Dinner Menu: Week of May 1, 2019

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Plate of farm pickled vegetables 6-

Olive tapenade on toasted crostinis with mustard greens and orange vinaigrette 7-

Carrot salad with toasted pepitas, hazelnuts, sour cherries and lemon dijon vinaigrette  6.5-

Sourdough bread and whipped European butter 6-

Salad of butter lettuce, radishes, Alsea Acres feta, breadcrumbs, and green goddess dressing  10-

Carrot and rhubarb soup with toasted crostini 6-

Entrees     

Potato gnocchi with spring green sauce, scallions, broccoli tops, olives, Alsea Acres chevre, and toasted hazelnuts 19-

Grilled Community Cow beef tenderloin with grilled scallions, spring turnips, pickled radishes, and spring mole verde 25-

Seared chinook salmon with roasted carrots, sunchokes, charred leeks, and green garlic remoulade 27-

Grilled spice-crusted Cattail Creek lamb chops with herb couscous, grilled chive blossoms, purple sprouting broccoli, and spiced mint jelly 26-

Seared Deck Farms duck breast with red wine poached pears, blue cheese, hazelnuts, frisee, and duck fat roasted potatoes  25-

Wood-Fired Pizzas

Pizza Bianca 12-

Tomato sauce, mozzarella and micro basil 13-        

Fennel sausage, purple broccoli, green garlic, mozzarella and pecorino 15-   

Fava top pesto, crushed potatoes, mozzarella, pecorino and anchovies 14

Butter-braised leeks, capers, scallions, mozzarella, and pea tops 15-

Lunch Menu: Week of April 30, 2019

*All items and prices subject to changeOlive tapenade on toasted crostinis with mustard greens and orange vinaigrette

Salads & Small Plates

Simple salad and sherry vinaigrette 7-

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

Plate of farm pickled vegetables   6-

Sourdough bread and whipped european butter 6-

Salad of butter lettuce, radishes, Alsea acres feta, breadcrumbs, and green goddess dressing  10-

Olive tapenade on toasted crostinis with mustard greens and orange vinaigrette 7-

Moroccan carrot salad with spiced yogurt 7-  

Spicy cabbage and bok choy soup with toasted crostini 6-

Entrees      

Grilled Community Cow beef tenderloin with grilled scallions, spring turnips, pickled tomatillos and spring mole verde 22-

Rhubarb-braised pork shoulder with creamy polenta and braised greens 18-

Potato gnocchi with spring green sauce, wild mushrooms, purple sprouting broccoli, Alsea Acres chevre, and toasted hazelnuts 17-

Sandwiches

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 onions, arugula and garlic aioli 13-

Grilled spring vegetables and herbs with whipped chevre on grilled flatbread 12-

Wood-Fired Pizzas

Pizza Bianca 12-

Tomato sauce, mozzarella and micro basil 13-        

Chorizo, mozzarella, braising greens and feta 15-   

Turnip rabe, herb pesto, crushed potatoes, fava tops and pecorino 14-

Butter-braised leek, olives, scallions, mozzarella, and pea tendrils 15-

Dinner Menu: Week of April 24, 2019

*All items & prices subject to change

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Plate of farm pickled vegetables 6-

Olive tapenade on toasted crostinis with mustard greens and orange vinaigrette 7-

Salad of butter lettuce, radishes, Alsea acres feta, breadcrumbs, and green goddess dressing  10-

Salad of kale, chorizo, pepitas, radishes, grilled scallions, and warm pancetta vinaigrette 10-

Spicy cabbage and bok choy soup with toasted crostini 6-

 

Entrees     

Potato gnocchi with spring green sauce, wild mushrooms, purple sprouting broccoli, Alsea Acres chevre, and toasted hazelnuts 19-

Rhubarb braised pork shoulder with rutabaga puree and braised greens 20-

Braised Community Cow osso bucco with stewed tiger eye beans, root vegetables and gremolata   24-

