Dinner Menu: Week of June 12, 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-

Salad of grilled cucumbers, sweet onions, pistachios, honey, lemon and fresh herbs  8-

Sourdough bread and whipped European butter  6-

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

Cucumber gazpacho with yogurt, basil, and almonds  6-

 Entrees  

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

Zucchini and ricotta gnudi with spring onions, shaved carrots, wilted escarole, and tomato butter sauce  19-

Pan seared Chinook salmon with a salad of siletz tomatoes, cucumbers, spring onions, olives, arugula and lemon dill vinaigrette  26-

Grilled Community Cow beef tenderloin with grilled summer squash, spring onions, roasted potatoes and salsa verde  25-

Smoked Deck Farms duck leg with braised fava beans, new potatoes, siletz tomatoes and rhubarb agrodolce  25-

Wood-Fired Pizzas

Pizza Bianca  13-

Pizza Margarita  13-        

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

Tomato sauce, capers, zucchini, garlic scapes, mozzarella, and pecorino  14-

Salt cod, new potatoes, radishes and lemon dill yogurt  15-

Lunch Menu: Week of June 11, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette  7-

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

Plate of farm pickled vegetables   6-

Sourdough bread and whipped european butter  6-

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

Cucumber gazpacho with yogurt, cilantro and almonds  6-

Entrees      

Plate of grilled spring vegetables with romesco and almonds  15-

Pan-seared chinook salmon with herb couscous, grilled spring vegetables, and fermented chili yogurt*  23-

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

Grilled Community Cow beef tenderloin with charred spring onion aioli, roasted new potatoes and grilled spring vegetables*  21-

 

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 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-        

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

Basil top pesto, zucchini, garlic scapes, mozzarella, and pecorino  14-

Salt cod, new potatoes, radishes and lemon dill yogurt  15-

Dinner Menu: Week of June 5, 2019

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Plate of farm pickled vegetables 6-

Strawberry and harissa roasted carrots with toasted almonds mint and spiced yogurt  7-

Sourdough bread and whipped European butter 6-

Salad of grilled romaine, radishes, croutons, pecorino romano and bagna cauda 10-

Cucumber gazpacho with yogurt, cilantro and almonds 6-

Entrees  

Plate of grilled spring vegetables with mole verde and toasted pepitas 15-

Zucchini and ricotta gnudi with spring onions, shaved carrots, wilted escarole and tomato butter sauce 19-

Grilled Chinook salmon with herb couscous, grilled spring vegetables and cucumber raita 26-

Herb roasted GTF chicken with spring vegetable ragu and chicken jus 24-

Seared Deck Farms duck breast with grilled carrots, walla walla onions, arugula, mint, basil and nam chim sauce 25-

Wood-Fired Pizzas

Pizza Bianca 13-

Pizza Margarita 13-        

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

Basil top pesto, zucchini, scallions, mozzarella, and pecorino 14-

Salt cod, new potatoes, radishes and lemon dill yogurt 15-

Lunch Menu: Week of June 4, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette 7-

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

Plate of farm pickled vegetables   6-

Sourdough bread and whipped european butter 6-

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

Harissa and strawberry glazed carrots with toasted almonds and mint 7-

Cucumber gazpacho with yogurt, cilantro and almonds 6-

Entrees      

Plate of grilled spring vegetables with romesco and almonds 15-

Pan-seared chinook salmon with herb couscous, grilled spring vegetables, and fermented chili yogurt 23-

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

Whey braised beef ragu with orecchiette pasta, pecorino romano and bread crumbs 18-

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 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-        

Fennel sausage, gorgonzola, spring onions, radish sprouts and spicy honey 15-  

Fava top pesto, zucchini, scallions, mozzarella, and pecorino 14-

Salt cod, new potatoes, radishes and lemon dill yogurt 15-

Dinner Menu: Week of May 29, 2019

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Plate of farm pickled vegetables 6-

Charred carrot dip with preserved lemon, marinated olives, feta and flatbread  7-

Salad of snap peas and cucumbers with chevre, peach vinegar, pistachio and borage 9-

Sourdough bread and whipped European butter 6-

Salad of grilled romaine, radishes, croutons, pecorino romano and bagna cauda 10-

Carrot-ginger soup with olive oil and toasted crostini 6-

Entrees  

Plate of grilled spring vegetables with mole verde and toasted pepitas 15-

Zucchini and ricotta gnudi with spring onions, shaved carrots, wilted escarole and tomato butter sauce 19-

Poached Chinook Salmon with shaved spring vegetables and bourride 26-

Herb roasted GTF chicken with spring vegetable ragu and chicken jus 24-

Cattail Creek lamb ragu with orecchiette pasta, pecorino romano and bread crumbs 24-

Wood-Fired Pizzas

Pizza Bianca 13-

Tomato sauce, mozzarella, and herbs 13-        

Fennel sausage, gorgonzola, spring onions, radish sprouts and spicy honey 15- 

Fava top pesto, zucchini, scallions, mozzarella, and pecorino 14-

Merguez sausage, new potatoes, arugula and feta 15-