Menu

Light Fare

MARCONA ALMONDS AND SWEET AND SPICY WALNUTS 5.

HOUSE-MADE PRETZELS 2.5
hand made in the traditional style, served with a choice of beet horseradish cream cheese or coarse mustard

MARINATED OLIVES 6.
with garlic, fennel seed and red pepper, served warm
suggested pairing: Desert Wind “Ruah”

MARINATED CHEVRE 10.
with Kalamata olives, roasted garlic, capers, roasted red peppers, and served with crostini
suggested pairing: Giacomo Vico Barbera Nebbiolo

SALUMI PLATE 15.
a selection of artisanal cured meats, served with olives, pickles, mustard and bread
suggested pairing: Tierra Alta Carmenere

THREE CHEESES 13. FIVE CHEESES 17.
a seasonal selection of peak ripeness and flavor, served with fruit, nuts, and bread
suggested pairing: di Lenardo Pinot Grigio

THREE CHEESES AND THREE SALUMI 18.
with olives, cornichon, fruit, and nuts
suggested pairing: Chateau Bellevue Peycharneau

SALMON IN PARCHMENT 15.
Pacific, wild caught salmon fillet with ginger-tamari butter
suggested pairing: Three Saints Pinot Noir

POT OF CHICKEN LIVER MOUSSE WITH COGNAC 9.
served with cornichon and crostini
suggested pairing: Zind-Humbrecht Pinot Blanc

Salads

ORGANIC SPRING GREENS 10.
with roasted beets, local, organic chevre, toasted walnuts, red onion, balsamic vinaigrette
suggested pairing: Famega Vinho Verde

SMOKED SALMON 14.
with dill potato salad, organic greens
suggested pairing: Paco + Lola Albarino

CAPRESE SALAD 10.
sliced tomatoes, fresh mozzarella, basil, and extra virgin olive oil
suggested pairing: Silver Beach Sauvignon Blanc

SOBA NOODLES 12.
soba noodles tossed in a light tamari-sesame dressing with seasonal vegetables and micro greens
suggested pairing: Regillo Frascati

PROSCIUTTO AMERICANO SALAD 14.
La Quercia prosciutto with arugula, parmigiano reggiano, red onion, lemon-truffle vinaigrette
suggested pairing: Chateau Ste. Michelle Dry Riesling

Sandwiches

served with our daily side salad

ROAST TURKEY AND MANCHEGO 10.
Applegate Farm roasted turkey breast with manchego cheese, greens, quince paste and aioli on a baguette
suggested pairing: Valdoro Prosecco

PROSCIUTTO AND PECORINO 12.
La Quercia prosciutto with pecorino, rosemary-apple jelly, red onion and arugula on a ciabatta roll
suggested pairing: Gabbiano Chianti Classico

SALAMI AND ROASTED PEPPERS 12.
Milano salami, fresh mozzarella, sweet roasted peppers and aioli on a ciabatta roll
suggested pairing: Cusumano Nero d’Avola

TOMATO AND MOZZARELLA 12.
with pesto, greens, and balsamic vinaigrette on a baguette
suggested pairing: Pine Ridge Chenin Blanc+Viognier

Panini

served with our daily side salad

MINNEAPPLE PANINI 10.
Applegate Farm roast turkey, brie, apples, red onion and lingonberry sauce
suggested pairing: Dutour Pouilly-Fuissé Chardonnay

THE ULTIMATE GRILLED CHEESE PANINI 10.
manchego, sharp cheddar, caramelized onion, and tomato
suggested pairing: Inchanka Bonarda

RUSSIAN ROAST BEEF PANINI 12.
Applegate Farm roast beef with swiss cheese, beet-horseradish sauce, cabbage slaw, red onion
suggested pairing: Catena Malbec

Breakfast

We bake our own breads and pastries daily with organic flour, sugar, cream, butter and eggs

SCONES, BRIOCHE AND PASTRIES 2.5
ask for today’s varieties

HAM AND CHEESE BRIOCHE, CHOCOLATE BRIOCHE 3.5
BAGEL- HOUSE-MADE 3.5
with butter, cream cheese, or jam

FRESH FRUIT BOWL 6.
The freshest seasonally available fruits.
served with yogurt

GRANOLA 6.
made with oats, grains, seeds, nuts, and dried fruits.
served with milk or yogurt

GREEK GODS YOGURT 4.

Breakfast Entrees

EGG AND SWISS PANINI 7.

BACON-N-EGGS PANINI 8.
applewood smoked bacon, tomato, cheddar cheese, and red onion

HUEVOS WRAP 8.
scrambled eggs with salsa, sour cream, Widmer’s cheddar, scallions, and cilantro, wrapped in a tortilla

BAGEL WITH SCOTTISH SMOKED SALMON 12.
with cream cheese, tomato, red onion, and capers

POACHED EGGS 12.
grilled rustic bread, topped with La Quercia prosciutto, sautéed spinach, two poached eggs, and house made tomato salsa

COFFEE 3.
Vienna Roast, organic and fair trade

MIGHTY LEAF TEA 3.
Organic black, green, herbal

ESPRESSO 2/3.
CAPPUCCINO 3.5/4.5
LATTE 3.5/4.5