Lunch Menu: Week of March 21, 2019

*Items & prices are subject to  changeMixed green salad with winter vegetables, hazelnuts, and balsamic vinaigrette

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, Alsea Acres chevre, toasted hazelnuts and sherry vinaigrette 9-

White bean and herb puree with garlic crostinis 6-

Moroccan carrot salad with spiced yogurt 7-  

Smoked mussel gratin with stewed tomatoes and breadcrumbs 9-

 Carrot and braised cabbage soup and grilled bread  6-


Toulouse sausage with stewed heirloom beans and herb pistou  14-

Potato and sunchoke perogies with roasted cabbage, mustard greens and brown butter 15-

Orecchiette with purple sprouting broccoli, fennel sausage, pickled peppers, pecorino romano and bread crumbs   16-

Braised beef short ribs with rutabaga puree, carrot remoulade and rhubarb demi glace  19-


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-

Grilled spring vegetables and herbs with whipped chevre on grilled flatbread 12-

Pizza Blanca

Wood-Fired Pizzas

Pizza Blanca 12-

Tomato Sauce, mozzarella and fresh arugula 14-   

Pesto, fennel sausage, crushed potato, shallot and bitter greens  15-

Leeks, kale rabe, olives, chili flake, wash rind cheese and pecorino cheese 14-