprika

Red pepper flakes

Dried sage

Breadcrumbs

Vegetable oil

In a medium bowl, combine the mayonnaise, Dijon mustard, minced garlic, lemon juice, salt, and pepper. Whisk until smooth and well combined.

Mix the Ingredients

Taste the aioli and adjust seasoning with more salt or pepper if needed. Set aside.

Taste and Adjust

Slice the plain bagels in half horizontally.

Prepare the Bagels

Spread a generous amount of the dijonnaise garlic aioli on the inside of each bagel half.

Spread the Aioli

On the bottom half of each bagel, layer 2 slices of ham and 1 slice of Swiss cheese.

Layer the Fillings

Place the top half of the bagel over the fillings to complete the sandwich.

Top the Sandwich

Plain Bagels

Ham (sliced)

Swiss Cheese (sliced)

Mayonnaise

Dijon Mustard

Garlic (minced)

Lemon Juice

Pepper

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet.

Prepare the Bacon

Lay the bacon slices on the wire rack in a single layer. Sprinkle brown sugar and black pepper evenly over the slices.

Season the Bacon

Bake in the preheated oven for 15-20 minutes or until the bacon is crispy and caramelized. Keep an eye on it to avoid burning. Once done, remove from the oven and let it cool slightly.

Bake the Bacon

While the bacon is baking, chop the avocado and tomato into slices. Rinse the lettuce and pat it dry.

On each tortilla wrap, layer half of the cheese, followed by the bacon strips, avocado slices, lettuce, and tomato slices. Drizzle with hot sauce to taste.

Assemble the Roadie

Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom. Slice in half and serve immediately.

Wrap and Serve

Bacon

Brown Sugar

Tortilla Wrap

Cheddar Cheese

Lettuce

Tomato

Hot Sauce

Split the English muffins in half and toast them until golden brown.

Toast the Muffins

In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Remove from skillet and set on a paper towel to drain excess grease.

Cook the Bacon

In the same skillet, add butter. Crack the eggs into the skillet and cook to your desired doneness (sunny side up, over easy, etc.), seasoning with salt and pepper.

Cook the Eggs

On one half of each toasted muffin, place a slice of cheddar cheese, followed by the cooked bacon (or your choice of protein), and the cooked egg. Top with the other half of the muffin.

Assemble the Sandwich

English Muffins

Eggs

Butter

Pound the chicken breasts to an even thickness using a meat mallet for even cooking.

Prepare the Chicken

In one bowl, place flour mixed with salt and pepper. In another bowl, beat the eggs. In a third bowl, mix breadcrumbs with Parmesan cheese.

Set up Breading Station

Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, then coat with breadcrumb mixture, pressing to adhere.

Bread the Chicken

In a large skillet, heat olive oil over medium-high heat. Fry chicken cutlets until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

Fry the Chicken

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Sauté Garlic

Add crushed tomatoes, oregano, basil, salt, pepper, and sugar to the saucepan. Stir to combine and simmer for 15-20 minutes, stirring occasionally.

Make the Sauce

Slice ciabatta rolls in half and toast them until golden.

Toast Ciabatta

Place a fried chicken cutlet on each roll, top with marinara sauce, and a slice of provolone cheese. Add fresh basil leaves.

Place assembled sandwiches under a broiler for 2-3 minutes, or until cheese is melted and bubbly.

Melt the Cheese

Boneless, skinless chicken breasts

All-purpose flour

Grated Parmesan cheese

Olive oil

Garlic cloves, minced

Canned crushed tomatoes

Dried oregano

Dried basil

Sugar

Ciabatta rolls

Provolone cheese slices

Fresh basil leaves

Begin by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Pound them to an even thickness of about 1/2 inch for even cooking.

Prepare Chicken

Set up a breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with bread crumbs. Dip each chicken breast first into the flour, then into the egg, and finally coat it with bread crumbs.

In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully place the breaded chicken cutlets in the skillet. Cook for 4-5 minutes on each side or until golden brown and cooked through. Remove from the skillet and drain on paper towels.

Slice the ciabatta rolls in half lengthwise and toast them in the oven or on a grill until golden and crispy.

Toast the Ciabatta

While the ciabatta is toasting, slice the fresh mozzarella and tomatoes into even slices.

Slice Ingredients

Once the ciabatta is toasted, spread a generous layer of basil pesto on the cut sides of the bread.

Spread Pesto

Place a chicken cutlet on the bottom half of each ciabatta roll. Top with slices of fresh mozzarella, followed by slices of tomato and fresh basil leaves.

Layer Ingredients

Finish by drizzling balsamic glaze over the top of the stacked ingredients.

Drizzle with Balsamic Glaze

Place the top half of the ciabatta roll on the assembled ingredients, press down gently, and serve immediately.