Dinner Menu: Week of May 15, 2019

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, walnuts, and balsamic vinaigrette 9-

Plate of farm pickled vegetables 6-

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

Plate of hummus, spring vegetables, toast, pickles and olives 8-

Salad of snap peas and cucumbers with chevre, peach vinegar, pistachio and borage 9-

Sourdough bread and whipped European butter 6-

Salad of butter lettuce, radishes, and pecorino with a lemon dijon dressing 10-

Spiced sunchoke and potato soup with toasted crostini 6-

Entrees  

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

  Linguine with spring herb pistou, cucumbers, grilled radishes and scallions, wilted arugula, olives and toasted almonds 19-

Grilled chinook salmon with green garlic skordalia, marinated olives, roasted zucchini, spring onions and chard 26-

Braised Cattail Creek lamb belly with tiger eye beans, turnips, kale, spring onions and salsa verde 26-

Deck Farms Confit duck leg with red wine poached pears, blue cheese, hazelnuts, arugula, and duck fat roasted potatoes 25-

Wood-Fired Pizzas

Pizza Bianca 12-

Tomato sauce, mozzarella and chopped herbs 13-        

Fennel sausage, mozzarella, gorgonzola and spicy honey 15-   

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

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