Bloc 11 Cafe Service List

Drinks

• Hot

  available in 12 & 16 ounces

  • Drip cof­fee

  • Espresso

  • Latte

  • Cap­puc­cino

  • Mocha Latte

  • Con Panna

  • Espresso Mac­chi­ato

  • Cafe Con Leche

  • Cider

  • Chai Latte

  • And more…

• Iced

  available in 16 or 24 ounces

  • Iced cof­fee

  • Iced tea (Black, Green, Herbal)

  • Rasp­berry Lime Rickey

  • Fresh Squeezed Lemonade

  • Sparkling Limeade

  • Brazil­ian Limeade

  • The Hub ( 1/2 lemon­ade, 1/2 black iced tea )

• Liquid Lab

  • The London Fog

    Earl Grey Tea with Steamed milk and vanilla

  • The Mini

    5 oz espresso & foamed milk

  • The Black & White

    Choco­late & Vanilla Latte

  • The Alpine

    Mint Mocha

  • The Dose

    Choco­late Caramel Latte

  • Spanish Latte

    Latte with sweet­ened con­densed milk

• Teas

  • Black

    Eng­lish Break­fast (Assam)

  • Black Fla­Vored

    Finest Earl Grey, Chai Spice, Gin­ger Peach, Thai Tea

  • Oolong

    Cham­pagne Oolong

  • Tea Lattes

    Chai Spice, Rooi­bos Latte Pow­der (Organic)

  • Herbal

    Chamomile (Organic), Crim­son Berry, Mint (Greek), Vanilla Rooi­bos (Organic)

  • Green & Green Scented

    China Green (Mao Feng), Jas­mine Pearls, Moroc­can Mint (Organic)

  • Yerba Mate

    Yerba Mate, Men­the Mate

• Extras

  • Soy

  • Choco­late

  • Caramel

  • Mint Choco­late

  • Vanilla

  • Hazel­nut

  • Almond

  • Sugar-Free Vanilla

  • Rasp­berry

Main Menu

• Break­fast Sand­wiches, Bagels & Pastries

  we strive to use local and envi­ron­men­tally con­scious food. cheese from fiore di nonno and capone’s foods in somerville, pas­tries from mari­posa bak­ery and iggy’s bak­ery in cam­bridge. all of our food is fresh and home­made. dur­ing the grow­ing sea­son, we do our best to work with mass­a­chu­setts farms such as red fire farm and blue heron farm that are cer­ti­fied organic or have low-spray and sus­tain­able prac­tices.

  • Egg Sand­wich

    farm fresh eggs on an every­thing bagel with ched­dar cheese (add ham).

  • Bagel & Lox Plate

    lox, cream cheese, plain bagel, tomato, red onion & capers.

  • Oat­meal

    served with brown sugar. add dried cran­ber­ries, steamed milk, wal­nuts maple syrup or peanut but­ter for a lit­tle extra.

  • Fruit & Yogurt Parfait

    sea­sonal fruits, organic gra­nola and a low-fat yogurt from sophia’s greek yogurt of watertown.

  • Assorted Pas­tries

    muffins, crois­sants, scones, bis­cotti and more.

• Sal­ads

  dressings: lemon herb vinaigrette, pome­gran­ate vinagrette.

  • The Union

    your choice of tem­peh, chicken salad, or hum­mus along­side spring greens, avo­cado, almonds, car­rots, cheese cubes and cherry toma­toes. choose from lemon or pome­gran­ate vinaigrette.

  • The Signor

    goat cheese, porta­bello and aspara­gus, topped with sliced almonds.

  • The Azolla

    caramelized onion, arti­choke hearts, fresh moz­zarella, and cherry tomatoes.

  • The Prospect

    fresh moz­zarella, fig jam, grapes, topped with almonds and thin slices of prosciutto.

• Soups

  we've served.

  • Vegan Cur­ried Peanut

    won­der­fully rich and spicy.

  • Chicken Noo­dle

    per­fect for a cold day.

  • Potato Leek

    • Vegan

  • Hot And Sour

    • Vegan

  • Spinach Lentil

    • Vegan

  • “creamy” Tomato

    • Vegan

  • Cau­li­flower

    • Vegan

  • Apple Fen­nel

    • Vegan

  • Potato Fen­nel Stew With Beans And Tofu

    • Vegan

  • Cur­ried Peanut

    • Vegan

  • Hun­gar­ian Mushroom

  • Corn Chow­der

  • Nutty Sweet Potato

  • Loaded Potato

  • French Onion

  • Beef Chili With Masa Harina

  • Car­rot Ginger

  • Broc­coli Cheese

  • Beef Chili With Lager

  • Chicken Noo­dle

• Sand­wiches

  we strive to use local and envi­ron­men­tally con­scious food. cheese from fiore di nonno in somerville, pas­tries from sorelle bak­ery in charlestown and iggy’s bak­ery in cam­bridge. all of our food is fresh and house­made. dur­ing the grow­ing sea­son, we do our best to work with mass­a­chu­setts farms such as red fire farm and blue heron farm that are cer­ti­fied organic or have low-spray and sus­tain­able prac­tices.

  • The Atti­cus

    buf­falo tem­peh, avo­cado spread, tomato, red onion & greens on rye.

  • The Safe­haven

    arti­choke hearts, avo­cado, tomato, goat cheese, ched­dar & greens on focaccia.

  • The Clover

    locally-made fresh moz­zarella, roasted red pep­per tape­nade, caramelized onions, tomato & greens on a baguette.

  • The Chevron

    herbed goat cheese, roasted red pep­per tape­nade, mar­i­nated zuc­chini, tomato, sprouts & greens on 7 grain.

  • The Scout

    jalapeno hum­mus, queso fresco, avo­cado, tomato, car­rots, sprouts & greens on a torta.

  • The 777

    roast beef, gruyere cheese, caramelized onions, tomato, gar­lic infused mayo & greens on a baguette.

  • The Ter­race

    turkey, ched­dar, avo­cado, tomato, red onion, garlic-mayo & greens on rose­mary focaccia.

  • The Pal­let

    oven-roasted turkey, goat cheese, caramelized onions, fig jam & greens on ciabatta.

  • The Cooper

    house­made chicken salad with grapes, red onion, tomato, car­rots & greens on ciabatta.

  • The Crest

    lox, queso fresco, avo­cado spread, mar­i­nated zuc­chini, red onion & greens on rye.

  • The Armory

    roast beef, herbed goat cheese, mar­i­nated zuc­chini, tomato, sprouts & greens on a torta.