Lunch Menu: Week of Nov. 13, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Pork rillettes with farm pickles, stone ground mustard and toasted bread 9-

Roasted beet salad with Alsea Acres chevre, hazelnuts, radicchio, and sherry vinaigrette 9-

Purple cabbage with poached quince, liberty apples, rose petal vinaigrette and walnuts 9-

Coppa, apples, Rogue Creamery blue cheese, hazelnuts, and treviso, with sherry vinaigrette 9-

Purple and green cabbage soup with parmesan crostini 6-

Tomato and roasted pepper soup with olive oil and grilled bread 6-

Entrees   

Roasted fall vegetables with celeriac puree 16-

Oregon rockfish cakes with mixed greens salad, farm pickles and charred scallion aioli 16-

Steamed Oregon lingcod with braised napa cabbage, onions, carrots and a shaved celery and radish salad 20-  

Braised pork shoulder with baked apples and quince, parsnip puree, leeks and braised greens 19-

Fettuccine with guanciale, broccolini, radicchio, pecorino romano and bread crumbs 18-

Grilled filet mignon with roasted potatoes, romanesco, kale and red pepper aioli 22-

Sandwiches

Farm smoked chorizo on ciabatta with peperonata, cilantro and garlic aioli 13 / 7.5-

Farm smoked Oregon Valley Beef tongue pastrami on rye with farm sauerkraut, thousand island and emmentaler cheese

Roasted delicata squash, hazelnut butter and shaved brassicas on pugliese 12 / 7-

 

Wood-Fired Pizzas

Quattro Formaggio 11-

Guanciale, mozzarella, and tomato sauce 13-

Sage sausage, pickled peppers, garlic and scallions with tomato sauce and mozzarella  14-

Romanesco, kalamata olives and celeriac with Alsea Acres feta, onion confit, and olive oil 13-

Lunch Menu: Week of Nov. 6, 2018

Braised beef and potato soup with fall vegetables and herbsBraised beef and potato soup with fall vegetables and herbsBraised beef and potato soup with fall vegetables and herbs

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Roasted beet salad with Alsea Acres chevre, hazelnuts, frisee, and sherry vinaigrette 9-

Purple cabbage with poached quince, liberty apples, rose petal vinaigrette and walnuts 9-

Kale, parsley root, heirloom tomatoes and breadcrumbs with lemon parmesan dressing 9-

Braised beef and potato soup with fall vegetables and herbs 8-

Curried cauliflower soup with cilantro and olive oil 6-

Entrees          

Roasted fall vegetables with cauliflower puree 16-

Oregon rockfish cakes with mixed greens salad, farm pickles and charred scallion aioli 16-

Grilled Merguez sausage with stewed chickpeas, roasted onions, peppers and kale 15-

Fettuccine with chanterelle mushrooms, puntarelle, leeks, lemon, butter and herbs 18-

Grilled Oregon Valley filet mignon with roasted potatoes, cauliflower, kale and red pepper aioli 22-

Sandwiches

Farm smoked chorizo on ciabatta with peperonata, cilantro and garlic aioli 13 / 7.5-

Farm smoked Oregon Valley Beef tongue pastrami on rye with farm sauerkraut, thousand island and emmentaler cheese 13/7.5-

Roasted delicata squash, hazelnut butter and shaved brassicas on pugliese 12 / 7-

Wood-Fired Pizzas

Quattro Formaggio 11-

Copa, caramelized onions, and apples with blue cheese  14-

Sage sausage, pickled peppers, leeks and arugula with tomato sauce and mozzarella  14-

Chanterelle, romanesco, roasted garlic, Alsea Acres feta, olive oil, and fresh herbs 14-

 

Lunch Menu: Week of October 30th, 2018

Sandwich with Roasted delicata squash, hazelnut butter and shaved brassicas on pugliese

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Roasted beet salad with Alsea Acres chevre, hazelnuts, frisee, and sherry vinaigrette 9-

Salad of spicy greens, Airlie red apples, watermelon radish, kohlrabi, and feta with sherry vinaigrette 9-

Kale, parsley root, heirloom tomatoes and breadcrumbs with lemon parmesan dressing 9-

Curried cauliflower soup with cilantro and olive oil 6-

Oregon rockfish cakes with mixed greens salad, farm pickles and charred scallion aioli

Entrees          

Roasted fall vegetables with cauliflower puree 16-

Oregon rockfish cakes with mixed greens salad, farm pickles and charred scallion aioli 16-

Grilled Merguez sausage with stewed chickpeas, roasted onions, peppers and puntarelle 15-

Fettuccine with puntarelle, roasted peppers, olives, lemon, butter and herbs 17-

Roasted GTF chicken with a risotto of butternut squash, onions and kale 18-

Grilled Deck Farms pork chop with kabocha squash mousse, roasted roots and five spice demi glace 21-

Farm smoked Oregon Valley Beef tongue pastrami on rye with farm sauerkraut, thousand island and emmentaler cheese

