Bell Street Farm, the restaurant and market that has called Los Alamos home for less than one year, on Friday, March 30, debuted its new breakfast menu, said owner Jamie Gluck.

“We have had incredible response to our new business, but diners have been telling us they would like the option of breakfast,” he said.

Among the new entrees and items are a porchetta hash that Gluck created from Bell Street’s signature rotisserie pork. The breakfast menu will also include soft boiled eggs served with toasted ciabatta, baked eggs (in cream and herbs with pepato cheese), and morning charcuterie and cheese.

In addition, chef Evan Klein bakes granola, scones and croissants.

Bell Street Farm’s hours and days remain the same: 10 a.m. to 6 p.m. Friday through Monday. Breakfast will be available from 10 a.m. to noon on those days.

Bell Street’s market showcases picnic baskets and accessories for assembling portable meals to accompany a day of wine tasting.

Information, menus and reviews: and Facebook/bellstreetfarm. Location: 406 Bell St., Los Alamos; 344-4609.