Salads & Small Plates
Simple salad and balsamic vinaigrette 7-
Mixed green salad with fall vegetables, hazelnuts, and balsamic vinaigrette 9-
Sourdough bread and salted butter 6-
Plate of pickled farm vegetables 6-
Roasted beet salad with Alsea Acres chevre, hazelnuts, frisee, and sherry vinaigrette 9-
Wild mushroom bruschetta with Alsea Acres chevre, shaved radicchio, apples hazelnuts and sherry vinaigrette 10-
Kale, parsley root, heirloom tomatoes and breadcrumbs with lemon parmesan dressing 9-
Burrata, summer squash, and cherry tomatoes with balsamic reduction and garlic crostinis 10-
Entrees
Roasted fall vegetables with fermented chile and cauliflower puree 16-
Wild mushroom fettuccine with leeks, broccolini, garlic cream, pecorino and breadcrumbs 20-
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-
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 shaved turnips, basil pesto and Alsea Acres feta 13-
Chorizo, kalamata olives, roasted peppers and arugula with tomato sauce and mozzarella 14-
Cauliflower, romanesco, and leeks with Rogue River blue cheese, olive oil, and fresh herbs 14-
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