THE FULL MENU

Silky micro-foam poured over a vibrant double espresso extracted from seasonal beans.

Rich crema, intense cacao aroma, and balanced bright citrus acidity.

Hand-poured filter coffee highlighting delicate floral, jasmine, and berry notes.

Single-estate Uji ceremonial green tea whisked over oat milk and light organic agave.

Layered homemade wild strawberry purée, iced milk, and ceremonial emerald matcha.

Bergamot Earl Grey steeped in steamed vanilla oat milk with subtle lavender.

Heritage sourdough griddled golden with aged Swiss Gruyère, Parma ham, and Dijon.

Hass avocado on toasted seeded sourdough with crumbled feta, chili flakes, and lime.

Sautéed garlic mushrooms, melted fontina cheese, and black truffle butter.

Swedish braided sweet sourdough bun infused with freshly crushed cardamom and pistachios.

Flaky French puff pastry rolled with Valrhona dark chocolate and toasted almond frangipane.

Layers of crisp golden pastry made with cultured French Normandy butter.

Slow-steeped coffee cherry husk infusion with sparkling water and blood orange.

Creamy caramelized custard center baked at high temperature with a dark exterior.

Dense fudgy dark chocolate square topped with Maldon flaked sea salt.