Dinner Menu: August 23-25, 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-

Sourdough bread and summer vegetable confit 7-

Plate of pickled farm vegetables 6-

Roasted peaches with marinated labneh and toasted baguette crostinis  7-

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 rinds, sesame seeds and grilled baguette   6-



Entrees

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

Corn and chevre-filled agnolotti pasta with wild mushrooms, fresh tomatoes, green beans and bread crumbs 19-

Grilled farm chicken with fried potato cakes, grilled squash and onions, red pepper rouille and herb roasted pepper salad 20-

Seared Deck Farms pork chop with potato puree, bacon, braised chard and stewed apples 22-

Braised Oregon Valley Farm osso buco with creamy polenta, roasted summer vegetables, and gremolata 24-

Grilled Deck Farms lamb chops with cucumber raita, roasted eggplant, fennel, onions and piperade 24-


Wood-Fired Pizzas

Classic Margherita 11-

Pizza Bianca 11-

Summer squash, blistered shishitos, and scallions with basil pesto, pecorino and herbs 13-

Cherry tomato, roasted onion, and sage sausage with tomato sauce and mozzarella 14-

Corn, eggplant, and peperonata with bechamel, feta, and cilantro 14-