Dinner Menu: Oct. 18-20, 2018

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-


                        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-


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