Lunch Menu: Week of April 16, 2019

Wood-Fired Pizza with kale rabe, herb pesto, crushed potatoes and thyme

 

*All items and prices subject to change

Salads & Small Plates

Simple salad and sherry vinaigrette 7-

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

Plate of farm pickled vegetables   6-

Sourdough bread and whipped european butter 6-

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

Duck rillettes with rhubarb mostarda and farm pickles 8-

Moroccan carrot salad with spiced yogurt 7-  

Leek and chard soup with herbs  6-

Entrees      

 Spinach and chevre raviolis with olive oil, lemon, mustard greens and toasted walnuts 16-

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-

Grilled spring vegetables and herbs with whipped chevre on grilled flatbread

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 arugula 13-        

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

Kale rabe, herb pesto, crushed potatoes and thyme 15-

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

Dinner Menu: Week of April 10, 2019

*All items and prices subject to change

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Sourdough bread and whipped butter 6-

Plate of farm pickled vegetables   6-

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

Wood-oven clams and chorizo sausage with potatoes, cilantro and fermented green chili  9-

Leek and chard soup with herbs 6-

Entrees

Risotto of spinach, wild mushrooms, wheat berries and salsa di noci 16-   

Spinach and chevre ravioli with olive oil, lemon, mustard greens and toasted walnuts 19-

Rhubarb braised pork shoulder with creamy polenta and braised greens 19-

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-

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 thyme 15-

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

Lunch Menu: Week of April 9, 2019

*All items and prices subject to change

Salads & Small Plates

Simple salad and sherry vinaigrette 7-

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

Plate of farm pickled vegetables   6-

Sourdough bread and whipped european butter 6-    

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

Wood-oven clams and chorizo sausage with potatoes, cilantro and fermented green chili  9-

Moroccan carrot salad with spiced yogurt 7-  

Roasted beet soup with yogurt, coriander and garlic crostinis 6-

Entrees

Seared ling cod with heirloom beans, grilled kale rabe and fava top pesto  18-

Spinach and chevre raviolis with olive oil, lemon, mustard greens and toasted walnuts 16-

Grilled Comunity Cow beef tenderloin with grilled little gems, radishes, feta, breadcrumbs and buttermilk herb dressing 21-

Rhubarb braised pork shoulder with creamy polenta and braised greens 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 arugula 13-        

Kale rabe, garlic confit, crushed potatoes, chevre and chives 14-   

Fennel sausage, anchovies, shallots, herb pesto and bitter greens  15-

Coppa, olives, mizuna, mozzarella, pecorino and chili flake 15-

Dinner Menu: Week of April 3, 2019

*All items and prices subject to change

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Sourdough bread and whipped butter 6-

Plate of farm pickled vegetables   6-

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

Wood-oven clams and chorizo sausage with potatoes, cilantro and fermented green chili  9-

Roasted beet soup with yogurt, coriander and garlic crostinis 6-

 

Entrees

Risotto of spinach, shiitake mushrooms, wheat berries and salsa di noci 16-   

 Spinach and chevre ravioli with olive oil, lemon, mustard greens and toasted walnuts 19-

Seared ling cod with braised heirloom beans, grilled purple sprouting broccoli, and fava top pesto 22-

Grilled Comunity Cow beef tenderloin with grilled little gems, radishes, feta, breadcrumbs and buttermilk herb dressing    24-

Seared and confit Deck Farms duck with buckwheat porridge, roasted spring turnips, grilled kalettes, braised leeks and rhubarb chutney  25-

Wood-Fired Pizzas

Pizza Bianca 12-

Tomato sauce, mozzarella and arugula 13-        

Kale rabe, garlic confit, crushed potatoes, chevre and chives 14-   

Fennel sausage, anchovies, shallots, herb pesto and bitter greens  15-

Coppa, olives, mizuna, mozzarella, pecorino and chili flake 15-

Breakfast Menu: April 6, 2019

*All items and prices subject to change

Breakfast Plates

Two eggs, bacon or sausage, toast and roasted root vegetables  10-

Soft boiled egg, toast, seasonal fruit, and mixed green salad 9-

Seasonal vegetable hash with whipped Alsea Acres chevre and a poached egg 10-

Buttermilk biscuits with sausage gravy and two over easy eggs 10-

Omelet of onions, bacon, arugula and aged cheddar 12-

Omelet of leeks, beets, kale rabe and Alsea Acres feta 11-

Sandwich of bacon, leeks, two fried eggs, aged cheddar cheese and garlic aioli 9-

Buttermilk fried chicken and potato waffle with maple syrup and a sunny egg 13-

From The Wood Oven

Bread pudding with apples, toasted walnuts, and burnt sugar syrup 9-

Baked eggs with pork ragu, pickled peppers, root vegetables and toast 12-

Pizza of creme fraiche, pancetta, egg, wash rind cheese and arugula 14-  

Pizza of quince butter, apples, sage sausage, and gruyere  14-

 

Fresh squeezed orange juice 3.5-

Mimosa 6-