COFFEE
A double shot of espresso, using Creamery blend by Ruby Roasters / 2 oz, $3.75
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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
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A double shot and your preferred amount of water. Either hot or iced / 3 to 16 oz, $3.5
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Seasonal drink, please ask
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Seasonal tea with a splash of macadamia milk. Served over ice / 12 oz, $7
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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
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Classic drip, currently featuring Skyline blend from Camber Roasters / 12 or 16 oz, $4 or $5
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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
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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
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Our very first seasonal drink; a cold brew and rosemary limeade / 9 or 16 oz, $5.5 or $7.5
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House Thai iced coffee with xocolatl bitters / 16 oz, $6.25
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TEA
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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
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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
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Our house herbal infusion, served over ice / 16 oz, $4.5
Add homemade lemonade for our take on the Arnold Palmer / 16 oz, $5
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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
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Chamomile, Egypt $3.25
Long Cut Rooibos, South Africa $3.5
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JUICE
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Orange Juice, house-squeezed / 8, 12, or 16 oz, $6 to $10
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Meyer Lemonade, with Florida cane sugar / 16 oz, $7
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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
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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
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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
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Home made, filled with black beans, plantains, queso fresco, and pickled onions
/ $4 each, $20 per half dozen
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Laminated brioche, Vietnamese cinnamon, Aperol / $6 each, $33 half dozen
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Banana, macadamia butter, spices. Vegan / $4.5 each, $32 per loaf (8 slices)
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Florida Sunshine Pavlova
Vanilla bean meringue, local passionfruit curd, citrus supremes / $9 each
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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
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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
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EGGS + MORE
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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
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Sunny up egg, Benton's bacon, sharp cheddar, lettuce, heirloom tomato, and garlic aioli ZTB everything brioche bun / $14, add homefries +$3
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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
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Dandelion pesto, ricotta, local mushrooms, parmesan, lemon zest / $17, add poached egg +$3
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Stone-cut heirloom oats in jasmine pearls green tea and macadamia milk, pistachio streusel, papaya two ways, preserved meyer lemon / $14
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Tres leches batter-soaked brioche, pecan butter, and maple syrup / $15, add berries +$3
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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
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WEEKENDS ONLY
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Lump crab, leche de tigre hollandaise,
poached eggs, house English muffin / $29
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Carolina gourdseed coarse grits,
oyster mushrooms, Japanese chili sauce,
pickled scallion, poached egg / $16
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Blue corn tortilla, poblano-tomatillo salsa,
avocado, refried black beans,
cotija cheese, lime crema, sunny side up eggs,
charred serrano / $17
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WEEKDAYS ONLY
Katsu Sando*
Sesame-panko local chicken, miso-katsu sauce, house pickles, lettuce, mustard aioli, side of Japanese potato Salad /$17
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AD BLT*
Proper bacon, lettuce, house tomato, compote, avocado, secret sauce / $16
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The Salad
Romaine, pickled scallion, cucumber, radish, mint, dill, tahini-macadamia dressing, toasted buckwheat groats / $15
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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness​.
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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
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SPARKLING + CHAMPAGNE
Mimosa
Cava + freshly pressed orange juice / $13, $45
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Domaine du Facteur Extra Brut
Vouvray, France NV / $15, $55​
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WHITE + SKIN CONTACT
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Es Okay
Mendocino, CA / $13, $49
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Kaefferkopt Grand Cru
Alsace, France 2018 / $16, $59
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ROSÉ
La Boutanche 1 LITER
Loire Valley, France 2020 / $13, $55
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RED
Clos Marfisi Mon Amour
Patrimonio, France 2018 / $15, $55
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BEER
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DRAFT
The Crisp, Six Point
Pilsner, Brooklyn, NY, 9 or 16 oz / $5 or $8
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Allagash White
Witbier, Portland, ME, 12 oz / $8
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Stone Hazy
Hazy IPA, San Diego, California, 9 or 16 oz / $5 or $8
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CANS/BOTTLES
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Dogfish Head Seaquench,
Sour Beer, Milton, DE / $6
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Original Sin Pear Cider
Hard Cider, New York, NY / $6
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Lefthand Nitro Milk Stout
Stout, Longmont, CO / $9
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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.
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—
Meg Semeniuk, general manager
Omar Hale, chef de cuisine
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