Featuring locally roasted coffee and espresso drinks.

Espresso Bar

Extensive selection of French wines by the glass and bottle.

Wine List

Classic cocktails and seasonal specialties made with fresh ingredients.

Cocktails

Grind 18 grams of espresso beans to a fine consistency. Place the grounds into the portafilter and tamp evenly with firm pressure.

Grind and tamp espresso

Insert the portafilter into the espresso machine and start the shot. Brew for 25–30 seconds to yield approximately 60 ml of espresso.

Brew espresso

Pour 180 ml of milk into a steaming pitcher. Steam milk using the espresso machine’s steam wand until it reaches 150–160°F (65–70°C) and has a smooth, velvety texture.

Steam milk

Pour the freshly brewed espresso into a cup. Slowly add the steamed milk, holding back foam for a latte or adding more foam for a cappuccino.

Combine espresso and milk

Add 1 tablespoon of your preferred syrup (vanilla, caramel, or simple syrup) directly to the espresso before adding milk. For a mocha, mix 1 teaspoon cocoa powder with the espresso before adding steamed milk.

Customize the drink

Freshly roasted espresso beans

Filtered water

Whole milk (or milk alternative)

Vanilla syrup

Caramel syrup

Simple syrup

Cocoa powder (for mocha)

Refrigerate Chardonnay and Sauvignon Blanc to 45–50°F (7–10°C) before serving.

Chill White Wines

Use clean, appropriate stemware for each wine. White wines should go in smaller-bowled glasses, and red wines in larger-bowled glasses.

Prepare Glassware

Pour 5 oz (150 ml) of each wine into the appropriate glass. Serve immediately.

Pour Glasses

Chill Chablis and Sancerre to 45–50°F (7–10°C) for 2 hours before serving.

Decant Bordeaux Blend and Châteauneuf-du-Pape at least 30 minutes before serving to allow the wines to open up.

Decant Red Wines

Present the bottle to the guest, open using a corkscrew, and pour a small taste. Upon approval, serve 5 oz (150 ml) per person.

Serve Bottles

Chardonnay (Burgundy, France)

Sauvignon Blanc (Loire Valley, France)

Pinot Noir (Burgundy, France)

Côtes du Rhône (Rhône Valley, France)

Chablis Premier Cru (Burgundy, France)

Sancerre (Loire Valley, France)

Bordeaux Blend (Left Bank, France)

Châteauneuf-du-Pape (Rhône Valley, France)

In a sturdy glass or cocktail shaker, add the fresh mint leaves and sugar. Gently muddle with a muddler or the back of a spoon to release the mint oils without tearing the leaves too much.

Muddle the ingredients

Pour in the fresh lime juice and white rum. Stir to combine with the muddled mint and sugar.

Add lime juice and rum

Fill the serving glass with crushed ice. Pour the mint-rum mixture over the ice, then top with soda water. Gently stir to mix.

Add ice and top with soda water

Garnish the mojito with a lime wedge and a sprig of mint. Serve immediately with a straw.

Garnish and serve

In a cocktail shaker filled with ice, combine the apple cider, bourbon, lemon juice, maple syrup, and a pinch of ground cinnamon. Shake vigorously until well chilled.

Mix the cocktail

Fill a rocks glass with fresh ice cubes. Strain the cocktail mixture into the glass.