The Gitana Cafe Menu

Our flagship signature. Double shot of specialty espresso sweetened with house-simmered organic Colombian panela (unrefined raw cane sugar), delivering deep notes of caramel, molasses, and warm toffee with velvety steamed milk.

Rich, bold espresso pulled over silky sweetened condensed milk, gently stirred and topped with textured whole or oat milk foam.

A beloved Latin favorite. Authentic peanut mazapán confection dissolved directly into warm espresso, creating a nutty, delicate, melt-in-your-mouth latte.

Freshly cracked green cardamom pods infused into espresso and micro-foamed milk, creating a citrusy, aromatic herbal warmth that pairs beautifully with Colombian beans.

Organic Madagascar vanilla bean reduction blended with culinary French rose water and dark espresso, finished with delicate dried rose petals.

Roasted black sesame paste infused with rich espresso and steamed milk for an earthy, savory-sweet profile with distinctive nutty complexity.

Slow-steeped traditional rice milk seasoned with Mexican canela cinnamon and vanilla, poured over ice and crowned with a concentrated double espresso shot.

Earthy, sweet purple taro root combined with steamed milk and energized with a freshly pulled double espresso.

Custardy burnt-caramel syrup, rich half-and-half breve, and dark roasted espresso served iced with a caramelized sugar rim.

Freshly blended organic turmeric root, ginger juice, black peppercorn, and wildflower honey with silky steamed oat milk and espresso.

Spiced cinnamon caramel syrup melting into a double espresso, evoking the buttery warmth of freshly pressed Dutch waffle cookies.

Freshly ground medium roast from the Huila region of Colombia. Balanced acidity, sparkling citrus highlights, and a clean sugarcane sweetness.

Steeped in cold filtered water for 18 hours. Ultra-low acidity, silky body, and deep notes of semi-sweet baker's chocolate and toasted almond.

Two ounces of dialed-in espresso featuring a golden crema, dark cocoa brightness, and a velvety lingering finish.

Equal parts intense double espresso and steamed whole milk, served in a traditional 4.5 oz Gibraltar glass.

Double ristretto extraction poured with micro-textured milk for a creamy, espresso-forward mouthfeel.

Equal balance of rich double espresso, steamed milk, and an airy, pillowy head of microfoam.

Smooth double espresso combined with steamed milk and delicate free-pour latte art. Choice of whole, oat, or almond milk at no extra charge.

Single-origin Colombian espresso blended with organic melted dark cocoa, steamed milk, and dusted with cocoa nib powder.

Golden flaky laminated butter pastry baked with a luscious, sweet-tart filling of tropical pink guava paste. Inspired by Latin bakery classics.

All-butter croissant dough rolled in fragrant Mexican cinnamon and raw cane sugar, baked to a caramelized, crackly exterior.

Savory laminated croissant layers encasing spiced Spanish chorizo and melting sharp aged cheddar cheese. Warmed upon request.

Buttery puff pastry filled with creamy garlic spinach, parmesan, and cream cheese baked until bubbly and golden.

Classic multi-layered croissant folded around twin batons of imported semi-sweet Belgian dark chocolate.

Flaky croissant soaked in delicate syrup, stuffed with rich almond frangipane cream, and showered with toasted sliced almonds.

Smoked cured ham and nutty Swiss gruyère folded into all-butter dough and baked to a golden crisp.

Light vanilla bean pastry cream and sweet California strawberry slices nested in a crisp croissant shell.

Moist bakery muffin baked fresh daily in-house, loaded with roasted California pistachios and finished with a fragrant cardamom crumb top.

Rustic free-form flaky pastry crust filled with thinly sliced Honey Crisp apples, cinnamon spice, and an apricot glaze.

Tender buttermilk scone baked with applewood smoked bacon pieces, fresh chives, and cracked black pepper.

Soft chewy center with crisp edges, packed with generous chunks of dark chocolate and topped with Maldon sea salt flakes.

Thinly sliced Italian prosciutto, fresh whole milk mozzarella, basil pesto, and baby arugula pressed hot on artisan sourdough ciabatta.

A blend of melted Swiss gruyère, sharp aged white cheddar, and provolone with savory caramelized onion jam on golden-toasted sourdough.

Oven-roasted smoked turkey breast, ripe California avocado slices, Swiss cheese, and herb aioli pressed warm on herb focaccia bread.

Striking three-layer iced refresher: house-made sweet blueberry puree on the bottom, freshly squeezed lemonade in the center, and ceremonial grade Japanese matcha floated on top.

Premium stone-ground Uji green tea whisked traditionally and poured with silky oat or whole milk. Balanced, earthy, and energizing.

Simmered loose-leaf Assam black tea, green cardamom pods, fresh ginger, cinnamon sticks, and turmeric root infused with steamed oat milk.

Made in-house from steeped rice, toasted canela cinnamon, organic cane sugar, and vanilla bean. Served chilled over crystal ice.

Rotated daily with fresh seasonal fruits. Options include Agua de Jamaica (hibiscus blossom & lime), Fresh Watermelon Mint, or Passionfruit Pineapple.

Squeezed Meyer lemon juice lightly infused with organic French culinary lavender syrup and sparkling filtered water over ice.