Eco Coffee House

Moist, freshly baked loaf with local walnuts and a hint of organic cinnamon.

Creamy Greek yogurt topped with fresh Connecticut berries, house-made granola, and raw honey.

Toasted sourdough bread, smashed Hass avocado, toasted sesame seeds, and extra virgin olive oil.

Free-range roasted turkey, house-made basil pesto, melted provolone, and baby spinach on ciabatta bread.

Avocado hummus, crisp cucumber, shredded carrots, bell peppers, and mixed greens in a spinach tortilla.

Fresh buffalo mozzarella, juicy heirloom tomatoes, fresh basil, and balsamic reduction on focaccia bread.

Organic quinoa, orange segments, toasted walnuts, dried cranberries, and mixed greens with citrus vinaigrette.

Cold-smoked salmon, sliced avocado, soft-boiled egg, cucumber, and brown rice with dill-lemon dressing.

Double shot espresso with steamed milk, infused with organic French lavender and natural vanilla syrup.

High-grade Japanese ceremonial matcha powder whisked smooth with creamy oat milk.

Fair-trade coffee beans cold-steeped for 24 hours for a smooth, naturally sweet flavor profile.

Black tea infused with aromatic Indian chai spices and steamed toasted almond milk.