Build – Your – Own Waffles

Choose from fresh Blueberries, Strawberries, Chocolate chips

Build – Your – Own Pancakes

3 – egg omelet with sausage crumbles, green peppers, red onion and cheddar cheese with white gravy

Farmers Omelet

3 egg omelet with peppers, onion, tomato, mushroom, spinach and cheddar cheese

Vegetable Omelet

3 egg omelet with green peppers, onion, smoked ham and cheddar cheese

Western Omelet

3 egg omelet with smoked ham and cheddar cheese

Ham & Cheese Omelet

2 buttermilk biscuits topped with our rich, in – house white gravy.

Biscuits & Gravy

Brioche bread dipped in our house French toast batter with hints of rich dark rum

Brioche French Toast

Two eggs scrambled with chorizo and jalapenos, topped with white queso

Chorizo Scramble

2 eggs prepared as requested accompanied by Texas toast

The American Breakfast

Blueberry Belgian waffle with hand – breaded chicken tenders, topped with butter and maple syrup

Chicken & Waffles

Topped with mushrooms, onions and brown gravy

Chopped Steak

Pork Filet

14oz. Thick and marbled center cut of the rib

Ribeye

12oz. A juicy steak, particularly prized for its flavor and tenderness

New York Strip

6oz. A hearty serving hand breaded with white pepper gravy

Petite Filet Mignon

8oz. Grilled, blackened or hand – breaded Our most tender of all steaks, center cut of beef tenderloin

Filet Mignon

Queen Cut Prime Rib

Served Friday and Saturday Nights Served with 2 Sides

King Cut Prime Rib

Sauteed onions, red and green peppers and mushrooms

A La Earle

Chicken Breast Sandwich

Tender corned beef, swiss cheese, sauerkraut and Russian dressing on marbled rye bread

Classic Reuben Melt

w / peppers, onions, mushrooms & Swiss cheese and au jus on the side

Roast Earle beef or Philly chicken

Thinly sliced roast beef, piled high with Swiss cheese, served with au jus on the side

French Dip

Preheat your waffle iron according to manufacturer instructions to medium-high heat. Lightly brush or spray the cooking surfaces with 1 teaspoon of neutral oil or nonstick spray; reapply as needed between batches.

Preheat and prep

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

Mix dry ingredients

In a separate bowl or large measuring cup whisk 2 large eggs until frothy. Add 1 1/2 cups whole milk, 1/4 cup melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract. Whisk until combined.

Combine wet ingredients

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined — small lumps are fine. Do not overmix. If batter seems very thick, add up to 2 tablespoons additional milk to reach a pourable but slightly thick consistency.

Make batter

Let the batter rest 5–10 minutes at room temperature to allow the baking powder and soda to activate and the batter to hydrate; this improves texture.

Rest (optional)

When waffle iron is hot, lightly oil the surface with remaining neutral oil (about 1 tablespoon divided across uses) or spray. Pour batter onto the center of the iron — amount will depend on waffle iron size (typically 1/2 to 3/4 cup for standard irons). Spread slightly if needed but avoid overflowing. Close lid and cook until steam largely subsides and waffles are golden brown and crisp, usually 3–5 minutes. Remove carefully and keep warm on a baking sheet in a 200°F (95°C) oven while you cook remaining waffles. Re-oil iron as necessary between batches.

If making chocolate chip waffles: sprinkle 1–2 tablespoons chocolate chips onto the batter in the iron immediately after pouring batter, then close and cook as above.

Wash and slice strawberries (about 1 cup), measure 1/2 cup blueberries and slice 1 banana. Warm maple syrup slightly if desired. Arrange fruit, chocolate chips (1/2 cup), honey (1/4 cup), and whipped cream (1 cup) in small bowls for a build-your-own station.

Fruit & sweet toppings

Cook bacon until crisp, then drain and chop into bite-sized pieces (use 6 slices). Fry or prepare up to 4 eggs to desired doneness (sunny-side-up or over-easy). Shred 1 cup cheddar. Thinly slice smoked salmon and finely chop chives. Set sour cream (1/2 cup) in a small bowl. Arrange savory toppings for assembling savory waffles.

