lelabar

Cultured vermont butter and sea salt.

Lemon zest.

Marinated with olive oil, lemon, and honey. Tossed with basil and pistachio.

Marinated with lemon, olive oil, and parsley.

Cherry tomatoes, basil, and toast points.

Finished traditionally from Mediterranean with butter and scallions.

Red pepper, red onion, egg plant, and fontina.

Prosciutto, fontina, and gremolata.

Manchego, gruyere, fontina, and truffle oil.

Cornichon, mustard, compote, and fresh bread.

Served with ricotta cream.

A mix of milk and dark chocolate.