Bread Furst Menu

with spread or egg/cheese/ham

with maple rhubarb compote

with cucumber, watercress, avocado and capers

with locally made sausage, organic egg, and greens, in a cup

with seasonal vegetables

baked fresh every four hours

baked fresh every four hours

on fridays

on weekends

with lamb

with couscous, avocado, fresh tarragon and orange dressing

with radish, fresh herbs, and cheese

with sauteed onions, olives, and prunes

with chickpea spread, watercress, and parsley on palladin roll

with cheese on whole wheat bread

with horseradish and spicy slaw on corn rye

with mushroom sauce

with lamb

arabic lentils and rice to which we add eggplant

a spicy tomato broth with varieties of fish and shellfish