Lunch Menu: Week of May 14, 2019

Salads & Small Plates

Bowl of mixed olives 3-

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, and pecorino with a lemon dijon dressing 10-

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

Chilled beet and rhubarb soup with toasted crostini 6-

Entrees      

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

Pan-seared Oregon rockfish with grilled broccolini, spring onions, sunchokes and green garlic aioli 19-

Deck Farms Confit duck leg with red wine poached pears, blue cheese, hazelnuts, radicchio, and duck fat roasted potatoes  22-

Potato gnocchi with creamed fava tops, cardoons, olives and toasted almonds 16-

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 12-

Tomato sauce, mozzarella and chopped herbs 13-        

Fennel sausage, mozzarella, gorgonzola, spicy honey and radish sprouts 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-

Lunch Menu: Week of May 7, 2019

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, cucumbers, Feta, breadcrumbs, and green goddess dressing  10-

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

Chilled beet and rhubarb soup with toasted crostini 6-

Entrees      

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

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

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

Potato gnocchi with spring green sauce, olives, scallions, 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 leeks, 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-        

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-

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-