Dinner Menu: September 6-8, 2018

*All items and prices subject to change

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Sourdough bread and summer vegetable confit 7-

Plate of pickled farm vegetables 6-

Corn, chevre, and chorizo stuffed pepper roasted in the wood oven with poblano salsa verde  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 oregano 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-      

Pappardelle pasta with roasted peppers and onions, eggplant, cherry tomatoes, olives and fennel 19-

Wood roasted GTF chicken with olive oil fried potatoes, whole roasted peppers, pickled red onions and aji verde 20-

Rhubarb and apple braised pork shoulder with polenta, braised chard and green beans 23-

Seared Chinook salmon with roasted potatoes, green beans and onions, grilled corn, and smoked tomatoes 24-

Grilled striploin steak with potato puree, roasted summer vegetables, and red wine demi glace 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, onion, and fennel sausage with tomato sauce, mozzarella, and fennel seed 14-

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