Pastries & Bread
Baked fresh each morning from heritage grain flours, our pastries are laminated by hand and pulled from the deck oven before dawn.
Classic French lamination, 72-hour cold ferment, cultured European butter, flaky interior with a deep mahogany crust.
Classic French lamination, 72-hour cold ferment, cultured European butter, flaky interior with a deep mahogany crust.
Double Valrhona dark chocolate batons folded into the same cultured-butter dough as our croissant.
Double Valrhona dark chocolate batons folded into the same cultured-butter dough as our croissant.
Stone-milled whole wheat and bread flour, 18-hour ferment, baked in a cast-iron combo cooker. Available sliced or whole.
Stone-milled whole wheat and bread flour, 18-hour ferment, baked in a cast-iron combo cooker. Available sliced or whole.
Breton sugar-caramelized yeasted pastry with shatteringly crisp edges and a molten caramel center. Available until sold out.
Breton sugar-caramelized yeasted pastry with shatteringly crisp edges and a molten caramel center. Available until sold out.
Brown butter, almond flour, egg whites. Dense, moist, and caramelized at the edges. Naturally gluten-free.
Brown butter, almond flour, egg whites. Dense, moist, and caramelized at the edges. Naturally gluten-free.
Espresso & Coffee
We pull from a rotating single-origin espresso on a La Marzocca Linea PB, dialed fresh each morning.
Bright, stone-fruit-forward single-origin. Pulled at 9 bars, 28-second extraction.
Bright, stone-fruit-forward single-origin. Pulled at 9 bars, 28-second extraction.
Equal parts espresso and lightly textured whole milk. The clearest expression of our espresso.
Equal parts espresso and lightly textured whole milk. The clearest expression of our espresso.
Ristretto double shot with microfoamed whole milk. Silky, bold, and served in a 5oz cup.
Ristretto double shot with microfoamed whole milk. Silky, bold, and served in a 5oz cup.
Espresso with steamed whole, oat, or almond milk. Naturally sweet, creamy, and comforting.
Espresso with steamed whole, oat, or almond milk. Naturally sweet, creamy, and comforting.
Cold Brew & Tea
Cold brew steeped for 20 hours in filtered water. Teas sourced from small farms in Taiwan and Japan.
20-hour steep, served over hand-chipped ice. Smooth, low-acid, with a long chocolatey finish.
20-hour steep, served over hand-chipped ice. Smooth, low-acid, with a long chocolatey finish.
Ceremonial-grade Uji matcha whisked with oat milk. Earthy, vibrant, and naturally sweetened.
Ceremonial-grade Uji matcha whisked with oat milk. Earthy, vibrant, and naturally sweetened.
Roasted Japanese green tea with warm, toasty notes of caramel and wood. Served hot or iced.
Roasted Japanese green tea with warm, toasty notes of caramel and wood. Served hot or iced.
Breakfast Plates
Served from open until 2pm. Eggs sourced from a family farm in the Hudson Valley. Vegetables rotate by season.
Thick-cut sourdough, smashed avocado with preserved lemon, fermented chili, radish, and a soft poached egg.
Thick-cut sourdough, smashed avocado with preserved lemon, fermented chili, radish, and a soft poached egg.
Today's selection of three pastries, cultured butter, house jam, and a soft-boiled egg. Changes daily.
Today's selection of three pastries, cultured butter, house jam, and a soft-boiled egg. Changes daily.
Slow-cooked steel-cut oats with toasted hazelnuts, seasonal fruit compote, and a drizzle of raw honey.
Slow-cooked steel-cut oats with toasted hazelnuts, seasonal fruit compote, and a drizzle of raw honey.
Seasonal Specials
These items reflect what is at peak right now. Ask your server or check the board for availability.
Pate sucrée shell, vanilla bean pastry cream, and today's peak-season fruit. Changes weekly.
Pate sucrée shell, vanilla bean pastry cream, and today's peak-season fruit. Changes weekly.
Buttermilk scone with whatever is beautiful right now. Ask at the counter for the flavor of the day.
Buttermilk scone with whatever is beautiful right now. Ask at the counter for the flavor of the day.
