Dinner Menu: Week of June 5, 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-

Strawberry and harissa roasted carrots with toasted almonds mint and spiced yogurt  7-

Sourdough bread and whipped European butter 6-

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

Cucumber gazpacho with yogurt, cilantro and almonds 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-

Grilled Chinook salmon with herb couscous, grilled spring vegetables and cucumber raita 26-

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

Seared Deck Farms duck breast with grilled carrots, walla walla onions, arugula, mint, basil and nam chim sauce 25-

Wood-Fired Pizzas

Pizza Bianca 13-

Pizza Margarita 13-        

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

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

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