Lunch Menu: Week of May 21, 2019

Salads & Small Plates

Simple salad and sherry vinaigrette 7-

Mixed green salad with spring vegetables, walnuts, 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-

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

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

Spiced sunchoke and potato soup with toasted crostini 6-

Entrees      

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

Pan-seared chinook salmon with grilled broccolini, spring onions, sunchokes and green garlic aioli 22-

Braised Cattail Creek lamb shank with tiger eye beans, turnips, kale, spring onions and salsa verde 24-

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

Sandwiches

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-

Classic Margherita 13-        

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

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

Shaved zucchini, capers, green garlic, and mozzarella 15-