Petite Provence Sandy

Mashed avocado dusted with house ‘Everything Seasoning’ on toasted French Country Bread, served open-faced with Burrata cheese, grape tomatoes, house-made Chili Crisp, and shaved radish. Vegetarian

Poached eggs nestled in grilled hash browns with sautéed mushrooms and ham, finished with gruyère béchamel and Swiss cheese gratiné. Served with toasted baguette slices.

A three-egg omelette filled with our house sausage, bacon, tomatoes, onions, and cheddar cheese, topped with avocado. Served with Provençal Potatoes & Butternut Squash, and either toast or butter croissant.

Hand-shredded corned beef brisket grilled with bell peppers, red onions, and our fresh-cut hash browns. Topped with two eggs, then finished with a horseradish-shallot cream sauce. Served with toast or a butter croissant.

Two eggs and your choice of chicken sausage, homemade pork & apple sausage, bacon, or ham. Served with a side of your choice, and toast or a butter croissant.

Classic three-egg herb and Gruyère omelette with Chèvre cheese and confit trumpet and beech mushrooms. Vegetarian

Tender risotto rice with sautéed bacon, asparagus, mushrooms, red onions, and fresh basil are gently formed into patties, lightly breaded and grilled to perfection. Topped with two poached eggs.

Wild Northwest smoked salmon and sautéed leeks, tossed with fresh-cut hash browns grilled golden brown. Topped with 2 eggs drizzled with fresh lemon-dill cream sauce.

Sweet cream crêpes rolled with Vanilla Bourbon Mascarpone Crème and walnuts, finished with caramelized brown sugar apples, puff pastry crumble, and whipped cream. Vegetarian

Brioche French Toast loaded with Espresso Mascarpone Mousse, drizzled with Chocolate Sauce, dusted with cocoa powder, and finished with whipped cream.

A freshly baked and toasted croissant topped with a thick slice of ham, two poached eggs, and our house-made hollandaise sauce.

A freshly baked and toasted croissant stacked with grilled salmon, sliced avocado, and two poached eggs, then finished with our delicious dill hollandaise sauce.

Thick-cut bacon, green leaf lettuce, sliced tomato, avocado, and a fried egg, stacked together on a freshly baked croissant. Finished with our house-made pesto aioli.

American Angus beef patty stacked with bacon, Gruyère cheese, butter lettuce, tomato, red onion, house pickles, and IPA Mustard Aioli on our butter toasted Challah Roll.

Smoked turkey, ham, Swiss, cheddar, pineapple, tomato, and mayonnaise layered on our sourdough bread. Stacked, dipped in egg batter, then grilled to golden brown. Served with raspberry jam and a side: green salad, potato salad, or fresh fruit. Our Cristo is cured for 24 hours to maintain its structure. No substitutions or changes, please.

Wild Albacore tuna mixed with premium mayonnaise and finely chopped celery, onions, and carrots, then topped with tomato and melted cheddar cheese. Served on our fresh Provence sourdough bread.

Deeply caramelized onions in our rich beef consommé, topped with toasted Provence bread loaded with melted swiss and parmesan cheese.

Herb-roasted chicken breast over organic greens tossed with our House Balsamic Dressing, cherry tomatoes, cucumbers, marinated mushrooms, Kalamata olives, and crumbled Feta cheese. Topped with crispy chickpeas. Served with fresh La Provence Roll.

Grilled salmon filet with pesto, jeweled quinoa salad with red grapes, apple, diced celery, Feta cheese, walnuts, and fresh basil, over organic mesclun greens, and tomatoes, dressed Creamy Pesto Vinaigrette. Served with fresh La Provence Roll.

Chocolate cake brushed with vanilla syrup, layered with dark chocolate ganache and mousse

Our tender pâte à choux filled with mascarpone cream and white chocolate ganache, topped with dark chocolate

Luscious lemon pastry cream and toasted meringue in a tart shell, finished with lemon bark

A special French cheesecake made with whole marionberries

Meringue filled with raspberry & passion fruit compote, topped with mascarpone chantilly cream

Chocolate sponge brushed with coffee syrup, layered with crunchy hazelnuts & creamy mascarpone

Chocolate sponge layered with vanilla, coffee, and dark chocolate mousses, covered with dark chocolate ganache

Mother's Day Special! Delicate sablé biscuit layered with lemon chantilly cream, filled with lava blueberry compote and a blueberry mascarpone mousse

Delicate white chocolate dome filled with a vanilla mousse and a coconut sponge soaked in passion fruit syrup topped with a passion fruit ganache and black sesame

French cookies filled with a variety of buttercream fillings.

French cookies filled with a variety of buttercream fillings.

Chocolate cake brushed with vanilla syrup, layered with dark chocolate ganache and mousse

Coconut cake, with layers of passion fruit and lime mousse, finished with black currant icing

Ladyfinger cake, strawberry mousse, and fresh berries

Mascarpone mousse layered with chocolate cake and chocolate crunchy hazelnut ganache

Chocolate sponge layered with vanilla, coffee, and dark chocolate mousses, covered with dark chocolate ganache

Our delicious raspberry jam, made at our wholesale bakery in Portland. Goes well on everything!

Our frozen croissants are ready for you to proof and bake at your convenience. 1. Place the frozen Croissants 3 inches apart on a baking sheet. 2. Let them proof at room temperature for 8 to 10 hours. (Hint: get these set up to proof before you go to sleep, they’ll be ready to bake when you wake up) 3. When you are ready to bake, preheat your oven to 375°. 4. Make an egg wash by stirring together one egg and one teaspoon of water. 5. Lightly brush the tops of the proofed Croissants with the prepared egg wash. 6. Bake for 15-20 minutes, or until golden brown.

Our frozen croissants are ready for you to proof and bake at your convenience. 1. Place the frozen Croissants 3 inches apart on a baking sheet. 2. Let them proof at room temperature for 8 to 10 hours. (Hint: get these set up to proof before you go to sleep, they’ll be ready to bake when you wake up) 3. When you are ready to bake, preheat your oven to 375°. 4. Make an egg wash by stirring together one egg and one teaspoon of water. 5. Lightly brush the tops of the proofed Croissants with the prepared egg wash. 6. Bake for 15-20 minutes, or until golden brown

1. Preheat your oven to 325°. 2. Place 3 inches apart on a baking sheet. 3. Bake the cookies for 10-15 minutes or until they are golden brown. 4. Remove the cookies from the oven and let cool for a few minutes before enjoying.