Lunch Menu: Week of September 4, 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-

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, Alsea Acres feta, kalamata olives, red onion and fresh oregano 9-

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

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


Entrees

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

 Chinook salmon fish cakes with mixed field greens, farm pickled vegetables, lemon thyme vinaigrette and roasted red pepper aioli 16-

Rhubarb and apple braised pork shoulder with creamy polenta and braised greens 18-

Seared rockfish fettuccine with poached fennel, mushrooms, greens beans, roasted garlic and lemon beurre blanc 20-


Sandwiches

Smoked chorizo on ciabatta with peperonata, garlic aioli, and cilantro 13 / 7.5-

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

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


Wood-Fired Pizzas

Classic Margherita 11-

Quattro Formaggi 11-

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

Cherry tomato, onion, and fennel sausage with tomato sauce, mozzarella, and fennel seed 14-

Corn, chorizo and shishitos with olive oil, chevre, smoked paprika and cilantro 14-