Sandwiches

Farm smoked Deck Farms ham on ciabatta, with dijon, pickles, and gruyere cheese 13 / 7.5-

Farm smoked Oregon Valley Beef tongue pastrami on rye with farm sauerkraut, thousand island and emmentaler cheese 13/7.5-

Roasted delicata squash, hazelnut butter and shaved brassicas on pugliese 12 / 7-

Wood-Fired Pizzas

Classic margherita 11-

Puntarelle and buttercup squash with bacon and basil pesto 13-

Sage sausage, olives, roasted peppers and kale with tomato sauce and mozzarella  14-

Cauliflower, romanesco, Jimmy Nardello peppers and leeks with fontina, Alsea Acres feta, olive oil, and fresh herbs 14-

 

 

Lunch Menu: Week of Oct. 23, 2018

*All items and prices are subject to change.

Salad of spicy greens, airlie red apples, watermelon radish, kohlrabi, and feta with sherry vinaigrette

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

        Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Roasted beet salad with Alsea Acres chevre, hazelnuts, frisee, and sherry vinaigrette 9-

Salad of spicy greens, airlie red apples, watermelon radish, kohlrabi, and feta with sherry vinaigrette 9-

Kale, parsley root, heirloom tomatoes and breadcrumbs with lemon parmesan dressing 9-

Braised Cattail Creek lamb and white bean stew with fresh herbs and grilled bread 8-

Fettuccine with fennel sausage, romanesco, garlic cream, pecorino and breadcrumbs         

Entrees

Roasted fall vegetables with cauliflower puree 16-

Oregon rockfish cakes with mixed greens salad, farm pickles and charred leek aioli 16-

 Fettuccine with fennel sausage, romanesco, garlic cream, pecorino and breadcrumbs 18-

Poulet au riesling with duck fat roasted potatoes, carrots, onions and kale  19-

Grilled Deck Farms pork chop with delicata squash puree, roasted root vegetables and herbs  21-

Grilled Deck Farms lamb chops with turmeric yogurt, curry spiced cauliflower, roasted peppers and onions, tomatoes and cilantro 22-

         Sandwiches

Farm smoked Deck Farms ham on ciabatta, with dijon, pickles, and gruyere cheese 13 / 7.5-

Farm smoked Oregon Valley Beef tongue pastrami on rye with farm sauerkraut, thousand island and emmentaler cheese 13/7.5-

Roasted delicata squash, hazelnut butter and shaved brassicas on pugliese 12 / 7-

Wood-Fired Pizzas

Classic margherita 11-

Quattro formaggi 12-

Cocozelle and delicata squashes with shaved turnips, basil pesto and feta 13-

Chorizo, kalamata olives, roasted peppers and arugula with tomato sauce and mozzarella  14-

Cauliflower, romanesco, and leeks with Rogue River blue cheese, olive oil, and fresh herbs 14-

Dessert

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Vanilla creme brulee with cookies 7-

Scoop of daily ice cream with cookies   6

Lunch Menu: Week of October 16, 2018

*All items and prices subject to change

Roasted delicata squash soup with toasted squash seeds and herbs

Salads& Small Plates

Simple salad and balsamic vinaigrette 7-

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

        Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Burrata, summer squash, and tomatoes with balsamic reduction and garlic crostinis 10-

Kale, blue cheese, walnuts, and grapes with herb-buttermilk dressing 9-

Roasted delicata squash soup with toasted squash seeds and herbs 7-

    Plate of pickled farm vegetables

  Entrees

Oregon rockfish cakes with mixed greens salad, farm pickles and charred leek aioli 16-

  Poulet au riesling with duck fat roasted potatoes, carrots, onions and kale  21-

Grilled Deck Farms pork chop with braised red cabbage, apples and roasted root vegetables 23-

Grilled Deck Farms lamb chops with turmeric yogurt, curry spiced cauliflower, roasted peppers and onions, tomatoes and cilantro 23-

 

         Sandwiches

Farm smoked Deck Farms ham on ciabatta, with dijon, pickles, and gruyere cheese 13 / 7.5-

Farm smoked Oregon Valley Beef tongue pastrami on rye with farm sauerkraut, thousand island and emmentaler cheese 13/7.5-

Roasted delicata squash, hazelnut butter, shaved kale, carrots, 

 

and celeriac on pugliese 12 / 7-

     Wood-Fired Pizzas

Classic margherita 11-

Quattro Formaggi 12-

Cocozelle and delicata squashes with shaved turnips, basil pesto and feta 13-

   Chorizo, kalamata olives, roasted peppers and mizuna with tomato sauce and mozzarella  14-

Chanterelles, romanesco, and leeks with fontina, olive oil, and fresh herbs 14-

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks

Dessert

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Vanilla creme brulee with cookies 7-

Pecan tart with candied bacon and maple ice cream 7-

Scoop of daily ice cream with cookies   6