Menu

Light rye bread, mustard, roast beef slices (Montreal smoked meat), pickles on the side.

Philadelphia cream cheese, smoked salmon, cucumber, pressed onion.

Hot honey haloumi, red pepper hummus, arugula.

Egg, mayo, fresh onion, mustard.

Salami, mozzarella, balsamic glaze, arugula.

Light rye, turkey, mayo, lettuce, tomato, swiss cheese.

Breaded chicken, cheddar, rosé + spicy sauce, lettuce, bacon.

Yellow sauce, chicken strips, swiss cheese, lettuce.

Mayo, egg, bacon, lettuce, tomato, cheddar.

A short, dense pour. Single or double.

House pour, maple note.

Espresso under steamed milk and a deep cap of foam.

Espresso and steamed milk, soft and long.

Espresso under velvet milk. Smaller and stronger than a latte.

Espresso cut with an equal measure of warm milk.

Espresso, chocolate and steamed milk.

Ground fine and brewed in the briki. Let it settle before the first sip.

Nescafé whipped to a thick coffee cream, served hot.

Filter coffee, brewed fresh.

Espresso shaken with ice until cold and foamed.

Freddo espresso under a cold milk foam.

Whipped cold until the foam holds, then poured over ice.

The Canadiano, over ice. Maple note intact.

Espresso and cold milk over ice.

Espresso, chocolate and cold milk over ice.

Brewed long and served cold over ice.

Spiced chai with steamed milk.

Brewed by the cup. Six to choose from.

Greek mountain tea, brewed slow and gentle.

Spiced chai over cold milk and ice.

Tea, chilled and poured over ice.

Milk or dark chocolate, steamed to order.

Matcha whisked into steamed milk.

Ceremonial grade, whisked with hot water. Nothing else.

Matcha whisked, poured over cold milk and ice.

Milk or dark chocolate, cold over ice.

Thick, cold and blended to order. Eight flavours.