THE FULL MENU

Artisanal sourdough, smashed Haas avocado, poached organic egg, and white truffle oil.

Spiced tomato-pepper sauce, two soft poached eggs, hollandaise, and crumbled feta.

Norwegian smoked salmon, whipped dill cream cheese, pickled onions, and capers.

Custard-soaked brioche, molten Nutella center, fresh organic berries, and pure maple syrup.

Fluffy buttermilk pancake stack layered with Argentinian dulce de leche and caramelized bananas.

Pressed flaky croissant dough served crisp with pistachio cream and crushed nuts.

Double espresso, house-ground Sicilian pistachio cream, whole/oat milk over ice.

Rich espresso, sweetened condensed milk, and microfoam over crystal block ice.

Vibrant double espresso paired with velvety micro-foam milk.

Italian sparkling water, fresh blood orange juice, and rosemary sprig.

House strawberry purée, layered cold oat milk, and ceremonial Kyoto matcha.

Freshly squeezed lemon juice, tropical passionfruit pulp, and organic agave.

Creamy Italian burrata, aged prosciutto, cherry tomatoes, and aged balsamic glaze.

Gruyère, fontina, and sharp cheddar melted with black truffle butter.

Crisp romaine, shaved parmesan, garlic herb croutons, and creamy house dressing.