The Full Menu

Double shot of our house blend. Notes of dark chocolate and toasted hazelnut.

House espresso, steamed milk, real maple syrup from Vermont.

Equal parts espresso, steamed milk, and silky microfoam. Dusted with cocoa.

Rotating single origin, brewed by the cup. Ask the barista for today’s pour.

Steeped for 16 hours. Smooth, low-acid, naturally sweet. Served over ice.

Cold brew over a scoop of vanilla bean gelato. Summer in a cup.

Ceremonial-grade matcha whisked with milk of your choice. Lightly sweetened.

Earl Grey, jasmine, peppermint, or rooibos. Brewed by the pot, refills included.

Steamed milk, turmeric, ginger, cinnamon, a touch of black pepper and honey.

72% Ecuadorian dark chocolate slowly melted into whole milk. Topped with sea salt.

Buttery, flaky pastry filled with toasted almond cream.

Soft brioche, cinnamon swirl, brown butter glaze.

Slice of moist banana bread with toasted walnuts and a maple glaze.

Savory scone with sautéed spinach, crumbled feta, and cracked pepper.

Brown butter, dark chocolate, flaky salt. Best within an hour of the oven.

Whole loaf to take home. 24-hour cold-fermented, baked daily, naturally leavened.

Sourdough, smashed avocado, soft poached egg, chili crisp, pea shoots.

Two soft-boiled eggs in cups, with buttered sourdough strips and flaky salt.

Stack of three with maple syrup, salted butter, and seasonal fruit compote.

Three-egg frittata with caramelized onion, spinach, sun-dried tomato, goat cheese.

Farro, roasted squash, kale, soft-boiled egg, miso-tahini drizzle.

Eggplant, zucchini, red pepper, basil pesto, fresh mozzarella on focaccia.

Slow-roasted tomato bisque with a sharp cheddar grilled cheese on the side.

Mixed greens, shaved fennel, citrus segments, candied pecans, sherry vinaigrette.