It’s fall y’all. 🍎 🍂 🍏 . Apple parsnip sacchetti pasta with parsnip purée, roasted apples, charred pearl onions, apple and parsnip chips, apple and sweet onion brodo, thyme, oregano. . We’re still open every night except
It’s fall y’all. 🍎 🍂 🍏 . Apple parsnip sacchetti pasta with parsnip purée, roasted apples, charred pearl onions, apple and parsnip chips, apple and sweet onion brodo, thyme, oregano. . We’re still open every night except Tuesdays!
We’re holding on to the last of peach season still! Check out the crudo before we shake up the menu next week and transition to fall. 🍂 . Ahi tuna with peaches, peach gastrique, cucumbers, jalapeño peppers, lime crema, balsamic reducti
We’re holding on to the last of peach season still! Check out the crudo before we shake up the menu next week and transition to fall. 🍂 . Ahi tuna with peaches, peach gastrique, cucumbers, jalapeño peppers, lime crema, balsamic reduction, EVOO, basil, flowers
Lamb loin chop with red wine au jus, eggplant puree, Mediterranean couscous salad with tomatoes, lemon cucumbers, feta, parsley, tossed in a lemon shallot citronette with crispy chickpeas and parsley. . We’re open Wednesday through Monday! Come
Lamb loin chop with red wine au jus, eggplant puree, Mediterranean couscous salad with tomatoes, lemon cucumbers, feta, parsley, tossed in a lemon shallot citronette with crispy chickpeas and parsley. . We’re open Wednesday through Monday! Come see us! 👋
Check out this week’s featured wine! 👇 . Mouzon Leroux L’atavique Extra Brut Grand Cru Champagne NV shows beautiful pale gold in the glass with fine plentiful bubbles and complex notes of Bosc pear, toasted brioche, and hazelnut. It&rsqu
Check out this week’s featured wine! 👇 . Mouzon Leroux L’atavique Extra Brut Grand Cru Champagne NV shows beautiful pale gold in the glass with fine plentiful bubbles and complex notes of Bosc pear, toasted brioche, and hazelnut. It’s braced with crisp acidity and a sophisticated finish that lingers on the palate, evolving and encouraging reflection. It’s perfect for this time of year when we all slow down a bit and have some time to ponder the good things in life. Enjoy it with our charcuterie plate, late-summer corn cappelletti, or simply to celebrate the seasonal shift. . $135 on the menu tonight, or 15% off all take-out bottles!
We’ve been seeing some leaves change, but our hours are not! We’re still open every night (except Tuesdays) for dinner. Stop on by! . Burrata with heirloom and cherry tomatoes, peaches, nectarines, calabrian chile, arugula, puffed quinoa,
We’ve been seeing some leaves change, but our hours are not! We’re still open every night (except Tuesdays) for dinner. Stop on by! . Burrata with heirloom and cherry tomatoes, peaches, nectarines, calabrian chile, arugula, puffed quinoa, basil pesto, hot honey, EVOO, white balsamic reduction
We’re closed today, Saturday, August 29th for a private event. . No retail bread today, see ya Sunday!
We’re closed today, Saturday, August 29th for a private event. . No retail bread today, see ya Sunday!
☮️ ❤️ 🍞
☮️ ❤️ 🍞
We’re closed today, Saturday, August 22nd for a private event. . No retail bread today, see ya Sunday!
We’re closed today, Saturday, August 22nd for a private event. . No retail bread today, see ya Sunday!
Hey you! We’re Hiring! 👇 . Busser: start at $17/hour + portion of tip pool Floater/Food Runner: $24/hour . All part-time dinner service positions. Shift meal, shift drinks, paid sick days, IRA match, fun times. Must be available our entire s
Hey you! We’re Hiring! 👇 . Busser: start at $17/hour + portion of tip pool Floater/Food Runner: $24/hour . All part-time dinner service positions. Shift meal, shift drinks, paid sick days, IRA match, fun times. Must be available our entire season until end of October and have winter season availability. . Email us at breaderycb@gmail.com and say hi! 👋
Pork rib chop with peach corn salsa, peach bourbon sauce, crispy polenta cake. On the menu now!
Pork rib chop with peach corn salsa, peach bourbon sauce, crispy polenta cake. On the menu now!
It’s fall y’all. 🍎 🍂 🍏 . Apple parsnip sacchetti pasta with parsnip purée, roasted apples, charred pearl onions, apple and parsnip chips, apple and sweet onion brodo, thyme, oregano. . We’re still open every night except We’re holding on to the last of peach season still! Check out the crudo before we shake up the menu next week and transition to fall. 🍂 . Ahi tuna with peaches, peach gastrique, cucumbers, jalapeño peppers, lime crema, balsamic reducti Lamb loin chop with red wine au jus, eggplant puree, Mediterranean couscous salad with tomatoes, lemon cucumbers, feta, parsley, tossed in a lemon shallot citronette with crispy chickpeas and parsley. . We’re open Wednesday through Monday! Come Check out this week’s featured wine! 👇 . Mouzon Leroux L’atavique Extra Brut Grand Cru Champagne NV shows beautiful pale gold in the glass with fine plentiful bubbles and complex notes of Bosc pear, toasted brioche, and hazelnut. It&rsqu We’ve been seeing some leaves change, but our hours are not! We’re still open every night (except Tuesdays) for dinner. Stop on by! . Burrata with heirloom and cherry tomatoes, peaches, nectarines, calabrian chile, arugula, puffed quinoa, We’re closed today, Saturday, August 29th for a private event. . No retail bread today, see ya Sunday! ☮️ ❤️ 🍞 We’re closed today, Saturday, August 22nd for a private event. . No retail bread today, see ya Sunday! Hey you! We’re Hiring! 👇 . Busser: start at $17/hour + portion of tip pool Floater/Food Runner: $24/hour . All part-time dinner service positions. Shift meal, shift drinks, paid sick days, IRA match, fun times. Must be available our entire s Pork rib chop with peach corn salsa, peach bourbon sauce, crispy polenta cake. On the menu now!