Lunch Menu: Week of June 4, 2019

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, breadcrumbs and pecorino with a bagna cauda 10-

Harissa and strawberry glazed carrots with toasted almonds and mint 7-

Cucumber gazpacho with yogurt, cilantro and almonds 6-


Plate of grilled spring vegetables with romesco and almonds 15-

Pan-seared chinook salmon with herb couscous, grilled spring vegetables, and fermented chili yogurt 23-

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

Whey braised beef ragu with orecchiette pasta, pecorino romano and bread crumbs 18-


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-

Pizza Margarita 13-        

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

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

Salt cod, new potatoes, radishes and lemon dill yogurt 15-