St. Honore Boulangerie (Northwest Portland)

Croissant, Emmental cheese, Bechamel sauce and sliced turkey breast.

Black Forest ham, Bechamel sauce and Dijon mustard sandwiched in between brioche bread, grilled with Emmental cheese.

Savory egg custard baked in a pastry shell with bacon, caramelized onion and Emmental cheese.

Savory egg custard baked in a pastry shell with seasonal vegetables.

Egg frittata of chicken sausage, mushrooms, onions and goat cheese, sandwiched in a croissant with bechamel sauce and grilled with Emmental cheese.

A brioche roll nested with a soft poached egg, chive creme fraiche and two strips of bacon.

Croissant sandwich made with classic egg salad, lettuce, tomatoes and paprika.

Puff pastry layered with seasonal vegetables, herbs and cheese.

Puff pastry filled with a creamy roasted chicken, leek and mushroom sauce.

Fruit selection may vary.

Served with bread. Choose Vegetarian or Meat.

Tuna in olive oil, Yukon gold potatoes, french green beans, tomatoes, boiled egg, Nicoise olives, red onions, anchovies and mesclun green tossed with our house vinaigrette. Served with bread.

Oven roasted beets, fourme d'ambert blue cheese, apples, candied walnuts and mesclun tossed with house vinaigrette. Served with bread.

Tarragon chicken salad, smoked ham, Emmental cheese, cucumbers, boiled egg, tomatoes and mesclun mixed greens tossed with our house vinaigrette. Served with bread.

Soft poached eggs, bacon, saucisson a lail (garlic flavored pork sausage), sesame toast and mesclun greens tossed with our house vinaigrette. Served with bread.

Magrets de canard (smoked duck breast), aged goat cheese toast, roasted bell pepper and mesclun greens tossed with our house vinaigrette.

Brie cheese and fine herbs. Baguette, double creme Brie, fresh herbs, frisee green leaves, cucumbers and toasted sliced almonds.

Tarragon chicken salad. Baguette, oven roasted chicken, tarragon, Dijon mustard, mayonnaise, sliced tomatoes, lettuce and hard boiled eggs.

Ham and cheese. Baguette, Dijon mustard butter, Black Forest ham, Emmental cheese, cornichons (French pickles) and lettuce.

Alsatian-style Reuben sandwich made with sliced saucisson a l'ail (garlic flavored pork sausage), Emmental cheese, sauerkraut and a house-made sauce piquante (zesty dressing).

Panini, olive oil and balsamic vinegar, roasted garlic, sliced tomatoes, fresh mozzarella, basil and Nicoise olives.

Panini, olive oil and balsamic vinegar, prosciutto ham, Brie cheese, caramelized bartlett pears and onions and arugula.

Panini made with Basque-style chicken, oven-braised with tomatoes, red bell peppers, Piment d'Espelette (mild chili peppers form the Basque region) and arugula.

Tuna. Rustic roll, tomatoes, cucumbers, onions with a mix of parsley, oregano and mint herbs. Topped with tuna, hard boiled egg and green leaf lettuce.

Pork roast. Rustic roll, oven braised pork shoulder pate with fennel and cranberries. Honey Dijon glazed pork roast. Apple slaw of Golden Delicious, radicchio, fennel and red onions with a bacon dressing.

Rustic roll, spinach, roasted eggplant, red peppers, caramelized onions, garbanzo bean tapenade made with garlic, olive oil and a touch of curry spices. Vegan.

Gluten free.

Pate a choux filled with a smooth cafe custard or a chocolate custard. Iced with fondant.

Milk chocolate ganache, hazelnut praline butter cream and caramel ganache between layers of hazelnut meringue cake.

A smooth and rich lemon custard in a shortbread tart shell with a layer of almond cream.

Rich and dense blend of chocolate ganache and espresso butter cream between layers of almond sponge cake.

Apricot halves in a shortbread tart shell, almond cream filling flavored with rosewater.

Flourless cake with ground almonds, ginger and fresh pureed oranges. Gluten free and dairy free.

Flourless, rich and dense cake made with dark chocolate. Gluten free.

Shortbread tart shell filled with pastry cream and seasonal fruits.

Custard flavored with vanilla bean and rum.

Seasonal. Thousand layers of caramelized puff pastry filled with a mousseline cream and fresh strawberries. Flavors change seasonally.

Seasonal filling baked in a shortbread tart shell, covered with custard souffle.

Flourless chocolate cake layered with chocolate mousse, creme brulee and raspberry gelee. Gluten free.

Flourless chocolate sponge cake baked with almond meal, filled with creme mousseline flavored with Kirsch and preserved dark cherries. Gluten free.

Soft, buttery, cake with almond meal. Gluten free.

Meringue-based confection baked with almond meal and filled with a variety of flavors. Gluten free.

Fresh out of the oven, flaky and buttery.

French applesauce turnover.

Twice-baked croissant with an almond cream filling, topped with sliced almonds.

Twice-baked croissant filled with freshly ground Oregon hazelnuts mixed with chocolate, and topped with hazelnuts.

Viennoiserie pastries baked in a rum and vanilla flavored custard, topped with apples.

Croissant filled with chocolate.

Croissant rolled with an egg custard and raisins.

Pastry puffs made of pate a choux, sprinkled with rock sugar.

Traditional French egg and butter roll.

A buttery, flaky pastry made with layers of croissant dough, butter, sugar and a touch of sea salt. A specialty of Brittany.

Fruit will vary depending on the season.

Puff pastry, caramelized apple butter made with slow-roasted apples and apple cider.

Croissant dough rolled with bacon, bechamel and red pepper sauce. Sprinkled with Emmental cheese and sea salt.