Dinner Menu: Week of May 8, 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, cucumbers, Alsea Acres feta, breadcrumbs, and green goddess dressing  10-

Carrot and rhubarb soup with toasted crostini  6-

Entrees  

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

Potato gnocchi with creamed fava tops, cardoons, olives and toasted almonds  19-

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

Grilled chinook salmon with spring onion butter, grilled leek scapes, roasted baby carrots, snap peas and turnips  27-

Duo of grilled Cattail Creek lamb chop and braised belly with herb couscous, grilled chive blossoms, grilled broccoli tops, 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-