Dinner Menu: Oct. 11-13, 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-

Deck Farms pork rillettes, frisee and apple salad, and garlic crostinis 7-

Wild mushroom bruschetta with alsea acres chevre, shaved radicchio, apples hazelnuts and sherry vinaigrette  11-

Kale, blue cheese, grapes and walnuts with herb-buttermilk dressing 9-

Roasted cauliflower soup with black pepper and microgreens 7-

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

Entrees

Roasted fall vegetables with cauliflower puree 16-

Wild mushroom fettuccine with leeks, kale, garlic cream, pecorino and breadcrumbs 20-

Poulet au riesling with chanterelles, duck fat roasted potatoes, onions and chard  21-

Grilled Deck Farms pork chop with braised red cabbage, apples and roasted root vegetables 23-

Grilled tamari and ginger marinated ling cod with matsutake dashi, shaved vegetables and grilled tat soi 23-

Seared Oregon Valley Farm filet mignon with roasted cauliflower, potatoes, onions, kale and roasted red pepper aioli 25-

Wood-Fired Pizzas

Classic margherita 11-

Quattro formaggi 12-

Cocozelle and delicata squashes with habinada peppers,  basil pesto and feta 13-

Chorizo, kalamata olives, roasted peppers and mizuna with tomato sauce and mozzarella  14-

Chanterelles, romanesco, and leeks with fontina, pecorino, olive oil, and fresh herbs 14-

Dessert

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

Turkish Coffee creme brulee with cookies 7-

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

Scoop of daily ice cream with cookies   6