Crêperie / 10.

The Miss Harriet (pair with Bonny Doon Vin Gris de Cigare Blanc)
Brie, Pear & Scallion

The Distinguished Lincoln (pair with Veramonte Sauvignon Blanc)
Black Forest Ham & Gruyère with Caramel Mustard

The Tiny Evans (pair with Prosecco or a Mimosa )
Egg Cup / mushrooms, shallots, tarragon, topped with baked egg, gruyère and cream

The Mazzy Star (pair with In Situ Syrah)
Portobello, Fontina with rosemary and truffle oil

The Charlie (pair with Blue Moon)
Hot Pastrami, Parrano, caramel mustard, rye crèpe

The Rachel & Monica (Pair with Heron Pinot Noir)
Spinach, Goat cheese & Sundried Tomato

The Wyatt-Reuben (pair with Big Fire Pinot Gris)
Smoked Turkey, mozzarella, spinach, cranberry coulis

Crêperie / 10.

Thomas Henry (pair with a Mimosa)
Bacon, scrambled egg & fontina cheese

The Gentlemen Gordon (pair with a lavalambp)
The D& B’s take on a tuna melt ~ fresh tomato, cheddar, with a kick of cayenne

Specialty Crêpes / 12.

The Dougie Boy (pair with Cupcake Chardonnay)
Smoked Salmon Purses, capers, green onion and crème fraîche in an herb crepe

The T.S. Geller (pair with Colle del Sole Rosso Piceno)
Prime Roast Beef, cheddar, carmalized onion, tomato, mesculun greens, housemade horseradish cream

The Ultimate New York System Crêpe (pair with coffee milk)
The R.I. classic re-imagined. Four weiners all the Duck n' Bunny way. Homemade meat sauce, chopped onion, yellow mustard, and, of course, celery salt

Nouveau Crêpes

Crèpeccini /10. (pair with Frescobaldi Remole)

Crèpe noodles with pomodoro buerre blanc, Naragansett Creamery ricotta. Oh, yes we did!

Caviar Blini / 12. (pair with Chandon Champagne)
Icelandic whole grain caviar with sour cream and scallion

The Duck & Bunny Roll / 14. (Pair with Big Fire Pinot Gris)
Smoked Norwegian salmon, herbed cream cheese, cucumber and scallion. Served with spicy mayo & caper garnish

The Creperito / 12. (Pair with a Mojitoph)
Brown rice, black beans, cheddar, onions, spinach, house made salsa and guacamole with sour cream.
Add egg / 1.
Add Pastrami, Roast beef, Turkey, Ground beef, or
Black Forest ham / 2.
{Make it vegan!}

Dessert Crêpes/ 10.

The Angelina (pair with Two Princes Reisling)
Blueberry Blini, Des Nuages cheese, raspberry chocolate, lemon zest

The Chubby Ella (pair with a café au lait)
Nutella & Banana – a Parisian style triangle of goodness

The Sweet Baby James (pair with Chandon Champagne)
Strawberry & Sweet Vanilla Mascarpone Blintz; Old world style, new world taste

The Jack & Abby (pair with DeForville Muscato d’Asti)
Lemon & Sugar; Simple and classic

Ice Cream Specials/ 10.

Banana Split Crèpe
Vanilla ice cream, fresh strawberries, a whole banana, chocolate syrup, wrapped in a crèpe, drizzled with caramel sauce & candied walnuts

Strawberry Sundae
Vanilla ice cream, topped with fresh strawberry compote, hint of nutmeg, drizzled with chocolate syrup & served in a crispy crèpe bowl

The Little Jed
Seasonal apple compote served in a crèpe, topped with walnuts caramel drizzle and vanilla ice cream

Eclectic Fare

Seasonal Fruit Plate / 8.

Bacon Wrapped Dates / 8.
Bite sized heaven. With honey-balsamic glaze

Artisanal Cheese Plate** / 16.

Selection of five local cheeses. With fruit, clover honey and Olga’s crusty Pane Francese

Charcuterie Plate** / 14.
Local. Cured. With mustard, cornichon and Olga’s crusty Pane Francese

Herbed Cheese Toast / 8.

Naragansett Creamery Queso Blanco, fresh tomato, Olga’s rosemary focaccia

Fresh Ricotta with Olive Oil drizzle / 6.
Fresh from Narragansett Creamery. Served with Olga’s crusty Pane Francese and olive tapenade

Eclectic Fare Continued

Tea Sandwiches / 8.
Cucumber with herb spread, turkey with dried cranberry, tuna with apple, sundried tomato cream, smoked salmon with dill cream

Scones with Devonshire Cream and Jam / 6.
Fresh baked with imported cream from England, strawberry preserves, and Wicked Natural’s chocolate-raspberry preserves

PB& B / 7.
Peanut butter and banana drizzled with honey on toasted Portuguese sweet bread
Or go FULL Elvis and add 2 slices of bacon, fried egg & Fluff ! / 10.

Brie with Violet Fig Spread and Pecans / 7.
On Olga’s multigrain bread

Truffled Pomme Frites / 6.

Handcut Potatoes, crisped, topped with Naragansett creamery’s Atwell’s Gold and drizzled with white truffle oil, salt & pepper

Greenery

Strawberry and Grilled Pear Salad / 10.
Mixed greens, goat cheese, sweet balsamic glaze.

The Bunny Bleu / 8.
Crisp apples, toasted pecans and crumbled bleu cheese over baby spinach, cider vinaigrette

Mandarin Almond Salad / 7.
Spring greens, succulent baby mandarins, toasted almond slivers, scallion, citrus vinaigrette

Fresh Tomato Salad with Goat Cheese / 9.
Sweet Balsamic glaze over mixed greens

The Duck’s Niçoise / 12.
Tonno, olives, haricots verts, grape tomatoes and hearts of palm over mixed greens, balsamic vinaigrette

Seasonal Specials

Soup du Jour / 5.

Monte Cristo / 10.
Turkey, Ham, and swiss cheese on Portuguese sweet bread french toast.
Served with maple syrup.

Pork LoMein / 12.
Pork meatballs quartered and served over skinny
crèpe noodles with carrots and scallion in a teriyaki
sauce.

Perfectly sweet & salty!

Butternut Squash Crèpioli / 14.
Served in a cranberry sage cream sauce.

Roast Beef & Gorgonzola Crèpiccini / 14.
Crèpe Noodles topped with rare roast beef in a
mushroom and gorgonzola cream sauce.

Don’t forget to check out today’s selection of
dessert! Cupcakes, pies, ice cream sundaes & more!