Bacon, Italian sausage, tomatoes, extra virgin olive oil, herbed cheddar, scallions and a sunny side up egg.

Chef's special recipe pancakes. Light and fluffy, served with butter and maple syrup.

Two eggs sunny side up frittata with bacon asparagus, pickled fresno chiles, cheddar and cracked black pepper.

Egg white omelette with spinach, tomatoes, pickled fresno chiles and cheddar.

Two poached eggs served on top of thinly sliced prosciutto, a toasted English muffin, topped with a lemon hollandaise.

Two poached eggs served on top of Idaho smoked trout and a toasted English muffin topped with lemon hollandaise.

Two poached eggs served over crab cakes and an English muffin and topped with a lemon hollandaise sauce.

Two flaky, house-made biscuits topped with white Italian sausage gravy.

Smoked bacon and potato hash. Delicioso!

A flavorful mix of olives from Spain, Italy, Greece, France and Casablanca.

Toasted pita and chickpea hummus served with a drizzle of extra virgin olive oil, kalamata olives and feta.

Delicate smoked salmon filet served with diced red onions, capers, creme fraiche and a lemon wedge.

Two crab cakes, breaded and pan fried, then finished in our wood fried oven, mixed greens, onion and creme fraiche with a lemon wedge.

Gently smoked Idaho trout filet with diced red onions, capers, creme fraiche and a lemon wedge.

An authentic athenian style, with diced cucumbers, tomatoes, red onion and fresh feta gently tossed in a lemon-oregano vinaigrette. Served with banana peppers, dolmas and warm pita bread.

Baby spinach, red and golden beets, toasted walnuts and shredded manchego gently tossed in a white balsamic vinaigrette.

Petite leaves of fresh kale, shaved parmesan, toasted pine nuts and roasted peppers gently tossed in a light anchovy vinaigrette.

Classic Italian caprese salad with fresh house pulled mozzarella, heirloom tomatoes, red onion, fresh basil and a balsamic reduction.

Mixed field greens with lump crab and seasonal vegetables tossed in a white balsamic vinaigrette.

Delicious smoked Idaho trout, mixed field greens, capers and red onions tossed in a lemon-oregano vinaigrette. Drizzled with creme fraiche and topped with pine nuts.

Mixed field greens, pistachios, hearts of palm, artichoke, tomatoes, white cheddar and dried cranberries tossed in balsamic vinaigrette.

Finely ground creekstone premium chuck seared until crispy with melted herbed cheddar, iceberg lettuce, tomato and onion on a warm brioche bun.

Roasted and pulled white and dark meat chicken with green apple, dried cranberries, onion and walnuts. Served on a warm croissant.

Tender shaved roast beef brisket soaked in au jus topped with melted fontina cheese. Served on a toasted French baguette.

Finely shaved cheeses, grilled and melted onto companion sourdough bread with fresh sliced tomatoes.

Genoa salami, capicola, fontina cheese, bread and butter pickles and Dijon mustard on a toasted French baguette with lettuce and tomato.

Crab cake patty on a warm croissant with creme fraiche.

Tenderloin steak on French baguette with a side of roquefort bleu cheese.

Chicken liver and black truffle pate with house-made pickled vegetables, whole grain mustard, capers and crostini.

Chicken liver and black truffle pate, romano sausage, Genoa salami and herbed boursin served with seasonal fruit chutney, capers and crostini.

Genoa salmi, capicola and prosciutto served with cornichons and crostini.

Thin slices of prosciutto with shaved parmesan and cornichons, finished with extra virgin olive oil and served with crostinis.

Romano peppered salami, chorizo, cotswold and manchego served with cornichon and crostini.

Double cream d'affinois brie, herbed boursin, morbier and chaumes. Served with crostini.

3 savory cheeses from switzerland and France, including appenzellar, raclette and roquefort.

Milton creamery's cave aged cheddar, herbed chevre and Spanish drunken goat cheese.

Cotswold, fontina fontal, d'affinois brie and queso mahon.

Cotswold, fontina fontal, d'affinois brie, queso mahon and gjetost.

Sauce and mozzarella included.

Fresh mozzarella, tomato sauce, extra virgin olive oil, basil and finely grated parmesan cheese.

Sauteed bell pepper trio, onions, mushrooms, asparagus, zucchini, squash, tomato sauce and fresh mozzarella.

Thinly sliced prosciutto, bartlett pears, extra virgin olive oil, scallions and fresh mozzarella.

Italian sausage, caramelized onion and bell pepper trio, tomato sauce and fresh mozzarella.

Pepperoni, Italian sausage and bacon with tomato sauce and fresh mozzarella.

Sweet house-made barbecue sauce, mozzarella and cheddar cheeses, roasted chicken, red onion and scallions garnished with chopped cilantro.

Bacon, Italian sausage, tomatoes, extra virgin olive oil, herbed cheddar, scallions and a sunny side up egg.

A mix of wild mushrooms with tomato sauce and a house-made ricotta cheese. Topped with fresh thyme and a drizzle of truffle oil.

6 oz seared and wood fried to temperature. Served with seasonal grilled vegetables and a dollop of herbed boursin cheese.

Our take on an Italian classic. Layers of flat noodles, tomato sauce, house-made ricotta cheese, ground beef and pork sausage. Baked in our wood oven in a terra cotta pot.

4 or 8 ounces of oak fried salmon served over seasonal vegetables, English pea puree and white truffle oil parmesan popcorn.

Deliciously rich flourless chocolate torte served over cassis glaze and a scoop of vanilla bean ice cream.