Lunch Menu: Week of Sept. 18-21, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Pork and Beef meatballs with roasted peppers and onions, tomato sauce, parmesan, and garlic breadcrumbs 10-

Shaved radicchio, apples, hazelnuts, and chevre with sherry tarragon vinaigrette  9-

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

 Watermelon Gazpacho with pickled watermelon rinds, sesame seeds and toasted baguette 6-

Braised beef, potato and vegetable soup with fresh herbs and toasted baguette 7-


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

Chinook Salmon cakes with mixed greens salad, farm pickles and tonnato 16-

Seared Chinook salmon with grilled little gem lettuce, broccoli, cherry tomatoes, herb yogurt and toasted almonds  23-

Deck Farms pork chop with braised greens, potato puree, poached apples and pork caramel 20-

Grilled striploin steak with roasted potatoes, summer vegetables, and roasted pepper aioli 22-


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 peppers, kalamata olives, and scallions with basil pesto and feta 13-

Wilted arugula, roasted onions, and fennel sausage with tomato sauce and mozzarella 14-

Cherry tomato confit and broccoli with pecorino, fontina and fresh herbs 13


Olive oil zucchini cake with butterscotch ice cream and toffee sauce   8-

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

Scoop of daily ice cream with cookies   6