Happy May Day! We’re welcoming in another beautiful month with new seasonal vegetables and delicious food. Fresh peas, carrots, and a few pints of strawberries have arrived in the farmstand, and we have fresh pasta on the menu every day.
Our wine dinner last week was a fabulous success, and we’re beginning to plan the next one that will happen at the end of June. We are continuing to serve dinners in the restaurant every Thursday and Friday night. Call 541-929-4270 for a reservation.
The Lunch Menu (subject to change based on availability)
to start:pâte with dried cranberry, baguette, cornichon, and mustard duck liver crostini with sour cherry mostarda crespelle with duch and rhubarb mixed greens with balsamic vinaigrette GTF salad with grilled flat iron, white turnips and red wine vinaigrette mushroom soup with artisan bread potato and leek soup with artisan bread
pizze:garlic/oregano/tomato/mozzarella capers/GTF ham/tomato/mozzarella leeks/peas/tomato/mozzarella bacon/caramelized shallot/tomato/mozzarella
secondi:tortelli with shallots, beef tongue, and turnip raab orecchiette with blue cheese, leeks, tomato, and pea shoots herb and olive bread pudding on beets and kale creamy polenta, farm bounty and poached egg GTF brodetto with rockfish and prawns duck confit with polenta and balsamic
JC and Ricky double team an order.
Sunshine in the (wheelchair-accessible) garden room and lilacs in the kitchen. Ahhh…