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Buh lah go served with Chez Lulus roasted garlic cheddar grits (Coosa Valley, stone ground, organic) & seasonal side (in winter, fresh bowse made apple sauces in summer fresh fruit salad) Cig Fromage Blanc/Blueberry Sauce, Chocolate Hzelaut, Fresh Pears/Whipped Cream 4 Ham & Moray Sauce 545 three crépes| 10.50 four cre 550 Fiash anythe Bake Ai ents fre daly fo ay an Content key Continental Bakery Granola 7 swith fresh seasonal berries & milk Butte: Croissant 450 Belgian Chocolate Croissant Pain au Chocolat 4.05, Ham & Jarlsburg Cheese Croissant 5.95 Lemon Blueberry Muffin 3 Bagel & Cream Cheese 495 _your choice of Plain, Cinnamon Raisin, or Sesame bagel “Morning Bun 5 our ercisnt dough rolled with orange ented cinnamon sugar French Custard Buas Pain Aue Raisin 5 Feeneh Baguette & Natta s Chery Almond Scone S Onage Crunbeny Seon & Bracke t Cocoa: Beoche tse Whi Cicer Biscuts () S White Cheddar Bit wth Ham () & Ala Gate Roasted Gate Cheddar Get ‘ stone pound ogee gris frm Cos Vay Toskraie Gop ss Ted Boled Fog os Socea 65 savory cities erpe erved with «geneous tur of eracked Black pepper nd somes of tapenade * Foran autbentie Mevse experience, ad a cbilled las of rest! ‘Mediterranean Sampler 10 rete a pe pre ipenads Pom fe farm g abcs el onions capers Cheese Lula a ‘todays artcan selection with atonal pairings Soup duJour 45/65 ease made, aoaye vopetrian stock ‘Tarragon Chicken Salad 95 our bichon salad with Poulet Reuge Birds and French taragen, Aydropons lettuce, champagne shallot vinsigrtte Arugula Salad Provencal 9 shaved parmesan, toasted pine nut, red wine cinalgrete Goat in the Orchard 98 Alabama zoat chase, pear tested walnuts hydroponic grans, ‘champagne shallot vinaigrette Garden Tuna, 8s Beuse tune salad with garden veggies, bydroponic lettuces, mon basil ‘einaigrete Roasted Beet Salad 9 fa, cera segments, fre, almonds, mon basil einaigree “Heats of Romaine 95 ‘Frenb fta, wasted taal, coampague stalls vinaigrette Adedchicten any salad for (Goat Cheese, Pear & Walnut 93 ‘ith hydroponic lets on tated wil seat urdough Harn & Swiss 93 ‘uth mata cubes reonion ete Dijon. end mayonnio estab ore ‘Tarragon Chicken Salad 95 Prult Rouge chicken broad and Fen tarage, tomato, red oon and lets ona feral ‘Tarte du Jour served witha small howe salad Bs seasonal ofrings'm abandmade butter east Farci 105 rice, chickpea, and emmenthaler ina reasted red pepper with romeso salsa (eegearian) ‘Meyer's Ranch Beef Stew (La Dobe ala Nissarda) 135 rar simmered in red wine sith uttered batt oat ‘Tarte & Soup or House Side Salad 50 Soup & Salad 8 ‘Half Sandwich with Soup or Salad 10

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