Dinner Menu: Week of April 3, 2019

*All items and prices subject to change

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Sourdough bread and whipped butter 6-

Plate of farm pickled vegetables   6-

Spinach and roasted beet salad with fried leeks and whole grain mustard vinaigrette  9-

Wood-oven clams and chorizo sausage with potatoes, cilantro and fermented green chili  9-

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

 

Entrees

Risotto of spinach, shiitake mushrooms, wheat berries and salsa di noci 16-   

 Spinach and chevre ravioli with olive oil, lemon, mustard greens and toasted walnuts 19-

Seared ling cod with braised heirloom beans, grilled purple sprouting broccoli, and fava top pesto 22-

Grilled Comunity Cow beef tenderloin with grilled little gems, radishes, feta, breadcrumbs and buttermilk herb dressing    24-

Seared and confit Deck Farms duck with buckwheat porridge, roasted spring turnips, grilled kalettes, braised leeks and rhubarb chutney  25-

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-