Dinner Menu: Week of May 29, 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 romaine, radishes, croutons, pecorino romano and bagna cauda 10-

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

Entrees  

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

Zucchini and ricotta gnudi with spring onions, shaved carrots, wilted escarole and tomato butter sauce 19-

Poached Chinook Salmon with shaved spring vegetables and bourride 26-

Herb roasted GTF chicken with spring vegetable ragu and chicken jus 24-

Cattail Creek lamb ragu with orecchiette pasta, pecorino romano and bread crumbs 24-

Wood-Fired Pizzas

Pizza Bianca 13-

Tomato sauce, mozzarella, and herbs 13-        

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

Fava top pesto, zucchini, scallions, mozzarella, and pecorino 14-

Merguez sausage, new potatoes, arugula and feta 15-