Dinner Menu: Week of April 24, 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 tapenade on toasted crostinis with mustard greens and orange vinaigrette 7-

Salad of butter lettuce, radishes, Alsea acres feta, breadcrumbs, and green goddess dressing  10-

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

Spicy cabbage and bok choy soup with toasted crostini 6-

 

Entrees     

Potato gnocchi with spring green sauce, wild mushrooms, purple sprouting broccoli, Alsea Acres chevre, and toasted hazelnuts 19-

Rhubarb braised pork shoulder with rutabaga puree and braised greens 20-

Braised Community Cow osso bucco with stewed tiger eye beans, root vegetables and gremolata   24-

Cornmeal crusted ling cod with roasted sunchokes, purple broccoli tops, grilled scallions, fermented chili and green garlic remoulade 23-

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

Wood-Fired Pizzas

Pizza Bianca 12-

Tomato sauce, mozzarella and arugula 13-        

Fennel sausage, mozzarella, curly kale and gruyere 15-   

Turnip rabe, herb pesto, crushed potatoes and mint 14-

Butter-braised leek, olives, scallions, mozzarella, and pea tendrils 15-