Lunch Menu: Week of April 30, 2019

*All items and prices subject to changeOlive tapenade on toasted crostinis with mustard greens and orange vinaigrette

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-

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

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

Moroccan carrot salad with spiced yogurt 7-  

Spicy cabbage and bok choy soup with toasted crostini 6-


Grilled Community Cow beef tenderloin with grilled scallions, spring turnips, pickled tomatillos and spring mole verde 22-

Rhubarb-braised pork shoulder with creamy polenta and braised greens 18-

Potato gnocchi with spring green sauce, wild mushrooms, purple sprouting broccoli, Alsea Acres chevre, and toasted hazelnuts 17-


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 micro basil 13-        

Chorizo, mozzarella, braising greens and feta 15-   

Turnip rabe, herb pesto, crushed potatoes, fava tops and pecorino 14-

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