Breakfast, lunch & everything from the case

Chive frittata, pepper jelly and sharp cheddar on a buttermilk biscuit. Add smoked bacon, ham or garlicky greens +$1.

Hunk of chive frittata, salad greens with vinaigrette, cukes, crispy chickpeas, a dab of lebneh and toasted spices.

Maple–olive oil granola, local yogurt and house fruit preserve.

House ricotta, red sauce, green sauce and provolone, on baguette.

Pickled vegetables, Morse’s kraut and horseradish mayo, on focaccia.

With dilly beans, pickled shallots and lots of herbs, on sourdough.

Roasted local tofu (V) or pork meatloaf, pickled vegetables, miso spread, cilantro and greens, on baguette.

With crispy potatoes and cabbage-fennel slaw, on focaccia.

Mortadella, smoked ham, provolone, pickled veg, olive-caper spread and green sauce, on focaccia.

Broiled, with cabbage-fennel slaw, on focaccia.

With string beans and red onion, on sourdough.

Smoky eggplant spread, roasted marinated vegetables and quinoa tabbouleh, on focaccia.

Ham or turkey, cheddar or provolone, lettuce and mayo, on sourdough.

Peanut butter with homemade fruit preserves or hot pepper jelly, on sourdough.

Just greens and veg with vinaigrette.

+$0.50 with butter and house-made pepper jelly or jam.

Sometimes sweet, sometimes savory!

Chocolate chip with sea salt, molasses ginger, oatmeal cherry, or hippies (date, milk chocolate, pecan, coconut).