Savory toppings

For sweet waffles: place a waffle on a plate, add a small pat of butter (1/2 tablespoon), top with sliced strawberries, blueberries, banana, and a sprinkle of chocolate chips if desired. Drizzle with maple syrup or honey and finish with a dollop of whipped cream.

For savory waffles: place a waffle on a plate, spread a spoonful of sour cream or a thin smear of butter if desired, sprinkle shredded cheddar so it begins to melt on the warm waffle, add chopped bacon and a fried egg on top. For smoked salmon variation, top a waffle with a smear of sour cream, smoked salmon slices, and finish with chopped chives.

Offer toppings family-style and let guests build their own waffles. Keep cooked waffles warm in the oven and reheat briefly in a toaster oven if needed before serving.

all-purpose flour

granulated sugar

baking powder

baking soda

salt

large eggs

whole milk

unsalted butter, melted

vanilla extract

fresh strawberries, sliced

fresh blueberries

banana, sliced

maple syrup

honey

chocolate chips

whipped cream

crispy bacon, cooked and chopped

fried or sunny-side-up eggs

smoked salmon, thinly sliced

chives, finely chopped

sour cream

shredded cheddar

neutral oil or nonstick spray (for waffle iron)

extra butter (for serving)

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

Prepare dry ingredients

In a separate bowl or large measuring cup, beat the eggs lightly. Add the whole milk, melted butter, and vanilla extract and whisk until smooth.

Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined—a few small lumps are fine. Do not overmix. Let the batter rest 5 minutes to hydrate the flour and allow baking powder to activate.

Make the batter

If the batter seems very thick, add up to 2 additional tablespoons of milk to reach a pourable but slightly thick consistency (ribboning off the spoon).

Adjust consistency (optional)

Heat a large nonstick skillet or griddle over medium heat. Once hot, reduce to medium-low. Brush or melt about 1 teaspoon of the unsalted butter onto the cooking surface for the first pancake; add more butter as needed between batches.

Preheat pan or griddle

Use a 1/4-cup measure to pour batter onto the hot surface for each pancake (about 8 pancakes from this recipe). Space them to allow spreading.

Portion batter

Immediately after pouring each pancake, top each mound of batter with your chosen add-ins: for blueberries, scatter 8–10 blueberries per pancake; for strawberries, place 4–6 quartered pieces per pancake pressed gently into the surface; for chocolate chips, sprinkle about 1 tablespoon per pancake distributed evenly. Do not press them deep into the batter—just lightly nestle so they adhere.

Add toppings to batter on griddle

Cook pancakes until the surface shows bubbles that begin to pop and the edges look set, about 2–3 minutes. Check underneath with a spatula; the underside should be golden brown.

Cook until bubbles form

Flip each pancake and cook an additional 1–2 minutes until cooked through and golden on the second side. If using chocolate chips, watch to avoid burning; reduce heat slightly if exterior browns too fast.

Flip and finish

Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining batter, or cover loosely with foil.

Keep warm

Stack pancakes and serve hot with maple syrup and optional dusting of powdered sugar. Offer extra fresh berries and a small bowl of chocolate chips at the table for additional build-your-own additions.

Serve

fine salt

fresh strawberries, hulled and quartered

semisweet chocolate chips

unsalted butter for cooking

maple syrup (for serving)

powdered sugar (optional)

Heat a medium nonstick or skillet over medium heat. Add the bulk breakfast sausage crumbles (3 oz). Break up with a spatula and cook until browned and cooked through, about 5–7 minutes. Transfer cooked sausage to a plate lined with paper towel to drain; leave pan on stove.

Cook sausage

Add 1 tsp vegetable oil to the same skillet and return to medium heat. Add diced green bell pepper (about 1/2 cup) and diced red onion (1/4 cup). Sauté until softened and edges begin to brown, about 4–5 minutes. Season lightly with a pinch of salt. Remove vegetables to the plate with sausage and set aside.

Sauté vegetables

In a small saucepan over medium-low heat, melt 1 tbsp unsalted butter. Sprinkle in 1 tbsp all-purpose flour and whisk continuously to form a smooth roux, cooking 1–1.5 minutes without browning to remove the raw flour taste.

