Lunch Menu: Week of April 9, 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-    

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-

Moroccan carrot salad with spiced yogurt 7-  

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


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

Spinach and chevre raviolis with olive oil, lemon, mustard greens and toasted walnuts 16-

Grilled Comunity Cow beef tenderloin with grilled little gems, radishes, feta, breadcrumbs and buttermilk herb dressing 21-

Rhubarb braised pork shoulder with creamy polenta and braised greens 17-


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-