Fresh avocado mixed with our house-made Pesto on toasted French Country Bread, topped with a parade of Parmesan crisps, Burrata, shaved watermelon radish, and lightly dressed arugula. Vegetarian.

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.

Savory brunch casserole with tender eggplant, zucchini, sweet bell peppers, tomatoes, garlic, and onions all baked with La Provence bread cubes, savory custard, and Gruyère cheese. Served with creamy Tomato Basil Sauce. Vegetarian

A delicious homestyle hash with sweet potatoes, butternut squash, zucchini, olives, kale, and red bell pepper, topped with lavender honey and miso glazed salmon, an egg, and Aji Amarillo Crème.

Nutty buckwheat and chia pancakes flavored with browned butter and honey. Topped with a fresh Berry Mélange, whipped Honey Chèvre and Mascarpone, and powdered sugar.

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.

A Mexican breakfast favorite with our own spin; made with crispy crêpe chips tossed in a warm Tomato-Pepper Sauce. Topped with an egg, then finished with sour cream, onions, cilantro, and Queso Fresco.

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.

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.

Grilled Sourdough Bread stacked with an American Angus beef patty, melty Brie and Cheddar cheese, grilled onions, and our iconic Raspberry Jam.

Large poached shrimp, edamame, finely chopped celery, and shallot lightly dressed in tarragon and citrus mayonnaise, finished with a dusting of gochutgaru, arugula, and sliced cucumber.

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.

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.

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.

Green beans, roasted fingerling potatoes, quinoa, arugula, and Parmesan tossed with Caesar dressing, then finished with Croissant croutons, purple pickled onions, and hard-boiled egg quarters.

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

classic basque cheesecake with orange cranberry compote, topped with light pumpkin cheesecake mousse

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

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

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.