The Parlour Coffee & Company Aiken, SC

Espresso, chocolate and steamed milk

Espresso, steamed milk, .5 oz foam (micro foam).

Espresso stirred with cinnamon, vanilla and cocoa powder, combined with steamed milk and topped with foam (1 oz)

Espresso, steamed milk, 1 oz foam.

Concentrated coffee, pressure brewed by the ounce.

Espresso topped with a dollop of foam.

Espresso topped with a dollop of whipped cream.

Long day? Just Started? Is it Monday? 4 shots of Dark Roasted Espresso. Top with freshly brewed Americano. Served Hot or Cold.

Mocha, Cookie Butter, and Toasted Marshmallow blend syrup added to your espresso topped with cinnamon and actual toasted marshmallows. (Also available as a steamer)

Blend of Pineapple syrup, Brown Sugar, and Cinnamon Spice Whipped Topping served as a Con panna.

3 quarters of freshly squeeze orange juice over ice rocks and topped with 1 quarter of our Noir Reserve Espresso garnished with a slice orange. Only served Iced or Blended.

Espresso Cubano with a dose of Brown Sugar and vanilla served as a Latte topped with extra Cinnamon.

Hazelnut Butter blended with Dark Chocolate Syrup and Milk in a Cappuccino.

Matcha Leaves grounded to perfection mixed with Cookie Butter syrup. Drowned in milk. Covered with a Lavendar flavored Cloud of sweet heavy cream.

Hot Steamed Milk blended with Rich Dark Chocolate covered and topped with cinnamon spice.

Classic Root Beer Soda topped with Vanilla with Brown Sugar and Cinnamon Spice Sweet Cold Foam topping.

Mixed berries and a banana

Choice of Milk steamed to perfection with your choice of added flavors and style.

Curried chicken salad with tzatziki, pickled cucumbers, and arugula, on naan. Comes with a side of pita chips and hummus.

A mix of chicken, romaine lettuce, tomato, and parmesan cheese wrapped in a tortilla. Served with a side of pita chips and hummus.

A delicious turkey, bacon, avocado, and tomato sandwich with romaine, mayo, salt, and pepper on toasted sourdough. Served with pita chips and hummus.

A turkey, apple, and brie sandwich paired with maple mustard sauce on ciabatta.

Bacon, lettuce, and tomato with mayonnaise on toasted sourdough bread. Served with pita chips and hummus.

Shredded carrots with roasted sesame dressing and juicy mandarin orange segments topped with feta on a bed of spring mix. Served with a piece of focaccia bread.

Strawberries, blueberries, goat cheese, and a tangy blood orange vinaigrette, topped with candied pecans on baby spinach. Served with a piece of focaccia.

Strawberries, blueberries, goat cheese, and a tangy blood orange vinaigrette, topped with candied pecans on baby spinach. Served with a piece of focaccia.

A medley of burrata, balsamic tomatoes, peach, basil, and bread crumbles on spring mix. Served with a piece of focaccia bread.

Tomatoes, shaved parmesan, bread crumbles, and Caesar dressing atop fresh romaine lettuce.

Tomatoes, avocado, bread crumbles, cucumbers, and goat cheese over a bed of spinach leaves. Your choice of dressing. Served with a piece of Italian Herb focaccia bread.

A bright, refreshing twist on traditional tres leches, featuring a lemon-infused sponge cake.

A modern, sweet-and-spicy dessert combining creamy cheesecake with a spicy honey drizzle and sweet peaches featuring a graham cracker crust.

Two classic French pastries made from light, hollow choux dough, filled with cream pastry cream, and topped with a chocolate icing.

Citrus olive oil cake is a Mediterranean-style dessert celebrated for its exceptionally moist, tender crumb and sophisticated, fruity flavor profile.