Dinner Menu: Week of May 1, 2019

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-

Carrot salad with toasted pepitas, hazelnuts, sour cherries and lemon dijon vinaigrette  6.5-

Sourdough bread and whipped European butter 6-

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

Carrot and rhubarb soup with toasted crostini 6-

Entrees     

Potato gnocchi with spring green sauce, scallions, broccoli tops, olives, Alsea Acres chevre, and toasted hazelnuts 19-

Grilled Community Cow beef tenderloin with grilled scallions, spring turnips, pickled radishes, and spring mole verde 25-

Seared chinook salmon with roasted carrots, sunchokes, charred leeks, and green garlic remoulade 27-

Grilled spice-crusted Cattail Creek lamb chops with herb couscous, grilled chive blossoms, purple sprouting broccoli, and spiced mint jelly 26-

Seared Deck Farms duck breast with red wine poached pears, blue cheese, hazelnuts, frisee, and duck fat roasted potatoes  25-

Wood-Fired Pizzas

Pizza Bianca 12-

Tomato sauce, mozzarella and micro basil 13-        

Fennel sausage, purple broccoli, green garlic, mozzarella and pecorino 15-   

Fava top pesto, crushed potatoes, mozzarella, pecorino and anchovies 14

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