A short, sweet shot. Served as it is pulled.
The list
What we are making.
A short menu, written to be finished well. Origins rotate weekly. Pastry is baked once. The kitchen closes when the last tartine is gone.
Coffee
Espresso from our house blend. Filter from a single origin that changes with the roast.
Macchiato
5.5Espresso marked with a spoon of steamed milk.
Cortado
5.5Equal parts espresso and milk. The house favorite before ten.
Cappuccino
6Dry foam, a six-ounce cup, never a bowl.
Latte
6.5Oat or whole. Extra shot on request.
Pour-over
7V60, made to the table. Ask what is on the mill today.
Batch brew
4.5A clean, daily filter for the walk-out cup.
Cold brew
6Steeped overnight. Served over a single cube.
Tea
Loose leaf, timed and poured. No sachets, no syrups.
Sencha
6Shizuoka. Grassy, precise, served in a small pot.
Earl Grey
6Ceylon with bergamot peel. Milk if you ask.
Chamomile
5.5Whole flowers. The late-afternoon close.
Housemade chai
6.5Black tea, cardamom, ginger. Steamed, not powdered.
Pastry
Laminated before dawn. When a tray is gone, it is gone.
Croissant
5.5Seventy-two layers. Out of the oven at seven.
Pain au chocolat
6Two batons of dark chocolate. Still warm if you are early.
Kouign-amann
7Caramelized sugar, Breton butter. Limited to twelve.
Seasonal tart
8Fruit that is actually in season. Ask the bar.
Cardamom bun
5.5A nod to Mira’s first kitchen. Soft, not sticky.
Country loaf
9Sourdough, baked for the table or to take home.
Kitchen
A few plates, made until they run out. The kitchen rests at three.
Butter tartine
12Country loaf, cultured butter, sea salt. Jam if you want it.
Smoked salmon tartine
18Crème fraîche, dill, pickled shallot on toasted levain.
Soft egg & greens
16A six-minute egg, bitter leaves, olive oil, toasted seeds.
Seasonal soup
14One pot, changed with the market. Bread alongside.
Chocolate pot
9Dark, set, finished with crème fraîche.