café

• drip coffee

  3.5

• pour over

  5.5

• cold brew

  4.5

• espresso

  3

• americano

  3

• macchiato

  3.5

• xiao guai guai

  3.75

• cappuccino

  4

• latte

  4.25

tea

• hong oolong (hot or iced)

  4

• gardenia flower oolong (hot or iced)

  4

• bi luo chun green (hot or iced)

  4

soy milk

(9am-3pm)

• xian doujiang hot, shiro dashi

  3

• tian doujiang hot or cold / sweet or unsweetened (vg)

  3.75

sparkling + juice

• topo chico

  3

• sanzo sparkling water (mango, lychee, yuzu ginger or calamansi)

  4

• orange juice

  5

beer

• city light (12 oz)- 4.2% new york

  6

• taiwan beer classic can (11.2 oz) – 4.5%

  6

• aval rose (12 oz) dry cider - 6%, france

  8

• lunar hard seltzer yuzu or teres teng flavor (12oz) - 4.9%

  9

• other half forever ever (12 oz) session ipa - 4.7% new york

  8

• jade scorpion (12 oz) green peppercorn pilsner - 5.1%, hong kong

  11

• grimm rainbow guava 12 oz sour - 5.2%, new york

  12

• grimm super yuzu 16 oz gose - 5%, new york

  11

cocktails

• blind melon - frozen kinmen 58 baijiu, midori, velvet falernum, melon + lime

  14

• tiger lily spritz yuzu vodka, forthave marseille, cardamom + sanzo yuzu with ginger

  14

• happy together kavalan whisky, miso, ginger + lemon

  16

• almost famous mezcal, faccia brutto centerbe, hibiscus, lime + angostura

  14

• brighter summer days tequila blanco, shiso, grapefruit, lime + hellfire bitters

  14

• espresso martini vodka, cold brew, forthave brown coffee liqueur + orange

  14

• morning edition coffee infused bourbon, forthave brown coffee liqueur + oat milk

  14

• bloody mary vodka, zing zang + tajin

  12

• michelada taiwan beer, lemon, lime, shiro dashi + sriracha

  12

• guava mimosa guava + sparkling wine

  12

• moonlight gin, pomp & whimsy, chrysanthemum, lemon + egg white

  14

wine

• cadiz blanco palomino, spain 2019

  14/54

• kalkspitz grüner veltliner + zweigelt, austria - pet nat

  14/54

• petita julieta trepat, spain 202 - rose

  11/42

• bodegas cueva macabeo + tardana, spain 2019 - orange

  11

• hurluberlu cabernet franc, france 2020

  9

• que vida! tempranillo, spain 2020 - red

  12/46

gāodiǎn (pastries)

• millet mochi donut gluten free

  5

• fermented red rice donut

  5

• nian gao gluten free

  6

• red date cake

  5

• canelé

  5

• laminated bolo bao

  5

• chocolate bolo bao

  6

• pinenut sun cookie

  5

• custard toast

  6

• toffee chocolate chip cookie

  5

• dan tat

  5

egg sandos

• egg + cheese raclette, ginger deluxe (v)(gf*)

  8/14

• bec raclette, heritage bacon + ginger deluxe (gf*)

  9/15

• veggie milk bun - raclette, radish + shitake mushroom cake + ginger dlx (gf*). scallion pancake - raclette, caramelize onions + mushrooms (v vg).

  9/15

• xiā raclette, shrimp + ginger deluxe

  14/18

• pastrami beef tongue raclette + ginger deluxe (gf*)

  14/18

burgers + sandos

(3:30pm-10pm)

• double smash cheeseburger

  17

• veggie burger radish + shitake mushroom cake, cheese (v)

  15

• chicken milk bun fried chicken

  17

• shrimp milk bun shrimp patty, cheese

  19

• squid milk bun fried calamari, lemon aioli, + cilantro

  17

• sanbeiji chop'd cheese 3 cup chopped chicken, peppers, onions + JCJ mayo

  19

xiǎochí + sālā

(small bites + salad)

• white sesame caesar garlic bread crumbs (gf*)

  13

• snow pea salad snow pea leaves, tofu skin + soy beans (v vg gf)

  7

• ban cai persian cucumbers, wood ear mushrooms, cilantro + peanuts (v vg gf)

  9

• pan-griddled pork buns (3:30 - 10 pm)

  14

• fan tuan (9 am- 3 pm) veg or pork rice roll with egg + cruller (v* vg* gf*)

  6

• fries 5 spice + cayenne (vg gf*)

  6

• scallion pancake (v)

  7

• turnip cake benton’s ham + shrimp (gf*)

  4

fried chicken

• big chicken box (salty-sweet glaze or five spice + cayenne) bone-in leg, thigh, wing, fries + ginger deluxe

  19

v = vegetarian vg = vegan gf = gluten-free * = can be made as

please inform us if you have a food allergy. consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness