Lunch Menu: Week of April 16, 2019

Wood-Fired Pizza with kale rabe, herb pesto, crushed potatoes and thyme

 

*All items and prices subject to change

Salads & Small Plates

Simple salad and sherry vinaigrette 7-

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

Plate of farm pickled vegetables   6-

Sourdough bread and whipped european butter 6-

Spinach and roasted beet salad with fried leeks and whole grain mustard vinaigrette  9-

Duck rillettes with rhubarb mostarda and farm pickles 8-

Moroccan carrot salad with spiced yogurt 7-  

Leek and chard soup with herbs  6-

Entrees      

 Spinach and chevre raviolis with olive oil, lemon, mustard greens and toasted walnuts 16-

Braised Community Cow beef ragout with tagliatelle pasta, garlic bread crumbs, pecorino romano and herbs  17-

Kakavia fish stew of seared pacific rockfish, salt cod, and clams with a radish, herb and olive salad and grilled bread 20-

Grilled spring vegetables and herbs with whipped chevre on grilled flatbread

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 arugula 13-        

Fennel sausage, Alsea Acres feta, mozzarella, spinach and olive oil 14-   

Kale rabe, herb pesto, crushed potatoes and thyme 15-

Wild mushrooms, olives, mizuna, mozzarella, pecorino and chili flake 15-

Lunch Menu: Week of April 9, 2019

*All items and prices subject to change

Salads & Small Plates

Simple salad and sherry vinaigrette 7-

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

Plate of farm pickled vegetables   6-

Sourdough bread and whipped european butter 6-    

Spinach and roasted beet salad with fried leeks and whole grain mustard vinaigrette  9-

Wood-oven clams and chorizo sausage with potatoes, cilantro and fermented green chili  9-

Moroccan carrot salad with spiced yogurt 7-  

Roasted beet soup with yogurt, coriander and garlic crostinis 6-

Entrees

Seared ling cod with heirloom beans, grilled kale rabe and fava top pesto  18-

Spinach and chevre raviolis with olive oil, lemon, mustard greens and toasted walnuts 16-

Grilled Comunity Cow beef tenderloin with grilled little gems, radishes, feta, breadcrumbs and buttermilk herb dressing 21-

Rhubarb braised pork shoulder with creamy polenta and braised greens 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 arugula 13-        

Kale rabe, garlic confit, crushed potatoes, chevre and chives 14-   

Fennel sausage, anchovies, shallots, herb pesto and bitter greens  15-

Coppa, olives, mizuna, mozzarella, pecorino and chili flake 15-

Lunch Menu: Week of April 2, 2019

*All items and prices subject to change

Salads & Small Plates

Simple salad and sherry vinaigrette 7-

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

Plate of farm pickled vegetables   6-

Sourdough bread and whipped european butter 6-

Salad of kalettes, pickled beets, marinated feta, toasted hazelnuts and sherry vinaigrette 9-

Moroccan carrot salad with spiced yogurt 7-  

Roasted beet soup with yogurt, coriander and garlic crostinis 6-

Entrees

Seared ling cod with heirloom beans, grilled kale rabe and fava top pesto  18-

Potato and sunchoke perogies with roasted cabbage, mustard greens and brown butter 15-

Tagliatelle with pork and root vegetable ragu, parmesan and garlic bread crumbs  16-

Seared pork chop with rutabaga puree, carrot remoulade and rhubarb demi glace  19-

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 arugula 13-        

Kale rabe, garlic confit, crushed potatoes, chevre and chives 14-   

Fennel sausage, anchovies, shallots, herb pesto and bitter greens  15-

Coppa, olives, mizuna, mozzarella, pecorino and chili flake 15-

Lunch Menu: Week of March 28, 2019

*Items & prices are subject to  change

Salads & Small Plates

Simple salad and sherry vinaigrette 7-

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

Plate of farm pickled vegetables   6-

Sourdough bread and whipped european butter 6-

Salad of kalettes, pickled beets, pecorino romano, toasted almonds and sherry vinaigrette 9-

White bean and kale puree with garlic crostinis 6-

Moroccan carrot salad with spiced yogurt 7-  

Fennel sausage and pickled pepper gratin with garlic crostinis 9-

Potato and leek soup with parmesan bread  6-

 

Entrees

Toulouse sausage with stewed heirloom beans and herb pistou  14-

Potato and sunchoke perogies with roasted cabbage, mustard greens and brown butter 15-

Nettle and chevre raviolis with olive oil, toasted walnuts and lemon  16-

Seared pork chop with rutabaga puree, carrot remoulade and rhubarb demi glace  19-

Sandwiches

Oregon Valley Beef pastrami on rye with farm sauerkraut, emmentaler cheese and thousand island  13-

Oregon Valley Beef burger on a brioche bun with gruyere, grilled onions, and garlic aioli 13-

Grilled spring vegetables and herbs with whipped chevre on grilled flatbread 12-

Wood-Fired Pizzas

Pizza Bianca 12-

Creme fraiche, montbeliard sausage, purple broccoli, scallions and wash rind cheese 15-   

Pesto, fennel sausage, crushed potato, shallot and bitter greens  15-

Leeks, kale rabe, olives, chili flake, wash rind cheese and pecorino cheese 14

Breakfast Menu: March 23, 2019

*Items and prices subject to change*

Breakfast of two eggs, bacon or sausage, herb roasted potatoes, and whole wheat toast   10-

Breakfast of dressed winter greens, seasonal fruit, whole wheat toast, and a soft boiled egg  9-

Granola with yogurt, seasonal fruit and honey  7-

Quiche of the day with a salad of winter greens  8-

Buttermilk biscuits with sausage gravy and two over easy eggs  10-

Buckwheat pancakes with rhubarb compote and pork sausage  9-

Buttermilk fried chicken with potato waffles, a sunny egg, and maple syrup  13-

Seasonal vegetable hash with herb pistou, Alsea Acre chevre, and a poached egg  11-

Smoked chorizo and baked eggs with potatoes, pickled peppers, olives, and tomato sauce  13-

Creamy polenta with braised greens, two poached eggs, and pecorino romano  11-

Omelet of onions, bacon, arugula, aged cheddar  12-

Omelet of leeks, beets, and Alsea Acres chevre  11-

Sandwich of bacon, leeks, two fried eggs, gruyere cheese, and garlic aioli on whole wheat  11-