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.

Instagram

@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."

Follow Us

Sign up for seasonal menu updates:

© 2026 The Cinnamon Submarine. All rights reserved.

Powered By :

WWW.jdoveconsulting.com