Scottish smoked salmon, allium cream cheese, pickled red onion, frisee, lemon, portuguese olive oil on a housemade bialy.

Soy-ginger marinated tofu, pickled carrots and daikon radish, pickled jalapeno slices, fresh cilantro and sriracha aioli on Baguette.

Avocado, fresh seasonal radish, sea salt, black pepper, piment d'espelette, portuguese olive oil on 7 grain.

A blend of carefully sourced cheeses on clear flour pain de mie with optional housemade chili jam, with a dill pickle.

Sustainably caught spanish tuna with evoo, red onion, celery, dijon, and lemon topped with a fresh herb salad and 8 min egg.

Mortadella, ham, and cappocolo with a new orleans classic creole olive salad and local mozzarella on housemade focaccia. Served hot.

A rotating seasonal Farro bowl, always vegetarian.

Crisp bibb and endive, cucumbers, hearts of palm, tomatoes, radishes, and chickpeas. Topped with a miso-carrot-ginger dressing. Vegan. Gluten free.

Kale, baked sourdough croutons, house-made garlicky vegan caesar dressing, walnut faux parm crumble. Contains nuts. Vegan.

Hand pulled noodles, sichuan chili oil, peanuts, bok choy, crispy garlic. Spicy! Vegan.

Roasted farmer's market roasted beets served atop a garlic toume spread with watercress, pecorino sardo, and a crunchy hazelnut dukkah.

A bright, sweet, tangy spread made from roasted red peppers, toasted walnuts, garlic, cumin, lemon juice, toasted bread crumbs, chili flakes, pomegranate molasses.

Your choice of tinned fish, plus clear flour baguette, cornichons and spanish potato chips.