Whisktank

Gluten-free granola with maple, cinnamon, almonds, pecans, coconut, and cocoa powder.

Gluten-free oatmeal with chia, almonds, cinnamon, and currants.

Black bean-chipotle tofu scram with zucchini, red bell pepper, corn, avocado, and chipotle mayonnaise in a grilled burrito.

Comes with cashew spread and arugula on a warm croissant.

Walnut pesto, grilled zucchini, sundried tomatoes, and Mutzarella (macadamia nut-based mozzarella) on pressed focaccia.

Our house breakfast Sammy with eggy tofu scramble, maple sausage, garlic-sriracha aioli, and cheezehound Mutzarella. (contains tree nuts).

Beet-pea patty with grilled shallots and mushrooms, espresso aioli, and arugula on a gluten-free bun.

Spicy fried tofu cutlet, tomato, greens, sauteed shallots and jalapenos, and ranch dressing on toasted focaccia.

Baked eggplant with garlic-carrot hummus, harissa spread, Moroccan potato pancakes, and romaine on pressed focaccia.

Comes with jalapeno cream cheese.

Classic cinnamon roll topped with maple glaze and candied pecans.

Our house GF oat dough layered with raspberry jam and topped with streusel.

Our house GF oat dough topped with rich chocolate ganache and candied pecans.

Comes with jalapeno-chorizo or walnut-pesto. Our vegan chorizo contains cashews.

Old fashioned sour cream and hand-forged doughnuts.

Bite-size morsels of our beloved old-fashioned treat.

A rich and dense fudge brownie without any distraction.

A coconut-oil based dark chocolate brownie and sans gluten and topped with chocolate ganache and jimmies.

Daily availability rotates . Favorites include rocky road, salted caramel, and chocolate chip cookie dough.

Flavors rotate.

Vanilla buttercream sandwiched between two chewy salted chocolate chip cookies.

Our vegan take on a beloved American classic. Rich vanilla buttercream sandwiched between two gluten-free oatmeal cookies.

Rice crispy treat bar and topped with peanut butter fudge and chocolate ganache.

A continuously rotating selection of daily cupcakes.

Build your perfect stack.

Build your perfect stack.

Sourdough French toast with rum-caramel sauce and caramelized bananas. Baked then grilled and finished with powdered sugar and maple syrup.

Chickpea omelet with bell pepper, serrano, zucchini, kale, tomato, and garlic mushrooms over baked asparagus.

House sausage and cheese with eggy tofu scram in a puff pastry hand pie.

Grilled polenta, house sausage, Cheddar, avocado, tomato, and spinach on an English muffin.

Shaved and grilled potatoes with rosemary and chives.