J O U R N A L
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.
Carthage Breakfast Salad
The Carthage Breakfast Salad is a big, bushy, hearty dish served spilling over its plate with oblong, crunchy sourdough toasts.
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.
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.