Starts with breakfast egg.

Prosciutto di Parma with fresh mozzarella and fig jam on toast.

2 slices of French toast with berry compote, whipped cream and maple syrup.

House-cured salmon on bagel with arugula, Lemon-caper cream cheese and red onion.

Gracious granola, fresh fruit and vanilla yogurt drizzled with honey.

Housemade bagel with choice of cream cheese.

Tarragon chicken salad with golden raisins, almonds, and sliced apple topped with pickled red onion.

Herbed barley, chickpeas, cucumber, roasted red bell peppers, Kalamata olives, and feta cheese on greens with Greek vinaigrette.

Farro and spinach salad with pickled beets, herbed goat cheese, toasted pine nuts, and turmeric-tahini dressing.

Mixed greens with toasted pecans, dried cranberries, and choice of balsamic or creamy herb dressing.

Bacon, pesto, aioli and arugula on focaccia.

Roasted tomato, fresh mozzarella, pesto and balsamic-dressed arugula on focaccia.

Chicken salad topped with pickled red onion and lettuce on green onion bread.

Pecan cheddar spread, pepper jelly and apple slices on a baguette.

Sliced cucumber and arugula on focaccia.

Kalamata olives, marinated artichoke hearts, roasted red peppers, sundried tomato, ricotta and spinach on a baguette.

Herbed goat cheese, pickled beets, and spinach on rye.

Ham and pork with Swiss, Creole mustard and sweet pickles on pressed Cuban bread.

Organic beef, tomato jam, and cheddar on green onion bread served warm.

Havarti, yellow cheddar and garlic aioli between 3 slices of sourdough with apple onion chutney. 15 min prep time.

The American classic on sourdough.

Creole mustard and arugula.

house cured and smoked pastrami with Havarti, fresh dill pickles and Creole mustard on rye