Brioche bread dipped in our coconut custard is used to make the Coconut French toast. We then stuff the Coconut French toast with Swiss cheese, Roasted Honey Ham, and Smoked Turkey. We grill it until the Cheese is melted. We serve this with powdered sugar and topped with coconut flakes as well as a drizzle of guava sauce. Served with fruit and a Bellini. ( To make this gluten free we are able to sub out the Brioche for Katz Wheat whole grain or white gluten free bread.)

Slightly toasted plain bagel is smeared with whipped cream cheese then lightly drizzled with a homemade sweet garlic chili. It is then layered with peppered Smoked Salmon and thinly sliced onions. We then place a layer of seasoned thinly sliced tomatoes and finish this masterpiece with capers. This is served with fruit and a Bellini.

Our homemade coconut banana pancake batter is made from our guineos manzano picked off of our trees. Our coconut banana pancakes are topped with a Banana Rum caramel sauce also homemade using once again our manzano bananas. We finish this off with whipped cream. This is served with a Bellini. (To make this Gluten free we can sub out our homemade batter for Krusteaz Buttermilk Gluten free batter.)

Ryan’s Famous grilled churrasco Steak made to your desired temperature. Rested and thinly sliced served with breakfast mofongo and topped with poached eggs. Served with Quesitos and Bellins. (Omit Quesitos and its Gluten free)

We breaded our thinly sliced milanesa steak in Kellogg’s Corn Flakes then shallow pan fry to a crispy perfection, We serve this with homemade biscuits and sausage gravy. We crown this breakfast with two eggs of your choice ( we prefer poached so that the yolks add another layer of goodness.) This is served with fruit and a Bellini.

Freshly baked biscuits are topped with puertorican pink refried beans which then has a layer of fluffy scrambled eggs mixed with jalapeño and pepper jack cheese. It is then topped with oven roasted carnitas and topped with a sprinkling of onions and cilantro finally crowned with our Mango Pico de Gallo. (Subbing out the biscuits for hash browns makes this gluten-free.) This is served with fresh fruit and Bellinis.

Sauteed Italian sausage, onions, yukon potatoes, poblano green chilis, and bella mushrooms cooked to a beautiful golden brown then topped with Dubliner cheese and two poached eggs. This is served with brioche buttered toast. It is served with fruit and a Bellini. (If we leave out the brioche toast this dish is Gluten free.)

Three eggs are whipped with cream to make a fluffy light omelette. We fill our omelette with a smear of cream cheese and a layer of smoked salmon. It is then topped with more smoked salmon, thinly sliced onions and seasoned tomatoes with garnishes of capers. Served with potato wedges. This is served with fruit and a Bellini. (Gluten free)

Sauteed tomatoes, asparagus, baby spinach , portobello mushrooms, red onions, poblanos and cilantro are inside this three eggs omelette , it is filled with shredded sharp cheddar cheese. This omelette is topped with thinly sliced avocados and drizzled with a spicy mayo. Served with cajun tots, fruit and Bellini. (Gluten free)