Grilled sourdough, lemon ricotta, frisee, watercress, roasted shishito vinaigrette.

Croutons, Greens, corn, Radish, Scallion, Lemon Vinaigrette.

Granny smith apple, raisins, toasted walnuts, balsamic reduction, lemon vinaigrette.

Served with cayenne and garlic.

Beef and pork meatballs, house marinara, provolone, basil.

Live oak big bark, red chili, green chili.

Rye, kraut, swiss, easy island dressing. * *Served Hot

Sourdough, cheddar. * *Served Hot

Sourdough, housemade thick-sliced bacon, romaine and arugula mix, marinated tomatoes, basil-pesto aioli. * *Served Cold

Ciabatta, provolone, aioli, spicy pickled vegetables. * *Served Hot

Ciabatta, Shiitake Mushroom, Summer Squash, Grilled Tomato, Pickled Banana Peppers, Alfalfa Sprouts, Smoked Eggplant Vegan Aioli. * *Served Hot

Pain au levain, avocado, radish, mixed greens. * *Served Cold

Pretzel bun, cheddar, lettuce, tomato, red onion, easy island dressing.

Pain au lait bun, heirloom tomatoes, housemade veggie patty (white beans, couscous and roasted veggies), provolone, garden bread and butter pickles, lemon aioli, shishito vinaigrette.

Choice of 3 sausages with accompanying mustards and assorted housemade pickles.

Pretzel, rye, pastrami, kielbasa, kraut, live oak big bark mustard.

Hand-selected by the antonelli's Served with breads and accompaniments.

Pretzel, 2 bratwursts, kraut, beer cheese, potato salad, live oak big bar mustard.

Beef, pork topped with bourbon-bacon relish, live oak big bark mustard.

Pork, jalapenos topped with sweet and spicy pickles.

Chicken, pork, red bell pepper topped with creole cream cheese, chow-chow relish.

Pork, veal with kraut, live oak big bark mustard.

White beans, couscous, roasted vegetables, fennel topped with lemon aioli, garden bread and butter pickle relish.

Smoked turkey, pork, sage, thyme, topped with apricot and fennel slaw.

Choice of smoked breakfast sausage, bacon, pastrami, or avocado. Pain au lait bun, scrambled eggs, provolone, scallion, jalapeno aloli.

Whole wheat oat, tomato, radish, watercress, olive oil.

Leavened with our wild yeast sourdough starter.

Exceptional sourdough flavor in a sandwich loaf shape. Ideal for toast and grilled cheese.

We start with our pain au levain and add in walnuts and walnut oil.

Lots of water and minimal shaping contribute to the airy, open crumb inside, perfect for sandwiches.

Stone-milled whole wheat, whole spelt and whole rye flour blended with a 9-grain mix, leavened with our wild yeast levain starter. A hint of natural cane syrup mellows the whole grains.

Olive oil adds rich flavor and keeps the crust thinner on this bread, so it's perfect toasted for bruschetta.

We fold briny kalamata olives and fresh thyme in the Italiano dough for a flavorful, olive studded treat.

Heart with 40% wholegrain rye flour and a special rye sourdough starter.

French-style country bread with whole rye and whole spelt for flavor.

Classic French baguette with a crackly crust and light, airy interior.

Our levain boule in a slightly smaller, oblong shape.

Drenched with olive oil and sprinkled with salt.

Oatmeal keeps this bread moist and adds a heart flavor. Perfect for toast, but makes a great sandwich as well.

Pickle, onion, celery, mayo, di.

Green cabbage, salt.

Half ear topped with chimichurri.

Piquillo pepper, almonds, bread crumbs, arugula, parmesan.

Red onion, dill, basil, vinegar, honey.