Location 112 Hudson Street NYC 10013

Hours Mon — Fri 8a — 5p Sat — Sun 9a — 5p

Creative Directors Minho Yang & Seong Choi

Chef Steve Song

Beverage Director Ryan Clur

 BREAKFAST & LUNCH
C O F F E E T O A S T serve on sourdough

Banana 10 Purple Sweet Potatoes 14

Coffee 3.5
Cold Brewed 4.5 fresh cut bananas, almond butter, chia, ricotta cheese, smashed sweet potatoes,
pumpkin seeds lemon zest, extra olive oil, pepper
Espresso 3.5
Macchiato 4 Avocado 12 Crab 17
Cortado 4.25 fresh cut avocado, mix seeds, watermelon crabmeat, lemon aioli, dill, extra virgin
Cappuccino 4.5 radish, extra virgin olive oil, feta cheese olive oil, salt, ground pepper
Flat White 4.5
Americano 4
Latte 5 P A N I N I serve on ciabatta
Mocha Latte 5.5
Matcha Latte f 5.5
Prosciutto 13 fresh mozzarella cheese, prosciutto, basil pesto, local greens

Chai Latte 5.25 Burrata 15 burrata cheese, Brins’ chili pepper jam, local greens (spicy!)

Turmeric Latte. 5.25

B O W L
Iced +0.5
Almond or Oat Sweet bowl 10 greek yogurt, granola, chia, pumpkin seeds, gold beets, Brins’ banana jam

J U I C E 5 S A L A D

Fresh Orange
Butter lettuce 13 avocado, watermelon radish, pecan, sugar peas, goat cheese

Kale 14 organic tofu, pine nuts, feta cheese, yuzu-miso dressing

T E A 4
Green
Peppermint R I C E
English Portobello Rice Balls 12 pine nuts, portobello, sesame, nori, scallions
Breakfast
Add
Soft Boiled Egg 3 Avocado 3 Organic Tofu 4 Crab 7
 DINNER
Radish Salad 10 cucumbers, sugar peas, feta cheese

Grilled Kale 11 tuscan kale, parmesan, balsamic glazed

Purple Sweet Potato 12 maple butter

Asparagus 14 machengo, honey, pepper

Burrata 14 lemon zest, toasted sourdough

Crudo 16 hamachi, basil oil, himalayan pink salt

Rice Balls 12 sweet rice, portobello, nori

“SSAM” 15 pork belly, avocado, butter lettuce

Tomato Flatbread (V) 15 heirloom tomatoes, ricotta, pesto

Prosciutto Flatbread 18 ricotta, balsamic glazed, local greens

“JEON” 18 halibut, assorted vegetables

Pasta 18 creamy cod roe, nori

Fish 22 sea bass, kabocha squash

 COCKTAIL

ed.001 gin and tonic

ed.002 bourbon, lime, creme de cacoa, ginger ale

ed.003 rum, lemon, ciao cara amaro, capaletti

ed.004 tokki soju, vermouth, cocci americano, orange bitter

ed.005 vodka, grapefruit, capaletti, prosecco

ed.006 gin, cocchi torino, angostura

ed.008 rum, ginger, ciao cara amaro, lemon, creme de cacoa

 BRUNCH
C O F F E E T O A S T serve on sourdough

Banana 10 Purple Sweet Potatoes 14

Coffee 3.5
Cold Brewed 4.5 fresh cut bananas, almond butter, chia, ricotta cheese, smashed sweet potatoes,
pumpkin seeds lemon zest, extra olive oil, pepper
Espresso 3.5
Macchiato 4 Avocado 12 Crab 17
Cortado 4.25 fresh cut avocado, mix seeds, watermelon crabmeat, lemon aioli, dill, extra virgin
Cappuccino 4.5 radish, extra virgin olive oil, feta cheese olive oil, salt, ground pepper
Flat White 4.5
Americano 4
Latte 5
W A F F L E
Mocha Latte 5.5
Matcha Latte f 5.5 Sweet 15 fresh cut bananas, pecan, Brins’ strawberry lemongrass jam

Chai Latte 5.25

Savory 18 slow cooked pork belly, kabocha squash puree, maple syrup
Turmeric Latte. 5.25

Iced +0.5
Almond or Oat B O W L

Sweet bowl 10 greek yogurt, granola, chia, pumpkin seeds, gold beets, Brins’ banana jam
J U I C E 5
Burrata 16 heirloom cherry tomatoes, basil pesto, local greens, toasted breads
Fresh Orange

S A L A D
T E A 4
Green
Butter lettuce 13 avocado, watermelon radish, pecan, sugar peas, goat cheese
Peppermint
English Kale 14 organic tofu, pine nuts, feta cheese, yuzu-miso dressing
Breakfast
Add
Soft Boiled Egg 3 Avocado 3 Organic Tofu 4 Crab 7