Roux

Gradually whisk in 1 cup whole milk, a little at a time, then bring to a gentle simmer. Continue whisking until gravy thickens to a cream sauce consistency, about 3–5 minutes. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. If desired, add a pinch cayenne or a few drops of hot sauce. Keep warm over very low heat and stir occasionally to prevent a skin from forming.

Finish gravy

In a bowl, crack 3 large eggs. Add 2 tbsp whole milk, 1 tsp salt, and 1 tsp freshly ground black pepper. Whisk vigorously until fully combined and slightly frothy.

Beat eggs

Place a 9–10 inch nonstick skillet over medium-low to medium heat. Add 1 tbsp butter and let it melt, swirling to coat the pan. When butter is foamy but not browned, pour the beaten eggs into the skillet and let sit undisturbed for 15–20 seconds.

Start cooking eggs

Using a spatula, gently pull the cooked edges toward the center while tilting the pan to allow uncooked eggs to run to the edges. Continue until eggs are almost set but still slightly glossy on top, about 1–2 minutes more.

Set custard

Evenly distribute the cooked sausage crumbles and sautéed peppers and onions across one half of the omelet. Sprinkle 3/4 cup shredded sharp cheddar cheese over the filling. Let the omelet continue to cook until cheese begins to melt and the eggs are fully set, about 30–60 seconds.

Add filling

Use the spatula to fold the empty half of the omelet over the filled half. Gently press to seal and slide the omelet onto a warm plate, seam-side down. Keep warm while spooning gravy over it.

Fold and plate

Spoon 1/3 to 1/2 cup of the warm white gravy over the plated omelet. Garnish with a sprinkle of chopped fresh parsley if desired. Serve immediately.

large whole eggs

freshly ground black pepper

butter (for cooking)

bulk breakfast sausage

green bell pepper

red onion

sharp cheddar cheese, shredded

vegetable oil (for sauté)

unsalted butter

optional: pinch cayenne or hot sauce

chopped fresh parsley (optional)

In a medium bowl, crack the 3 eggs. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until uniformly blended and slightly frothy. Set aside.

Wash the vegetables. Core and finely dice 1/4 of a bell pepper (about 1/4 cup diced). Peel and dice 1/4 small onion. Dice 1/4 of a medium tomato, removing excess seeds/pulp if very wet. Slice 3 mushrooms thinly. Roughly chop or tear 1/2 cup fresh spinach leaves.

Prepare vegetables

Heat 1 tablespoon olive oil or butter in a nonstick skillet over medium heat. When shimmering, add diced onion and bell pepper and sauté for 2 minutes until softened. Add sliced mushrooms and cook 2–3 minutes until they release moisture and begin to brown. Add diced tomato and spinach, cook 30–60 seconds just until spinach wilts and tomato warms. Season the vegetables with 1/8 teaspoon salt and a pinch (1/16–1/8 tsp) black pepper. Transfer vegetables to a bowl and keep warm.

Wipe the skillet lightly and return to medium-low heat. Add 1 tablespoon butter to the skillet and let it melt, coating the pan. Pour the beaten egg mixture into the skillet and let it sit undisturbed for about 20–30 seconds until the edges begin to set. Using a spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue until the top is mostly set but still slightly soft, about 1–2 minutes total.

Cook omelet

Evenly spread the sautéed vegetables across one half of the omelet. Sprinkle 1/2 cup shredded cheddar cheese over the vegetables.

Using the spatula, carefully fold the empty half of the omelet over the filled half to form a semicircle. Let cook for 30–60 seconds to allow the cheese to melt and the center to finish cooking. If desired, cover the pan for 30 seconds to speed melting. Slide the omelet onto a plate, garnish with optional chopped herbs, and serve immediately.

Fold and finish

black pepper

yellow or red bell pepper

small onion (or 1/4 large)

medium tomato

baby bella or white mushrooms

fresh spinach leaves

olive oil or butter (for sautéing)

salt (for vegetables)

black pepper (for vegetables)

shredded cheddar cheese

butter (for pan)

optional fresh herbs (chives, parsley), chopped

Dice the green bell pepper into small 1/4-inch pieces to yield about 1/2 cup. Finely dice the onion to yield about 1/4 cup. Dice smoked ham into small, bite-sized cubes to yield 1/2 cup. Shred the cheddar cheese if not pre-shredded.

