Bastard Barista

Nicaragua body with nutty notes, Ethiopian bright fruitiness, and smooth Colombian finish. Notes of nuts and raisins.

High-quality coffee from the Dipilto region, utilizing rich soils for an exceptionally refined flavor profile.

Double espresso with textured local milk, infused with Connecticut wild honey and a subtle touch of aromatic spices.

Slow-steeped cold brew infused with nitrogen for a creamy, Guinness-like texture and velvety smooth notes.

Toasted artisanal sourdough bread, smashed hass avocado, local farm goat cheese, pomegranate seeds, and balsamic reduction.

Freshly baked flaky butter croissant filled with toasted almond frangipane cream and topped with sliced almonds.

Tender on the inside and crispy on the outside scone, loaded with mature Vermont cheddar cheese and fresh garden chives.

Organic pasture-raised egg, applewood smoked bacon, New England cheddar cheese, and coffee aioli on toasted brioche.

Grilled chicken breast, house basil pesto, melted provolone cheese, and confit cherry tomatoes on ciabatta bread.

Organic quinoa, cold-smoked salmon, avocado, pickled cucumber, baby greens, and a creamy dill-lemon dressing.

Weekly rotating selection of local artisanal cheeses, cured meats, nuts, and a sweet accompaniment paired with a single pour-over.

Creamy New York-style cheesecake with subtle notes of our Explorer Blend coffee and a cinnamon graham cracker crust.