
Espresso
Two ounces of our weekly single-origin, pulled short and bright.
Coffee roasted in small batches, pastries baked before we open, and a short lunch menu. Everything’s made here.

Two ounces of our weekly single-origin, pulled short and bright.

Equal parts espresso and warm milk, served in a small glass.

A double shot under a deep layer of dense, dry foam.

Double ristretto and silky steamed milk, no dry foam.

House drip and steamed milk in equal measure, easy and unfussy.

Espresso, steamed milk, and 70% dark chocolate ganache.

Double shot over ice with your choice of milk.

Steeped eighteen hours for a smooth, low-acidity cup.

Cold brew with house vanilla syrup and a splash of oat milk.

Stone-ground ceremonial matcha, cold milk, lightly sweetened.

House hibiscus-ginger tea over ice, topped with soda.

Twice-baked with almond cream and toasted flaked almonds.

Laminated over three days with French butter. Baked at six.

Two batons of dark chocolate folded into buttery layers.

Croissant dough rolled in orange zest and cinnamon sugar.

Loaf-style, brown butter and walnuts, toasted on request.

Soft scrambled eggs, aged Gruyère, and chive on a toasted brioche bun.

Roast turkey, dill Havarti, greens, and whole-grain mustard on sourdough.

Fresh mozzarella, tomato, basil, and olive oil on a crisp baguette.

Paris ham and cultured butter on baguette. Nothing else, on purpose.