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two poached eggs in peppers, onion, tomatoes and garlic Served with toasted pan di mie
served with fresh berries and whipped cream
on pan de mie with lettuce
vermont farmhouse cheddar on pan de mie
caramelized sweet onion, lettuce, and roasted garlic aioli
grilled chicken breast, napa cabbage and tahini vinaigrette
burrata, lemon vinaigrette, fleur de sel and fresh herbs
black mission fig, chevre, pistachio vinaigrette
on choice of pan de mie or ciaibatta. served with lettuce mustard or roasted garlic aioli
roasted pork, heritage ham, swiss and provolone, pickles, mustard sprat
mortadella, ham, salami, provolone, olive sprat
smoked salmon, bacon, cucumber, whipped ricotta
100% prime beef, caramelized sweet onion, greens, roasted garlic aioli
arugula, pecans & armentizia cheese with tamarind vinaigrette
| 1948 Primitivo Quiles Fondillon Solera Sherry, Spain
| 2003 Christoffel Erdner Treppchen Auslese, Germany
| 2006 La Badia Moscato d'Asti, Italy
Two Leaves and a Bud single region blends
(Still)
(Sparkling)
(soft)
(hard)
(firm)
marcona almonds, cashews, macadamias
sheeps milk ricotta, fresh herbs, lemon zest
peppadew relish
greek roasted pepper and olive salad
marcona almonds, peppadew spears
chives, lemon zest
romesco sauce, spanish garroxta cheese
prosciutto, blue cheese, aged balsamic
fig confit
on breadbar bread
grilled lamb kefta, homemade pita, honey-harissa yogurt
Montpelliar Sauce
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