Lunch Menu: Week of October 29 – November 1, 2019

Salads & Small Plates

Sourdough bread with butter and Newport sea salt 6-

Simple salad and sherry vinaigrette 7-

Mixed green salad with fall vegetables, pepitas, and balsamic vinaigrette 9-

Plate of farm pickled vegetables 6-

Kale salad with watermelon radish, fennel, feta, roasted pepper vinaigrette and breadcrumbs 9-

Chicory salad with Airlie red apples, pears, celery, anchovy vinaigrette, and pecorino 11-

Carrot and ginger soup with fresh herbs, olive oil and toast 6-  


Plate of roasted fall vegetables with mole Verde and toasted pepitas 15-

Spaghetti pasta with arugula pesto, onions, red peppers, kale, toasted walnuts and pecorino romano 17-

Pan-seared rockfish with celeriac puree, roasted leeks, broccoli, wild mushrooms and porcini vin blanc 22-

Grilled Deck Farms lamb chops with roasted fennel, cauliflower, potatoes and peperonata 23- 


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 white cheddar, grilled onions, arugula, and garlic aioli* 13-

Roasted fall vegetables and herbs with whipped chevre on grilled flatbread 12-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-  

Tomato sauce and mozzarella with fresh herbs 11-      

Fennel sausage, red onion, GTF tomato sauce, and mozzarella 15- 

Broccolini, braised leeks, egg and gruyere 15- 

Delicata squash, shallots, kale, and fontina 14-