Lunch Menu: Week of March 14, 2019

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-

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

Entrees

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 burger on a brioche bun


Sandwiches

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

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

Wood-Fired Pizzas

Pizza Bianca 12-

Tomato Sauce, mozzarella and fresh arugula 13-

Pesto, fennel sausage, crushed potato, shallot and bitter greens  14-

Leeks, kale rabe, olives, chili flake, fontal and pecorino cheese 13-