Dinner Menu: Week of April 10, 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-

Leek and chard soup with herbs 6-

Entrees

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

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

Rhubarb braised pork shoulder with creamy polenta and braised greens 19-

Grilled Comunity Cow beef tenderloin with grilled baby butter lettuce, radishes, feta, breadcrumbs and buttermilk herb dressing    24-

Kakavia fish stew of seared pacific rockfish, salt cod, and clams with a radish, herb and olive salad and grilled bread 23-

Wood-Fired Pizzas

Pizza Bianca 12-

Tomato sauce, mozzarella and arugula 13-        

Fennel sausage, Alsea Acres feta, mozzarella, spinach and olive oil 14-   

Kale rabe, garlic confit, herb pesto, crushed potatoes and thyme 15-

Wild mushrooms, olives, mizuna, mozzarella, pecorino and chili flake 15-