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250 Franklin St Boston, MA 02110
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Toasted bagel, cream cheese, tomatoes and red onion.
Horseradish cream, green apple and frisee.
Poached egg, asparagus and lemon chive hollandaise.
In a crisp russet potato.
Two eggs your style with choice of breakfast meat, toast, or breakfast pastries, selection of juices, coffee, or tea.
Egg whites and egg substitutes available, served with homestyle potatoes with two eggs.
Plain, blueberry, or banana with vermont maple syrup.
Miso soup, yaki nori, japanese pickled vegetables, sesame seared salmon and jasmine rice, served with green tea.
With breakfast meat.
Your choice of vermont cheddar, country ham or maine crab forest mushrooms, tomatoes, pepeprs, or onions.
With poached eggs.
Poached eggs, canadian bacon, toasted english muffin and hollandaise sauce.
With fresh berries and chantilly.
Brioche french toast with mixed berries and maple syrup.
Seasonal fruits and berries baked in egg cusatard with caramelized brown sugar.
Choice of croissants, breakfast pastries or toast served with preserves, honey and sweet butter. Selection of juice and coffee, tea, or hot chocolate.
Lemon creme anglaise.
Vanilla scented mascarpone and orange blossom honey.
Ripe fruits and juices blended with yogurt, skim milk, and honey.
A whole sectional fruit.
Choice of seasonal melons.
Monday through friday, $19.00.
Imported french ham and gruyere cheese on griddled bread.
Smoky bacon and thyme.
Watercress and roasted baby carrots.
Parsley and lemon aioli.
Grilled garlic flatbread and baby vegetables.
Selection of vinagrettes.
Warm smoked bacon, aged sherry vinegar and baby spinach.
Herb frisee salad, roasted chestnut mushrooms and parmesan.
Shaved parmesan, nicoise olives and toasted garlic croutons.
With Julienne thyme grilled chicken breast.
Watercress, fire roasted sweet peppers and ice wine vinegar.
Young spinach, sun dried cape cranberries and alpine tome cheese.
Green garlic, fava beans and baby artichokes.
Pest tossed vegetables and hand made potato gnocchi.
Fresh basil and oregano.
Mozzarella, fire roasted eggplant and virgin olive oil.
With buttermilk fried onion rings and cafe fries, choice of roquefort, cheddar or swiss cheese, bacon or grilled mushrooms.
Citrus scented couscous.
Peas, potato vinagrette and mint oil.
Changes weekly.
Caramelized shallot polenta, foraged mushrooms and haricots vert.
Baby spinach and summer plums.
Young vegetable and thyme jus.
Summer truffle, sweet peat and new potato salad.
