Specialty Coffee & Infusions
Light roast Ethiopian Yirgacheffe with jasmine and citrus notes.
Double espresso infused with organic honey and fresh sage steam.
18-hour cold brew over artisanal elderflower tonic and lime zest.
Ceremonial grade Uji matcha with steamed oat milk and Madagascar vanilla.
Artisan Sourdough & Small Bites
Charred sourdough, roasted cherry tomatoes, balsamic reduction, basil oil.
Chunky smashed Hass avocado, dukkah spice, lemon emulsion, microgreens.
Rosemary-crusted polenta diamonds dusted with sea salt and smoked paprika.
Sautéed wild button and shimeji mushrooms on buttered brioche toast.
Handcrafted Mains & Bowls
Slow-simmered rich vegetable ragù with parmesan crisp and fresh rosemary.
Crispy golden potato dumplings in a velvety gorgonzola and walnut cream sauce.
Quinoa, house hummus, pickled beets, grilled halloumi, and za'atar pita chips.
Layered spinach, ricotta, and roasted bell pepper coulis baked to golden perfection.