Broccoli di cicco, ricotta, roasted garlic, wild arugula, cucumber, calabrian chili on buckwheat crêpe, galette sarrasin, topped with beurre d'Isigny Ste Mère, served with organic Star Route spring side salad with mustard apple cider vinaigrette.\nGluten-free: mixed in a kitchen that handles flour, but prepared on a separate table