Wish You Were Here

Today is Monday.

The cafe is now open every Monday.

Capisce?

LRBC Little Known Fact #437

Though he still utilizes visible Scotch® tape techniques, Evan is a master gift wrapper who specializes in seamless corners and occasional wrap art.

And we thought it couldn't get any better...

Guess what folks? That same amazing staff we were gushing over a few days back has volunteered to serve you lovely folks on Christmas and New Years. Yep, that's right. The cafe will be open Christmas Day from 8am-2pm serving coffee, tea, and limited food service. We will be open New Years Day from 10am-2pm, serving coffee, tea, and our regular menu.

How's that for holiday spirit?

Manic Mondays

the steady hands of Ray Penrod

To better serve you, the cafe will now be open Monday, from 8am until 2pm serving coffee and tea, beginning this Monday, December 21st (HAPPY BIRTHDAY to Kyle "Hustle" Simmons, AKA Baby Bear).

Enjoy.

Snapshot:

Evan in total bliss, just moments before a large seagull shat on his hand

Crab-chowder (in season) in a sourdough bread-bowl, on Fisherman's Wharf. Sometimes tourist activities taste so good.

Farm:Table

This past Monday, during our last few hours in San Francisco, Ali and I had the great pleasure of visiting Farm:Table. Located just a few blocks from Union Square, at 754 Post Street, the tiny cafe is home to some damn tasty coffee, and inspired eats.


Similar to the recently blogged about Abraco in NYC, Farm:Table pairs their well crafted brew with a small, but thoughtful selection of morning and afternoon eats that feature fresh, locally sourced ingredients.


The colorful interior boasts limited seating, but manages to pack a great deal into a minute space. How many places do you know of where one can stop in for a great coffee, and leave with an array of delectable items such as meatloaf sandwiches, creamy herbed potato soup, or a mixed green salad with watermelon radish, rainbow carrots, and sesame dressing? Not full yet? How about a slice of chocolate cake?


These are the kinds of coffee shops I never even knew existed, and I now find myself day dreaming about being able to revisit sometime in the future.


I was so taken with this place during our visit that I allowed myself to go way beyond my usual caffeine intake in effort to taste a lovely Brazilian coffee which they were featuring on the Eva Solo (well, to be perfectly honest I did it in part for Joel, who loves Brazilian coffees). Like everything else we tried, the coffee was fabulous.


So if you find yourself in SF, and in need of a quick jolt or some tasty grub, go visit the folks at Farm:Table. If we had some sort of "stamp of approval," it would get a double stamp. No doubt.

Catch-Up

Apologies folks. We skipped town for a few days and didn't even have the common courtesy to let you know in advance. How lucky we were to be able to escape to San Francisco in order to celebrate Mark's (aka the "Computer God") 60th birthday, and to spend time with family, many of whom we haven't seen in nearly a decade, not to mention some whom we had never met! A truly wonderful experience. Oh, and the food and drink in SF ain't too shabby either.

Monday night we arrived back home in Portland. Every time we have the opportunity to get away, I am reminded just how amazing things are here in our hometown. We are so lucky to have so many talented people who sacrifice everything for the common good, not to mention our own crew. Oh, our staff...we are truly grateful for all that they do. They hold down the fort (LRBC) while we are away, and never cease to amaze us in the many ways they surpass our expectations when they take matters into their own hands (i.e. the Pineapple Pico de Gallo for this past weekend's Huevos Rancheros, not to mention a Turkey, Blue Cheese, and Radicchio Melt that gained so much popularity, we had to hold it around for an encore performance this week). So here's to the crew, and all their hard work...

...their beautiful art which always inspires...

...all the amazing coffee, delivered to us by bike...

...stealth documentation of our ever expanding customer base...

...shredding cheese, an endless endeavor in this house...

...keeping said coffee "dialed in"...

...and working to ensure we are always fully stocked in order to serve you lovely folks...

...thanks LRBC Crew, we are so lucky to have you in our lives! XO

In Case You Missed It

Sweet Potato Cupcakes with Toasted Marshmallow Frosting debuted this past weekend at our booth at the New Deal Distillery. Based on their popularity this past Saturday, I'd say its a safe bet you'll be seeing these lovelies again soon in a pastry display near you.