Crack 3 large eggs into a medium bowl. Add 1 tablespoon milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until fully combined and slightly frothy (about 20–30 seconds). This creates a tender omelet texture.

Heat a 8–10 inch nonstick or well-seasoned skillet over medium heat until hot (about 1–2 minutes). Add 1/2 tablespoon butter and 1/2 teaspoon neutral oil to the pan. The oil helps prevent the butter from burning.

Add the diced onion to the skillet and sauté for 1–2 minutes until it begins to soften and become translucent.

Add the diced green pepper and continue to cook, stirring occasionally, for another 2–3 minutes until peppers are tender-crisp. If using sweeter peppers or preferring softer texture cook an additional 1–2 minutes.

Add the diced smoked ham to the vegetables and sauté for 1–2 minutes just to warm and lightly brown the edges. The ham should be heated through but not dried out. Transfer the vegetable-ham mixture to a small bowl and set aside. Wipe the skillet lightly with a paper towel if there is excess fat.

Reduce heat to medium-low. Add the remaining 1/2 tablespoon butter to the skillet and let it melt, coating the pan evenly.

Pour the whisked egg mixture into the skillet and let it sit, undisturbed, for about 20–30 seconds until the edges begin to set. Using a silicone or rubber spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat this around the pan until the surface is mostly set but still slightly moist (about 45–60 seconds).

When the eggs are mostly set but still slightly creamy on top, evenly sprinkle the warmed ham and vegetable mixture over one half of the omelet (the side nearest you). Then sprinkle the 1/2 cup shredded cheddar cheese over the same half.

Allow the omelet to cook for another 20–30 seconds so the cheese begins to melt and the egg finishes setting. If you prefer the cheese fully melted, you can cover the pan with a lid for 30–45 seconds on very low heat.

Using the spatula, carefully fold the empty half of the omelet over the filled half to create a semicircle. Gently press the fold for a second to seal.

Slide the omelet onto a plate, seam-side down. Sprinkle optional sliced chives over the top for color and flavor.

Serve immediately while hot. Optionally accompany with toast, breakfast potatoes, or a small side salad.

kosher salt

yellow or white onion

smoked ham, diced

neutral oil (vegetable or canola)

fresh chives, thinly sliced (optional)

Crack the 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until mixture is uniform and slightly frothy, about 20–30 seconds.

Heat a nonstick 8-10 inch skillet over medium heat. Add 1 tablespoon unsalted butter and swirl to coat. Once the butter foams and begins to subside (about 30–45 seconds), add the 3 oz diced smoked ham. Sauté the ham for 1–2 minutes until warmed and edges are lightly browned. Push the ham to one side of the pan or remove briefly to a plate; keep pan over medium-low heat.

Prepare pan and ham

Reduce heat to medium-low. Pour the beaten egg mixture into the skillet and let it sit undisturbed for 10–15 seconds so the edges begin to set. Using a heatproof spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat around the pan until the top is mostly set but still slightly moist, about 60–90 seconds total.

Cook eggs

Spread the sautéed ham (or place the reserved ham) evenly over half of the omelet. Sprinkle 1 ounce shredded sharp cheddar cheese over the ham. Let the omelet cook 20–30 more seconds so the cheese softens. Carefully lift the empty half of the omelet and fold it over the filling using the spatula. Press gently and cook 10–20 seconds to complete melting the cheese and finish cooking without overbrowning.

Add fillings and fold

Slide the omelet onto a warm plate seam-side down. If desired, sprinkle 1 teaspoon minced fresh chives over the top and serve with 1 teaspoon hot sauce or ketchup on the side.

Finish and plate

fresh chives, minced

hot sauce or ketchup

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly flour the sheet. Keep butter and buttermilk cold until needed.

Preheat and prepare

In a medium bowl, whisk together 1¼ cups all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt until evenly combined.

Add 3 tablespoons very cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

Cut in butter

Pour 1/2 cup cold buttermilk into the flour-butter mixture. Stir gently with a fork until the dough just comes together and is shaggy but not overworked. If dough is too dry, add up to 1 tablespoon more buttermilk.