Lunch Menu: Week of April 16, 2019

Wood-Fired Pizza with kale rabe, herb pesto, crushed potatoes and thyme

 

*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-

Duck rillettes with rhubarb mostarda and farm pickles 8-

Moroccan carrot salad with spiced yogurt 7-  

Leek and chard soup with herbs  6-

Entrees      

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

Braised Community Cow beef ragout with tagliatelle pasta, garlic bread crumbs, pecorino romano and herbs  17-

Kakavia fish stew of seared pacific rockfish, salt cod, and clams with a radish, herb and olive salad and grilled bread 20-

Grilled spring vegetables and herbs with whipped chevre on grilled flatbread

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-        

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

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

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