Madhouse Cafe

Toasted sourdough topped with smashed avocado, cherry tomatoes, shaved radish, extra virgin olive oil, and a poached egg.

Crispy golden fries tossed with white truffle oil, grated parmesan cheese, and fresh parsley.

Selection of local Connecticut cheeses, prosciutto, cured salami, dried fruit, fig jam, and toasted crostini.

Smoked turkey breast, sliced Honeycrisp apples, melted Brie cheese, and honey mustard pressed on artisan ciabatta.

8oz Angus beef patty topped with aged cheddar, caramelized onions, smoked bacon, and bacon jam on a toasted brioche bun.

Grilled zucchini, roasted bell peppers, baby spinach, crumbled feta, and house-made hummus wrapped in a spinach tortilla.

Slow-roasted pulled pork, sweet ham, Swiss cheese, crunchy pickles, and yellow mustard pressed on traditional Cuban bread.

Fresh sweet lobster meat poached in warm drawn butter served in a split-top toasted brioche bun with chives.

Toasted English muffin topped with house-cured smoked salmon, poached eggs, creamy hollandaise sauce, and capers.

Warm quinoa grain base topped with roasted butternut squash, kale, dried cranberries, pumpkin seeds, and maple vinaigrette.

Thick-cut brioche pan-fried to perfection, topped with berry compote, house whipped cream, and pure CT maple syrup.

Smooth nitrogen-infused cold brew coffee delivering a naturally sweet flavor and velvety cascading microfoam.

Single-origin espresso with steamed milk, Madagascar vanilla syrup, and house-made caramel drizzle.

Ceremonial grade Japanese matcha whisked with steamed almond milk and infused with subtle natural lavender syrup.

Chilled hibiscus flower herbal tea infused with fresh blackberries, mint leaves, and a touch of organic agave.