Kismet- Coffee, Kitchen, Cocktails

Warm flour tortilla filled with fluffy srambled eggs, crispy breakfast ptoatoes, cheddar cheese, and your choice of savory bacon or sausage

Fried or scrambled egg, cheddar cheese, and your choice of bacon or sausage on a toasted brioche bun

Whipped avocado mousse, grilled sourdough, pickled shallots, chili oil, watermelon radish, micro cilantro, toasted sesame

Grilled Sourdough topped with whipped avocado, crumbled goat cheese, cherry tomatoes, toasted sesame, balsamic glaze drizzle.

Whipped ricotta, truffle honey, micro thyme

Warm Farro and Quinoa with roasted sweet potatoes, blistered cherry tomatoes, sauteed kale, sliced avocado, toasted pumpkin seeds, lemon-tahini dressing. Topped with a fried egg.

Farm eggs, black truffle, creme fraiche, and chive on a croissant

Warm brioche soaked in rich vanilla custard, topped with warm berry mixed compote and powdered sugar

Creamy blended acai topped with fresh strawberries, blueberries, banana, granola, and a drizzle of local honey

Warm, buttery cornbread topped with a berry compote, finished with a crackling caramelized sugar crust

Golden-crisp croquette of creamy mashed potato blended garlic aioli

Grilled Marinated chicken, basil pesto, roasted red peppers, and melted provolone pressed on sourdough

Crisp romaine, house croutons, baked parmesan shards, and anchovy caesar dressing

Crispy Buttermilk-fried chicken glazed with chili-infused hot honey, layered with slaw and tangy pickles on a toasted brioche bun

Grilled Angus Beef patty topped with melted aged cheddar, caramelized onions, arugula, and house-made black garlic aioli on a toasted brioche bun

Baby arugula, citrus segments, candied walnuts, whipped goat cheese, orange-honey vinaigrette

Grilled Flank Steak layered with caramleized onions, roasted garlic aioli, charred scallions, and crispy shallots on a toasted ciabatta roll, finished with a drizzle of chili oil

Crispy hand-cut fries tossed in white truffle oil, aged parmesan, and sea salt. Finished with fresh herbs and served with roasted garlic aioli

Warm Farro and Quinoa with roasted sweet potatoes, blistered cherry tomatoes, sauteed kale, sliced avocado, toasted pumpkin seeds, lemon-tahini dressing. Topped with grilled chicken.

Slow-roasted jerk pork shoulder served over fragrant coconut rice with black beans, mango pineapple salsa, avocado, fried plantains, and lime crema. Finished with scallions and fresh lime.

Mixed summer greens, cucumbers, cherry tomatoes,red onions, and herbs tossed in a tangy dill and buttermilk dressing, finished with flaky salt.

Toasted sourdough topped with whipped ricotta, marinated strawberries, local honey, fresh mint, and a balsamic reduction