Lunch Menu: Week of August 21, 2018

*All items and prices subject to change

Salads & Small Plates

Simple salad and red wine vinaigrette 7-

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

Plate of farm pickled vegetables   6-

Sourdough bread and confit of summer vegetables 8-

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

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

Watermelon gazpacho with pickled watermelon rind, sesame seeds and grilled baguette   6-


Roasted summer vegetables with black bean roasted red pepper puree and pepitas 16-      

Farfalle pasta with roasted tomato sauce, fennel sausage, roasted peppers, onions, garlic, parmesan and bread crumbs 18-

Seared albacore tuna with smoked corn and chipotle puree, roasted potatoes, summer squash, green beans and cilantro 20-

Grilled beef striploin steak with summer vegetable succotash and smoked paprika butter  23-


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

Farm smoked ham, gruyere cheese, pugliese bread, farm pickles, dijon mustard 13 / 7.5-

Marinated zucchini, tomato, butter lettuce, and 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 chives 13-   

Cherry tomato, marinated fennel, and fennel sausage with tomato sauce and mozzarella 14-

Corn, chorizo, and nardello peppers with bechamel, chevre, and cilantro 14-