Sunday Brunch 12/6

Honey Yogurt Bowl—7.00

Nancy’s Honey Yogurt with house granola, fresh fruit, cinnamon and honey

Buttermilk Biscuits and Rosemary Mushroom Gravy—8.00

half portion…5.00

add 2 eggs…2.50

Sonny’s Special: full order, side of bacon, and large Orange Juice…13.00

Lox, Sweet Potatoes, and Eggs—12.00

wild Alaskan lox stacked on top sweet potato gratin with 2 sunny-side eggs, hubbard squash, goat cheese and thyme, served with toast and house jam

Butternut Squash, Bacon & Cheddar Omelet—14.00

3 egg open-faced omelet topped with aged white cheddar, spinach, bacon, roasted butternut squash and basil, served with sweet-potato gratin and buttermilk biscuit with jam

sub veggie bacon… no charge

Late Fall [Fried] Egg Sandwich—9.50

fried egg, house turkey-sage sausage patties, cheddar, heirloom Oregon apple, and roasted red onion mayo on ciabatta, served with arugula salad

make it a “Club” (add bacon)…1.50

Grilled Cheese & Tomato Soup—9.50

aged white cheddar grilled on Italian como bread, served with a bowl of our creamy tomato soup, and a side of greens

Huevos Rancheros—9.50

2 sunny side eggs with black beans, salsa picante, avocado, roasted jalapeno mousse, tomato ranchero sauce, and queso fresco on two corn tortillas, served with lime and mango chili slices

add house-made chorizo…2.00

Gingerbread French Toast—10.00

served with cranberry mascarpone, whipped butter and real maple syrup

Croque Bloke—9.50

grilled cheese sandwich with bacon, caramelized onions, smoked gouda and cheddar, with homemade bbq sauce and a sunny-side up egg, served with Oregon hazelnut-arugula salad

sub veggie bacon… no charge

VLT—8.00

smoked tempeh strips, arugula, tomato, vegan dill aioli, and avocado on toasted ciabatta, served with arugula salad

Oregon Tuna Melt—9.50

wild Oregon albacore tuna, lemon-herb mayo, cheddar, green onions, and farmhouse relish on Italian como bread, served with arugula salad

surf ‘n turf’ (add bacon)…1.50

Seasons Eatings

What you see above is just a sneak peek at what's been going on in the kitchen lately.

Pictured:
peanut butter cookie batter,
peanut butter chips,
and bacon.
You do the math.

Not pictured:
several batches of freshly sealed jars-of-jam, sweet n' sour spiced pecans, a brand spanking new ice cream batter, sheets of specialty chocolates, and more...

We have been cooking up a storm for the last 24 hours in preparation for this very special announcement: We are pleased to invite you to join us at this Saturday's Seasons Eatings, an event that will benefit the Oregon Food Bank.

"Seasons Eatings is a spirited holiday event celebrating the areas finest chocolate, cheese, baked goods, produce, wine and spirits. Sample, sip and meet the artisans behind the culinary treasures and find something wonderful for every foodie on your list!"

This local artisans market will take place this Saturday, December 5th at New Deal Distillery and Tasting Room from 12pm-5pm. We will be kicking off the holiday season alongside some of the city's yummiest purveyors like New Deal Distillery, Cafe Velo, Random Order Bakery, Xocolatl de David, Black Sheep Bakery, Patton Valley Vineyards, Tails and Trotters, Pacific Pie Company, Monteillet Fromagerie and more!

Please look for our table and come say hello! We'd love to give you a taste of what we've doing on our side of town. We'll be the one's stuffing our faces with scores from other market vendors. Should be a great time with damn fine food and drink, and all for a good cause. What's not to celebrate?

What: Artisanal Food Party/Holiday Market
Where: New Deal Distillery and Tasting Room
1311 SE 9th Avenue
Portland, OR 97214
When: Saturday December 5th, 12pm-5pm
Admission: Please bring one non-perishable food item or cash donation to the Oregon Food Bank

Belly

This afternoon we set a pork belly that will dry cure for three days, at which point it will be braised in chicken stock for 7-8 hours, at 200F. For the dry rub we followed a Dan Barber recipe that had a really aromatic cure mix. We're excited...

Snapshot:

Pecan Pie French Toast
It came. It saw. It conquered.

Sunday Brunch Highlights...

