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The Butcher The Baker The Cappuccino Maker
Served with toasted pumpkin seeds and pumpkin seed oil.
Served with fresh manilla clams, bacon, potatoes and oyster crackers.
Served with goat cheese, pine nut brittle and sherry vinegar.
Served with kale, avocado, almonds and beluga lentils.
Served with snow peas, Parmesan chips, and Caesar-style dressing.
Served with salmon, cucumber, radish, tomato, black rice and watercress.
Served with avocado, tomato, cucumber, seaweed salad and soy-ginger vinaigrette.
Served with marinated tofu, avocado, alfalfa, carrot salad and orange.
Served with mixed greens, shaved vegetables and herb vinaigrette.
Served with gluten conscious.
Served with gluten conscious.
Served with crushed sunchokes and kale chips.
Served with mustard sauce, pickles.
Served with classic Pomodoro prepration.
Served with pork belly, Parmesan, peas and a poached egg.
Served with tagliatelle pomodoro.
Served with gruyère, onion jam, pickles and brioche bun.
Served with vegan secret sauce, lettuce, red onion, tomato and vegan bun.
Served with red pepper-cumin honey, apple-kale slaw and brioche bun.
Served with crispy shallots, gruyère, arugula, brioche bun and au jus.
Served with pork belly, ham, Swiss cheese, and pickles.
Served with beer battered local rock cod, sweet potato fries, kale and apple slaw with a tarragon remoulade.
Served with salmon, avocado, cucumber, sushi rice, seaweed salad, spicy mayo and wrapped in nori.
Served with honey and toasted spices and gluten conscious.
Served with classic French style.
Served with snap peas, English peas, snow peas, pea shoots and salsa verde.
Served with apple, sesame, and colatura.
Served with Caesar dressing and Parmesan.
Served with madras curry, currants, apricots, and crème fra?che.
Served with special seasoning.
Served with ranch seasoning.
Served with house-made buttermilk biscuits and Hollandaise.
Served with five ounces filet mignon, hollandaise.
Served with shrimp, smoked salmon, calamari, scallops, salmon caviar. crème fraîche, dill and nori.
Served with cherry tomatoes and artichokes.
Served with hen of the woods mushrooms, potatoes, onion jam, Parmesan and kale chips.
Served with thick-cut bacon and toast.
Served with gluten conscious. Grains, avocado, beans, Cojita cheese, mushrooms and fried cage-free egg.
Served with apple-cinnamon jam.
Served with pecan nougatine and bourbon-caramel sauce.
Served with gluten conscious and Coconut milk & mangoes.
Served with gluten conscious , seasonal fruit and berries.
Served with gluten conscious , bananas, almond milk and toasted almonds.
Served with mixed berries, vanilla and quinoa granola.
Served with thick steamed omelette, American cheese, smoked bacon, tomato jam and on a brioche bun.
Served with cage-free egg, gruyère, avocado, arugula and tomato jam.
Served with sunflower seeds, radish, cilantro and marinated peppers with two poached cage-free eggs.
Served with scrambled eggs, chicken-apple sausage, avocado, kale, Monterey Jack, whole wheat tortilla and salsa.
Served with seared marinated tofu, vegan soy chorizo, wilted dandelion, avocado, whole wheat tortilla and salsa.
Served with a selection of fresh baked pastries.
Served with whipped maple chili butter.
Served with gluten conscious.
Served with gluten conscious, neuske applewood smoked slab bacon and two pieces.
Served with two pieces.
Served with gluten conscious.
Served withpan-roasted with salsa verde, herbs and cherry tomatoes.
Served with mignonette and grated horseradish.
Served with green apple, Fresno chiles, radish, wonton crisps, soy-ginger vinaigrette and avocado mousse.
Served with herb mascarpone and tomato jam.
Served with sunflower seeds, radish, cilantro and marinated pepper.
Served with Parmesan and gnocco fritto.
Served with tomato jam, prosciutto and roasted red peppers.
Served with herb mascarpone, cured cucumbers, shaved fennel-red onion salad and lemon oil.
Menu for The Butcher The Baker The Cappuccino Maker provided by Allmenus.com
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