Fresh avocado spread on toasted bread, finished with a touch of seasoning.

Melted cheese between two slices of crispy golden bread, warm and comforting.

Warm goat cheese served on crispy toasted bread, finished with a light drizzle of honey and fresh herbs.

Creamy egg salad served on toasted bread, simple and satisfying.

Two eggs served with fresh fruit, crispy bacon, and bread.

Ham and melted cheese sandwich on toasted bread, finished golden and crispy.

Ham, egg and melted cheese sandwich on toasted bread, finished golden and crispy.

Fresh tomatoes and mozzarella, finished with olive oil and basil.

Buttery croissant soaked in egg yolk, vanilla and cinamon griddled served warm with fresh fruit and whipped cream.

Greek yogurt with granola and fresh fruits.

Almond - Lemon & Apple

GF - White Chocolate Crust

Almond Vanilla Frangipane

Chef favorite of the day

home made Salted Caramel

home made Salted Caramel

Vanilla - Chocolate - Capuccino - Specials

Almond - Pistachio - Pear

GF - with raspberry coulis & whipped cream

Fresh mozzarella, ripe tomatoes, and basil pesto on a crispy baguette, finished with olive oil and balsamic glaze.

Sliced ham and Swiss cheese on a fresh baguette with Dijon mustard, butter, and cornichons.

Creamy brie cheese with fresh apple, arugula, and cranberry, finished with a touch of honey on a fresh baguette.

Prosciutto with fresh mozzarella, arugula, and basil pesto on a fresh baguette, finished with balsamic glaze.

Classic French quiche with crispy ham, eggs, and cream in a flaky pastry crust.

A savory quiche filled with roasted vegetables like zucchini, eggplant, and tomatoes in a creamy egg base.

A light and flavorful quiche made with fresh broccoli, eggs, and cream in a buttery crust.

A delicate quiche with tender fennel, eggs, and cream, offering a slightly sweet and aromatic flavor, made with a gluten-free crust.

Deviled Egg - Hard-boiled eggs served with creamy homemade mayonnaise, a classic French bistro dish.

Crispy toasted bread topped with warm goat cheese, served on fresh mixed greens with cherry tomatoes and a light vinaigrette.

A selection of cured meats, cheeses, fruit and fresh bread. Perfect for Sharing. (serving for two)

Ground beef cooked with vegetables in a rich gravy, topped with creamy mashed potatoes and baked until golden.

Creamy chicken with vegetables in a savory sauce, topped with a flaky golden crust.

Layers of pasta with seasoned beef, tomato sauce, and melted cheese, baked to perfection.

Layers of pasta with eggplant, plant-based sauce, and dairy-free cheese, baked until warm and flavorful.

Slow-braised beef in red wine with carrots, onions, garlic, mushrooms, and thyme, served with creamy potato purée.

Soup of the day

sunflower & pumpkin seeds, cranberry, cherry tomatoes

A savory tart topped with tomato, mozzarella, zucchini, and Provençal herbs on a crispy crust.

A hearty tart with tender potatoes, fresh spinach, and Swiss cheese in a golden crust.

Roasted eggplant with baby spinach, Havarti and Parmesan cheese, baked in a buttery crust with herbs de Provence.

Crispy toasted bread topped with warm goat cheese, served on fresh mixed greens with cherry tomatoes and a light vinaigrette.

A selection of cured meats, French cheeses, and fresh bread, perfect for sharing. (serving for two)

Slow-braised beef in red wine with carrots, onions, garlic, mushrooms, and thyme, served with creamy potato puree.

Crispy duck confit served with creamy potato gratin, green beans, garlic, and sliced almonds.

Layers of pasta with seasoned beef, tomato sauce, and melted cheese, baked to perfection.

Layers of pasta with eggplant, plant-based sauce, and dairy-free cheese, baked until warm and flavorful.

Seared salmon served over mixed greens with cherry tomatoes, asparagus, red onion, and pine nuts, finished with a honey Dijon dressing.

