First Watch

This potato hash features grilled steak, roasted corn, onions, black beans, and melted cheeses, topped with two eggs, avocado, pico de gallo, lime crema, and cilantro, served with tortillas and a side of chipotle cheese sauce.

Thick-cut challah bread dipped in custard and griddled, served with caramelized bananas, blueberries, almond butter sauce, lemon whipped cream, honey-roasted almonds, and a dusting of cinnamon sugar.

This breakfast sandwich features a pork sausage patty, an over-easy egg, smoked Gouda, arugula, and hot honey on a toasted English muffin, served with a side of lemon-dressed mixed greens.

A refreshing blend of watermelon, pineapple, lime, and mint.

This refreshing blend features a mix of orange, lemon, beet, ginger, turmeric, and a touch of agave nectar.

A refreshing blend of kale, Fuji apple, English cucumber, and lemon.

A refreshing lemonade infused with butterfly pea flower tea and a touch of lavender.

A concentrated blend of fresh juices packed with vitamins and antioxidants.

These bite-sized buttermilk biscuits are baked fresh, dusted with sugar, and served with salted honey butter and a warm mixed berry sauce for dipping.

Four slices of hardwood-smoked bacon glazed with brown sugar, black pepper, cayenne, and syrup.

This classic breakfast features two cage-free eggs prepared to your preference, served with your choice of breakfast meat, seasoned potatoes, and whole-grain artisan toast.

This breakfast platter includes two cage-free eggs prepared to your preference, a choice of a Belgian waffle or multigrain pancake, and your selection of breakfast meat.

A large, house-baked buttermilk biscuit topped with savory turkey sausage gravy, served with two eggs prepared to your preference and a side of seasoned potatoes.

This flour tortilla is filled with scrambled eggs, spicy chicken, chorizo, green chiles, onions, avocado, and melted cheeses, topped with Vera Cruz sauce and sour cream, and served with seasoned potatoes.

Three flour and corn tortillas filled with slow-cooked beef, scrambled eggs, melted cheeses, and fresh toppings, served with a side of seasoned black beans.

This breakfast sandwich features bacon, an over-easy egg, Gruyère cheese, smashed avocado, mayonnaise, and lemon-dressed arugula on a brioche bun, served with a side of seasoned potatoes.

These multigrain pancakes are available in a variety of flavors, including blueberry, chocolate chip, carrot cake with pecan, and banana granola with almond crunch.

Two multigrain pancakes made with whipped ricotta cheese, topped with seasonal berries, lemon curd, and a dusting of cinnamon sugar.

A light, airy waffle served with a side of warm mixed berry compote and a dusting of cinnamon sugar.

Thick-cut challah bread soaked in custard and griddled, topped with fresh glazed strawberries, warm dulce de leche, whipped cream, spiced gingerbread cookie crumbles, and a dusting of cinnamon sugar.

Thick-cut challah bread French toast topped with fresh bananas, kiwi, seasonal berries, and a dusting of cinnamon sugar.

Thick slices of artisan challah bread served with whipped butter, cinnamon sugar, and a warm mixed berry topping.

This omelet is filled with bacon, avocado, and Monterey Jack cheese, served with a side of sour cream and housemade pico de gallo.

This omelet is filled with spicy chorizo sausage, avocado, green chiles, and roasted onions, topped with a blend of Cheddar and Monterey Jack cheeses, and served with sour cream and fresh pico de gallo.

This omelet is filled with ham, bacon, sausage, roasted mushrooms, onions, tomatoes, a blend of Cheddar and Monterey Jack cheeses, and topped with sour cream.

This Italian-style open-faced omelet is baked with kale, roasted crimini mushrooms, onions, tomatoes, mozzarella, and parmesan cheese.

This frittata features wild Alaska smoked sockeye salmon, house-roasted onions, and tomatoes, finished with Parmesan cheese, sour cream, and fresh herbs.

This breakfast hash features bacon, avocado, house-roasted onions, and tomatoes topped with a blend of Cheddar and Monterey Jack cheeses.

A savory hash featuring roasted crimini mushrooms, onions, red peppers, and baby spinach, topped with melted mozzarella and herbed goat cheese.

Thick-cut whole-grain toast topped with smashed avocado, extra virgin olive oil, lemon, and sea salt, served with two basted cage-free eggs.

This dish features non-fat vanilla Greek yogurt layered with fresh seasonal fruit and housemade almond granola, served with a freshly baked muffin.

This made-to-order bowl of steel-cut oats is served with fresh berries, sliced banana, pecans, reduced-fat milk, brown sugar, and a freshly baked muffin.

This breakfast bowl features coconut milk chia seed pudding topped with fresh berries, banana, and housemade almond granola, served with a side of whole-grain toast spread with almond butter and sea salt.

This wrap features egg whites, turkey, spinach, roasted mushrooms, and mozzarella in a sun-dried tomato-basil tortilla, served with fresh fruit and housemade pico de gallo.

This egg white omelet is filled with roasted turkey, onions, tomatoes, spinach, and feta cheese, served with sliced tomatoes and whole-grain toast.

This egg white omelet is filled with roasted crimini mushrooms, onions, tomatoes, and green chiles, and is served with fresh pico de gallo, whole-grain toast, and a side of fruit.

This breakfast bowl features a base of quinoa topped with Italian sausage, roasted tomatoes, crimini mushrooms, kale, Parmesan cheese, two basted cage-free eggs, and a lemon white balsamic dressing.

This protein-rich bowl features quinoa, kale, carrots, and roasted tomatoes topped with grilled chicken, basil pesto, feta cheese, and a lemon balsamic dressing.

This breakfast bowl features tender braised beef barbacoa and crispy tortilla chips tossed in ranchero sauce, served with cheesy scrambled eggs, black beans, avocado, and a blend of traditional toppings.

A toasted English muffin topped with smoked ham, a vine-ripened tomato slice, a poached egg, and hollandaise sauce.

This dish features poached eggs served on an English muffin, topped with bacon, vine-ripened tomato, avocado, and lemon-dressed arugula.

This dish features wild Alaska smoked sockeye salmon, red onion, and vine-ripened tomato served on a classic eggs Benedict.

Four slices of hardwood-smoked bacon glazed with brown sugar, black pepper, cayenne, and syrup.

Bite-sized cake donuts coated in cinnamon sugar, served with chocolate sauce and warm mixed berry compote for dipping.