THE FULL MENU

Seasonal washed microlots with tasting notes of jasmine, white peach, and bergamot.

Sun-dried heirloom coffee bursting with blueberry, lavender, and raw honey notes.

Quick-service filter coffee brewed fresh every 30 minutes on Fetco brewer.

Double espresso cut with silky textured steamed milk in a Gibraltar glass.

Double shot of seasonal espresso with velvety micro-foam milk.

Short extraction capturing bright citrus acidity, dense crema, and dark cacao.

Organic house cardamom-rose reduction, double espresso, and creamy oat milk over ice.

Slow-steeped Ethiopian cold brew, Fever-Tree tonic, and a fresh pink grapefruit twist.

First-harvest Japanese green tea whisked with textured oat milk.

Twice-baked butter croissant loaded with rich almond frangipane and flaked almonds.

Fragrant Swedish braided bun sprinkled with coarse pearl sugar and cardamom.

Gooey browned-butter cookie packed with French dark chocolate discs and Maldon salt.

Seeded sourdough toasted crisp with avocado, crumbled feta, and chili flakes.

Whipped whole milk ricotta, organic local honey, and toasted pistachios on sourdough.

Aged Swiss Gruyère and Black Forest ham pressed golden on sourdough.