Mashed avocado dusted with house ‘Everything Seasoning’ on toasted French Country Bread, served open-faced with Burrata cheese, grape tomatoes, house-made Chili Crisp, and shaved radish. Vegetarian

Poached eggs nestled in grilled hash browns with sautéed mushrooms and ham, finished with gruyère béchamel and Swiss cheese gratiné. Served with toasted baguette slices.

A three-egg omelette filled with our house sausage, bacon, tomatoes, onions, and cheddar cheese, topped with avocado. Served with Provençal Potatoes & Butternut Squash, and either toast or butter croissant.

Hand-shredded corned beef brisket grilled with bell peppers, red onions, and our fresh-cut hash browns. Topped with two eggs, then finished with a horseradish-shallot cream sauce. Served with toast or a butter croissant.

Two eggs and your choice of chicken sausage, homemade pork & apple sausage, bacon, or ham. Served with a side of your choice, and toast or a butter croissant.

Classic three-egg herb and Gruyère omelette with Chèvre cheese and confit trumpet and beech mushrooms. Vegetarian

Tender risotto rice with sautéed bacon, asparagus, mushrooms, red onions, and fresh basil are gently formed into patties, lightly breaded and grilled to perfection. Topped with two poached eggs.

Wild Northwest smoked salmon and sautéed leeks, tossed with fresh-cut hash browns grilled golden brown. Topped with 2 eggs drizzled with fresh lemon-dill cream sauce.

Sweet cream crêpes rolled with Vanilla Bourbon Mascarpone Crème and walnuts, finished with caramelized brown sugar apples, puff pastry crumble, and whipped cream. Vegetarian

Brioche French Toast loaded with Espresso Mascarpone Mousse, drizzled with Chocolate Sauce, dusted with cocoa powder, and finished with whipped cream.

A freshly baked and toasted croissant topped with a thick slice of ham, two poached eggs, and our house-made hollandaise sauce.

A freshly baked and toasted croissant stacked with grilled salmon, sliced avocado, and two poached eggs, then finished with our delicious dill hollandaise sauce.

Creamy chive polenta made with cheddar and parmesan cheese, then topped with homemade hollandaise sauce, crisp bacon, sautéed spinach and mushrooms, and two poached eggs. Leave out the bacon for a Vegetarian option

Thick-cut bacon, green leaf lettuce, sliced tomato, avocado, and a fried egg, stacked together on a freshly baked croissant. Finished with our house-made pesto aioli.

American Angus beef patty stacked with bacon, Gruyère cheese, butter lettuce, tomato, red onion, house pickles, and IPA Mustard Aioli on our butter toasted Challah Roll.

Smoked turkey, ham, Swiss, cheddar, pineapple, tomato, and mayonnaise layered on our sourdough bread. Stacked, dipped in egg batter, then grilled to golden brown. Served with raspberry jam and a side: green salad, potato salad, or fresh fruit. Our Cristo is cured for 24 hours to maintain its structure. NO SUBSTITUTIONS or CHANGES, please.

Thinly sliced ham piled on our Ciabatta with Truffled Brie, pear slices, rosemary confit garlic, and vinaigrette dressed arugula.

Wild Albacore tuna mixed with premium mayonnaise and finely chopped celery, onions, and carrots, then topped with tomato and melted cheddar cheese. Served on our fresh Provence sourdough bread.

Our signature soup made with deeply caramelized onions in our rich beef consommé, topped with toasted Provence bread that is loaded with melted Swiss and parmesan cheese.

Herb-roasted chicken breast over organic greens tossed with our House Balsamic Dressing, cherry tomatoes, cucumbers, marinated mushrooms, Kalamata olives, and crumbled Feta cheese. Topped with crispy chickpeas.

Grilled salmon filet with pesto, jeweled quinoa salad with red grapes, apple, diced celery, Feta cheese, walnuts, and fresh basil, over organic mesclun greens, and tomatoes, dressed Creamy Pesto Vinaigrette.

Our delicious raspberry jam, made at our wholesale bakery in Portland. I hope you like Jammin' too!

Chocolate cake brushed with vanilla syrup, layered with dark chocolate ganache and mousse

Luscious lemon pastry cream and toasted meringue in a tart shell, finished with lemon bark

French cookies filled with a variety of buttercream fillings. No substitutions or changes, please.

French cookies filled with a variety of buttercream fillings. No substitutions or changes, please.