I didn't have time to publish the menu this morning but here's a couple of highlights I'm looking forward to today:

Pecan Pie French Toast
served with Kentucky bourbon butter, real maple syrup, and vanilla-bean whipped cream

"Cream" of Chanterelle Mushroom Soup
vegan wild mushroom soup with a hint of red wine and cayenne

Late Fall (Fried) Egg Sandwich
fried egg, housemade turkey-sage sausage, cheddar, heirloom Oregon apples, and roasted red onion mayo on ciabatta

Come have breakfast with us this morning. We'll take care of you.

Once Upon a Thanksgiving

Our day began early. Evan turned off his alarm at 5:00 am. Actually, as is his nature, he turned his alarm off at 4:57 am because he (*almost*) always wakes up before it goes off. He went straight to the cafe to begin his baking for the morning. I roused out of bed at 5:30 am, fed the dogs, and was in the car by 6:15 am to go pick Mom up at her house in SW Portland. After dropping her off at the cafe to help Evan and Dekin with opening duties, I headed back to the house and turned to our trusty printer to help print off the day's special menus.

And what a day it was. We were warmly greeted from the moment we opened our doors. Many of you were not only delighted to find us open, but upon also encountering not one, but two new gas patio heaters outside. To make matters even cheerier was the unavoidable mass accumulating in front of the door of the cafe. We felt our hearts melt witnessing the donation bin outside fill with bags upon piles of warm clothing. By the end of the day it was clear: WE MADE A KILLING! What sat as an empty bin the day before quickly became overwhelmed by all of your generous offerings.


We knew it was only fair to share with all of you what happened to all of these precious gifts. Well, I'll get to that in a moment. First I'd like to finish telling you how our first Thanksgiving of the day ended up. We spent the majority of the day (non-stop) feeding friends and neighbors, Lombard stragglers, and first-time visitors. Quite the eclectic group, really. We were busier than we expected and really enjoyed seeing all the faces, familiar and new, and having the opportunity to chat up so many people on a holiday. It really made for a special day, and gave me the kind of giggles a snow day away from school would often induce. We loved it. Every single moment of it and in that pure state of bliss, it's easy to forget about all of the personal hiccups we've experienced at the cafe over the past three weeks.

After we closed up shop we headed home to collect ourselves before stumbling back outside for the night. While I baked our dishes for an upcoming dinner party potluck, Evan piled all of the clothing donations into the back of our car. We made a quick pit-stop at our dinner location in order to drop off the dishes while they were hot, and then headed east towards the Burnside bridge. We waited a few minutes for Venus and her entourage of volunteers to arrive, which gave us just enough time to sit in the car and become aware of our surroundings, conceptualizing what we were about to do. The sounds around us began to heighten our sense of anticipation; the traffic from the bridge overhead, the bells from the light-rail cars beneath the bridge whizzing by, the deafening sound the rain made hitting the windshield. We both wanted to jump out of the car and start passing out jackets to anyone and everyone who passed.

Ms. Venus, herself

When she did arrive, Venus' set-up was, well, to put it lightly, Venus' set-up was impressive. It became clear very early on that this woman meant business, and yes, she is an experienced, admirable 10-year veteran of this trade. No sooner had she arrived and car doors began flying open, Johnny Cash's soulful tunes were belting from rattling speakers, and tables were being unfolded and regulated into their designated areas: we had separate stations for clothing, food, coffee and dessert. Evan and I both began volunteering at the clothing table. We'd call out sizes, pulling clothes out of bags as fast as we could, folding and categorizing the items as best possible. As soon as we got something down on the table, eager and grateful hands came flying in to grab it. We couldn't stock the table fast enough.


The ear-to-ear smiles were noticeable...and contagious. There was definitely a lot of love passing through these exchanges and at that moment, we knew there wasn't another place in the entire world we would rather be.

And that was just the clothing station. Wait till I get to the spread!!! After two days of non-stop cooking (no really, she didn't sleep) and soliciting some friends in the industry for donations, Venus and River held nothing back when it came to feeding their guests. Everything you could possibly dream up and more was provided: ham, turkey, mashed potatoes, stuffing, gravy, (2-day!) squash soup, noodle casserole, pastries, bagels, fresh fruit and veggies, pie, coffee, donuts, and candy.

If it didn't feel oddly intrusive, I would have taken pictures of the people waiting in line. Not only was the line long, but the joy and light sparked in these people's eyes was abundant. We couldn't turn around without having a "thank you" or "God bless" thrown our way. We simultaneously felt unworthy of the praise and filled with pride that we have the honor of calling the organizer of this event our friend and neighbor. With the music blasting and the chitter-chatter of happily-fed bellies echoing throughout the lot, we realized we were in the middle of one-happening party, one that did not feel too different than other holidays we've attended in the past.

