MENU

MORNING

two porridge cakes with preserves 5

porridge of champions 7

morning trifle (granola, yogurt, fruit, lemon curd) 8

rolled eggs with veggies 12

cast iron egg on chocolate bread with veggies and preserves 12


CREPES

roasted tomato and womanchego 14

hooligan and herb 14

mushroom ragout with shaved parmesan 12

asparagus and brigids abbey 14

smoked salmon, creme fraiche and garlic chives 16

the sugar & olives,  “filled with good stuff” greenery, leeks, fennel, spinach, mushroom, pepper, sweet onion, pea and leek, or anything we’ve got 15

lobster and leeks, warm with apple compote and calvados 18

fig chutney and brie 14


SWEET CREPES

vanilla sugar    8

cinnamon and vanilla sugar    8

banana and caramel    8

strawberry and marscapone    10

blueberry    8

milk chocolate and toasted coconut    8

dark chocolate and marshmallow    8

gorilla coffee, light and sweet    10

lemon curd    8

s’mores    12

(chocolate, graham cracker crumbs, and marshmallow) b b                                   

LUNCH

lobster chop salad    18

(served warmed with vanilla and apple compote, along with mâche, roasted tomatoes, manchego, hearts of palm, etc.)

lime zested crab and grilled asparagus    18

(served in a roasted tomato cup)

napoleon’s seared scallops    16

(layered with pea purée and sitting on raspberry sauce)

jerk chicken, sweet and spicy    14

(quinoa with cardamom and other interesting spices plus rosemary flatbread)

vegetable idea    14

(don’t ask, just expect to get lots of colorful food, hot and cold, with some tasty sauces)

tarragon chicken    14

(with apple compote and a plethora of greens)

still hungry?

cupcake    3

brownie    3

cookie    2.50

ice cream    5

(hot chocolate, gorilla coffee, buttermilk, olive oil, cointreau sorbet)

tiramisu    10


21 1/2 LOIS STREET NORWALK CONNECTICUT • T 203 454 FOOD • F 203 846 FAXX