Egg salad, yuzu, chili and gems on toasted milk bread.

Mixed lettuces, radish, brined strawberries, crouton and yogurt vinaigrette.

Roasted kabucha, Japanese sweet potato, mustard greens, alubia blanca beans, farrow and arugula with maple curry vinaigrette, honey crisp apples and sesame seeds.

A cross between a Reuben and a Rachel the Roxanne is a variation made with Pete's pastrami from meat by Pete, house made sourdough, sweet pickled slaw and mustard mayo. It's heated to order and the slaw gives it a refreshing contrast.

Our hybrid of a hot dog in the style of Italian peppers and onions. First we roast meat by Pete chorizo chicken sausage, place it between our house brioche roll that's been sprinkled with seeds and toasted. Finished with roast peppers and onions that are later seared off with tomato paste, garlic, oregano and a dash of chives brings in some herbal freshness.

Frittata with bloomsdale spinach, Swiss cheese and toasted Japanese milk bread. With red chili bechamel.

Quinoa, banana, dates, almond, coconut, cinnamon, honey and frothed almond milk.

This avocado toast is going to be your biggest supporter out on the bleachers cheering you on. We toast our housemade sourdough and spread a generous amount of creamy smoked paprika hummus. Avocado is layered on next, seasoned with salt and pepper. Golden beets are sliced on top to add some acidity and sweetness. A soft poached egg seals the deal, then chili feta and watermelon radishes make it even more extra.

Bariani honey, vanilla and Meyer lemon.

Homemade sausage, scallion muffin and slow cooked egg.

Traditional butter croissant.

A moist carrot muffin with the addition of valrhona cocoa powder, the natural sweetness from the carrot balances the bitter cocoa and subtly spiced with cinnamon and ginger, making this the perfect fall or winter muffin. Topped with crunchy cocoa crumble and dusted with powdered sugar.

Oat and gold raisin.

Our new winter kouign amann is filled with a creamy and tart blood orange curd and topped with one of our signature mini macs. Inside the macaron, you'll find a smooth dark chocolate ganache infused with honey and fresh rosemary.

Roasted banana bread and touch of coconut.

Made with valrhona 80% chocolate and topped with sea salt.

Chocolate and caramelized nib crust.

Smoked ham, Swiss cheese and vegetable confetti.

Spicy and cheesy is what this jalapeno popper inspired savory financier is all about. The cake is tender and moist with a sharp cheddar cheese folded in and finished with some heat from fresh jalapenos and pepperoncini. Vegetarian.

A super moist and tender chocolate cake that will fool anyone who finds out that is vegan. Made with valrhona 100% cocoa powder that gives it richness and a tender texture. The cake is finished with a drizzle of matcha icing, giving it some sweetness and earthiness to balance. Vegetarian.

Marcona almonds and salted caramel.

Whipped tahini white chocolate ganache, passion fruit panna cotta and praline cake.

Cinnamon caramel chocolate mousse, milk chocolate praline rice crispies, soft caramel and chocolate almond cake.

Malted chocolate mousse, persimmon namelaka, chicory sponge and poached persimmon.

Mango sticky rice pill will take you on a journey far away. These exotic flavors taste like you're on vacation. A coconut nest is the base that holds it together. Inside you'll find a soft coconut chiffon cake and on top is coconut rice pudding. Jasmine rice is cooked in coconut milk, lightly sweetened and finished with aromatic lime, it's creamy and dreamy with a floral jasmine bite. The pill is surrounded in a light mango mousse to add some extra texture and flavor. It all gets finished with shiny mango glaze and white chocolate garnish.

A light peach earl grey mousse with a peach jelly on a vanilla Esmeralda biscuit cake and the bottom a buttery shortbread. Finished with a peach glaze and salted butter crumble.

Highlighting pears coming into season. This tart is packed with texture with a praline frangipane that has poached pears folded in. poured over the frangipane is a silky 31% white chocolate ganache made by rebuplica del cacao. This white chocolate is so unique because it's the first single origin white chocolate in the world. This simply means that all the ingredients are sourced locally in ecuador. Surrounding the inside is our market tart dough which contains almond flour to reinforce those nutty notes. The tart is finished with a market tart dough garnish, pear caviar, drageed praline grains and 31% ecuador ganache.

This stone is a homage to the Douro valley, the home of port wine. The Douro is inspired by the flavors that are prominent during the harvest season. A tender spiced rice sponge with a honey fig confiture sit right on top of the spiced streusel base. The port bay leaf mousse surrounds the fig confiture and rice sponge and it's covered in a dark purple port glaze. The stone is finished with bay leaf meringues and a marigold petal.

Pumpkin cheesecake, chai spice sable Breton, whipped black tea ganache, cocoa nibs and chocolate halo.

Peppermint, chocolate chips, whipped malted ganache and buckwheat. Gluten free.

Introducing a french classic into our holiday lineup. A moist sponge with notes of citrus, vanilla and honey with a marzipan surprise. The travel cake is glazed in Valrhona almond inspiration, its creamy texture and nutty aroma gives the travel cake a smooth finish. Topped with a silky chestnut puree that's lightly sweetened and flavored with rum and vanilla. Meringue drops and a dusting of Sucre neige gives it that picturesque mont blanc touch. Serves 6 to 8.

Brazilian medium roast.

Special blend of beans from Central America.

Caw mix with Valrhona chocolate.

Housemade cold brew coffee. Served iced.

Double shot of espresso over iced tonic water and garnished with a lemon peel. Served iced.

Caw recipe with Valrhona chocolate.

Green oolong infused with real jasmine flowers from pin-ling and Taiwan.

Competition grade oolong from pin ling and Taiwan.

A flavor somewhat superior to traditional earl grey. Fragrant Ceylon dimbula and uva are artfully combined with select teas from India's Assam valley, then scented with the flavor of bergamot from the realm of reggio calabria and Italy. From smith tea maker.

A rich blend of full-bodied Indian Assam teas paired with succulent Ceylon dimbula, intense and floral Ceylon uva and a touch of smoky china keemun from anhui. The perfect breakfast tea. From smith tea maker.

Pacific Northwest peppermint and full creamy flavor. From smith tea maker.

High mountain oolong tea infused with seasonal flavor. From nan tou and Taiwan.

Sparking mineral water.

Served with cane sugar.