Dinner Menu: Week of May 15, 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-

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

Plate of hummus, spring vegetables, toast, pickles and olives 8-

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

Sourdough bread and whipped European butter 6-

Salad of butter lettuce, radishes, and pecorino with a lemon dijon dressing 10-

Spiced sunchoke and potato soup with toasted crostini 6-

Entrees  

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

  Linguine with spring herb pistou, cucumbers, grilled radishes and scallions, wilted arugula, olives and toasted almonds 19-

Grilled chinook salmon with green garlic skordalia, marinated olives, roasted zucchini, spring onions and chard 26-

Braised Cattail Creek lamb belly with tiger eye beans, turnips, kale, spring onions and salsa verde 26-

Deck Farms Confit duck leg with red wine poached pears, blue cheese, hazelnuts, arugula, and duck fat roasted potatoes 25-

Wood-Fired Pizzas

Pizza Bianca 12-

Tomato sauce, mozzarella and chopped herbs 13-        

Fennel sausage, mozzarella, gorgonzola and spicy honey 15-   

Fava top pesto, snap peas, mozzarella, pecorino, and anchovies 14-

Roasted leek scapes, capers, scallions, and mozzarella 15-

Dinner Menu: Week of May 8, 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, cucumbers, Alsea Acres feta, breadcrumbs, and green goddess dressing  10-

Carrot and rhubarb soup with toasted crostini  6-

Entrees  

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

Potato gnocchi with creamed fava tops, cardoons, olives and toasted almonds  19-

Seared Community Cow beef tenderloin with grilled broccolini, spring onions, sunchokes and green garlic aioli  21-

Grilled chinook salmon with spring onion butter, grilled leek scapes, roasted baby carrots, snap peas and turnips  27-

Duo of grilled Cattail Creek lamb chop and braised belly with herb couscous, grilled chive blossoms, grilled broccoli tops, 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-

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-

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-

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-