Lunch Menu: Week of April 2, 2019

*All items and prices 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-

Moroccan carrot salad with spiced yogurt 7-  

Roasted beet soup with yogurt, coriander and garlic crostinis 6-

Entrees

Seared ling cod with heirloom beans, grilled kale rabe and fava top pesto  18-

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

Tagliatelle with pork and root vegetable ragu, parmesan and garlic bread crumbs  16-

Seared pork chop with rutabaga puree, carrot remoulade and rhubarb demi glace  19-

Sandwiches

Community Cow beef pastrami on rye with farm sauerkraut, emmentaler cheese and thousand island  13-

Community Cow beef burger on a brioche bun with aged cheddar, grilled onions, arugula and garlic aioli 13-

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

Wood-Fired Pizzas

Pizza Bianca 12-

Tomato sauce, mozzarella and arugula 13-        

Kale rabe, garlic confit, crushed potatoes, chevre and chives 14-   

Fennel sausage, anchovies, shallots, herb pesto and bitter greens  15-

Coppa, olives, mizuna, mozzarella, pecorino and chili flake 15-