Served with ham, cheese, and spinach.

Served with eggs, bacon, tomato, and provolone.

Served with brown sugar, butter, and pecans.

Served with kale, romaine, fines herbs, and radish.

Meatballs in marinara, provolone, and parmesan.

Served with white cheddar on Como.

Served with hummus, cheddar, house pickles, mixed greens, pita, and fruit.

Scrambled with cheese.

Served with marscapone and maple syrup or fruit compote.

Served with fruit.

Served with honey, mint, and nuts.

Served with garbanzo beans, roasted chicken, bacon, tomatoes, red onion, turmeric, pickled egg, and gorgonzola.

Bacon, lettuce, avocado, and tomato.

Lunch. Slow roasted pork with caper giardiniera.

Served with avocado, shaved fennel, figs, pickled vegetables, and pumpkin seeds.

Served with house pickles, mostarda, and nuts.

Served with dili yogurt dressing.

Served with Alepo.

Polenta fries with romesco sauce.

Wild mushroom flatbread with parmesan cream and fresh rosemary.

Served with garlic aioli.

Served with apple and pistachios.

Served with cucumbers, hummus, vegetables, olives, and pita.

Roasted parsnip soup with toasted curry oil.

Served with roasted garlic butter, pommes aligot, and haricot vert.

Dinner. Served with slow-roasted pork, chimichurri, caper giardiniera and fries with aioli.

Served with quinoa, pickled cabbage, arugula, spinach, avocado, egg, and creamy lemon dill vin.

Duck confit with cannellini bean & mushroom cassoulet.

Served with mascarpone.

Braised lamb tagliatelle with olives, roasted tomatoes, and fresh herbs.