Dinner Menu: August 2-4, 2018

*Prices & items are subject to change

Starters & Salads

Farm Salad (9.00) (vegan, GF)
Salad greens, summer vegetables, toasted hazelnuts, herb vinaigrette

Simply Salad (7.00) (vegan, GF)
Salad greens, herb vinaigrette

Summer Vegetable Confit (7.00) (Vegan)
Fresh bread, tomatoes, summer squash, pearl onions, garlic, basil, olive oil

Fresh Figs & Honey (7.00) (GF, V)
Labneh, toasted walnuts, mint, olive oil, black pepper

Smoked Salmon Rillettes (9.00)
Frisee salad, meyer lemon vinaigrette, cherry tomatoes, capers, baguette crostini  

Pickled Vegetable Plate (6.00) (GF, vegan)
Seasonal pickled farm vegetables

Cucumber & Melon Salad (9.00) (GF, V)
Charentais melon, watermelon, mint, basil, peach vinegar, olive oil

Heirloom Tomato & Basil Salad (9.00) (V, GF)
Heirloom tomatoes, farm ricotta, balsamic, basil

Summer Vegetable Flatbread (8.00) (V)
Roasted eggplant puree, tomatoes, roasted corn, herbs

Siletz Tomato Gazpacho (6.00) (vegan)
Basil, olive oil, grilled bread

Wood-Fired Pizzas

Pizza Bianca (11.00) (V)
Olive oil, grana padano, pecorino, mozzarella

Margherita (11.00) (V)
Marinara, mozzarella, basil

Shaved Summer Squash & Scallion (13.00) (V)
Basil pesto, pecorino romano

Fennel Sausage & Roasted Eggplant (13.00)
Olive oil, shishito peppers, parmesan

Heirloom Tomato, Chorizo & Kalamata Olive (14.00)
Marinara, mozzarella,, fresh herbs

Entrees

Summer Vegetable Plate (16.00) (GF, Vegan)
Summer squash, roasted onions, carrots,  eggplant, tomatoes, tomatillos, peppers, mole verde, toasted pumpkin seeds

Wild Mushroom & Sundried Tomato Pasta (17.00) (V)
Farfalle, green beans, confit garlic & shallots, white wine, pecorino romano, bread crumbs

Seared Duck Breast (23.00) (GF)
Grilled plums, roasted sweet onions & carrots, fennel puree, ginger honey glaze, toasted hazelnuts

Tomatillo Braised Chicken (19.00) (GF,DF)
Slow cooked pinto beans, summer vegetables, tomatillo salsa

Seared Oregon Albacore (22.00) (GF,DF)
Roasted Eggplant, summer squash, sweet onion, romesco, toasted almonds, fennel oil

Braised Beef Ossobuco (24.00) (GF)
Oregon Valley Farm Beef, summer vegetables, roasted tomato & red wine jus, creamy polenta

Jules’ Sweet Treats

Warm Peach Samosa (8.00)
Red haven peaches, crispy fried pastry, warm spices, fennel ice cream, cinnamon cajeta

Chocolate-Boysenberry Profiteroles (7.00)
Chocolate-glazed choux pastry puffs, boysenberry creme patissiere, cream, cherry-berry coulis

Cherry Cheesecake Mousse (6.00) (GF)
Chilled orange cheesecake mousse, toasted almond-coconut crumble, brandied cherry compote

Scoop of farm ice cream  ($3)
Ask server for today’s flavors