COFFEE
A double shot of espresso, using Creamery blend by Ruby Roasters / 2 oz, $3.75
A double shot of espresso and your preferred amount of milk. Milk texture can be made wet, dry, or iced / 3 to 16 oz, $4 to $7.5
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
Seasonal drink, please ask
Seasonal tea with a splash of macadamia milk. Served over ice / 12 oz, $7
Japanese style, made-to-order drip coffee. Choose from one of our single origin selections from either Sey or Camber coffee roasters / 12 oz, $7
Classic drip, currently featuring Skyline blend from Camber Roasters / 12 or 16 oz, $4 or $5
Our famous cold brew, using Creamery blend by Ruby Roasters, brewed at room temperature water and served black, or with milk / 16 oz, $5.75
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 chai. Made with ginger and local curry leaves. Available as a tea or with milk. Served steamed or iced / 8, 12, or 16 oz, $4 to $7
Ceremonial-grade organic matcha from Kyoto Prefecture, Japan. Available as a tea or with milk. Served steamed or iced / 8, 12, or 16 oz, $7.5 to $12.5
Our house herbal infusion, served over ice / 16 oz, $4.5
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
Long Cut Rooibos, South Africa $3.5
JUICE
Orange Juice, house-squeezed / 8, 12, or 16 oz, $6 to $10
Meyer Lemonade, with Florida cane sugar / 16 oz, $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.
PASTRY CASE
Homemade from scratch, boiled, and baked fresh every day. Try untoasted if before 10 AM. 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
/ $4 each, $20 per half dozen
Home made, filled with black beans, plantains, queso fresco, and pickled onions
/ $4 each, $20 per half dozen
Laminated brioche, Vietnamese cinnamon, Aperol / $6 each, $33 half dozen
Banana, macadamia butter, spices. Vegan / $4.5 each, $32 per loaf (8 slices)
Florida Sunshine Pavlova
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 / $11 per slice
EGGS + MORE
Two eggs your way, with two sides / $15
Sides: Avocado, Benton's bacon, house sage sausage, ZTB country sourdough, homefries, house everything bagel, side salad / Additional Side +$3
Sunny up egg, Benton's bacon, sharp cheddar, lettuce, heirloom tomato, and garlic aioli ZTB everything brioche bun / $14, add homefries +$3
Yolk-cracked marbled egg, house sage sausage, cheddar, and herb aioli, on a home-made english muffin. English muffin contains dairy / $15, add homefries +$3
Dandelion pesto, ricotta, local mushrooms, parmesan, lemon zest / $17, 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 / $15, add berries +$3
Avocados on avocado salad with pickled shallots and puffed grain, on country loaf / $14
Faroe Islands Atlantic salmon, with a homemade everything bagel, cream cheese,
heirloom tomato, cucumber, onion, sunflower sprouts, and caper tapenade / $18
WEEKENDS ONLY
Lump crab, leche de tigre hollandaise,
poached eggs, house English muffin / $29
Carolina gourdseed coarse grits,
oyster mushrooms, Japanese chili sauce,
pickled scallion, poached egg / $16
Blue corn tortilla, poblano-tomatillo salsa,
avocado, refried black beans,
cotija cheese, lime crema, sunny side up eggs,
charred serrano / $17
WEEKDAYS ONLY
Katsu Sando*
Sesame-panko local chicken, miso-katsu sauce, house pickles, lettuce, mustard aioli, side of Japanese potato Salad /$17
AD BLT*
Proper bacon, lettuce, house tomato, compote, avocado, secret sauce / $16
The Salad
Romaine, pickled scallion, cucumber, radish, mint, dill, tahini-macadamia dressing, toasted buckwheat groats / $15
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
A suggested 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 / $13, $45
Domaine du Facteur Extra Brut
Vouvray, France NV / $15, $55
WHITE + SKIN CONTACT
Es Okay
Mendocino, CA / $13, $49
Kaefferkopt Grand Cru
Alsace, France 2018 / $16, $59
ROSÉ
La Boutanche 1 LITER
Loire Valley, France 2020 / $13, $55
RED
Clos Marfisi Mon Amour
Patrimonio, France 2018 / $15, $55
BEER
DRAFT
The Crisp, Six Point
Pilsner, Brooklyn, NY, 9 or 16 oz / $5 or $8
Allagash White
Witbier, Portland, ME, 12 oz / $8
Stone Hazy
Hazy IPA, San Diego, California, 9 or 16 oz / $5 or $8
CANS/BOTTLES
Dogfish Head Seaquench,
Sour Beer, Milton, DE / $6
Original Sin Pear Cider
Hard Cider, New York, NY / $6
Lefthand Nitro Milk Stout
Stout, Longmont, CO / $9
A suggested 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.
—
Meg Semeniuk, general manager
Omar Hale, chef de cuisine