Provence Breads & Cafe

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