J O U R N A L
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.
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.