Hartford Baking Co.

Local egg, breakfast potatoes, tomato jam, and cheddar on a seeded brioche bun.

Egg, bacon, avocado, and tomato, with melted cheddar on a brioche bun.

Eggs, avocado, Cotija cheese, cubanelle salsa, and wheat wrap.

Haas avocado on grain bread.

Quinoa, roasted squash, cranberries, toasted almonds, and citrus vinaigrette.

Farro, avocado, pickled veg, chickpeas, and sriracha.

Baby spinach, roasted beets, herb goat cheese, and balsamic vinaigrette.

Romaine, Parmesan and herb croutons, tossed in caesar dressing.

Roast beef, salami, ham, provolone, lettuce, overnight peppers and tomatoes, olive oil and vinegar on a hoagie roll.

Roasted top round, Melinda Mae cheese, mayo, tomato, and romaine on a baguette.

Served hot. Avocado, house-made buttermilk ranch, on country sourdough.

House roasted and pulled chicken, avocado, tomato, and romaine on ciabatta.

Gruyere, maple mustard, romaine, and tomato on rosemary sourdough.

Avocado, spinach, tomato, herb goat cheese, buttermilk dressing, and pickled vegetables on grain bread.

Avocado, lettuce, tomato, and bacon on toasted sourdough.

House roasted turkey, southwest sauce, romaine, tomato, cheddar and red onion on ciabatta

Roasted and pulled chicken, dried cranberries, romaine and walnuts on brioche.

Provolone, Gruyere, and tomato jam on country sourdough.

Lightly dressed with mayo and horseradish, cucumbers, and romaine on peasant bread.

Cabot cheddar on peasant sourdough.

Melinda Mae cheese and seasonal jam on a baguette.

Large coffee with an espresso shot.

Earl Grey latte.

Brewed in a V60 pour-over cone.

for 2 persons.