리풀로 카페

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

a blend of homemade yogurt fresh seasonal fruit.

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

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.

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

two scrambled organic eggs, lightly seasoned served alongside two strips of bacon. comes with your choice of toast or spinach greens.

inspired by seasonal flavors.

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

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

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

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

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

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

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

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

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

marinated in lemon garlic, roasted "under a brick".

served with slaw cornbread.

baked in a buttery herb goat cheese crust.

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

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

dressed lightly in olive oil and lemon.

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

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

lightly buttered roasted with eva's oregano.

inspired by giardiniera, an italian favorite.

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

a blend of homemade yogurt & fresh seasonal fruit.

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

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.

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

two scrambled organic eggs, lightly seasoned & served alongside two strips of bacon. comes with your choice of toast or spinach greens.

inspired by seasonal flavors.

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

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

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

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

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

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

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

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

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

marinated in lemon & garlic, & roasted "under a brick".

served with slaw & cornbread.

baked in a buttery herb goat cheese crust.

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

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

dressed lightly in olive oil and lemon.

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

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

lightly buttered & roasted with eva's oregano.

inspired by giardiniera, an italian favorite.