Chocolate sponge layered with vanilla, coffee, and dark chocolate mousses, covered with dark chocolate ganache

Chocolate biscuit rolled with white chocolate mousse and tart whole cherries, topped with a rich chocolate mousse

Vanilla biscuit rolled with vanilla cream, topped with mascarpone mousse

Chocolate cake brushed with vanilla syrup, layered with dark chocolate ganache and mousse

Chocolate sponge layered with vanilla, coffee, and dark chocolate mousses, covered with dark chocolate ganache

Our frozen croissants are ready for you to proof and bake at your convenience. 1. Place the frozen Croissants 3 inches apart on a baking sheet. 2. Let them proof at room temperature for 8 to 10 hours. (Hint: get these set up to proof before you go to sleep, they’ll be ready to bake when you wake up) 3. When you are ready to bake, preheat your oven to 375°. 4. Make an egg wash by stirring together one egg and one teaspoon of water. 5. Lightly brush the tops of the proofed Croissants with the prepared egg wash. 6. Bake for 15-20 minutes, or until golden brown

Our frozen croissants are ready for you to proof and bake at your convenience. 1. Place the frozen Croissants 3 inches apart on a baking sheet. 2. Let them proof at room temperature for 8 to 10 hours. (Hint: get these set up to proof before you go to sleep, they’ll be ready to bake when you wake up) 3. When you are ready to bake, preheat your oven to 375°. 4. Make an egg wash by stirring together one egg and one teaspoon of water. 5. Lightly brush the tops of the proofed Croissants with the prepared egg wash. 6. Bake for 15-20 minutes, or until golden brown.

1. Preheat your oven to 325°. 2. Place 3 inches apart on a baking sheet. 3. Bake the cookies for 10-15 minutes or until they are golden brown. 4. Remove the cookies from the oven and let cool for a few minutes before enjoying. For more baking instructions visit provencepdx.com

Our signature soup made with deeply caramelized onions in our rich beef consommé, topped with toasted Provence bread that is loaded with melted Swiss and parmesan cheese.

Organic greens, sliced cucumber, tomato, olives, parmesan cheese, and the dressing of your choice. Dressings Options: House Balsamic, Light Balsamic, Champagne, Seasonal

Organic red and yellow beets, zesty arugula, marinated red onions, Chèvre cheese, toasted hazelnuts, and Champagne Vinaigrette.

Red and white quinoa tossed with creamy Balsamic Vinaigrette, crisp apple, red grapes, Feta cheese, diced celery, basil, and walnuts.

Pacific Northwest mussels steamed in a white wine, and finished with butter, shallot, garlic, parsley, and capers.

Salmon filet with toasted hazelnuts and brown butter. Served on a bed of sautéed leeks and roasted artichoke hearts.

Our crisp fries tossed with truffle oil and parmesan cheese. Served with roasted garlic aioli. Vegetarian

Roasted chicken breast served over mashed potatoes and roasted asparagus with zesty chorizo and onion sauce. Finished with sautéed bacon, chorizo, and peas.

A generous flat iron pork steak seared to juicy perfection, served over herbed mashed potatoes with creamy Roasted Fennel and Brie Sauce. Accompanied by our vegetables du jour.

Sliced slow-roasted beef chopped on our grill and heated with it’s own jus, Gruyère cheese, and caramelized onions. Served on a warm brioche bun with arugula and IPA Dijon aioli. Accompanied by our Truffle Parmesan Pommes Frites.

Pacific Northwest mussels steamed in a creamy white wine broth with shallot, fresh basil, and smoked salmon. Served with La Provence Bread (bread not GF) and grilled lemon.

A juicy New York Strip steak cooked to your desired doneness. Served with Red Wine and Confit Shallot Reduction and our crispy Truffle Parmesan Pomme Frites.

Rich seafood soup spiced with saffron, roasted garlic, and tomatoes, with poached salmon, rock fish, shrimp, and mussels. Served with toasted Garlic Baguette (baguette not GF) and Smoked Paprika Rouille.

Bow-tie pasta tossed with our house-made zesty red sauce made with tomatoes, roasted red peppers, onions, and zucchini. Topped with Parmesan-roasted eggplant medallions.

Luxurious risotto made with our special Champagne-Dill Sauce, sautéed scallops, shrimp, and salmon. For the final touch, we fold in tender diced pear and sautéed mushrooms, then top with Parmesan cheese and fresh herbs.