Lunch Menu: Week of March 7, 2019

*Items & prices are subject to  change

Salads & Small Plates

Simple salad and sherry vinaigrette 7-

Mixed green salad with winter vegetables, hazelnuts, and balsamic vinaigrette 9-

Plate of farm pickled vegetables   6-

Sourdough bread and whipped european butter 6-

Salad of kalettes, pickled beets, marinated feta, toasted hazelnuts and sherry vinaigrette 9-  

Salt cod brandade with grilled toast and fresh herbs 9-

 Carrot Soup with thyme and grilled bread  6-


Ribollita stew with Italian fennel sausage, heirloom beans, kale and parmesan 13-      

Spaghetti with nettle pesto, walnuts, pecorino romano and breadcrumbs 14-

Rutabaga filled perogies with braised beef, cabbage, root vegetables and watercress  16-

Seared Deck Farms pork chop with barley, roasted root vegetables and quince butter  19-


Oregon Valley Beef pastrami on rye with farm sauerkraut, emmentaler cheese and thousand island  13 / 7.5-

Oregon Valley Beef burger on a brioche bun with gruyere, grilled onions, and garlic aioli 13-

Wood-Fired Pizzas

Pizza Bianca 11-

Sauteed leeks, potatoes, and gruyere cheese with olive oil and fresh thyme 13- 

Fennel sausage, pickled peppers and shallots with mozzarella and tomato sauce  14-

Rutabaga, kalamata olives, and feta cheese with olive oil and fresh herbs  13-