Ammo Menu

with grilled and marinated radicchio and burrata

with lemon and shaved radishes

with roasted winter squash, mustard greens, radicchio and a sherry vinaigrette

with torn croutons and shaved parmesan

with straus butter and sea salt

with shaved radishes, parmigiano reggiano, lemon and olive oil

with white wine, cannellini beans, fennel, and pickled chili

with roasted cipollini, field arugula and a meyer lemon vinaigrette

with torn croutons and shaved parmigiano reggiano

with burrata and prosciutto di parma

avocado, tomato, cucumber, sprouts, feta, lemon and olive oil on olive bread

with arugula, shaved fennel and radishes on ciabatta

with smoked mozzarella, bacon, avocado and lettuce on sourdough

ham and emmental with caramelized shallots on sourdough

on sourdough bread with avocado, tomato, spring onions, cilantro and watercress

with caramelized cauliflower, spicy rapini, gaeta olives and breadcrumbs

with market vegetables, red onion, jalapeño and chicken or organic tofu

with roasted turkey, bacon, chopped egg, blue cheese, cherry tomatoes, green beans and avocado

with sautéed green beans, marinated beets and tapenade

with arugula, radicchio, radish, cherry tomatoes, green beans, parsley, parmesan, lemon and olive oil

on a homemade bun with white cheddar, grilled onion and french fries

with caramelized cauliflower, spicy rapini, gaeta olives and breadcrumbs

with a bolognese sauce and black olives

with aged white cheddar, fresh thyme and breadcrumbs

with market vegetables, red onion, jalapeño and chicken or organic tofu

with tomato fresh mozzarella and basil

with prosciutto di parma, arugula and fontina

with marinated baby artichokes cherry tomatoes, fontina, red onion and mint

with rapini, pancetta, fontina and parmigiano reggiano

with baby carrots, cherry tomatoes, garbanzo beans, fregola sarda and a yogurt sauce

in the wood oven with baby artichokes, cherry tomatoes, cannellini beans, castelvetrano olives, white wine and fresh herbs

with charred rapini, radicchio and salsa verde

on bed of torn croutons, mustard greens, pine nuts, currants and shallots

with a parsnip puree, roasted turnips and turnip greens

on a brioche bun with white cheddar, grilled onion and french fries

with cream and homemade jam

with yogurt and ammo granola

with pure maple syrup and seasonal fruit compote

with chick peas, harissa, yogurt and grilled olive bread

with roasted breakfast potatoes and apple wood smoked bacon or chicken and apple sausage

with wild mushrooms, thyme, shallots, fontina and frisée salad with pancetta

on a salad of golden beets, haricots verts, fennel, teardrop tomatoes with an olive tapenade, shaved parmigiano reggiano and roasted fingerling potatoes

on olive bread with prosciutto, arugula and aïoli

with lemon vinaigrette and parmigiano reggiano

on sourdough with heirloom tomato, bacon, lettuce and aïoli

with avocado, tomato, cucumber, sprouts, feta, lemon and olive oil on olive bread

sandwich with caramelized shallots on sourdough

with arugula, radicchio, radish, cherry tomatoes, green beans, parsley, parmigiano reggiano, lemon and olive oil

with roasted winter squash, mustard greens, radicchio and a sherry vinaigrette

on a homemade bun with cheddar, grilled onion and french fries

with market vegetables, red onion, jalapeño and chicken or organic tofu