FOR EATING FOR DRINKING

SWEET COCKTAILS, 15

RHUBARB HONEY PIE THE SPINSTER

with créme fraiche, 6 Blanc de Blanc, Grapefruit Spindrift

HOUSEMADE ENGLISH MUFFIN BLOODY MARY

with tahini & marmalade, 6 Warwick gin, Anna’s homemade recipe, pickles

COCONUT & BEET YOGURT McCARREN SUNSET/MOONRISE

with ginger, turmeric granola & apple, 10
FRENCH TOAST
with blueberry preserve & cardamom macadamia
cream, 13
Blanc de Blanc, Forthave Red/ Uccelli, Blue Gin,
elderflower tonic
SHIRLEY’S TEMPLE
Albany vodka, fresh citrus, black currant

SAVORY ANNICKA G&T

Forthave Blue Gin, elderflower tonic, nasturtium
WEDGE SALAD
with cashew ranch & all the crispy things, 14 KYLE WALKER GREEN
Warwick gin, burnt rosemary, lemon, herb sugar
GREEN QUICHE
with fermented chili, 10 COFFEE by SEY coffee roasters in Bushwick
Filter, 4
CHARRED SPRING VEGETABLES Flor Alba Apio, Colombia
with lima beans, heirloom grains & a soft egg, 15
Notes of red fruit jam & tangerine
HAM STEAK Cold Brew, 4
with fried eggs, wilted kale & maple syrup, 18 Espresso, 3
Abraham Imbajoa, Colombia
MAITAKE MUSHROOMS Notes of raspberry, apricot compote & semi-sweet
and heirloom beans on grilled sourdough, 16 chocolate
Macchiato, 3.5
FORTHAVE GIN-CURED LOX FOR TWO Cortado, 4
with smoked whitefish salad, sour cream, pickles
Cappuccino, 4
& sourdough rye, 28
Latte, 4.5
HASH BROWNS, 6 Mocha, 5
Made with 71% Raaka chocolate
BREAKFAST SAUSAGE, 6 Hot Chocolate, 4

TEA & STUFF

Chai, 5
Blue lotus, Masala chai
Matcha, 5.5
Koicha grade, stone-ground
Midas Touch, 5.5
Turmeric latte made with Oat or Macadamia milk
Black, Herbal, or Green Tea, 4