We update our cafe menus at least two times each year, for Spring/Summer and Fall/Winter. We change ingredients for the season, change items to improve or replace old ones, and generally push to continually improve what we do.
What are we trying to accomplish when we look at our menus? Big picture, we want our food to satisfy your everyday needs. That means we look to put out healthy, reasonably priced food that you can eat often. We pull menu influences from lots of backgrounds, but across them all we want food that is at once delicious and nuanced, approachable and affordable.
This Spring/Summer, we've added items to both breakfast and lunch that fill gaps in our old menu, and that we think are generally awesome. We've kept many old favorites, as well.
Please check out all of the new menus here (the cafes have slightly different menus), and read more about a few of our favorite items below.
TWISTS ON BREAKFAST FAVORITES
We added an Egg & Quinoa bowl as a hearty and healthy breakfast and brunch item. The dish features a base of quinoa, shiitake mushrooms, and swiss chard, topped with two eggs over easy. We serve the bowl with grilled focaccia to soak-up any leftover yolk. This dish became a quick in-house favorite for any time of the day.
Our Ham, Egg & Cheese elevates the corner-deli classic. The base of this sandwich is one of our new, organic bagels that gets more than 24 hours of fermentation between mixing and bake-off. This results in a lighter, more flavorful bagel than the classic NYC gut-bomb. We stack it high with two eggs, gruyere cheese, grilled ham, and a lightly smoky pimenton aioli.
This is truly an amazing breakfast sandwich. Brunch-worthy, and a great way to push you over that midweek hump.
If the ham, egg, & cheese sounds a bit heavy for your midweek commute, look to the Avocado & Sprouts. It features avocado, arugula pesto, thinly sliced cucumber and radish, and sprouts, served on our 12 grain & seed ciabatta. This item is vegan, totally delicious, and great for breakfast or a lighter lunch.
Rounding out our new breakfast items is the pure and simple Egg Toast. Served on a thick-cut toast of organic pain au levain, scrambled eggs share the stage with avocado, salsa, and a dash of lemon.
The Avocado Caesar is a refreshing precursor to summer - romaine lettuce with radicchio dressed in a classic caesar, and topped with avocado and focaccia croutons. Although not a traditional caesar salad topping, the avocado is a filling addition to this classic warm weather meal.
Our Hummus and Sweet Potato sandwich is a staff favorite: A sweet potato “steak” is layered on top of red pepper, olive tapenade, watercress, and pickled lemon, served on organic multigrain ciabatta. This sandwich is a wonderful vegan option for anyone looking for a savory and satisfying lunch.
GRAB & GO/PICNIC
We've also updated our entire Grab & Go menu. A lot of our staff grab these for quick lunches at work-- they are all excellent, are easy, and the price points are great.
For salads we have Beet & Farro, Quinoa Tabouleh, Red Lentil with almond & feta, Curry Chicken, and also sides of hummus. Any of these salads with a roll or a side of bread is a great, quick, and healthy lunch.
For sandwiches we have Banana & Almond Butter, Curry Chicken, Ham & Brie, Mozzarella & Basil, and Cauliflower and Goat Cheese. Price points on the sandwiches are a bit lower than our a la carte menu - we really want these to be great, every day options for you.
SOMETHING FOR EVERY PALATE
We hope you find our spring flavors filling and surprising, just like spring itself. Stop in one of our four cafes to see the menu in full. Don’t forget to try one of our seasonal spring pastries to round out your meal.