COFFEE
A double shot of espresso, using Creamery blend by Ruby Roasters / 2 oz, $3.25
A double shot of espresso and your preferred amount of milk. Milk texture can be made wet, dry, or iced / 3 to 16 oz, $3.55 to $5.85
alt milk; minor figures oat or house macadamia / +$1.5
add house syrups; natural cane +25¢, vanilla +50¢, lavender +$1
make triple or quad +$2
A double shot and your preferred amount of water. Either hot or iced / 3 to 16 oz, $3.5
Cold brew and MUZ vermouth; made n.a. with Ghia / 16oz, $9
Tea, lightly black tea and with a splash of macadamia, and infused with nitrogen for creamy texture. Coming soon.
Japanese style, made-to-order drip coffee. Choose from one of our single origin selections from either Sey or Camber coffee roasters / 12 oz, $6
Classic drip, currently featuring Skyline blend from Camber Roasters / 12 or 16 oz, $3.75 or $4.5
Our famous cold brew, using Creamery blend by Ruby Roasters, brewed at room temperature water and served black, or with milk / 16 oz, $5.5
An extra strength version of our cold brew using Camber, Big Joy blend. Served neat (cold, no ice) / 6, 12 or 16 oz, $5.5 to $9
Our very first seasonal drink; a cold brew and rosemary limeade / 9 or 16 oz, $5.5 or $7.5
House Thai iced coffee with xocolatl bitters / 16 oz, $6.25
TEA
Our house made chai, available as a tea or with milk. Hot or iced / 9 to 16 oz, $3.5 to $6.25
Kilogram ceremonial grade organic matcha, available as a tea or with milk.
Hot or iced / 9 to 16 oz, $7.5 to $12.5
Our house herbal infusion, served over ice / 16 oz, $4
Add homemade lemonade for our take on the Arnold Palmer / 16 oz, $5
Jasmin Pearls, green, China, $4.75
Iron Goddess of Mercy, oolong, China, $5.5
Yunnan Gold, black, China, $4
Vietnam Reserve, black, China $5.5
Chamomile, Egypt $3.25
Rooibos, South Africa $3.25
JUICE
Orange Juice, house-squeezed / 8, 12, or 16 oz, $6 to $9.5
Meyer Lemonade, with Florida cane sugar / 16 oz, $6
A suggested automatic gratuity of 20% is added to all dine-in checks, and 15% to all take-away. Automatic gratuities are not mandatory, and can be changed upon request.
PASTRY CASE
Homemade from scratch, boiled, and baked fresh every day. If it's early enough, we recommend trying it untoasted. Cream cheese or butter, always on the side
/ $4.5 each, $24 per half dozen
Our house croquetas are made with smoked ham, Gouda, mustard seed, Indian Pale Ale, and house-made Zak the Baker bread crumbs. They run on the larger size
/ $3.5 each, $17 per half dozen
Home made, filled with black beans, plantains, cotija cheese, and pickled onions
/ $4 each, $20 per half dozen
Vietnamese cinnamon, Aperol / $6 each, $33 half dozen
Banana, macadamia butter, spices. Vegan / $4 each, $30 per loaf (8 slices)
Homemade, with oats and buckwheat groats. Gluten-free / $4.5 each, $21 per half dozen
Vanilla bean meringue, local passionfruit curd, citrus supremes / $9 each
Raw Chocolate Hazelnut Tart
Hazelnut crust, mylk chocolate filling, hazelnut caramel, and dark chocolate shards. Vegan, gluten-free, and refined sugar-free, made by Ana-Cacao / $7 per slice
Mamey and coconut filling, caramelized pecans and coconut crust, and our buckwheat and oat flour streusel. Vegan, gluten-free, and refined sugar-free, made by Ana-Cacao; contains cashew / $9 per slice
EGGS + MORE
Two eggs your way, with bacon and buttered country loaf / $12
Upgrade bacon: Avocado, no charge / Florida-pork sage sausage, +$2 / Citrus-cured salmon, +$3
Upgrade starch: Multi-grain sourdough or homefries, no charge / House everything bagel, +$2 / French farms gems, +$2
Sunny up egg, Proper bacon, cheddar, lettuce, heirloom tomato, and garlic aioli on an Zak the Baker everything brioche bun / $12, add homefries +$3
Yolk-cracked marbled egg, house sage sausage, cheddar, and herb aioli, on a home-made english muffin. English muffin contains dairy / $13, add homefries +$3
Dandelion pesto, ricotta, local mushrooms, parmesan, lemon zest / $15, add poached egg +$3
Stone-cut heirloom oats in jasmine pearls green tea and macadamia milk, pistachio streusel, papaya two ways, preserved meyer lemon / $14
Tres leches batter-soaked brioche, pecan butter, and maple syrup / $14, add berries +$3
Avocados on avocado salad with pickled shallots and puffed grain, on country loaf / $12
Faroe Islands Atlantic salmon, with a homemade everything bagel, cream cheese,
heirloom tomato, cucumber, onion, sunflower sprouts, and caper tapenade / $15
WEEKENDS ONLY
Lump crab, leche de tigre hollandaise,
poached eggs, house English muffin / $27
Carolina gourdseed coarse grits,
oyster mushrooms, Japanese chili sauce,
pickled scallion, poached egg / $14
Blue corn tortilla, poblano-tomatillo salsa,
avocado, refried black beans,
cotija cheese, lime crema, fried eggs,
charred serrano / $15
WEEKDAYS ONLY
Butternut, house coconut-labneh, endive,
salsa macha, dill / $12
Key West snapper, green curry, field peas,
herb salad / $23
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
A suggested automatic gratuity of 20% is added to all dine-in checks, and 15% to all take-away. Automatic gratuities are not mandatory, and can be changed upon request.
NATURAL WINE
SPARKLING + CHAMPAGNE
Mimosa
Cava + freshly pressed orange juice / $10, $35
La Roue Qui Tourne
Chenin Blanc, 2018, France / $14, $55
Perpetuelle Premier Cru
Pinot Noir + Meunier, 2015, Champagne, France / $65
WHITE + SKIN CONTACT
Les Quarterons
Sauvignon blanc, 2018, Sancerre, France / $13, $50
Swick
Reisling, 2019, Willamette Valley, Oregon / $12, $45
Graupert, Meinklang
Pinot Gris, 2018, Austria / $12, $45
ROSÉ
Controvento
Montepulciano d'Abruzzo, 2018, Abruzzo, Italy / $11, $40
RED
Uve de Vida Biografico
Tempranillo, 2018, Spain / $11, $40
François de Nicolay Bourgogne
Pinot Noir, 2018, France / $15, $60
MUZ
Vermouth, NV, Spain / $13
BEER
DRAFT
Six Point Crisp
Pilsner, 9 or 16 oz / $6 or $8
Barrel of Monks Wizard Wit
Witbier, 12 oz / $8
Collective Arts Life in the Clouds
New England IPA, 9 or 16 oz / $7 or $9
CANS/BOTTLES
MIA Megamix Pale Ale / $6
Jdubb's Milk Chocolate Porter / $6
Original Sin Dry Pear Cider / $7
A suggested automatic gratuity of 20% is added to all dine-in checks, and 15% to all take-away. Automatic gratuities are not mandatory, and can be changed upon request.
—
Madison McClaren, executive chef
Valeria Vizoso, beverage director