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Cafe menus, ready to make yours.

Warm, friendly layouts for espresso programs, pastry cases, and all-day menus. Dayparts move you from the brunch list to the evening one automatically, so the board is always right for the hour.

A cafe menu changes through the day. Dayparts handle the brunch-to-close switch without anyone reprinting a thing.

FRESH ROASTED

Inventory Ref: 2026-M3

Third Wave

French KITCHEN

Coffee & Kitchen

L01 // StartersSEC_A
S.01
Burrata & Heirloom TomatoesCreamy burrata, vine-ripened heirloom tomatoes, fresh basil, aged balsamic reduction
$16
S.02
Grilled Octopus
Chef’s Pick
Tender charred octopus, smoked paprika, olive oil, wild greens
$19
S.03
French Onion SoupSlow-cooked onion broth, Gruyère crouton, fresh thyme
$14
L02 // Main CoursesSEC_B
M.01
Aged Ribeye SteakDry-aged 28-day ribeye, herb butter, roasted fingerlings, bordelaise
$48
M.02
Pan-Seared SalmonWild-caught salmon, fennel purée, citrus beurre blanc, fresh dill
$36
M.03
Duck ConfitSlow-braised duck leg, Puy lentils, roasted root vegetables, red wine jus
$34
M.04
Wild Mushroom RisottoArborio rice, porcini, chanterelles, truffle oil
$28
L03 // DessertsSEC_C
D.01
Crème BrûléeTahitian vanilla custard, caramelized sugar, fresh berries
$12
D.02
Dark Chocolate Torte
Chef’s Pick
Valrhona 70% chocolate, whipped cream, candied orange peel
$14
DATA VERIFIED BY: OPSPAGE 01 / 01

Third Wave

Coffee Shops · Bakeries · Casual Dining

Casual

Noma

New York

Starters

Burrata & Heirloom Tomatoes $16

Creamy burrata, vine-ripened heirloom tomatoes, fresh basil, aged balsamic reduction

Grilled Octopus $19
[ Chef’s Pick ]

Tender charred octopus, smoked paprika, olive oil, wild greens

French Onion Soup $14

Slow-cooked onion broth, Gruyère crouton, fresh thyme

Main Courses

Aged Ribeye Steak $48

Dry-aged 28-day ribeye, herb butter, roasted fingerlings, bordelaise

Pan-Seared Salmon $36

Wild-caught salmon, fennel purée, citrus beurre blanc, fresh dill

Duck Confit $34

Slow-braised duck leg, Puy lentils, roasted root vegetables, red wine jus

Wild Mushroom Risotto $28

Arborio rice, porcini, chanterelles, truffle oil

Desserts

Crème Brûlée $12

Tahitian vanilla custard, caramelized sugar, fresh berries

Dark Chocolate Torte $14
[ Chef’s Pick ]

Valrhona 70% chocolate, whipped cream, candied orange peel

SoHo

Cafes · Brunch · Modern American

Modern

The Botanist

French

Starters

Burrata & Heirloom Tomatoes

16

Creamy burrata, vine-ripened heirloom tomatoes, fresh basil, aged balsamic reduction

Grilled Octopus

19
Chef’s Pick

Tender charred octopus, smoked paprika, olive oil, wild greens

French Onion Soup

14

Slow-cooked onion broth, Gruyère crouton, fresh thyme

Main Courses

Aged Ribeye Steak

48

Dry-aged 28-day ribeye, herb butter, roasted fingerlings, bordelaise

Pan-Seared Salmon

36

Wild-caught salmon, fennel purée, citrus beurre blanc, fresh dill

Duck Confit

34

Slow-braised duck leg, Puy lentils, roasted root vegetables, red wine jus

Wild Mushroom Risotto

28

Arborio rice, porcini, chanterelles, truffle oil

Desserts

Crème Brûlée

12

Tahitian vanilla custard, caramelized sugar, fresh berries

Dark Chocolate Torte

14
Chef’s Pick

Valrhona 70% chocolate, whipped cream, candied orange peel

Botanist

Farm to Table · Brunch · Garden Cafe

Modern

Sundays

Brunch & Provisions

Starters

Burrata & Heirloom Tomatoes

16

Creamy burrata, vine-ripened heirloom tomatoes, fresh basil, aged balsamic reduction

Grilled Octopus

19

Tender charred octopus, smoked paprika, olive oil, wild greens

Chef’s Pick

French Onion Soup

14

Slow-cooked onion broth, Gruyère crouton, fresh thyme

Aged Ribeye Steak

48

Dry-aged 28-day ribeye, herb butter, roasted fingerlings, bordelaise

Pan-Seared Salmon

36

Wild-caught salmon, fennel purée, citrus beurre blanc, fresh dill

Duck Confit

34

Slow-braised duck leg, Puy lentils, roasted root vegetables, red wine jus

Wild Mushroom Risotto

28

Arborio rice, porcini, chanterelles, truffle oil

MainCourses

Desserts

Crème Brûlée

12

Tahitian vanilla custard, caramelized sugar, fresh berries

Dark Chocolate Torte

14

Valrhona 70% chocolate, whipped cream, candied orange peel

Chef’s Pick

Sundays

Brunch · Coastal · Wine Bar

Modern

Palm Springs

Cocktail Bar · Brunch · Social Club

Bold

The Bakehouse

Bakery · Cafe · Patisserie

Casual

The Exhibition

Tasting Menus · Art Gallery Cafes · Coffee Roasters

Modern

Jardin

Vegan/Plant-Based · Botanical Cafés · Farm-to-Table Brunch

Casual
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