Dinner Menu: Week of October 24 – 26, 2019

Salads & Small Plates

Sourdough bread with butter and Newport sea salt 6-

Simple salad and sherry vinaigrette 7-

Mixed green salad with fall vegetables, pepitas, and balsamic vinaigrette 9-

Plate of farm pickled vegetables 6-

Kale salad with watermelon radish, fennel, feta, roasted pepper vinaigrette and breadcrumbs 9-

Chicory salad with Airlie red apples, pears, celery, anchovy vinaigrette, and pecorino 11-

Purple cabbage and fall vegetable soup with fresh herbs, olive oil and toast 6-

Entrees  

Plate of roasted fall vegetables with mole Verde and toasted pepitas 15-

Half or quarter wood oven-roasted Deck Farms chicken with fall vegetables and chicken jus 21/34-

Spaghetti pasta with arugula pesto, fall vegetables, toasted hazelnuts and pecorino romano 20-

Pan-seared rockfish with celeriac puree, roasted leeks, broccoli, chanterelle mushrooms and porcini vin blanc 24-

Grilled Deck Farms lamb chops with roasted fennel, cauliflower, potatoes and peperonata  25- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-  

Tomato sauce and mozzarella with fresh herbs 11-      

Fennel sausage, red onion, GTF tomato sauce, and mozzarella 15- 

Chanterelle mushrooms, braised leeks, egg and chevre 15- 

Delicata squash, shallots, kale, and fontina 14-