River, Venus, and all their hard work

Once the troops were fed and all the clothing had been picked though, we gathered ourselves back in the car and continued sitting in the parking lot for a few minutes trying to take it all in. As we seemingly glided away from the bridge, still drunk with the emotions from the event, we both agreed that this was certainly our most memorable Thanksgiving to date. We're still having difficulty digesting all of the emotions, and cannot help but be overwhelmingly humbled by Venus' invitation to do our very small part in it.

And that my friends, was our Thanksgiving #2. Not.Too.Shabby.

We left the bridge and headed west back up towards our friends' potluck dinner. By the time we returned the party was in full-swing and the bird, which had aptly been kept warm by the crew's espresso machine (how genius is that?!?), had been all but desecrated. But fortunately there were still some leftovers floating around, including some bread Evan hasn't stopped talking about, as well as the lavish spread on the dessert table. A few chocolate-chip fleur de sel cookies (thanks, Elizabeth!) and one champagne toast later (Thanks, Adam!), and we were busy buzzing around the room, rocking out to tunes amongst some of our nearest and dearest.


We had an absolute blast hanging out in C-Ho after hours. The place looked slightly different given the holiday, but the cast and characters in the joint were all the same. Still dressing dapper, still busting out the best espresso in town (Evan even drank a caramel cappuccino- must be a holiday!), and still making us laugh hysterically. At this point I think we were a little delusional given the fact we were celebrating our 3rd Thanksgiving of the day.


We wrapped up the night pretty early, making it home before 10:00pm; we were both pretty exhausted from the day's festivities. We were greeted warmly by the dogs, who seemed pleased to have us home given their own state of vegetative bliss (they got xtra helpings of food, too), and as we both curled up on our couch, a dog tucked each tucked into our sides, I confessed this blissful observation: "There's no place like home."

Grateful indeed.

Hope you all had a wonderful Thanksgiving. Much obliged to those of you who made ours so special. XO

Thanksgiving '09 Menu:

(original artwork by River Winkler)

We had to put on our thinking caps to make this one work. You see, it's not just us who are normally closed on Thanksgiving, but many, if not all, of our vendors are, too. That means none of our regular deliveries will be showing up here tomorrow: no fresh bread, baked goods, produce, etc. That means we had to come up with a menu that worked with what we had on hand and what we could pick up and prepare today. Not only that, but we gave our employees the day off tomorrow so it's going to be me, Evan, and Momma all day, and thankfully Colin and Dekin have agreed to come in for 1/2 shifts. So please be patient with us, we'll be doing our best with what we got. And most importantly, please remember that this is all for a very good cause.

Here's what we came up with for feeding ya'll pre-Thanksgiving dinner:

Fall Harvest
maple-flax granola, baked apples, fresh ricotta and cardamom honey

Huevos Rancheros
2 eggs, black beans, salsa picante, queso fresco and avocado mousse on 2 corn tortillas, served with lime and mango chili slices

Django's Waffle Sandwich
bacon, brie, roasted butternut squash, fried egg, and basil sandwiched in-between 2 black-pepper buttermilk waffles, served with apple-maple syrup

Jalapeno and Avocado Cream Soup
spicy, creamy, and totally addictive

Havarti & Cheddar Grilled Cheese w/ Cranberry Chutney
creamy havarti, aged white cheddar, and cranberry chutney grilled on rye

Pumpkin-Hazelnut French Toast
thick slices of pumpkin infused challah french toast, served with butter, real maple syrup and crushed candied hazelnuts

Eggsgiving Sandwich
2 fried eggs, 2 housemade turkey sausage patties, apple-sage stuffing, and cranberry cream cheese on ciabatta

Holy Ham and Jalapeno Grilled Cheese
ham, roasted jalapenos, jack cheese, farmer's cheese, bacon and avocado, grilled on Como bread

Get your day started early with one of our elixirs:
From the Bar:
Boozy Espresso
Boozy Eggnog
Gorge Mimosa
LRBC Bloody Mary
Old Rasputin Imperial Stout Floats


