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-

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-

Lunch Menu: Week of May 28, 2019

Linguine with spring herb pistou

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, croutons and pecorino with a bagna cauda  10-

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

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

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

Pan-seared chinook salmon

Entrees      

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

Pan-seared chinook salmon with grilled broccolini, spring onions, new potatoes and green garlic aioli  23-

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

Linguine with spring herb pistou, cucumbers, grilled radishes, scallions, wilted arugula, olives and toasted almonds  17-

Community Cow beef pastrami on rye with farm sauerkraut

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-

Tomato sauce, mozzarella, and herbs  13-        

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

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

Merguez sausage, new potatoes, arugula and chevre  15-

Lunch Menu: Week of May 21, 2019

Salads & Small Plates

Simple salad and sherry 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 butter lettuce, radishes, and pecorino with a lemon dijon dressing 10-

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

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

Spiced sunchoke and potato soup with toasted crostini 6-

Entrees      

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

Pan-seared chinook salmon with grilled broccolini, spring onions, sunchokes and green garlic aioli 22-

Braised Cattail Creek lamb shank with tiger eye beans, turnips, kale, spring onions and salsa verde 24-

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-

Classic Margherita 13-        

Fennel sausage, mozzarella, radish sprouts and spicy honey 15-   

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

Shaved zucchini, capers, green garlic, and mozzarella 15-

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-