Served with sweet curry, dried currants, celery, and onions. Served open-faced on toasted multigrain.

Served with turkey, swiss, lettuce, tomato, red onion, avocado, and chili mayo on toasted Italian.

Served with roast beef, swiss and red onion, oven-baked on a french baguette, with au jus.

Served with locally produced, thick-cut pepper bacon, lettuce, tomato, and mayo on toasted Italian.

Sprinkled with herbs de Provence, served open-faced on toasted multigrain.

Mediterranean style tuna salad with eggs, bell pepper, red onion, copers, and fresh basil in lemon olive oil vinaigrette, on ciabatta.

Served with mild natural cheddar on Italian.

Served with ham, roasted mushrooms, tomato on Italian.

Served with ham and comte gruyere, oven-baked on a croissant, lettuce, tomato, and mayo on the side.

Served with pastrami, swiss, red cabbage coleslaw, and Russian dressing, oven-baked on Italian.

Served with Italian salami, brie, and roma tomatoes.

Served with prosciutto, fresh mozzarella, fresh basil, and cracked pepper.

English stilton blue cheese and roast beef with lettuce and tomato.

Served with french goat cheese, fresh spinach, tomato sprouts, and red onion.

Served with fresh mozzarella, tomatoes, basil, roasted red peppers, and balsamic vinaigrette.

Served with roasted portabellas, red peppers, and herbed goat cheese, drizzled with olive oil.

Served with roasted eggplant, pesto, walnuts, and tomatoes.

Served with roasted chicken, pesto, Parmesan, and tomatoes.

Served with roasted chicken, black olive tapenade, and fresh mozzarella.

Served with half-size ham and multigrain toast with jam and fresh fruit.

Served with two medium-poached eggs on multigrain toast.

Served with two medium-poached eggs on multigrain toast and fresh fruit.

Served with butter-sugar crepe, one medium-poached egg on multigrain toast.

Served with comte gruyere and medium-pooched egg oven-baked on a croissant with half grapefruit.

Served with made from scratch with eggs, cream, and fresh vegetables with fresh fruit.

Served with made from scratch with eggs, cream, and fresh vegetables with fresh fruit.

Served with ham, egg, and swiss in sweet batter a crepe with half grapefruit.

Served with thick-sliced Italian soaked in a spiced sweet batter, pure maple syrup on the side, with fresh fruit.

Served with multigrain toast and jam with a yogurt-fruit granola cup.

Ask for fresh-baked selections.

Served with a fresh baked all-butter croissant.

Served with two slices with butter and jam.

Served with vanilla yogurt with berries and granola.

Served with cream cheese.

Served with ham, roasted mushrooms, tomatoes and swiss rolled in a crepe and oven-baked with bechamel sauce.

Served with diced chicken, fresh spinach, feta, and black olives with cucumber sauce.

Served with french goat cheese, roasted roma tomatoes, fresh spinach, and basil in a four-herb crepe.

Served with blackberries, raspberries, and strawberries. with vanilla ice cream or fresh whipped cream

Served with chocolate-hazelnut spread with banana slices.

Served with sweet lemon with butter and sugar.

Served with pure maple syrup and butter.

Served with simple french classic and beurre sucre.

Served with lightly sweetened vanilla custard with a burnt sugar crust.

Served with rich chocolate layer cake with fudge frosting.

Served with traditional Italian dessert with ladyfingers, espresso, mascarpone cheese, and rum.

Served with sour cream layer and graham crust.

Served with spice cake with pineapple, pecans, and cream cheese frosting.