We source fruits and veggies locally from the farmer's market to make a delicious and refreshing welcome drink.

Fluffy buttermilk biscuits with house made smoked gravy. One of my first responsibilities at my first chef position was to remake the brunch menu and mastering biscuits took time but it has come to be a fun project to share with friends.

An omelette as classic as french cooking can get. When I worked at Petit Crenn we made one that was a rendition influenced by Japanese Tamago. This dish will feature seasonal produce as the garnish.

My famous fried chicken served with waffle croquettes. My fried chicken is made with a lighter dredge and served with a Thai chili gastrique. My waffle croquettes are the perfect combination of fluffy and crispy on the outside.

Made with seasonal fruit, we stuff our Texas toast with whipped cream cheese. Our french toast is dipped in ground up granola and garnished with whatever beautiful produce we find at the market.