Breakfast Flashcards
Beetroot cold juice
Beet, ginger, and lemon
Greenhouse Cold pressed juice
Kale, cucumber, Granny Smith apple, celery, spinach, and pineapple
Egg mix
Eggs, heavy cream, cream cheese
Egg sandwich (complex)
Egg mix “steamed” with parsley, dill, and Parmesan. Served on Seeded Brioche bun with house made chicken sausage, Calabrian chili aioli, gruyere cheese, and braised greens
What’s in the chicken sausage
Ground chicken, fennel pollen, maple syrup
What’s in the Calabrian chili aioli
Egg yolks, Calabrian chili purée, lemon juice, blended oil
Forest mushroom omelette (complex)
Classic omelette (egg mix) stuffed with sautéed crimini and maitaki mushrooms (and rosemary) and feta cheese. Side of sofrito potatoes and a broiled Roma tomato.
What’s in the sofrito potatoes
Idaho potato, salt, red peppers, tomato, garlic
What’s in the Broiled Roma tomato
Garlic, evoo, champagne vinegar, butter, Panko, parsley, chives
Skinny white frittata (complex)
Egg white frittata, (egg whites, cherry tomatoe, tatsoi spinach, salt) with a side of tatsoi spinach salad. and grated goat cheese.
Broccoli frittata
Egg mix is baked off with blanched broccoli, bacon, and shredded cheddar cheese. It is topped with a pea green pesto, sour cream, and chives
King crab soft scramble
Farm eggs scrambled with steamed king crab, confit fennel, topped with fennel herbs, fine herbs, and creme fraiche
Steak and eggs
6oz skirt steak served with eggs your way, with broiled tomatoes, ( marinated Roma tomatoes in olive oil, champagne vinegar, shallots, garlic, and thyme for 24 hours. The next day they are roasted slightly and dehydrated. When ordered they are topped with herbed bread crumbs, and placed under the broiler for texture) and a side of sofrito potatoes)
Pain au chocolat
Fresh baked, traditional French style chocolate croissant. Made with award winning isigny-Ste-mere butter from the northern coast of France. Rolled up with 2 batons of chocolat.
Raisin pin wheel (escargot au raisin)
Fresh baked, traditional French style raisin pastry. Made with award winning isgny-ste-mere butter from the northern coast of France. Filled with pastry cream. Brushed with egg wash before baking.
Croissant
Fresh baked, traditional French style croissant made with award winning isigny-ste-mere butter from the northern coast of France. More than 80 layers of dough separated by thin layers of butter. Brushed with egg wash before baking.
Fruit
Pineapple, melon, berries
Five acre Greek yogurt
Greek yogurt topped with granola and fresh berries (strawberries, blueberries, raspberries, blackberries)
Mango smoothie bowl
Mango purée and Greek yogurt smoothie served with fresh mango, kiwi, toasted coconut, and cardamom cashews
Steel cut oats
Steel cut oats cooked with oat milk and topped with house made jam (blueberry), fresh blueberries, and toasted Marcona almonds, served with a side of brown sugar and heavy cream
Avocado toast
Guacamole (avocado, jalapeño, red onion, lime juice, cilantro, salt) “heritage seeds” (pumpkin, sunflower, sesame, chia, flax), “major herbs” (mint, tarragon, Thai basil, cilantro, micro celery), radish, jalapeño oil, lime juice, salt, espellete
NY express breakfast
Choice of Black Coffee or Tea, Orange Juice.
Entree - Plain bagel from Brooklyn Bagels served with smoked salmon, tomato, red onion, watercress, caper berries, and whipped cream cheese
Creme brûlée French toast
Brioche bread soaked in maple custard seared and then finished in the oven. It comes with blueberry jam, maple syrup, and creme fraiche.
Whole wheat skillet cake
Pancake (whole wheat flour, milk, eggs, orange zest, and grand marnier) with blueberry compote, and topped with whipped ricotta and fresh berries.