Chef favorite of the day

Almond Vanilla Frangipane

A typical cool-climate Malbec from the Santa Cruz Mountains region. -Color: Deep ruby to purple, fairly saturated but not inky. -Nose: Black plum, blackberry and boysenberry with cool-climate signatures like violet, fresh herbs, and a bit of graphite or wet stone; modest to moderate oak spice if neutral barrels dominate. -Palate: Medium body rather than hefty; fresh, lifted acidity; dark berry and plum fruit, possible some cocoa or baking spice, and a savory, gently earthy note. Tannins likely fine-grained and chalky rather than massive, giving a structured but food-friendly finish.

-Nose: Red cherry, raspberry and pomegranate with floral notes. Some sandalwood or subtle spice from oak. -Palate: Medium-bodied, bright acidity, red berry and pomegranate fruit. -Structure/style: Moderately low alcohol, good tension and a fresh, site-driven profile rather than a rich, jammy style. Food friendly

-Nose: Blueberry and dark berry fruit with cocoa and a light floral top note -Palate: Medium-bodied, fresh acidity, dark fruit (blueberry, black cherry, plum), a unsweetened chocolate streak and some floral lift. Tannins are fine and smooth -Style: Organically farmed, single hillside vineyard, Minimal intervention, aged mostly in neutral oak.

-Organically farmed and careful winemaking. -Floral and peppery notes -The bouquet features fresh violets, lilacs, and crushed blueberries long with a spicy kick and smoky undertones. -Medium-bodied with a velvety texture with dark fruit aromas and hints of lavender.

-Bright red cherry, plum and mixed red berries are primary, with a slightly floral, violet edge. -Subtle graphite/mineral and faint earthy notes -Medium body with juicy texture and a very soft approachable tannins -Flavors echo the nose: ripe cherry and plum with a slightly bitter Barbera bite -Lower acidity and rounder than many Barbera examples thanks to the sandy, soft soils of the Fossamara vineyard. -Finish is fresh and persistent with lingering red fruit and a light mineral/graphite note

-Bright ruby red color and a pure, fragrant nose featuring fresh cassis, plum, aniseed, tobacco and mild oak notes -Palate: structured and dense but with a fresher style, offering good grain and polish along with a fine length. -Balanced and polished with fine drinkability

From Napa Valley -Soft and complex aromas of blackberries, bramble and a touch of spiced vanilla. -Flavors of dark cherries, cocoa and vanilla

- Ripe West Coast vintage leaning towards cabernet/merlot dark fruits plus an oak spice -Aromas: Black cherry, plum, cassis, subtle vanilla and baking spice. Possible hints of cocoa or cedar -Palate: Dry, medium-plus body, dark-fruit core with moderate tannins and enough acidity to keep it food-friendly.

- Sangiovese and Cabernet Sauvignon blend. -Aromas of dark cherry, black currant and baked plum with hints of vanilla and soft toasted oak. --Palate of bright fruit notes: sour cherry, raspberry with a back bone of caramel and mocha

-Forward red fruit: cherry, raspberry and strawberry, often with a touch of floral lift -Earthy hints (mushroom, game, forest floor) underneath the fruit, especially as it opens in the glass -Dry with fresh but not searing acidity and moderate alcohol - drinks easily and works well slightly chilled -Finish is soft and ripe versatile at the table

-Bright Bing cherry and Santa Rosa plum dominate, with wet stone minerality, sagebrush, mint and a hint of sweet pipe tobacco. -Medium-bodied with ripe cherry burst up front, balanced tannins, clean clay minerals, and herbal complexity -Smooth and food-friendly finish pairs well with cured meats, Manchego, or grilled lamb

-Aromatics of chocolate covered cherry, blueberry, and candied orange layered with clove, nutmeg, toasted walnut, five spice, tarragon and mint -Light to medium body with vibrant acidity, firm but fine tannins and a ruby hue. -Certified sustainable, native ferment and designed to be versatile with food.