Lunch Menu: Week of April 23, 2019

*All items & prices subject to change








Plate of farm pickled vegetables

Salads & Small Plates

Simple salad and sherry vinaigrette  7-

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

Plate of farm pickled vegetables  6-

Sourdough bread and whipped european butter  6-

Kale and roasted beet salad with toasted walnuts and whole grain mustard vinaigrette  9-

Duck rillettes with whole grain mustard and farm pickles  8-

Moroccan carrot salad with spiced yogurt  7-  

Rutabaga and carrot soup with toasted baguette  6-

Braised Community Cow beef ragout with tagliatelle pasta


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

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-

Community Cow beef pastrami


Community Cow beef pastrami on whole wheat 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-

Fennel sausage, mozzarella, curly kale and goat cheese

Wood-Fired Pizzas

Pizza Bianca  12-

Tomato sauce, mozzarella and arugula  13-        

Fennel sausage, mozzarella, curly kale and goat cheese  14-   

Turnip rabe, herb pesto, crushed potatoes and mint  15-

Butter-braised leeks, capers, scallions, mozzarella, and pea tendrils  15-