Le Pain Quotidien - Washington, DC

with cantaloupe, tomato, basil pesto and vinaigrette

with cantaloupe, tomatoes, basil pesto and vinaigrette

with organic egg, avocado, bacon, blue cheese and lapsang vinaigrette

with arugula, shaved parmesan and basil croutons

with pine nuts, parmesan, organic olive oil and lemon

with arugula, chickpeas, avocado and vinaigrette

with roasted beets, arugula and chevre dressing

with tri-colored slaw and miso-ponzu dressing (substitute chicken $1.00)

with shaved parmesan and organic olive oil

with organic mesclun, avocado, mango and tomato salsa

with whole grain mustard and tomato vinaigrette

with cornichons and mustard trio

with chickpeas, cucumbers and spicy tahini

with avocado and chopped dill

with mission figs, organic acacia honey and black pepper

with diced tomatoes and basil pesto

with cornichons and mustard trio

with sun-dried tomatoes and basil pesto

with avocado and spicy tahini

with arugula and basil pesto

with herb dressing, garnished with capers and anchovies

with a side of harissa-cranberry chutney

with artichoke and garden vegetables on a gluten-free buckwheat crust

with ham, swiss cheese and leeks on a whole wheat crust

with spinach, mushrooms, leeks and swiss cheese on a whole wheat crust

with hummus, babaganoush and quinoa taboule

with prosciutto, black olive spread, shaved parmesan, ricotta and basil pesto

a daily selection of aged and local cheeses

with thyme, harissa, and citrus

with walnuts and cracked black pepper

with arugula, pistachios and vinaigrette

with basil pesto and tomato, served with crostini

with farmhouse dressing and dill, served with crostini

with salametto, chorizo, and prosciutto

with salametto, prosciutto, mozzarella di bufala and parmesan

with chickpeas, olives, harissa, cucumber and arugula

with corn, zucchini, carrots, tomato, hummus and avocado

with garden vegetables

with mesclun, raisins and lapsang vinaigrette

with leeks, celery root and basil pesto

with duck confit and roasted vegetables