Hearts of romaine tossed with extra virgin olive oil, lemon, anchovies, garlic and Parmigiano-reggiano.

Baby field greens, toasted hazelnuts with Dijon vinaigrette.

Local organic field greens, roasted beets, chevre cheese, toasted hazelnuts with tarragon vinaigrette.

Bacon, Greek feta, roasted sweet red peppers, Dijon vinaigrette, and pine nuts.

Organic baby spinach, goat cheese, pilsner sausage, pumpkin seeds, cranberry, and apple-honey vinaigrette.

Large prawns, sun-dried tomatoes, rosemary, butter, and Pernod, with crostini.

Served with caper berries, sour cream, and crostini.

Assorted salamis, house-smoked ham, salmon mousse, pork bratwurst, Dijon mustard, cornichons, and baguette.

Brie, Montrachet with fresh herd and crostini.

Salchichon salami, provolone, herb aioli, Dijon mustard, shredded iceberg lettuce vinaigrette on a ciabatta roll.

Swiss cheese, Dijon mustard on dark rye with a side of cornichons.

Bacon, Swiss cheese, herb aioli, Dijon, shredded romaine, pepperoncini on levin.