Double shot of Minor Monuments espresso "cut" with steamed milk. Some people call this a gibraltar or a macchiato.
$5.50
Dark Chocolate Mocha
Double shot of Minor Monuments espresso, steamed milk, and chocolate ganache, featuring a 70% Ghanaian chocolate from Tcho in Berkeley, CA.
Housemade Chai
House-made chai (steeped black tea and spices) with steamed milk.
Cappuccino
Double shot of Minor Monuments espresso, steamed milk, and creamy foam. Some people call this a flat white
Hot Chocolate
Steamed milk with chocolate ganache, featuring 70% Ghanaian chocolate from Tcho in Berkeley, CA.
$6.50
Americano
Double shot of our Single Origin espresso diluted with hot water.
Almond Macadamia Latte
Double shot of Minor Monuments espresso with steamed house-made almond macadamia milk. The New York Times called our iced version "the best latte in America."
$6.75
Turmeric Almond Macadamia
Fresh turmeric, ginger, honey, and black pepper with steamed house-made almond macadamia milk.
Latte
Double shot of Minor Monuments espresso with 10oz of steamed milk.
Single Origin Filter Coffee
Brewed in small batches and dialed-in daily. 12 ounces.
$5.00
24-Hour Cold Brew
Cold steeped for 24-hours.
$6.00
Iced Tea
A selection of seasonal teas, cold-steeped for 24 hours.
Iced Honey Matcha Latte
Kettl matcha, housemade almond macadamia milk, california wildflower honey.
$8.00
Espresso Tonic
Double shot of Minor Monuments espresso over Fever Tree tonic, on ice.
$7.50
Fizzy Hoppy Tea
$4.50
Lil' Sweetie
Espresso, milk, and whole bean vanilla syrup are shaken, served over ice, and topped with cold foam. It's like an iced cortado bursting with vanilla flavor—short and sweet.
$6.00
Prepared Food
Protein Brekkie
Soft scrambled eggs, applewood smoked bacon, avocado, kale dressed in lemon vinaigrette with radish and toasted seeds
$15.00
Pastry
Croissant
The staple viennoisserie in its purest form. From our partner Jyan Isaac Bread.
$5.50
Pain Au Chocolat
Croissant with a chocolate center. From our partner Jyan Isaac Bread.
$6.25
Pain Au Raisin
Croissant dough with a filling of raisins and creme patissiere. From our partner Jyan Isaac Bread.