Good Morning!!!

A number of menu changes for this week. Sweet roasted beets and carrots come togather in a classic combination with french lentils and creamy goat cheese over a bitter salad of radicchio, arugula and shaved fennel with toasty almonds and dill and our house vinaigrette. Two soups this week to keep you warm all weekend. First cozy tomato soup with sweet roasted red peppers and a bit of crème frâiche begs for a toasty baguette for dipping. Chicken soup is always a good idea. Thin egg noodles, spinach, carrots, celery and dill float in a satisfying broth made golden from Yundwell Pastured Chicken and turmeric. The vegetable sandwich is roasted butternut squash and smokey mozzarella with red roasted peppers and shredded radicchio dressed with olive vinaigrette on baguette. Next we’re roasting chicken, pulling and tossing it with a mustardy dressing, pickled vegetables, arugula with some grated parmigiano, all piled into a crisp baguette making for a zippy bite!

And aș always, there’s Yundwell Pastured eggs, Tribeca Bakery baguettes and frittata and biscuits by special order. Don’t forget Mimi’s jams!

Michael is awaiting your calls beginning at 9.