Lunch Menu: Week of August 14, 2018

*All items and prices subject to change

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, hazelnuts, and balsamic vinaigrette 9-

Sourdough bread and herb butter 6-

Charentais melon, watermelon, and cucumber salad with peach vinegar, olive oil, and feta  9-

Heirloom tomatoes, farm ricotta, balsamic reduction and basil 9-

Siletz tomato gazpacho and grilled baguette 6-



Entrees

Roasted summer vegetables with mole verde and pepitas 16-      

Sweet corn & chevre filled agnolotti with fresh tomatoes, green beans, and bread crumbs 17-

Seared albacore tuna with romesco, roasted potatoes, peppers, sweet onions and fennel oil 20-

Farm chicken breast roasted in our wood-fired oven, fennel, sweet onions, shallots peppers, cherry tomatoes, and summer squash  18-


Sandwiches

Oregon Valley Beef pastrami on rye with farm sauerkraut, emmentaler cheese and thousand island  13 / 7.5-

Farm smoked chorizo on ciabatta bread with peperonata, garlic aioli, and cilantro 13 / 7.5-

Marinated zucchini, tomato, butter lettuce, basil, with salsa verde on pugliese bread 12 / 7-


Wood-Fired Pizzas

Classic Margherita 11-

 Pizza Bianca 11-

Summer squash, blistered shishitos, and scallions with basil pesto and dill flowers 13-   

Cherry tomato, marinated radicchio, and white anchovy with tomato sauce and mozzarella 14-

Corn, chorizo, and roasted peppers with olive oil, feta, and cilantro 14-


Dessert

Chocolate sourdough cake with cinnamon infusion, apricot, chocolate cremeux, and chantilly.     8-

Peach Semifreddo, genoise, peach and boysenberry compote  8-

Rhubarb custard pie with lattice crust vanilla ice cream        and rhubarb compote.                7-

Scoop of daily ice cream   3-