La Provence Boulangerie & Patisserie Menu

Our brioche dipped in a rich egg batter, then grilled to golden perfection. Topped with caramelized bananas, white chocolate crème anglaise, and candied walnuts.

A three-egg omelette filled with our house sausage, bacon, tomatoes, onions, and cheddar cheese, topped with avocado. Served with Provençal Potatoes & Butternut Squash, and either toast or butter croissant.

Two oven-roasted tomatoes served atop dill yogurt sauce, then topped with pesto, two poached eggs, Swiss cheese, and finished with our house-made tarragon and Aleppo chili crisp. Vegetarian

Spicy chorizo sausage grilled with red onions and our freshly cut hash browns, then scrambled with two farm-fresh eggs. Served with black refried beans and finished with cilantro crème frâiche. Comes with toast or a butter croissant.

Hand-shredded corned beef brisket grilled with bell peppers, red onions, and our fresh-cut hash browns. Topped with two eggs, then finished with a horseradish-shallot cream sauce. Served with toast or a butter croissant.

Two eggs and your choice of chicken sausage, homemade pork & apple sausage, bacon, or ham. Served with a side of your choice, and toast or a butter croissant.

A three-egg omelette filled with our house-made mushroom pesto and gruyère cheese. Finished with herbed goat cheese. Vegetarian

La Provence brioche dipped in a rich egg batter, grilled to golden perfection, stuffed with tangy citrus curd, then finished with fresh raspberry sauce and a dusting of mint sugar.

Tender risotto rice with sautéed bacon, asparagus, mushrooms, red onions, and fresh basil are gently formed into patties, lightly breaded and grilled to perfection. Topped with two poached eggs.

Wild Northwest smoked salmon and sautéed leeks, tossed with fresh-cut hash browns grilled golden brown. Topped with 2 eggs drizzled with fresh lemon-dill cream sauce.

A freshly baked and toasted croissant topped with a thick slice of ham, two poached eggs, and our house-made hollandaise sauce.

Creamy chive polenta made with cheddar and parmesan cheese, then topped with homemade hollandaise sauce, crisp bacon, sautéed spinach and mushrooms, and two poached eggs. Can be made Vegetarian.

A hearty tofu scramble made with vegan chorizo, spinach, red onions and our paprika-roasted potatoes. Finished with vegan sour cream with cilantro. Served with toast or butter croissant.

A freshly baked and toasted croissant stacked with grilled salmon, sliced avocado, and two poached eggs, then finished with our delicious dill hollandaise sauce.

Sourdough toast topped with whipped feta cheese, avocado, two poached eggs, and pico de gallo, finished with tarragon & Aleppo chili crisp.

An American Angus beef patty on our toasted brioche bun with sautéed onions and mushrooms, avocado, arugula, pepper jack cheese, and chipotle mayo.

A hand-formed and grilled Italian sausage patty stacked on toasted baguette with arugula, grilled bell peppers and onions, roasted red pepper coulis, mayonnaise, and finished with melty Swiss cheese.

Wild Albacore tuna mixed with premium mayonnaise and finely chopped celery, onions, and carrots, then topped with tomato and melted cheddar cheese. Served on our fresh Provence sourdough bread.

Smoked turkey, ham, Swiss, cheddar, pineapple, tomato, and mayonnaise layered on our sourdough bread. Stacked, dipped in egg batter, then grilled to golden brown. Served with raspberry jam and a side: green salad, potato salad, or fresh fruit. Our Cristo is cured for 24 hours to maintain its structure. No substitutions or changes, please.

Fried Brussels sprouts quickly sautéed with bell pepper confetti, and tossed with fig glaze, finished with toasted pistachios.

Heirloom tomatoes, fresh mozzarella, pesto, fig balsamic, and toasted pistachio, finished with basil-infused olive oil.

Frisée, arugula, orange supremes, strawberries, toasted pistachios, and burrata cheese, finished with citrus Cointreau vinaigrette.

A trifecta of delicious cheeses: Humbolt Fog goat cheese, triple-cream Eiffel Tower Brie, and Rogue Creamery Oregon Blue. Served with grapes, berries, Marcona almonds, fig jam, quince paste, and Crustini.

Refreshing crab salad with fresh herbs over lightly spiced guacamole, finished with Parmesan tuile, chili crisp, and Meyer lemon olive oil.

Gigande beans, snap peas, shaved radish, quinoa, diced apples and fennel, shallot, fresh mint, and tarragon, served over arugula. Finished with herb goat cheese and champagne vinaigrette with stone ground mustard.

Grilled polenta cake crowned with garlic butter sautéed spinach, confit beech mushrooms, and roasted king trumpet mushroom, finished with Oregon Blue cheese and roasted red pepper coulis.

Salmon filet with toasted hazelnuts and brown butter. Served on a bed of sautéed leeks and roasted artichoke hearts.

Delicate pan-seared sea scallops served over a quinoa, honey crisp apple, and fennel salad, finished with silky tarragon pea purée and red pepper coulis.

Our crisp fries tossed with truffle oil and parmesan cheese. Served with roasted garlic aioli. Vegetarian

Organic greens, sliced cucumber, tomato, olives, parmesan cheese, and the dressing of your choice. Dressings Options: House Balsamic, Light Balsamic, Champagne, Seasonal

Sliced slow-roasted beef chopped on our grill and heated with it’s own jus, Gruyère cheese, and caramelized onions. Served on a warm brioche bun with arugula and IPA Dijon aioli. Accompanied by our Truffle Parmesan Pommes Frites.

Lamb chops rubbed with Dijon and crusted with Parmesan cheese and panko, cooked to your preferred doneness and served with parsnip purée, seasonal vegetables, and minted demi-glace.

Shrimp sautéed with julienne zucchini and tossed with fresh San Marzano tomato basil sauce and linguini pasta, finished with pesto breadcrumbs.

Ribeye, bearnaise, pomes frites, chive sauce.A juicy 10 oz. rib eye steak cooked to your desired doneness. Served with a luxe grainy mustard-shallot sauce and our crispy pomme frites.

Organic salad greens and French lentils dressed with a light balsamic vinaigrette and tossed with feta cheese and tomato. Topped with a grilled salmon filet and a dollop of fresh basil pesto. Servers with La Provence Bread.

Luscious lemon pastry cream and toasted meringue in a tart shell, finished with lemon bark

A special French cheesecake made with whole marionberries

Meringue filled with raspberry & passion fruit compote, topped with mascarpone chantilly cream

Chocolate sponge brushed with coffee syrup, layered with crunchy hazelnuts & creamy mascarpone

Chocolate sponge layered with vanilla, coffee, and dark chocolate mousses, covered with dark chocolate ganache

French cookies filled with a variety of buttercream fillings.

Chocolate sponge layered with vanilla, coffee, and dark chocolate mousses, covered with dark chocolate ganache