Can't stay for breakfast? Grab something to go:
In the pastry case:
Banana Bread
Maple-Pecan Scones
Cheddar-Chive Scones
Pumpkin-Buttermilk Muffins
Baby Gingerbread Muffins w/ Lemon Cream Cheese Frosting
Cinnamon-Nutmeg Coffeecake
Pumpkin-Pecan Bars
and the *Perfect* $10 Host/ess Gift
(prepare to be automatically tagged "best guest")

And please don't forget: we are collecting donations tomorrow for our "Under the Burnside Bridge" Thanksgiving project. Please bring coats, hats, scarves, jackets, gloves, and other cool-weather items to the cafe tomorrow. All items will be passed out (along with a hot meal) to Portland's homeless, beneath the Burnside bridge tomorrow night, courtesy of our friends Venus and River. In addition to the clothing drive, we will be donating our proceeds from tomorrow's shift towards Venus' cause. Please come help support this very important and selfless act on behalf of our friends.

Recycle Your Clothes: We Can Help!

Don't know if you've caught it yet, but yesterday we happened to mention the fact that WE WILL BE OPEN ON THANKSGIVING, something we're more excited about than you (obviously) but let us let you in on why.

Perhaps the most important reason to visit us this Thursday is because you will be helping us, help a really cool friend, who is celebrating 10 years of helping out homeless Portlanders on Thanksgiving. For the past 10 years the lovely Venus and her entourage have helped feed and clothe the homeless underneath the Burnside bridge every Thanksgiving. Her 10+ year-old son, River, has been doing this pretty much since birth and knows no other version of Thanksgiving. This is just one reason why we love this dynamic duo and think they're so cool.

With Venus' help, we have begun a "Warm-Clothing Drive" this week at the cafe. We are collecting hats, coats, sweaters, scarves, gloves, shoes and anything else that might help save a life of someone who does not have the privilege to a roof over their heads this winter. Sizes do not matter, people come in all shapes, and any and every thing is appreciated. While we are normally closed on Thanksgiving, we made the decision to remain open this year in hopes of raising some extra funds to go towards Venus' cause. In addition to the clothing drive, we will also be donating our daily proceeds from Thanksgiving to Venus, to help offset the cost of feeding so many people, and as a small gesture towards thanking her for her undeniably bad-ass grassroots approach.

We felt humbled when Venus' son, River, exclaimed, "Cool! We're like sponsored this year." If only we could explain to River how they are the real heroes in this situation. Superheroes at that. You hear that, River? You and your Mom TOTALLY RULE and we're so glad we're neighbors, and not just because you have really cool haunted houses during Halloween season.

So please, come help us help our friends. If you cannot make it in this week to drop off clothing, we know *most* of you will have Thanksgiving off, so clean out your winter closet, and come on in and buy a cup of coffee or something off our special Thanksgiving (TBA) menu. It's for a good cause. We promise. XO

Be Thankful

The short of it:

WE WILL BE OPEN ON THANKSGIVING.

Ali and I will be at the cafe this Thursday, so stop on by so we can say "thank you" in person. Additionally, all this week we will be collecting clothing (specifically socks, gloves, hats, scarves, and jackets) that will be donated to some of your fellow Portlanders, this Thursday night, courtesy of our good friend, Venus.

Stay tuned for details, and in the meantime be sure to dig up any excess clothing you might have and help us keep Portland warm this winter.

Cheers!

Snapshot:

Totally convinced this soup is at its best on day three. Lucky for us that there is a pot full of it in our fridge. Perfect. Comfort. Food.

Leftovers for Breakfast

Breakfast Stone Soup

lentils, tomatoes, onions, carrots, Brussels sprouts, garlic, chili flakes, lemon and vegetable stock, topped with soft croutons, a fried egg and basil

Sunday Brunch 11/22

I have a really good feeling about this one, Folks. We hope to see you tomorrow.

Breakfast Stone Soup—7.00

lentils, tomatoes, onions, carrots, Brussels sprouts, garlic, lemon and vegetable stock, topped with soft croutons and a fried egg

Honey Yogurt Bowl—7.00

Nancy’s Honey Yogurt with house granola, fresh fruit, cinnamon and honey

Curried Tempeh Lettuce Wraps—6.00

curry tempeh with toasted almonds, celery, scallions, coconut and raisins, wrapped with fresh basil in lettuce…(3 per order)

Buttermilk Biscuits and Rosemary Mushroom Gravy—8.00

half portion…5.00 add 2 eggs…2.50

Sonny’s Special: full order, side of bacon, and large Orange Juice…13.00

Lox, Sweet Potatoes, and Eggs—12.00

wild Alaskan lox stacked on top sweet potato gratin with 2 sunny-side eggs, hubbard squash, goat cheese and thyme, served with toast and house jam

