The menu

Capers, pickled red onions, dill cream cheese, and microgreens on rye.

Flaky pastry crust, herbed goat cheese, and blistered heirloom tomatoes.

Aged prosciutto, fresh figs, wild arugula, and balsamic reduction.

Chive scrambled eggs, caramelized onions, and truffle aioli on toasted brioche.

House-made granola, Greek yogurt, seasonal berries, and hot honey.

Smashed avocado, white miso butter, furikake, and watermelon radish on sourdough.

Rich, nutty dark chocolate chunk cookie with sea salt.

Moist citrus sponge finished with a cracked pepper glaze.

Twice-baked croissant, frangipane, and crushed pistachios.

Single-origin espresso, dark chocolate, and flaked sea salt.

Slow-steeped cold brew, premium tonic water, and a citrus twist.

Ceremonial grade matcha, organic lavender syrup, and oat milk.

Chocolate, toasted almond, and cherry.

Laminated dough, citrus sugar, and green cardamom.

Herb butter, chili oil, and shaved pecorino.

Whipped ricotta, herbs, and toasted seeds.