Chicken liver pate served on sourdough, topped with cornichons, house pickled onions and carrots drizzled with rosemary olive oil.

Ancient grains tossed with local seasonal roasted root vegetables drizzled with rosemary olive oil and lemon juice.

Kale marinated in sesame ginger vinaigrette tossed with sliced apples and toasted sesame seeds.

Campanella with fresh vegetables tossed with an avocado lemon vinaigrette.

A 3 cheese open faced sandwich with brown mustard served on sourdough.

Tinned Spanish octopus, roasted potatoesand minced jalapeno tossed together with lime juice and paprika, on a bed of braising greens.

Traditional flatbread with tomato sauce fresh mozzarella, basil and capers.

Arugula, cherry tomatoes, pickled onionsand sardines tossed in a honey citrus vinaigrette.

Flatbread with goat cheese and pesto, topped with sun-dried tomatoes, mushrooms, olives and anchovies.

Smoked salmon and tomato served on a toasted Texas bun with poached egg, drizzled with a dill hollandaise.

Sliced avocado on sourdough, garnished with sun-dried tomatoes.

Liege waffles with fresh seasonal fruit and cinnamon honey.

Steel cut oats in a mushroom broth with fresh cut vegetables and a soft egg.

Layered whipped Greek yogurt and housemade granola, spiced honey and seasonal fruit.

Vegan. Rolled oats soaked in oat-milk, honeyand spices topped with dried fruit and nuts.

Rotating selection served with housemade fig spread, mustardand toasted baguette slices.

Rotating selection served with housemade mustard, house brined vegetables and toasted baguette slices.

Matiz sardines served with baguette, house mustard, pickles and lemon wedges.

Espresso and steamed milk.

Espresso and dash of steamed milk.

Espresso and steamed milk.

Equal parts espresso and steamed milk.

Italian style concentrated coffee.

Espresso and steamed milk.

High quality drip coffee.

Lower acidity and higher caffeine.

Smooth, clean and cold.

Maybe even more classic.

The classic.

Carbonated and refreshing.