Served with shitake, king oyster, porcini, maitake and shimeji mushrooms.
Served with house made ricotta, spinach, onion jam, toasted almond, bacon vinaigrette, pomegranate-balsamic glaze. (balsamic vinaigrette substitute available for the bacon vinaigrette upon request.).
Served with romaine heart, arugula, onion, cucumber, capers, toasted walnutsand buttermilk-pepper-dill dressing.
Served with bacon, swiss, pickled vegetable and yellow mustard on ciabatta.
Served with fresh mozzarella, basil, sauteed spinach and capicola (or roasted mushroom -v) on ciabatta.
Served with preserved black mushroom and eggplant, onion, carrot, cucumber and sesame aioli on brioche.
Served with smoked andouille sausage, mixed greens, spicy remoulade and crisp pork rind on French baguette.
Served with sauteed spinach, tomato, cucumber and basil-feta spread on brioche.
Served with roasted mushroom, tomato and arugula dressed in lemon pesto vinaigrette on ciabatta.
Served with eggplant "bacon", mixed greens, tomato, cucumber, red onion jam and basil-feta spread on a French baguette.
Served with Korean Barbeque sauce, cabbage dressed in toasted sesame aioli and spicy pickled vegetable on French baguette.
Served with sharp cheddar, apple, crisp bacon and salted caramel on ciabatta.
With marinated tomatoes and fresh basil. Served with warm French baguette.
Served with roasted pork loin, brie, apple butter and arugula.
Over greens in lemon aioli with berry compote and fresh goat cheese.
Served with san marzano tomato sauce, green olive focaccia, toasted garlic aioliand basil.
Served with marinated tomatoes and fresh basil. Served with warm French baguette.
Served with roasted cauliflower, cucumberand herbs. Served with warm flatbread.
Served with truffled burrata, tomatoes, rosemary toast, basil, arugula and lemon-pesto vinaigrette.
Served with roasted pork tenderloin, brie, apple butter and arugula.
Served with couscous, zhug, ginger labneh, raisin, preserved lemon, fennel, onion and mint.
Served with carrot, apple, golden raisin and sunflower seed.
Served with roasted eggplant, sun-dried tomato, Kalamata olive, mint, sunflower seed and herbed farm cheese.
Served with ginger yogurt and cucumber salad.
Served with a gorgonzola compound butter, caramelized cipollini onions, roasted smashed potato, char-roasted broccoliand romesco, roasted smashed skinned potato, char-roasted broccoli spears and romesco.
Stuffed with raclette and mushroom bacon duxelles. With tomato-braised couscous, castelvetrano olives, fennel, onion, parsleyand basil.
Served with mango, cucumber, onion, herbs, mixed grains, preserved eggplant and sesame aioli.
Served with goat cheese timbale, roasted beet, green pepper ajvar, preserved lemon, fennel, onion, parsleyand mint.
Served with fresh mozzarella, sun-dried tomatoes, onion jam, pesto cream, roasted smashed potato, char-roasted broccoliand romesco.
Served with avocado coulis, roasted potato, chayote, apple, onion, radish, cilantroand chile aioli.
Served with pesto cream.
Served with romesco.
Served with ginger labneh.
Hours of Service:
Friday: 06:00AM - 01:30PM
Monday: 06:00AM - 01:30PM
Sunday: Closed
Tuesday: 06:00AM - 01:30PM
Saturday: Closed
Thursday: 06:00AM - 01:30PM
Wednesday: 06:00AM - 01:30PM
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.