Specialty Coffee & Café

Twice-baked buttery laminated croissant stuffed with rich frangipane almond cream, topped with toasted sliced almonds.

Double ristretto shot of single-origin Ethiopian Yirgacheffe, silky micro-foamed oat milk, finished with salted Madagascar caramel ribbon.

Toasted country sourdough, freshly smashed Hass avocado, Persian feta, dukkah spice crunch, organic microgreens, and runny poached egg.

Stack of three thick Japanese style souffle hotcakes with fresh blueberries, whipped honeycomb butter, and pure Quebec maple syrup.

18-hour cold brew infused with pure nitrogen for a velvety stout-like crema and notes of dark cocoa and berries.

First-harvest ceremonial grade Uji matcha whisked with pure bamboo chasen, steamed almond milk, and raw agave.

Soft scrambled free-range eggs with white truffle oil, crispy prosciutto, and melted gruyere cheese inside a toasted brioche bun.

Organic Amazonian acai blended with bananas and berries, topped with house granola, chia seeds, fresh strawberries, and cacao nibs.

Equal parts dark espresso and condensed milk shaken with ice and finished with a pinch of smoked cinnamon.

Steamed oat milk brewed with fresh ground turmeric, organic ginger, cinnamon quills, black pepper, and raw honey.