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