Choose 3 ingredients, served with a fresh green salad & toasted Pain de Mie. Gruyere / Goat Cheese / French Feta Ham / Prosciutto / Smoked Salmon Spinach, Asparagus, Tomato, Mushroom, Caramelized Onion
half-dozen on the half shell oysters, yuzu mignonette, lemon, cocktail sauce
Breakfast is served Monday-Saturday, 8-11am. Brunch is served Sundays from 10-3pm. Lunch is served Monday-Saturday, 11-3pm. Kitchen closes at 3pm daily & reopens at 5pm for dinner, Tuesday-Sunday.
In 1992, thrown together on Cape Cod by political circumstances none of them could have predicted, four young Yugoslavs founded Pain D'Avignon.Their goal was to recreate the Old World Traditions using baking techniques and recipes barely changed in centuries. Their founding principle: fine breads deserve to be at the center of the dining experience, not a mere afterthought. At their Hyannis bakery, the timeless art of bread making is both revered and respected. Everyday salt, flour and filtered water are combined – like the bakers themselves – with a distinctly European flavor.