Lunch Menu: Week of Sept. 25, 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-

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

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

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

Burrata, summer squash, and cherry tomatoes with balsamic reduction and garlic crostinis 10-


Roasted summer vegetables with roasted pepper romesco and pepitas 16-

Oregon rockfish cakes with mixed greens salad, farm pickles and tonnato 16-

Roasted Deck Farms pork chop, potato puree, braised greens, roasted apples and caramelized pork jus 23-

Seared Newport albacore, roasted delicata squash, kale and scallions, with fermented chile and cilantro yogurt 22-

Braised Oregon Valley Beef ossobuco, creamy polenta, summer vegetables and gremolata 23-


Farm smoked Deck Farms ham on ciabatta, with dijon, pickles, and gruyere cheese 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 12-

Summer squash, nardello and habinada peppers, roast garlic with basil pesto and feta 13-

Kohlrabi, caramelized onions, and fennel sausage with tomato sauce and mozzarella 14-

Delicata squash, fennel, and chevre with olive oil roast onion sauce and hazelnuts  14-



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

Brioche pain perdu, apple compote, vanilla ice cream, apple caramel 7-

Plum Clafoutis with shortbread crust whipped cream 7-

Scoop of daily ice cream with cookies   6