Dinner Menu: August 30-Sept. 1, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, Alsea Acres chevre, hazelnuts, and balsamic vinaigrette 10-

Sourdough bread and summer vegetable confit 7-

Plate of pickled farm vegetables 6-

Roasted peaches with marinated labneh and toasted baguette crostinis  7-

Pork and beef meatballs with tomato sauce, roasted peppers, breadcrumbs and pecorino 10-

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

Heirloom tomatoes, Alsea Acres feta, kalamata olives, red onion 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 mushrooms, fresh tomatoes, green beans and breadcrumbs 19-

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

Deck Farms pork chop with potato puree, green beans, braised chard and stewed apples 22-

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

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


Wood-Fired Pizzas

Classic Margherita 11-

Pizza Bianca 11-

Summer squash, roasted bell peppers,  and scallions with basil pesto, feta, and herbs 13-

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

Corn, eggplant, chorizo and shishitos 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-