Lunch Menu: Week of May 28, 2019

Linguine with spring herb pistou

Salads & Small Plates

Simple salad and champagne 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 grilled romaine, radishes, croutons and pecorino with a bagna cauda  10-

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

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

Carrot-ginger soup with olive oil and toasted crostini  6-

Pan-seared chinook salmon


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

Pan-seared chinook salmon with grilled broccolini, spring onions, new potatoes and green garlic aioli  23-

Roasted GTF chicken with spring vegetable ragu and chicken jus  18-

Linguine with spring herb pistou, cucumbers, grilled radishes, scallions, wilted arugula, olives and toasted almonds  17-

Community Cow beef pastrami on rye with farm sauerkraut


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  13-

Tomato sauce, mozzarella, and herbs  13-        

Fennel sausage, fontina, spring onions, radish sprouts and spicy honey  15-   

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

Merguez sausage, new potatoes, arugula and chevre  15-