Our Artisan Menu

Double ristretto shot with micro-textured velvety milk and subtle caramel undertones.

Equal parts rich espresso and silky warm milk infused with pure mountain wildflower honey.

Slow steeped for 20 hours with Madagascar vanilla bean pod, poured on nitrogen tap.

Single-origin espresso poured over chilled artisanal tonic and fresh tender coconut water.

Laminated French butter pastry stuffed with 70% dark Belgian chocolate batons.

Toasted garlic sourdough topped with sautéed portobello, truffle oil, and creamy feta.