Dinner Menu: Week of April 17, 2019

*All items & prices subject to change

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Plate of farm pickled vegetables 6-

Olive and anchovy tapenade on toasted crostinis with mustard greens and orange vinaigrette 7-

Duck rillettes with whole grain mustard and farm pickles 8-

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

Salad of kale, chorizo, pepitas, grilled scallions, and warm pancetta vinaigrette 10-

Rutabaga and carrot soup with toasted baguette 6-

 

Entrees     

Potato gnocchi with spring green sauce, wild mushrooms, kale rabe, Alsea acres chevre, pecorino romano, and toasted hazelnuts 19-

Rhubarb braised pork shoulder with creamy polenta and braised greens 20-

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-

Deck Farms confit duck leg with grilled red onions, wilted spinach and arugula, pearl barley, and sour cherry gastrique 25-

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 micro basil 5-

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