the B.A.L.T
Think BLT, but better. Sandwich bread smeared with mayo thinned with a bit of lemon juice. Layered on with a couple of pieces of good bacon-cooked not too crisp-avocado, lettuce, and tomato. Damn.
Fig and Prosciutto
Ciabatta roll with grated fontina and mozzarella cheese, thinly sliced prosciutto, sliced figs, and arugula. Pressed on a panini grill for melty goodness.
Lobster Salad Roll
Chunks of tender and sweet, cooked lobster meat dressed in a thin layer of mayonnaise, lemon juice, parsley, and salt and pepper, on top of lettuce and placed in a warmed, buttered roll.
Open-Faced Toasted Almond Sandwich
Pureed toasted almonds, lemon, olive oil and sage spread across a crusty bun and covered with parmesan cheese. broiled until the cheese is melted, the new nut sandwich, sorry we're not peanut butter.
Grilled Cheese with Pears or Apples
Two thick pieces of fresh Italian loaf layered with sharp cheddar cheese, and thiny sliced apples or pear. Pressed on a panini press until golden and warm inside.
Croque Monsieur
Two thickly sliced pieces of sandwich bread layered with ham, Comte cheese and spicy dijon mustard. Grilled until the bread is golden and the cheese has melted.
Open faced Eggplant Parm Sandwich
A grilled piece of seasoned eggplant topped with thinly sliced mozzarella, fresh tomatoes, basil, and grated parmesan. Served on a slice of crusty bread. Served with a spork.
The All Day Breakfast
One toasted cut of a golden cornbead served under a pile of frisee, a slab of crisp-cooked pancetta or bacon and fried egg. Drizzled with olive oil mixed with wine vinegar and dijon mustard. Breakfast and lunch combined.
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