Dinner Menu: Oct. 25-27, 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-

Salad of spicy greens, Airlie red apples, watermelon radish, kohlrabi, and feta with sherry vinaigrette 9-

Carrot soup with thyme and olive oil 6-

Chicories, parsley root, pecorino romano and breadcrumbs with lemon parmesan dressing 9-

Smoked mussels, grilled tomato bread, herbs and mixed fall greens 10-

         Entrees

Roasted fall vegetables with fermented chile and cauliflower puree 16

Fettuccine with puntarelle, roasted peppers, olives, lemon, butter and herbs 19-

Roasted GTF chicken with risotto of butternut squash, onions and kale 21

Grilled Deck Farms pork chop with kabocha squash mousse, roasted roots and five spice demi glace 23-

Seared Oregon ling cod with stewed white beans, roasted cherry tomatoes, peppers, onions and spiced salsa verde 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 13-

Puntarelle and delicata squash with shaved turnips and basil pesto 13-

  Sage sausage, olives, roasted peppers and arugula with tomato sauce and mozzarella  14-

Cauliflower, romanesco, and leeks with fontina, Alsea Acres feta, olive oil, and fresh herbs 14-