Chilies, Garlic, Mayonnaise, Tomato, Lemon, Red Wine Vinegar
Roasted Eggplant, Dijon, Olive Oil, Lemon, Fines Herbes, Garlic
Olives, Capers, Anchovies, Garlic, Olive Oil, Lemon, Herbs
We first brine our chicken for 24 hours, then the birds are rinsed and allowed to dry. They are then trussed and roasted, getting basted every 15 minutes. While they are fully cooked to the proper temperature, the meat is moist and maintains a pink color. Take one home and taste the time and care.
Popular dish in the Provence region of Frence combining eggplant, tomatoes, onions, bell peppers, zucchini, yellow squash, garlic and herbs. This can be served hot, cold or at room temperature as a side, appetizer, or entree. Great with a loaf of bread and a roasted chicken
The sauce with this shrimp is a melange of tomatoes, capers, black olives, anchovies, oregano, garlic and olive oil. Perfect with a loaf of Tuscan bread.
Scrambled Eggs, Ham and Gruyere
Buttery Rich Yeast Dough filled with Creamy Brie
Swiss Emmentaler; Herb Mayo, Green Leaf Lettuce, Tomatoes on Sourdough Hearth
Avocado, Mango Chutney, White Cheddar; Cucumbers, Red Onion, Sprouts, Tomatoes on Multigrain Flaxseed
White Cheddar, Horseradish Mayo, Roasted Red Peppers, Thinly Sliced Red Onion on Marbled Rye (available cold or grilled)
Mayonnaise, Fines Herbes, Onions, Celery on Wheat Bread
Mayonnaise, Fines Herbes, Onions, Celery, Tomato, Bacon on Herb Focaccia
Creme Fraiche, Red Onion, Cucumber, Capers on Brioche
Apples, Brie, Olive Tapenade on Rosemary Olive Oil Bread
Roasted Leeks, Rouille, Bacon, Dijon on Pugliese
Gruyere on Sourdough
Meslun Greens, Fresh Vegetables, Poached Salmon
Strawberries, Mesclum Greens, Spiced Walnuts, Blue Chees, Fennel
Romaine, Chicken Breast, Parmesan, Olives, Croutons, Caesar Dressing
Chicken Breast, Artichokes, Mesclun Greens, Olives, Roasted Peppers, Cherry Tomatoes, Pine Nuts, Goat Cheese
Menu for Provence Breads & Cafe provided by Allmenus.com
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