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-