Tribeca Menu
BANANA & WALNUT BREAD | 8
with espresso mascarpone, toasted buckwheat and honey (GF)
ACAI BOWL | 12
frozen blueberries and bananas, cacao and acai powder w/ almond milk, topped with granola, coconut, cacao nibs, chia seeds, blueberries & raspberries (GF)
HOUSEMADE GRANOLA | 12
passionfruit yoghurt and fresh berries (GF)
RICOTTA HOTCAKE | 16
with macerated blackberries, cashew ricotta and honeyed pecans (GF)
SMASHED AVOCADO | 14
on sourdough with pickled shallots, cilantro, pepitas, sesame, chili and lime
BRASSICAS BOWL | 16
with charred broccolini, brussels sprouts, kale, hummus, soft-boiled egg, avocado, pickled shallots and seeds (GF)
ZOE’S MARKET PLATE | 16
two eggs any style with avocado, watercress, roast tomato, sweet potato, beet relish & cauliflower
PICKLED CHILLI SCRAMBLED EGGS | 16
on sourdough with avocado and watercress
MUSHROOM TOAST | 15
roasted portobello mushrooms, cashew cream, arugula pesto and pepitas on sourdough
BREAKFAST ROLL | 15
with fried egg, avocado, pickled shallots, watercress, homemade spicy ketchup on a brioche bun
w/ bacon (or) mushroom
TWO HANDS BEEF BURGER | 19
with cheese, fried egg, pickled cucumber and beet relish – side of crispy potatoes and house made ketchup on brioche bun. add avocado | 4 / add bacon | 5
BLAT | 14
bacon, lettuce, avocado and tomato with sriracha mayo on ciabatta
CAULIFLOWER COUS COUS | 15
with roasted cauliflower, feta, capers, golden raisins, toasted almonds and pickled shallots (GF)
BUILD YOUR BREAKFAST | 10two eggs any style on sourdough toast
add sides:
pickled chilies | 2each
arugula pesto / beet relish / ricotta | 3 each
roast tomato / sweet potato / mushrooms / avocado | 4 each
smoked salmon / prosciutto / bacon / chorizo / chicken | 5 each
crispy potatoes | 6
SIDES
house-made chia jam / PB / honey | 2 each
pickled chilli | 2 each
arugula pesto / beet relish / ricotta | 3 each
sweet potato / roast tomato / mushrooms / avocado | 4 each
smoked salmon / prosciutto / bacon / chorizo / chicken | 5 each
crispy potatoes | 6
KIDS (under 10)
toast w/ house made chia jam, PB or honey | 3
scrambled eggs | 3 add toast | 1
add avocado | 3 add bacon | 3
chicken breast and smashed potatoes | 6
COFFEE by café integral
drip coffee | 3.5
espresso | 3.5
americano | 3.5
macchiato | 4.5
cortado | 4.5
flat white | 4.5
cappuccino | 4.5
latte | 5
iced latte | 5
cold brew | 4.5
add oat milk | 0.5
add almond milk | 0.5
SPECIALTY DRINKS by somage fine foods
HOT
chai latte with almond milk | 5.5
turmeric chai latte with almond milk | 5.5
matcha latte | 5
hot chocolate | 5
hot dark chocolate | 5
ICED
iced chai latte with almond milk | 5.5
iced tumeric chai latte with almond milk | 5.5
iced matcha latte | 5
iced chocolate | 5
iced dark chocolate | 5
TEA by bellocq tea atelier
HOT
Black: Bellocq Breakfast, Earl Grey | 4.5
Green: Majorelle Mint, Etoille De Linde | 4.5
Herbal: Ashram Afternoon, Siam Basil Lemongrass | 4.5
ICED
Black: Bellocq Breakfast | 4.5 / Green: Majorelle Mint | 4.5
JUICE
fresh orange juice | 7
fresh green juice | 8
COLD DRINKS
club soda | 3
virgin two hands bloody mary | 8
san pelligreno sparkling water (1L) | 7
fentiman’s ginger beer & lemonade | 6
DRAUGHT BEER
Narragansett Lager, Rhode Island | 6
Montauk Brewing Co. ‘Wave Chaser’ IPA, NY | 7
Ommegang Rare Vos Amber Ale, NY | 7
Coopers Pale Ale, Australia | 8
WINE
WHITE
’14 SAUVIGNON BLANC, Saint Clair, Marlborough 11 | 45
’15 CHARDONNAY, Rickshaw, California 11 | 43
RED
‘16 PINOT NOIR, Folly of the Beast, California 12 | 48
’15 CABERNET SAUVIGNON, MWC, Yarra Valley 10 | 40
ROSE & SPARKLING
’16 ROSE, Miraval, Cotes De Provence 13 | 51
NV BLANC DE BLANCS, Gruet, New Mexico 12 | 48
NV BRUT ROSE, Filipa Plato Bairrada, Portugal 10 | 40
BRUNCH COCKTAILS
MIMOSA | 11
sparkling w/ freshly squeezed orange juice
HOW BLOODY GOOD MARY | 12
bloody mary with the usual suspects plus a few extras
PEAR & MINT MOJITO | 12
white rum, lime, pear, mint
NERO SPRITZ | 13
aperol, gruet, blackberries, mint, lemon, soda
NAUGHTY CHAI | 14
turmeric chai, mr. black cold brew liquer, vodka
JOJO HOT COCOA | 13
dark rum, cointreau, milk chocolate, cayenne
TWO HANDS HOT TODDY | 12
apple moonshine, lemon, mint, cinnamon, star anise
YOLA RISING | 14
yola mezcal, tequila, lime, blood orange, cointreau
MOCKTAILS
FREO FIZZ | 10
lime, cucumber, mint, grenadine
TIKI FIZZ | 10
orange, pineapple, ginger beer
HAPPY HOUR EVERY DAY 3PM - 5PM
DRAUGHT & BOTTLE BEER | 5
WINE & SPARKLING BY THE GLASS | 7
COCKTAILS | 9