Everything we pour,
and a few things to eat.
The menu shifts a little with the seasons — new beans rotate in every few weeks, and Mira's pastry board changes whenever something better shows up at the farmer's market.
Espresso
Espresso
Our house blend — chocolate, dried cherry, brown sugar.
Macchiato
Double espresso, a spoon of foam.
Cortado
Equal parts espresso and warm milk.
Cappuccino
Five ounces. Thick, silky foam.
Latte
Eight or twelve ounces. Whole, oat, or almond.
Slow Bar
Pour-Over
Choice of three rotating single origins. Brewed to order.
Syphon
For two. A tableside ritual. Allow 12 minutes.
Cold Brew
Steeped 18 hours. Smooth and unsweetened.
Seasonal
Honey Cardamom Latte
Local wildflower honey, fresh-cracked cardamom.
Brown Butter Mocha
House ganache, a swirl of browned butter.
Hojicha Latte
Roasted green tea, oat milk.
From the Oven
Sourdough Croissant
72-hour ferment. Crisp shell, open crumb.
Brown Butter Scone
Currants, demerara crust. Changes weekly.
Seasonal Galette
Whatever's good this week. Ask at the counter.
Soft-Boiled Egg & Toast
Cultured butter, flaky salt, levain.
Hungry yet?
Stop in any morning — or reserve a table if you'd like the corner one by the window.