Served until 11

porridge – sweet or savory

served ‘till it’s gone
brown rice, red rice, red quinoa, amaranth, flax seeds, sea salt GF
– 6

Have it sweet: with brown sugar OR maple syrup,
served with butter & milk

Or savory:
ancient organics ghee & sea salt or
sesame oil & gomasio

add to either:
an egg  2.25
medjool dates or seasonal fruit  1.50
maple spiced nuts  1.50

persian breakfast

served all day

organic lebneh, sheepsmilk feta, cucumbers, fresh herbs, za’atar,  house fig jam, & house pickled vegetables
served with acme pizza bianca bread – 12.50

fresh farm egg

served solo. not too soft & not too hard boiled. choose either:

olive oil, sea salt & marash pepper - 2.50
aïoli & anchovy – 4

salt cod brandade

browned in a cazuela, served with baguette (please allow ten minutes) – 9.50


on acme pain au levain

buttered toast – 2.50
with house jam or june taylor marmalade – 5.50

la quercia prosciutto, olive oil & garlic – 8.50

butterbean, kale, & delicata squash – 10.00

bellwether ricotta and seasonal fruit
served warm in a cazuela, with honey & toasted pain au levain – 7.75
add to any toast
olive oil egg – 2.25
aioli & anchovy egg – 3.75


smoked trout – 4.00
prosciutto – 8.50
acme pain au levain with butter and sea salt – 2.00
big grin harissa – 1.50

*Note re avocados: The beautiful avocados we use have finished their season, so no avocados for us ‘til early March 2018.

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