Lunch Menu: Week of Nov. 6, 2018

Braised beef and potato soup with fall vegetables and herbsBraised beef and potato soup with fall vegetables and herbsBraised beef and potato soup with fall vegetables 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-

Roasted beet salad with Alsea Acres chevre, hazelnuts, frisee, and sherry vinaigrette 9-

Purple cabbage with poached quince, liberty apples, rose petal vinaigrette and walnuts 9-

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

Braised beef and potato soup with fall vegetables and herbs 8-

Curried cauliflower soup with cilantro and olive oil 6-

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 kale 15-

Fettuccine with chanterelle mushrooms, puntarelle, leeks, lemon, butter and herbs 18-

Grilled Oregon Valley filet mignon with roasted potatoes, cauliflower, kale and red pepper aioli 22-

Sandwiches

Farm smoked chorizo on ciabatta with peperonata, cilantro and garlic aioli 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

Quattro Formaggio 11-

Copa, caramelized onions, and apples with blue cheese  14-

Sage sausage, pickled peppers, leeks and arugula with tomato sauce and mozzarella  14-

Chanterelle, romanesco, roasted garlic, Alsea Acres feta, olive oil, and fresh herbs 14-