The Menu
Spring 2026 Offering
All pastries and desserts made in-house daily by Nico.
Tea program curated and brewed by Margot.
Wine list selected by Nico with guidance from their sommelier friend at Estela.
Menu rotates seasonally; this represents the Spring 2026 offering.
Reservations encouraged for evening service.
Signature Desserts
The Submarine
$22
Dark chocolate mousse in a submarine-shaped tuile shell, cinnamon crumble, salted caramel depth charge, gold leaf
Lee’s Cinnamon Toast
$18
Thick-cut brioche, cinnamon brown butter, torched meringue, cardamom ice cream. A tribute.
Blush Pavlova
$20
Rose-water meringue, lychee curd, pistachios, fresh raspberries, edible flowers
Miso Burnt Basque Cheesecake
$19
White miso caramel, black sesame tuile, matcha dust
Baklava Reimagined
$20
Deconstructed: phyllo shards, pistachio praline, orange blossom cream, Nico’s spiced honey
Seasonal Tart
$19
Spring 2026: Strawberry, elderflower custard, almond frangipane, pink peppercorn
Small Sweet Plates
Cinnamon Churros (6 pcs)
$14
Rolled in cinnamon-cardamom sugar, dark chocolate ganache, dulce de leche
Affogato Flight
$18
Three mini affogatos: classic, matcha, cinnamon-bourbon
Mochi Trio
$15
Black sesame, yuzu, and strawberry-basil. Handmade fresh.
Honeycomb Plate
$14
Raw honeycomb, fresh ricotta, Marcona almonds, thyme, warm sourdough
Sweet Crêpes
Cinnamon Brûlée
$18
Torched cinnamon sugar crust, vanilla bean pastry cream, fresh banana, toasted pecans
The Nutella Sub
$17
Nutella, fresh strawberries, whipped mascarpone, crushed hazelnuts, dusted with powdered sugar
Lemon Ricotta
$17
House ricotta, lemon curd, blueberry compote, candied lemon zest, micro mint
S’mores Crêpe
$18
Dark chocolate ganache, torched house marshmallow, graham crumble, sea salt
Savoury Crêpes
The NoLita
$19
Smoked salmon, crème fraîche, capers, pickled red onion, everything bagel crumble, fresh dill
Mushroom & Gruyère
$18
Roasted wild mushrooms, Gruyère, thyme, truffle oil, arugula, soft egg
Spanakopita Crêpe
$18
Spinach, feta, caramelized onion, pine nuts, lemon. Nico’s nod to the family roots.
Prosciutto & Fig
$19
San Daniele prosciutto, fresh fig, burrata, honey, cracked black pepper, rocket
Margot’s Tea Program
Gyokuro “Jade Dew”
$12
Uji, Japan. Shade-grown, umami-rich, almost brothy. Margot’s favorite.
Alishan High Mountain Oolong
$11
Chiayi County, Taiwan. Floral, buttery, lingers for days.
Golden Monkey Black Tea
$9
Fujian, China. Malty, smooth, cocoa finish. Perfect with dessert.
Cinnamon Submarine Chai
$9
House blend: Ceylon cinnamon, green cardamom, star anise, fresh ginger, oat milk. The bestseller.
Silver Needle White Tea
$12
Fuding, Fujian. Delicate, honeyed, almost transparent. Served in Margot’s handmade cups.
Hojicha Latte
$9
Roasted Japanese green tea, steamed oat milk, light vanilla
Cold-Brewed Jasmine
$8
12-hour cold brew, served over ice with a jasmine blossom
Coffee
Espresso
$6
Parlor Coffee rotating single-origin, pulled on a La Marzocca Linea
Flat White
$8
Double ristretto, velvety microfoam, oat milk available
Cinnamon Cortado
$8
Espresso, cinnamon-infused steamed milk, dusted with Ceylon cinnamon
The Depth Charge
$9
Cold brew, espresso shot, cinnamon-vanilla syrup, oat milk, served in a brass cup
Turkish Coffee
$8
Prepared in a traditional cezve. Nico’s great-uncle’s recipe. Served with a loukoumi.
Matcha Latte
$9
Ceremonial grade Uji matcha, oat milk, light honey
NON-COFFEE DRINKS
Turmeric Golden Milk
$9
Turmeric, cinnamon, ginger, black pepper, oat milk, honey
Lavender Lemonade
$8
House-made, lightly sparkling, dried lavender garnish
Hot Chocolate “The Deep End”
$10
Valrhona dark chocolate, cinnamon, cayenne whisper, house marshmallow
DESSERT WINES & CHAMPAGNE
Moscato d’Asti, Paolo Saracco
$16
Piedmont. Light, fizzy, stone fruit and honeysuckle.
Perfect with pavlova.
Sauternes, Château Suduiraut (half)
$22
Bordeaux. Apricot, honey, saffron. Extraordinary with the Basque cheesecake.
Brachetto d’Acqui, Braida
$14
Piedmont. Sparkling red, wild strawberry, roses.
Dangerously easy to drink.
Champagne, Pierre Gimonnet Cuvée Gastronome
$24
Brut, Blanc de Blancs. Citrus, brioche, precision.
The house pour.
Tokaji Aszú 5 Puttonyos, Royal Tokaji
$20
Hungary. Orange marmalade, ginger, botrytis magic.
Nico’s pick.
Vin Santo, Avignonesi
$18
Tuscany. Dried fig, toffee, hazelnut. Served with biscotti.
Menu items may contain nuts, dairy, gluten, and sesame.
Please inform your server of any allergies or dietary requirements.
A 20% gratuity is added for parties of 6 or more.
Reservations encouraged for evening service via Resy.
@cinnamonsubmarine
Desserts · Tea · Coffee
"We're a dessert restaurant in NoLita named after a ship that wasn't even a submarine. Come for the pastry, stay for the story."
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