Cafe

Cafe Menu

Espresso, ginger specialties, bakery, and savory plates—priced for the counter, crafted for slow mornings and quick takeaways.

Espresso Bar

  • House Espresso

    $3.50

    Chocolate-forward double shot with a soft red-fruit finish. Our daily anchor.

  • Americano

    $3.75

    Long and clean. Available hot or iced with a splash of oat or whole milk on request.

  • Cortado

    $4.25

    Equal parts espresso and steamed milk—balanced, compact, and never watered down.

  • Latte

    $4.75

    Silky steamed milk over house espresso. Add vanilla, maple, or dark chocolate +$0.75.

  • Cappuccino

    $4.50

    Classic foam cap with a defined espresso core. Ask for a dry pour if you like it airy.

Ginger & Specialty

  • Ginger Tavern Signature

    $5.50

    Espresso, fresh ginger syrup, steamed milk, and a whisper of black pepper. Warmth without sweetness overload.

  • Rojo Mocha

    $5.75

    House espresso, red cacao, and chile-kissed chocolate—finished with soft foam.

  • Honey Ginger Cold Brew

    $5.25

    18-hour cold brew with wildflower honey and grated ginger. Served over ice.

  • Pour-Over of the Day

    $5.00

    Rotating single origin. Ask the bar for tasting notes—we change the board weekly.

Bakery Case

  • Butter Croissant

    $3.75

    Shatter-crisp layers, baked before open. Perfect with an americano.

  • Ginger Molasses Cookie

    $3.25

    Chewy center, crackled top, crystallized ginger flecks. Two is the correct order.

  • Dark Chocolate Banana Bread

    $4.00

    Thick slice with cacao nibs. Available toasted with salted butter.

  • Seasonal Scone

    $3.95

    Rotates with the market—berry in summer, citrus in winter, always served warm when we can.

Savory

  • Tavern Egg Sandwich

    $8.50

    Soft scramble, sharp cheddar, chili crisp aioli on toasted brioche. Add bacon +$2.

  • Roasted Mushroom Toast

    $9.00

    Sourdough, thyme mushrooms, whipped ricotta, and a drizzle of ginger oil.

  • Harvest Grain Bowl

    $11.00

    Farro, roasted roots, pickled onion, soft egg, and tahini-ginger dressing.