The menu shifts.

On a hot everything bagel, folded egg, thick-cut bacon, American cheese, salt & pepper.

Tall stack, whipped butter, warm maple, a dusting of powdered sugar.

Hand-rolled, boiled, blistered top. Whipped cream cheese, chives.

Rotating daily: green + ginger, beet + apple, or citrus + turmeric.

Double shot, single-origin. Cortado, cappuccino, or latte on ask.

Earl Grey, jasmine green, chamomile, or matcha. Served in a pot.

Two tiers of savories and sweets, scones with jam & cream, a pot of your choice.

Milky burrata, seasonal stone fruit, wildflower honey, cracked pepper, grilled sourdough.

Dimpled, drenched in olive oil, flaky salt, split for the table.

A short, rotating list. A red, a white, an orange, a bubbles. Ask what's open.

Vodka, fresh espresso, coffee liqueur, shaken hard. Three beans on the crema.

Grower Champagne, poured cold. Small producers, real bubbles.

Our house pour. Bourbon, amaro, a twist of orange, a whisper of smoke.

Bottles from small producers, poured all night. See the list.