Butternut Squash & Wild Mushroom Omelet—13.00

3 egg open-faced omelet topped with roasted butternut squash, crimini and chanterelle mushrooms, and goat cheese, served with sweet-potato gratin and buttermilk biscuit with jam

add bacon…1.50

Happy [Fried] Eggsgiving Sandwich—9.50

2 eggs, 2 house-made turkey sausage patties, apple sage-stuffing with gravy, and cranberry-cream cheese on ciabatta, served with potato parsnip puree, and Braeburn apple slaw

sub veggie bacon…no charge

Huevos Rancheros—9.50

2 sunny side eggs with black beans, salsa picante, avocado, roasted jalapeno mousse, tomato ranchero sauce, and queso fresco on two corn tortillas, served with lime and mango chili slices

add house-made chorizo…2.00

“Cinnamon Toast Crunch®” French Toast—9.50

served with whipped butter and red delicious apple-maple syrup

VLT—8.00

smoked tempeh strips, arugula, tomato, vegan dill aioli, and avocado on toasted ciabatta, served with arugula salad

Holy Ham & Jalapeño Popper Grilled Cheese—9.00

Carlton ham, roasted jalapeños, Monterey jack and farmer’s cheese, avocado and bacon grilled on Italian como bread, served with potato chips and dill pickle

Oregon Tuna Melt—9.50

wild Oregon albacore tuna, lemon-herb mayo, cheddar, green onions, and farmhouse relish on Italian como bread, served with arugula salad

surf ‘n turf’ (add bacon)…1.50

In Sunday's pastry case:

Slow-Baked Banana Cake with Coconut Cream Cheese Frosting
Mini Ham & Spinach Quiches
Pumpkin Pie with Whipped Cream
French Puffs
Fluer de Lis Cinnamon Rolls
and much, much more

85.8 miles...

...or just under 2 hours, is how long it takes us to get from the cafe to Waves of Grain Bakery. It's a drive we feel like we know pretty well. I swear, when we crest the hills on some of those passes it is as though any anxious anticipation gives way to calm and relaxation. Psssst: You're nearing the beach.

When we first stumbled into the shop two years ago, we had no idea how fortuitous a visit we were in for. What began as a biscuit obsession over time blossomed into illicit romances with scones, cookies, cheese sticks, mini key lime tarts, quiche, coffee cake, granola, flour, and in one 24 hour stretch, not one but two entire loaves of bread consumed (no assistance needed). I believe it was a focaccia loaf and a (honey?) whole wheat.


You see, the reason every single thing that is sold in this bakery tastes so damn good, is because 95% of it is crafted by the loving hands of one or both of the people you see smiling here. It's safe to say that Hillary and Jason Fargo are making the world a better place by putting so much love into so many different shapes, sizes, and flavors of food. How lucky we were this past Wednesday when they visited our cafe (with their "day-olds" in tow-a real treat) as they sojourned through the city of Portland on their "day off" (Ha! We know those, too!).


Getting the chance to visit was quite a treat and reminded us of how lucky we are (the royal we) to stumble upon their bakery while tripping around the Oregon coast in the first place.

It's stormy Portland. Doesn't it sound nice to sit next to a warm fire, storm raging outside, and munch on some ginger-molasses cookies? If so, these two can help make it happen. Go see them.

Waves of Grain Bakery
3116 S. Hemlock St.
Cannon Beach, OR 97110
503.436.9600

Happy Friday, Friends

Pumpkin Rum-Raisin Bread Pudding

Fall Waffle Sandwich
pear, ham, cheddar, and a fried egg sandwiched between two rosemary-waffles, served with a shot of maple syrup

Vegan Pumpkin Rum-Raisin Bread Pudding
with coconut-oatmeal crumble, served warm with maple syrup

SW Pumpkin Cheddar-Corn Pudding
served with guindilla sour cream

Croque Bloke
grilled cheese with bacon, caramelized onions, smoked gouda, cheddar, and house bbq sauce, topped with a fried and served w/ chips and hazelnut-arugula salad

A Bronx Tale
deviled egg & radish salad, cheddar, shaved red onion, and arugula on a toasted bagel, served with potato chips and a dill pickle

Sour Cream Apple Pie