Dinner Menu: Week of May 22, 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-

Charred carrot dip with preserved lemon, marinated olives, feta and flatbread  7-

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

Sourdough bread and whipped European butter 6-

Salad of grilled little gems, radishes, croutons, pecorino romano and bagna cauda 10-

Spring vegetable and soldier bean 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, scallions, wilted arugula, olives and toasted almonds 19-

Poached Chinook salmon with shaved spring vegetables and bourride 26-

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

Community Cow beef osso bucco with creamy polenta, roasted spring vegetables, and gremolata 24-

Wood-Fired Pizzas

Pizza Bianca 12-

Classic Margherita 13-        

Fennel sausage, taleggio, tatsoi, radish sprouts and spicy honey 15-   

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

Shaved zucchini, capers, turnips, and fontina 15-