Lunch Menu: Week of May 14, 2019

Salads & Small Plates

Bowl of mixed olives 3-

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, and pecorino with a lemon dijon dressing 10-

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

Chilled beet and rhubarb soup with toasted crostini 6-


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

Pan-seared Oregon rockfish with grilled broccolini, spring onions, sunchokes and green garlic aioli 19-

Deck Farms Confit duck leg with red wine poached pears, blue cheese, hazelnuts, radicchio, and duck fat roasted potatoes  22-

Potato gnocchi with creamed fava tops, cardoons, olives and toasted almonds 16-


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 chopped herbs 13-        

Fennel sausage, mozzarella, gorgonzola, spicy honey and radish sprouts 15-     

Fava top pesto, snap peas, mozzarella, pecorino, and anchovies 14-

Roasted leek scapes, capers, scallions, and mozzarella 15-