With Greek yogurt and vincent family dried cranberries.

Cooked with fresh cream and topped with brown sugar brulee.

Scrambled egg, tapenade and butter on ciabatta roll.

Scrambled egg, fontina and butter on ciabatta roll.

Scrambled eggs and lox served with red onion on a buttered challah roll.

Fried egg with Oregon bleu cheese, bacon and frisée with tarragon vinaigrette on a ciabatta roll.

With lemon zest and extra virgin olive oil.

Scrambled egg with ham, bacon or sausage and butter on ciabatta roll.

With creme fraiche.

With roasted hazelnuts and sherry vinaigrette.

With frisee and chevre and tarragon vinaigrette.

With green goddess dressing.

Baby greens with bleu cheese, prosciutto, turkey, salami, kalamata olives, soft-boiled egg and tarragon vinaigrette.

Basil and oil-cured tomatoes on ciabatta.

Bacon, fried egg, butter lettuce, tomato, Dijon aioli.

With roasted red peppers, herb salad and lemon on multi-grain.

With sharp cheddar and horseradish aioli on a Kaiser roll.

With crispy onions, green beans and harissa aioli on sliced potato bread.

With pickled daikon, carrots, cilantro, jalapeno and Vietnamese aioli.

With bourbon Barbeque sauce, white slaw and green tomato pickles on brioche bun.

With avocado, bacon, provolone and green goddess dressing.

On country bread.

Pork loin, ham, Swiss, Dijon mustard and aioli, served with mojo sauce.

Calabrian chiles, kalamata olives, shaved fennel and caper aioli.

Celery, lemon and chives.