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-
Pork rillettes with farm pickles, stone ground mustard and toasted bread 9-
Roasted beet salad with Alsea Acres chevre, hazelnuts, radicchio, and sherry vinaigrette 9-
Purple cabbage with poached quince, liberty apples, rose petal vinaigrette and walnuts 9-
Coppa, apples, Rogue Creamery blue cheese, hazelnuts, and treviso, with sherry vinaigrette 9-
Purple and green cabbage soup with parmesan crostini 6-
Tomato and roasted pepper soup with olive oil and grilled bread 6-
Entrees
Roasted fall vegetables with celeriac puree 16-
Oregon rockfish cakes with mixed greens salad, farm pickles and charred scallion aioli 16-
Steamed Oregon lingcod with braised napa cabbage, onions, carrots and a shaved celery and radish salad 20-
Braised pork shoulder with baked apples and quince, parsnip puree, leeks and braised greens 19-
Fettuccine with guanciale, broccolini, radicchio, pecorino romano and bread crumbs 18-
Grilled filet mignon with roasted potatoes, romanesco, 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
Roasted delicata squash, hazelnut butter and shaved brassicas on pugliese 12 / 7-
Wood-Fired Pizzas
Quattro Formaggio 11-
Guanciale, mozzarella, and tomato sauce 13-
Sage sausage, pickled peppers, garlic and scallions with tomato sauce and mozzarella 14-
Romanesco, kalamata olives and celeriac with Alsea Acres feta, onion confit, and olive oil 13-