Appetizers – Salads – Sandwiches – Entrees – Desserts – Kids – Beers and Wine – Baked Goods
House-Cut Fries, Shredded Sharp Cheddar, Fayetteweisse Queso, Bacon Bits, and Green Onions
$9.00
Fresh Lime, Cocktail Sauce, Grilled or Beer-Battered
- Double Shrimp for an Additional - $6 -
$7.00
House-Cut Fries, Shredded Sharp Cheddar, Fayetteweisse Queso, Green Onion, Molé Chicken and Bleu Cheese Crumbles. Add Pickled Jalapenos $.50
$14.00
House-cut Fries, Shredded Sharp Cheddar, Fayetteweisse Queso, Green Onion, Sour Cream and House-Made Beef Chili. Add Pickled Jalapenos $.50
$12.00
Spring Mix, Tomato, Red Onion, Carrot, Cucumber, Radishes, and Croutons
- $5 - Side
- $10 - Full
$10.00
Spring Mix, Kalamata Olive, Tomato, Red Onion, Artichoke Hearts, Capers, Feta, with Oregano Vinaigrette
$12.00
Medium Rare Yellowfin Tuna, Blackened or Grilled, on Spring Mix, with Red Onion, Tomato, and Spicy Asian Vinaigrette
$16.00
Spring Mix, Tomato, Red Onion, Carrot, Cucumber, Radishes, Croutons, Cheddar Cheese, Bacon, Turkey, and Ham
$12.00
Tuna, Blackened or Grilled $8
Shrimp, Grilled or Battered $6
Chicken, Blackened or Grilled $4
Extra Dressing $.50
Raspberry Vinaigrette,Ranch, Bleu Cheese, Oregano Vinaigrette, Spicy Asian Vinaigreet, Russian
Corn Salad with Tomato, Squash, Zucchini, Buffalo Mozzarella, and Balsamic Vinaigrette, Topped with Fresh Pesto
Substitute Chili for Corn Salad
$13.00
Tuna, Blackened or Grilled $8
Shrimp, Grilled or Battered $6
Chicken, Blackened or Grilled $4
Black Forrest Ham, Oven-Roasted Sliced Turkey, Thick-Cut Bacon, Lettuce, Tomato, Red Onion, and Pesto Aioli on House-Made Pain Viennois
$12.00
Tempura-Battered Chicken Strips, Tossed in House Buffalo Sauce, with Bleu Cheese, Lettuce, and Tomato, on Sourdough Hoagie
$12.00
Balsamic-Marinated Grilled Chicken, Spinach, Tomato, Red Onion, Fresh Mozzarella, and Pesto Aioli, on House-Made Pain Viennois
$11.00
Oven-Roasted Sliced Turkey Breast, Thick-Cut Bacon, Tomato, Spinach, and Cranberry Gastrique on House-Made Sliced Sourdough
$10.00
Choice of Coffee-Rubbed Pork Loin, or Vietnamese-Marinated Frilled Tofu, with Pickled Carrot & Daikon Radish, Cucumber, Fresh Jalapeno, and Hoison Aioli, on House-Made Sourdough Baguette. Substitute Tempura-Battered Cod for $3
$11.00
Choice of Bacon & Cheddar, or Mushroom & Swiss, on House-Made Sliced Sourdough, Served with Fries
$12.00
Thinly Shaved House-Roasted Prime Rib, Caramelized Onion & Red Bell Pepper, and Provolone, on House-Made Sourdough Hoagie, Served with Au Jus
$12.00
Grilled Squash & Zucchini, Tomato, Cucumber, Red Onion, Baby Spinach, Avocado Spread, and Pesto Aioli on House-Made Honey Wheat
$10.00
Molé-Marinated Chicken, Locally-Grown Grilled Shiitakes, Avocado Spread,
and Chipotle Aioli, on House-Made Honey Wheat
$10.00
House-Made Marinara, Beef & Pork Meatballs, with Melted Provolone & Parmesan, on Sourdough Hoagie
$10.00
Grilled Chicken Breast, Bacon, Swiss, Lettuce, Tomato, Onion, and Mayo, on House-Made Honey Wheat
$12.00
Coffee-Rubbed Sliced Pork Loin, Black Forrest Ham, Smoked Provolone, Pickles, and Castro Spicy Mustard, on House-Made Pan Cubano Hoagie
$11.00
Sliced Coffee-Rubbed Pork Loin, Bacon, Sharp Cheddar, Lettuce, Tomato, with choice of BBQ Sauce or Mayo, on House-Made Pan Cubano Hoagie
$12.00
House-baked buckwheat sourdough, in a white chocolate and maple custard. Served with creme anglais, candied bacon caramel, and fresh strawberries.
$6.00
In a house-made, southern-style pastry, served with chocolate sauce, and creme anglais
$7.00
- CUP OF SOUP
- $3.00
- BOWL OF SOUP
- $5.00
- FRIES
- $4.00
- CHIPS
- $2.00
- MAC & CHEESE
- $4.00
- LINGUINI ALFREDO
- $6.00
- SIDE SALAD
- $5.00
- CHEF’S CHOICE VEGGIES
- $3.00
- GRILLED CHEESE
- $4.00
- MAC & CHEESE
- $4.00
Add Bacon: $.50
- LINGUINI ALFREDO
- $6.00
- CHICKEN TENDERS
- $5.00
From the Bakery
American Sourdough, silky, crusty and very robust and tangy due to the large amount of sourdough used to make the dough. All sourdough breads are made using an endemic 14 year old yeast culture maintained by our staff.
