While soup has always and will always be the heart of our little café, we’re proud to be offering new food experiences for our customers. If you’re looking for something truly decadent, go straight for the Stuffed French Toast filled with brie, chocolate and tart raspberry jam. Or our newest breakfast sandwich featuring a housemade maple sage sausage patty. We have been seeing more of you in the early hours of the morning with an ever expanding breakfast menu! This season, try our brand new Avocado Toast with hot honey bacon, goat cheese crumble and a sunnyside up egg. The addition of our seasonal Cranberry Sauce from Stone Wall adds a tartness that reminds us of our favorite Thanksgiving leftovers. Starting out classic with turkey, ham, mustard, pickles and swiss. Topped with candied bacon, pecans and goat cheese making for a hearty, healthy lunchtime! Or try our newest grilled sandwich, the Cranberry Cuban. Starting September 17, you’ll find a warm farro salad filled with roasted butternut squash, beets, and kale. Thinking not only of the seasonal ingredients sure to create inspired soup recipes but also the new lunch items to accompany that favorite cup of soup.
However, as we head into the Fall Equinox my newfound understanding of soup becomes invigorated. 90 degree heat, who cares? Soup is always a hit at Jack Andrea!
We have chicken dumpling devotes who we can not disappoint, broccoli + cheddar diehards that love our fresh new take and more than a few of you who are now leaning towards the adventurous flavors in our wildly popular Brussels Sprout with maple bacon and coconut cauliflower curry. Over the past year and a half creating menus + daily soup recipes, I’ve learned that soup is a sensitive subject and is in no way to be taken lightly. However, on my introduction to the lunchtime culture of Jack’s and the tradition that we strive to keep, I realized I’d have to invest some time into the art of making soup. Aside from chilly days that deserved warm, hearty stews or a chilled summertime gazpacho, soup rarely made it onto my weekly meal plans. Before I came to work at Jack’s, I hardly ever thought about soup.
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