Dinner Menu: Week of June 26, 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 mizuna 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 Community Cow beef tongue with sour carrot puree and a salad of fava beans onions and herbs 11-

Entrees  

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

Pinci 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- 

Grilled Comunity Cow beef tenderloin with grilled little gems, smoked tomatoes, garlic anchovy croutons, and buttermilk dill dressing 26-

Grilled za’atar spiced GTF chicken with smoky eggplant puree, isreali couscous, and grilled summer vegetables 22-

Wood-Fired Pizzas

Pizza Bianca 13-

Pizza Margarita 13-        

Fennel sausage, gruyere, scallions and spicy honey 15-   

White kale, kalamata olives, onions, fermented red chili sauce and Alsea Acres chevre 15-

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