What we're
cooking this week.
Morning 7am – 11:30am
Fried egg on sourdough, chilli oil
Local eggs, house-baked sourdough, Calabrian chilli oil, finishing salt
$14
Smashed avocado, dukkah
Toasted sourdough, Umpqua Valley avocado, poached egg, house dukkah, pickled onion
$16
Granola bowl
House granola, whole-milk yogurt, seasonal compote, honey
$12
Kouign-amann
Baked fresh each morning. Best eaten warm, with nothing else.
$5
Almond croissant
Yesterday's croissant, twice-baked, frangipane, flaked almonds, icing sugar
$6
All day 11:30am – 4pm
Warm grain bowl, tahini
Farro, roasted delicata squash, whipped feta, herb oil, toasted pepitas
$17
Open sandwich, smoked trout
Rye, crème fraîche, house-cured Tillamook trout, dill, cucumber ribbons
$18
Tomato soup, grilled cheese
Dry-farmed tomatoes, cream, basil. Gruyère and fontina on sourdough.
$16
Roasted beet salad
Chioggia and golden beets, burrata, toasted walnuts, aged balsamic, arugula
$15
Coffee All day
Pour over
Heart & Thorn — rotating single origin, today: Ethiopia Yirgacheffe
$6
Espresso / Americano
House blend from Heart & Thorn roastery, SE Portland
$4 / $5
Cortado
Two shots, 60ml steamed whole or oat milk
$5
Flat white / Latte / Cappuccino
Whole, oat, soy available. Oat milk from Minor Figures.
$5.50 / $6
Houjicha latte
Roasted Japanese green tea, steamed oat milk, optional honey
$6
Fresh ginger lemonade
Housemade, always cold
$5