2 over easy eggs, prosciutto, asparagus, Fontina and house aioli over toasted focaccia, served with roasted Red Bliss potatoes.
French bread baked in a vanilla-anise custard served with real maple syrup and roasted Red Bliss potatoes.
Applewood bacon, tomato, greens and basil aioli on focaccia, served with pickled vegetables.
Made on French baguette with house aioli, served with roasted Red Bliss potatoes.
Eggs scrambled with basil pesto and spinach, topped with marinated tomatoes, served with toast and roasted Red Bliss potatoes.
Mixed greens, Gala apple, toasted hazelnuts and Gorgonzola with balsamic vinaigrette.
Made on French baguette, served with roasted Red Bliss potatoes.
Asiago, marinara and arugula.
Pine nuts, Asiago and balsamic reduction
Broccoli, chard, cherry tomato, white beans, basil and Asiago.
Smoked salmon, olive, egg, asparagus, tomato, potato and artichoke heart.
Bacon, tomato, greens and basil aioli.
Eggplant, zucchini, roasted red pepper, goat cheese and pesto.
Penne, eggplant, fresh mozzarella, basil and marinara.
Fettuccine and marinara
Fettuccine, baby spinach, pine nuts, Asiago, olive oil and garlic.
Basil pesto, zucchini, roasted red peppers, eggplant, goat cheese and hazelnut.
Cherry tomato, fresh mozzarella, basil, garlic and Romano.
Artichoke hearts, roasted red pepper, herbed ricotta, garlic and mozzarella.
Marinara, goat cheese, caramelized onions, spinach and mozzarella.
Romano and mozzarella
Olive oil, garlic, Romano and mozzarella.
Marinara, Romano and mozzarella.
Romano and mozzarella
Marinara, Romano and mozzarella.
Olive oil, garlic, Romano and mozzarella.