Lunch Menu: Week of October 30th, 2018

Sandwich with Roasted delicata squash, hazelnut butter and shaved brassicas on pugliese

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-

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-

Kale, parsley root, heirloom tomatoes and breadcrumbs with lemon parmesan dressing 9-

Curried cauliflower soup with cilantro and olive oil 6-

Oregon rockfish cakes with mixed greens salad, farm pickles and charred scallion aioli

Entrees          

Roasted fall vegetables with cauliflower puree 16-

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

Grilled Merguez sausage with stewed chickpeas, roasted onions, peppers and puntarelle 15-

Fettuccine with puntarelle, roasted peppers, olives, lemon, butter and herbs 17-

Roasted GTF chicken with a risotto of butternut squash, onions and kale 18-

Grilled Deck Farms pork chop with kabocha squash mousse, roasted roots and five spice demi glace 21-

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

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 and shaved brassicas on pugliese 12 / 7-

Wood-Fired Pizzas

Classic margherita 11-

Puntarelle and buttercup squash with bacon and basil pesto 13-

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

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