Dinner Menu: Week of June 19, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette 7-

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

Plate of farm pickled vegetables 6-

Marinated summer squashes and kohlrabi with arugula and pecorino  8-

Sourdough bread with olive oil, balsamic and basil 6-

Salad of butter lettuce, tomatoes, grilled scallions, egg mimosa and anchovy vinaigrette 10-

Cucumber gazpacho with yogurt, basil, and almonds 6-

Chilled beef tongue with a fava bean and sweet onion salad, sour carrot puree and toasts 11-

Entrees  

Plate of grilled spring vegetables with romesco and toasted almonds 15-

Pinchi pasta with summer vegetable confit, pecorino romano and bread crumbs 19-

Olive oil poached halibut with romano beans, tomatoes, poached new potatoes, olives and lemon dill vinaigrette 26-

Braised Cattail Creek lamb buglione with creamy polenta and braised greens 21-

Seared Birdsong Farm duck breast with golden beet puree, spinach, baby chard, hazelnuts, Alsea Acres feta and strawberry balsamic vinaigrette 25-

 

Wood-Fired Pizzas

Pizza Bianca 13-

Pizza Margarita 13-        

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

Olive oil, capers, summer squash, arugula, mozzarella, and pecorino 14-

Basil pesto, new potatoes, garlic confit, and anchovies 14-