Starbucks Reserve Cafe

Two cage-free eggs baked in a savory tomato and garlic sauce, topped with fresh basil and served with toasted house-made sourdough.

Sourdough bread sliced thick and toasted, topped with avocado spread, crispy pancetta, a soft-cooked egg and fresh chilies.

Coffee-dipped sponge cake layered with creamy mascarpone cheese and cocoa.

Soft, flaky and multi-layered Italian-style croissant.

Choose from: Classic, Herb, Raspberry, Chocolate, Almond, Chocolate Hazelnut.

Fontal cheese topped with savory Hen of the Woods mushrooms, fresh parsley and oregano.

Slow-cooked prosciutto cotto and creamy fontina cheese on a baked cornetto.

Prosciutto di Parma, Parmigiano-Reggiano cheese, green Cerignola olives and toasted sourdough.

Matcha green tea-infused roll cake filled and topped with vanilla butterfly pea flower tea ganache.

Toasted sourdough topped with a coffee and balsamic fig chutney, whipped mascarpone, parmesan ricotta and garnished with toasted walnuts and edible flowers.

Made Fresh to Order

Creamy Greek yogurt topped with fresh fruit and honey-sweetened house-made granola studded with almonds, pumpkin seeds and sunflower seeds.

Sourdough bread sliced thick and toasted, topped with avocado spread, ripe cherry tomatoes, finished with Maldon salt and drizzled extra virgin olive oil.

Fresh and preserved raspberries top a rich mascarpone cheesecake with a buttery shortbread crust.

Mozzarella topped with spicy Italian salami.

Dry-cured prosciutto, Parmigiano Reggiano on a freshly baked herb cornetto.

Your choice of our savory olive or sweet raisin baton-shaped breadstick, both freshly baked and ready to enjoy.

Sausage paired with roasted peppers, mozzarella cheese and bright herbs.

Tangy lemon and strawberry curd, in a sweet and flaky vanilla crust, topped with toasty meringue and fresh strawberry.

A colorful array of seasonal fresh fruit.

Smooth, rich dark chocolate ganache in a chocolate shortbread crust, dusted with cocoa powder.

House-made tomato sauce and mozzarella sprinkled with oregano.

Light, flaky and buttery spiral roll with layers of raisins and pistachio cream.

Thinly sliced smoked salmon with red onion, fresh arugula and cream cheese on freshly baked seeded cornetto.

Pistachio-frangipane filled twice-baked cornetto, topped with a rose glaze and crushed pistachios.

Thinly sliced porchetta, a soft-cooked cage-free egg and Italian-style salsa verde on toasted house-made ciabatta.

Light, flaky and buttery spiral roll with a sweet swirl of cinnamon.

Fresh, creamy mozzarella, arugula and tomatoes freshly dressed with oregano and olive oil on toasted focaccia.

Blueberry cake donut topped with blueberry and lavender glaze.

Fresh, creamy mozzarella with a soft-cooked cage-free egg, basil and tomatoes freshly dressed with oregano and olive oil on toasted house-made ciabatta.

Fudgy brownie topped with rich dark chocolate ganache and crunchy salted caramel milk chocolate pearls.

Tender Salame Milano and creamy bufala mozzarella on freshly baked focaccia.

Tender, rich lemon-infused olive oil cake finished with chopped pistachios, drizzled extra virgin olive oil and dusted powdered sugar.

Thinly sliced mortadella accented with pistachio nuts on a freshly baked olive sfilatino breadstick.

Crispy and flaky cannoli shell filled with creamy ricotta and rich chocolate chips, garnished with candied orange.

Soft and chewy goodness baked to perfection with milk and dark chocolate.