130 E.Davie St. Raleigh, NC 27601 919-833-1006 Located under the RedHat building in Downtown Raleigh, NC.
Opening Hours:
Monday -Tuesday- Wednesday-Thursday- Friday: 8:00 am – 4:00 pm
Saturday: 10:30 am – 3:00 pm
OUR GENEROUS PLATES ARE MADE WITH CARE
by a small staff and the owner himself.
The food is prepared daily, in small batches with high quality ingredients.
Eat Good Food.
Panini and sandwiches are served with two homemade sides. Choose from Israeli couscous, chickpea salad and cannellini bean salad. (sides are vegan)
Panini and Sandwiches
Mila
Homemade tuna salad with tomatoes and lettuce on wheat bread
Poulet
Homemade curry chicken salad with tomatoes and lettuce on multigrain bread
Riviera (Vegetarian)
Fresh melted mozzarella and tomatoes with homemade basil pesto on ciabatta bread
Angus (Vegetarian or Vegan)
Marinated soy “beef” slices served on baguette with melted provolone (optional), tomatoes, arugula, and homemade vegan basil pesto
Alpine
Rosemary baked ham and French brie cheese, with honey mustard, tomatoes and lettuce on baguette
Piedmont
Prosciutto di Parma, taleggio cheese with tomatoes and arugula on ciabatta bread
Leah
Peppercorn-crusted smoked turkey breast, roasted red pepper, provolone cheese and lettuce w/ Dijon mustard on baguette
Guido (with a name like this, it has to be the best sandwich!)
Port marinated roast beef, gorgonzola, caramelized onions and arugula on ciabatta bread
Dude, where’s my chicken? (Vegan)
Soy “chicken” salad, tomatoes, arugula, lettuce on wheat bread
This Little Piggy (Vegan)
Eastern Carolina-style “B.B.Q.”, tomatoes, arugula and lettuce on wheat bread
Ultimate Cheese Sandwich (Vegetarian and this is the tastiest cheese sandwich ever created!)
A delicious blend of five cheeses melted on ciabatta bread, topped with tomatoes and arugula
Pollobella
Chicken breast topped with Provolone, sautéed Portabella mushrooms and arugula served on baguette
Soup and Salads (produce come from local farmer’s market)
Served with homemade focaccia
Soupe du Jour (served in the winter months only)
Soup of the day. (Cup & Bowl)
Rebecca Salad (Vegetarian)
Slices of fresh mozzarella layered with tomatoes and drizzled with home made basil pesto, over mixed greens in a homemade Modena balsamic vinaigrette
Sosta Salad (Can be made Vegan)
Strips of grilled chicken breast atop a bed of mixed greens, artichoke hearts, roasted portobello, tomatoes, with shavings of Parmesan and herbed croutons, served with homemade extra virgin olive oil citrus mustard dressing
Salmon Salad (Can be made Vegan)
Over roasted salmon fillet drizzled with homemade basil pesto atop a bed of mixed greens, tomatoes, fresh orange slices, dried prunes tossed in a homemade extra virgin olive oil citrus mustard dressing
Salad Sampler (Can be made Vegan)
Israeli couscous, chickpea salad, cannellini bean salad, tuna salad, chicken salad, tomatoes with homemade basil pesto
Popeye (Vegetarian and can be made Vegan)
Baby spinach, walnuts, goat cheese, and fresh oranges tossed in a Modena balsamic vinaigrette