Cornmeal crusted ling cod with roasted sunchokes, purple broccoli tops, grilled scallions, fermented chili and green garlic remoulade 23-

Deck Farms confit duck leg with grilled red onions, arugula, pearl barley, and sour cherry gastrique 25-

Wood-Fired Pizzas

Pizza Bianca 12-

Tomato sauce, mozzarella and arugula 13-        

Fennel sausage, mozzarella, curly kale and gruyere 15-   

Turnip rabe, herb pesto, crushed potatoes and mint 14-

Butter-braised leek, olives, scallions, mozzarella, and pea tendrils 15-

Lunch Menu: Week of April 23, 2019

*All items & prices subject to change

 

 

 

 

 

 

 

Plate of farm pickled vegetables

Salads & Small Plates

Simple salad and sherry vinaigrette  7-

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

Plate of farm pickled vegetables  6-

Sourdough bread and whipped european butter  6-

Kale and roasted beet salad with toasted walnuts and whole grain mustard vinaigrette  9-

Duck rillettes with whole grain mustard and farm pickles  8-

Moroccan carrot salad with spiced yogurt  7-  

Rutabaga and carrot soup with toasted baguette  6-

Braised Community Cow beef ragout with tagliatelle pasta

Entrees      

 Rhubarb braised pork shoulder with creamy polenta and braised greens  17-

Braised Community Cow beef ragout with tagliatelle pasta, garlic bread crumbs, pecorino romano and herbs  17-

Kakavia fish stew of seared pacific rockfish, salt cod, and clams with a radish, herb and olive salad and grilled bread  20-

Community Cow beef pastrami

Sandwiches

Community Cow beef pastrami on whole wheat with farm sauerkraut, emmentaler cheese and thousand island  13-

Community Cow beef burger on a brioche bun with aged cheddar, grilled onions, arugula and garlic aioli  13-

Grilled spring vegetables and herbs with whipped chevre on grilled flatbread 12-

Fennel sausage, mozzarella, curly kale and goat cheese

Wood-Fired Pizzas

Pizza Bianca  12-

Tomato sauce, mozzarella and arugula  13-        

Fennel sausage, mozzarella, curly kale and goat cheese  14-   

Turnip rabe, herb pesto, crushed potatoes and mint  15-

Butter-braised leeks, capers, scallions, mozzarella, and pea tendrils  15-

Dinner Menu: Week of April 17, 2019

*All items & prices subject to change

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Plate of farm pickled vegetables 6-

Olive and anchovy tapenade on toasted crostinis with mustard greens and orange vinaigrette 7-

Duck rillettes with whole grain mustard and farm pickles 8-

Spinach and roasted beet salad with fried leeks and whole grain mustard vinaigrette  9-

Salad of kale, chorizo, pepitas, grilled scallions, and warm pancetta vinaigrette 10-

Rutabaga and carrot soup with toasted baguette 6-

 

Entrees     

Potato gnocchi with spring green sauce, wild mushrooms, kale rabe, Alsea acres chevre, pecorino romano, and toasted hazelnuts 19-

Rhubarb braised pork shoulder with creamy polenta and braised greens 20-

Grilled Comunity Cow beef tenderloin with grilled baby butter lettuce, radishes, feta, breadcrumbs and buttermilk herb dressing    24-

Kakavia fish stew of seared pacific rockfish, salt cod, and clams with a radish, herb and olive salad and grilled bread 23-

Deck Farms confit duck leg with grilled red onions, wilted spinach and arugula, pearl barley, and sour cherry gastrique 25-

Wood-Fired Pizzas

Pizza Bianca 12-

Tomato sauce, mozzarella and arugula 13-        

Fennel sausage, Alsea Acres feta, mozzarella, spinach and olive oil 14-   

Kale rabe, garlic confit, herb pesto, crushed potatoes and micro basil 5-

Wild mushrooms, olives, mizuna, mozzarella, pecorino and chili flake 15-