Lunch Menu: Week of October 16, 2018

*All items and prices subject to change

Roasted delicata squash soup with toasted squash seeds and herbs

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-

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

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

Roasted delicata squash soup with toasted squash seeds and herbs 7-

    Plate of pickled farm vegetables

  Entrees

Oregon rockfish cakes with mixed greens salad, farm pickles and charred leek aioli 16-

  Poulet au riesling with duck fat roasted potatoes, carrots, onions and kale  21-

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

Grilled Deck Farms lamb chops with turmeric yogurt, curry spiced cauliflower, roasted peppers and onions, tomatoes and cilantro 23-

 

         Sandwiches

Farm smoked Deck Farms ham on ciabatta, with dijon, pickles, and gruyere cheese 13 / 7.5-

Farm smoked Oregon Valley Beef tongue pastrami on rye with farm sauerkraut, thousand island and emmentaler cheese 13/7.5-

Roasted delicata squash, hazelnut butter, shaved kale, carrots, 

 

and celeriac on pugliese 12 / 7-

     Wood-Fired Pizzas

Classic margherita 11-

Quattro Formaggi 12-

Cocozelle and delicata squashes with shaved turnips, basil pesto and feta 13-

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

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

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

Dessert

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

Vanilla creme brulee with cookies 7-

Pecan tart with candied bacon and maple ice cream 7-

Scoop of daily ice cream with cookies   6