Sold all day.
Two daily soups. At least one is always gluten free and often vegan. Some of the most popular have been Split Pea, (Vegan) Corn Chowder, Mushroom and Turkey. There was a lovely Red Pepper Bisque recently and a vegetarian Chili. Served in either a cup or bowl, with a housemade dinner roll.
The permanent menu has three varieties, Smoked Pork (smoked in house of course), oven roasted (by us) Turkey Pesto, and a Chicken Gorgonzola.
At least two varieties on hand daily.
Popular varieties include Bacon Blue Cheese; Quiche Lorraine, Tomato Basil and Goat cheese.
All made on our herbed cream cheese crust.
Whole quiches available with 24 hour advance ordering.
Brioche is the bread that Marie Antionette thought the peasants would like. And she was right, it is delightful as bread. We took Julia Child’s advise and wrapped it around filling.
Four standard ones: Ham & Brie; Ham, Bacon & Swiss; Mushroom and Smoked Provolone; or Jalapeño and Cheddar. Sometimes meatloaf.
We make our dinner rolls with the same Brioche dough as is used in the cinnamon rolls and stuffed brioche. We don’t always have any on hand but call to order any day by 3 pm. for the next mornings baking.
Sourdough Bread is the latest thing to be added to the lineup. (as if we didn’t have enough to do already ! But I was tired of the best bread I could find in town being the supermarket version of La Brea, which I found lacked the crust and chew that I like when I’m sitting down to a simple bread and cheese and wine situation)
Watch for more varieties. Multi grains are coming and I am sure John wants to make something with lots of rye flour.
Our breads are a two day process that involves a starter we acquired from a local goat farm called Sagging Fence Farm (goat milk and cheese!!), so if you want to order any ahead you can do it with a few days’ notice. Now being served at the Bay Street Bistro (no longer affiliated)