Crossroads Provisions

The “Doc Brown” sandwich with sliced green olives, julienned pickled vegetables, basil aioli and cassucio.   (Jenn Harris / Los Angeles Times)

The “Doc Brown” sandwich with sliced green olives, julienned pickled vegetables, basil aioli and cassucio served with harissa potato chips and pickles.   (Jenn Harris / Los Angeles Times)

The “Le Prevot” sandwich with cucumber, tomato, vegenaise, olive oil pepper and truffle dill cheese.   (Jenn Harris / Los Angeles Times)

The “Full Monte” with tomato jam, fresh basil and cassucio.   (Jenn Harris / Los Angeles Times)

“The Caan” named after actor James Caan, with sundried tomato and chickpea salad, basil pesto and romaine.   (Jenn Harris / Los Angeles Times)

A tomato gazpacho with housemade vegan yogurt.   (Jenn Harris / Los Angeles Times)

The kale salad with pine nuts and currants.   (Jenn Harris / Los Angeles Times)

The seasonal sorbet made with fennel and candied kalamata olives.   (Jenn Harris / Los Angeles Times)

The sweet of the day, a fig trifle with blueberry and balsamic sauce, housemade mascarpone and lady fingers.   (Jenn Harris / Los Angeles Times)