J O U R N A L
Rocket Eggs
Creamy scrambled eggs enriched with Kewpie mayonnaise and a hint of white pepper, served over peppery rocket. The warm eggs gently wilt the greens, unlocking a subtle, rustic nuttiness.
The Sbagliato
The lighter, effervescent iteration of a Negroni affectionately named Sbagliato - the Italian word for ‘wrong’.
Poached Eggs with Avocado
Poached eggs over mashed avocado is a popular cafe-style dish consisting of poached eggs with runny yolks layered on top of seasoned avocado, and typically served with thick-cut sourdough toasts.
Crostini ai Funghi e Ricotta
Crispy, toasted rustic bread topped with light, creamy ricotta cheese, savory sautéed mushrooms, and salty, crispy pancetta, creates a balance of textures and rich, earthy flavors - finished with a medley of fresh herbs.
Oeufs en Meurette
Oeufs en Meurette is a classic French dish originating from the Burgundy region.
Carthage Breakfast Salad
The Carthage Breakfast Salad is a big, bushy, hearty dish served spilling over its plate with oblong, crunchy sourdough toasts.
Spaghetti Aglio e Olio
Spaghetti Aglio e Olio is a rustic, peasant dish from Southern Italy, made with pantry staples.
Spicy Tuna Tartine
A creamy, savory blend of tuna with the spicy kick of Sriracha and tangy mayonnaise, creates a balanced flavor with umami notes, and a touch of sweetness. Chili crisp adds crunch and texture on a bed of nutty, caramelized rye toasts.
Grilled Brie
An elevated grilled cheese that pairs creamy, melted brie with sweet caramelized onions on crusty, toasted ciabatta.
The Cotswold
The Cotswold is a simple, slow sipping, sturdy cocktail that quickly develops into a savory drink. It’s the perfect accompaniment to a plate of rare prime rib, or for dessert after.
Avocado Salad Tartine
The tartine is the national breakfast of France - It is a country bread toasted on one side with sweet or savory toppings.
Pan con Tomate
A simple, traditional Spanish toast rubbed with ripe tomato, garlic, and drizzled with olive oil and salt, often served as a tapa or breakfast.
Provençal Omelette
Unlike the pale, delicate omelettes found in Paris, Provençal omelettes are more rustic, and sometimes served open-faced
The Bloody Mary
The Bloody Mary drinks as smooth as a chef’s sauce, and eats like a meal - garnished simply with a leafy celery stalk, and a lemon wedge.
Uova al Pomodoro
Uova al Pomodoro is a comforting, rustic Italian dish of eggs poached in savory tomato sauce.
Brie Omelet
A Brie Omelet marries creamy, melted cheese with fluffy eggs. An egg and olive oil mixture gently cooked in butter, creates rolling curds, that blend with rich, melted brie.
The Elevenses
Elevenses is a mid-morning break of a small bite or refreshment between the morning meal and lunch, or a second breakfast usually around 11:00 am. The Elevenses cocktail checks the box for refreshment, with enough calories and sugar to bridge the gap until lunch.
Sunshine Toasts
An egg fried in toast has many nicknames which vary by country, culture, region, or family tradition including Egg in the Basket, Toad in the Hole, One-Eyed Jack, Pirate’s Eye, Bird’s Nest, Bull’s Eye Egg, and of course one of the most fun and optimistic - Sunshine Toast.
Fennel Salad
It doesn’t take much to turn a flavorful fennel bulb into a meal, a side, or an alternative for ‘coleslaw’. A bed of clean, tangy fennel salad adds a nuanced dimension under a juicy cut of meat or fish - absorbing and blending with the juices and flavors of whatever may be on the plate.