Organic Buckwheat, Stone Ground Whole Wheat and War Eagle Organic Rye Flours and a touch of honey add an earthy sweetness that balances the tangy bite of a traditional French country sourdough.
Similar to our traditional San Francisco Style sourdough, this rich and flavorful loaf is loaded with garlic flavor. We replace the water in this recipe with a house made garlic stock. Loads of fresh garlic heads are added to a classic French vegetable stock of fresh carrot, white onion, celery, bay leaf and black peppercorn and allowed to simmer for hours to unlock every flavor. The dough is then shaped with asiago stuffed inside with additional asiago added to the top just before baking, creating a delicious cheesy crust.
Everything you love about an everything bagel is packed into this house favorite. Our house made garlic stock once again replaces water in this American Style sourdough batard. The addition of black poppyseed, dried onion, white sesame seed and flake salt round out this classically flavored loaf.
Organic Raw Sunflower and Brown Flax Seeds are sprouted with six additional organic grains to release essential oils and beneficial enzymes, then added to a whole wheat dough with milk, honey and olive oil resulting in a surprisingly soft yet meaty crumb and a chewy, hearty crust.
A multigrain bread with the soft crumb and chewy crust of a great white bread. This flavorful loaf begins with Organic wheat, Rye and Buckwheat flours and is enriched with fresh cucumber, dill and mint along with a touch of our house garlic stock and sour cream, giving it all the fresh and familiar flavors of the classic Greek favorite.
A new and popular creation incorporating all the beloved qualities of our Garlic Asiago Sourdough. This loaf is packed with garlic stock, shredded Gruyere cheese, caramelized onions and organic rye flour, giving it a soft and earthy flavor and texture reminiscent of a great French Onion soup. Each loaf is then topped with balsamic soaked onions just before baking, adding a sweet and savory balance to the crust.
Another play on classic French offerings, this house made sourdough is based on a classic French Country Sourdough. The addition of cocoa powder and semi-sweet chocolate give it a sweet and savory balance that is perfect for French Toast. A less rich version of the more Brioche-like Pain Chocolat, this one is just the right amount of sweet.
A perfect marriage of French and Italian methods and flavors. Toasted almonds, dried currants and semolina flour create a sweet and salty balance within a strictly American style sourdough loaf.
Traditional French Sourdough Baguette. A labor of love resulting in an authentic recipe with all the characteristics of the old world favorite: a crisp and chewy crust enveloping an open, soft crumb. A perfect compliment to every meal.
Recipe that was developed on the first baking day at Apple Blossom. A well balanced combination of a traditional French Baguette and an American style sourdough with a crisp, hearty crust and an open, chewy crumb.
Traditional Cuban sandwich loaf used in their iconic pressed Cuban sandwich. Our version utilizes rendered bacon fat in the dough to impart a distinct pork flavor while achieving the signature crispy exterior while maintaining a soft and supple crumb.
A house specialty. Our house made dough is shaped by hand and grilled in clarified butter and cornmeal to give these muffins their distinctive deep golden color and fluffy, chewy interior.
Classic brioche flavor and texture in a sandwich loaf finished in the classic American onion roll style.
Also known as Pao Doce, these sweet and soft burger bun style rolls mimic the classic flavor and texture of traditional Portuguese bread.
Recipe based on a Brioche style French butter roll that was the precursor to the classic American Parker House roll, enhanced with the addition of sourdough which gives it a deeper flavor, light fluffy crumb and soft, chewy crust. Available in torpedo rolls or large sliced pan loaves.
French Country Sourdough, the addition of Graham and Rye flours give it an earthy flavor that matches well with the tang of the sourdough and the nuttiness of its thick and chewy crust.
Quintessential Italian favorite. This savory flat loaf is infused with a variety of flavors that is prized by the kitchen staff who know it well. Variations include: Fresh Herb and Garlic, Caramelized Onion and Basil and Sun-dried Tomato Feta.
Ancho chilis and cocoa enrich this organic whole wheat loaf with a distinct Central American flavor combination. Clover honey adds sweetness and yields a loaf with a hearty crust and a soft, supple crumb.
San Francisco-Style Sourdough studded with sweet dried cranberries and shaped into a large pan loaf ideal for slicing and toasting for sandwiches or grilling for Panini.
A delightfully, fluffy and airy whole wheat loaf studded with sweet dried cranberries and toasted pecans.
A classic American light wheat bread. We use the old dough method by starting our fresh dough with leftover dough from the day before, imparting a deeper flavor, increasing shelf life and making the resulting loaf easier to digest.
In an attempt to improve upon sliced white bread, we utilize an Italian style old dough method, extra virgin olive oil, honey and small amounts of whole wheat and organic rye flours to impart a deeper flavor while maintaining the classic fluffiness of the original.
Italian bread with a fluffy crumb and a thin, sweet crust with hints of honey and olive oil. Semolina flour and sesame seeds add a nutty balance.
Classic German style sourdough rye made with War Eagle Mill Organic Rye flour. A balance of light and crispy and chewy and dense, this robust loaf is a favorite of rye fans and the best rye available in the area.
