Lunch Menu: Week of May 7, 2019

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, cucumbers, Feta, breadcrumbs, and green goddess dressing  10-

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

Chilled beet and rhubarb soup with toasted crostini 6-


Plate of grilled spring vegetables with mole verde and toasted pepitas 15-

Seared Community Cow beef tenderloin with grilled broccolini, spring onions, sunchokes and green garlic aioli 21-

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

Potato gnocchi with spring green sauce, olives, scallions, 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 leeks, 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-        

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-