LoCO, What’s Cooking?

Gruyere and emmental cheeses with local asparagus grilled open face on levain sourdough bread.

Vegetarian Entree: Spring Market Vegetable Linguine House-made pasta, organic local asparagus and artichokes, herbs, and pecorino. Served with Little River Farms mixed greens salad and Brio levain sourdough. Check out our website for the meat entree and other add ons! Saturday night only!