Lunch Menu: Week of June 18, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette  7-

Mixed green salad with spring vegetables, hazelnuts, and balsamic vinaigrette  9-

Plate of farm pickled vegetables   6-

Sourdough bread with olive oil and balsamic  6-

Salad of grilled romaine, radishes, breadcrumbs and pecorino with a bagna cauda  10-

Cucumber gazpacho with yogurt, cilantro and almonds  6-


Plate of grilled spring vegetables with romesco and almonds  15-

Pan seared chinook salmon with a marinated white beans, grilled zucchini, spring onions, and lemon dill vinaigrette  21-

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

Cattail Creek lamb buglione with tagliatelle pasta and bread crumbs  21-


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-        

Sage sausage, fontina, spring onions, pea sprouts and spicy honey  15-   


Olive oil, capers, zucchini, garlic scapes, mozzarella, and pecorino 14-

Basil pesto, new potatoes, radish and anchovies 15-