Dinner Menu: Sept. 20-22, 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-

Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Ginger and pepper jam with marinated chevre and toasted sliced baguette 7-

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

Kale, pickled peppers, pecorino romano, and bread crumbs with lemon vinaigrette 9-

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

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


Entrees

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

Pappardelle pasta with leeks, roasted peppers, radicchio, pecorino and lemon cream  19-

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

Braised Deck Farms pork belly, potato puree, braised greens, roasted apples and pork caramel 23-

Seared black cod, roasted delicata squash, kale and scallions, chile and cilantro yogurt 24-

Braised Oregon Valley Beef braised oxtails, creamy polenta, summer vegetables and gremolata 24-


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-


Dessert

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

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

Plum and vanilla custard tart with sweet cream ice cream and plum sauce 8-

Scoop of daily ice cream with cookies   6