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a trio of house-made dips with an assortment of bread and crackers: pimiento cheese, white bean &caper, and classic humus
farm fresh eggs, shallots & fresh herbs, topped with capers
fresh vegetable soup made with locally & organically grown vegetables. ask about today's selection
fresh, locally sourced cherry glen ricotta on toasted baguette, topped with garlicky broccoli pesto and slow roasted tomatoes
freshly toasted baguette topped with vibrant green pea pesto, finished with crispy serrano ham and pecorino cheese
crisp baguette with artichoke puree, artichoke hearts, organic italian pecorino, fresh mint, and basil
toasted ciabatta bread with fresh tomato puree, topped with redondo iglesias jamón serrano
with homemade pb
rustichella fusilli pasta, creamy béchamel sauce (made with artisan cheeses and trickling spring's milk) topped with organic parmesan & house-made bread crumbs
add bacon, peas, or broccoli
crisp baby iceberg lettuce topped with creamy point reyes blue cheese dressing, hummingbird farm cherry tomatoes, local scallions, crisped nueskes bacon, and seasoned breadcrumbs
fresh organic greens tossed with marcona almonds, cucumber, and citrus dressing, with italian pecorino & spanish boquerones (famous white anchovies)
roasted heirloom eggplant, hummingbird farm cherry tomatoes, greek feta, &house-made baguette croutons, tossed in a lightly creamy caper dressing
* sliced roasted turkey breast on toasted multigrain bread with aged provolone, mixed greens, caramelized onions, & a zesty house-made aioli
* whipped goat cheese with balsamic roasted vegetables served on toasted ciabatta, finished with fresh basil and watercress pesto
add prosciutto or salametto piccante
local seasonal vegetables, cherry glen chevre, trickling springs cream and farm fresh eggs. served with organic mixed greens with pickled radish and citrus dressing
* crisp thick slices of all natural, applewood-smoked bacon on toasted multigrain bread with heirloom tomato, romaine lettuce, and herbed mayo.
* sliced rosemary ham from fra mani, melted cave aged swiss gruyere cheese, and french whole grain mustard on toasted potato rosemary bread
with seasonal vegetables