We’ve introduced our new menu for the fall.

Our soups are a hearty kale and potato and a butternut squash. We have several seasonal salads: a spring mix, a chicken breast salad, and two vegetarian options, a baby beets salad and a butternut squash salad.

Our sandwiches start with savory offerings: sliced brisket, tea-brined turkey, and pork and root vegetable roulade on pane al’olio; two vegetarian sandwiches, a cremini duxelle with a havarti/fontina melt and a roasted red beet with fennel/carrot salad and a celery root spread. We’re also offering two sweet sandwich options: a granny smith apple with maple syrup infused goat cheese and walnut spread and our tried and true favorite, nutella on a warm croissant.