Rifrullo - Fuld menu

lemon hummus, beets, herb pesto, greens, garlic crostini.

a sweet savory oatmeal, featuring salted steel-cut oats, honey, toasted hazelnut, flax, chia seed crunch.

house-made sourdough, toasted topped with smashed avocado, scallion, coriander sea salt, olive oil.

smoked salmon on nutbread, topped with goat cheese, fresh greens, radish, red onion, capers, lemon, dill.

rifrullo's signature smoothie, made with a blend of fresh berries, beets, kale, ginger.

inspired by seasonal flavors.

inspired by giardiniera, an italian favorite.

organic egg served on warm brioche, topped with bacon, avocado, cabot cheddar, kale pesto.

baked in a buttery herb goat cheese crust.

served campbell 's style , with a simple blend of celery mayo.

tuna topped with olive oil, red wine vinegar, pickled vegetables, crushed hard egg.

house-made bread cabot cheddar, pan-toasted under a brick .

braised pork butt, slow-cooked for twelve hours, topped with our home-made pickled jalapeno vegetable slaw. served on sourdough.

a blend of homemade yogurt fresh seasonal fruit.

chickpeas, cheese, avocado, grated carrot, house spices, tossed with crunchy greens in a cumin jalapeno vinaigrette.

dressed lightly in olive oil and lemon.

baby spinach, roasted red onion, sliced almonds, goat cheese, tossed in a sherry vinaigrette.

a savory vegetarian stew of eggplant, chick peas, lemon olive pesto, homemade yogurt drizzle.

served with slaw cornbread.

pan-seared rosemary pork loin, served with arugula salad balsamic shallots.

seasoned kale, hard-boiled egg, bacon, great hill bleu cheese, avocado, tossed with radish vinaigrette.

caramelized bacon, lettuce, avocado, seasoned lightly with black pepper mayonnaise.

melted taleggio cheese, caramelized onions, braised greens served on sourdough.

marinated in lemon garlic, roasted under a brick .

a healthy tasty alternative to mashed potatoes, featuring parsnip, carrot cauliflower.

lightly buttered roasted with eva's oregano.