Lunch Menu: Week of August 28, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Plate of farm pickled vegetables   6-

Sourdough bread and confit of summer vegetables 8-

Charentais melon, watermelon, and cucumber salad with apricot 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-


 

Entrees

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

Fettuccine pasta with roasted tomato sauce, onions, peppers, zucchini, parmesan and roasted garlic bread crumbs 18-

Seared albacore tuna with romesco, potatoes, cherry tomatoes, green beans, and squash 19-

Grilled beef striploin steak with summer vegetable succotash and smoked paprika butter  21-

Grilled Deck Farms pork chop with potato puree, roasted onions, fennel and grilled plums 21-


Sandwiches

Oregon Valley Beef pastrami on rye with sauerkraut, swiss 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, roast bell peppers, and scallions with basil pesto, pecorino and herbs 13-

Cherry tomato, roasted onion, and sauteed mushrooms with tomato sauce and mozzarella 14-

Corn, eggplant, and green beans with olive oil, chevre, smoked paprika and cilantro 14-


Dessert

Buttermilk panna cotta with cookies and blueberry compote 6-

Peach pie with cinnamon creme fraiche ice cream  7-

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Scoop of daily ice cream with cookies   6-