Lunch Menu: Week of Sept. 11, 2018

*All items and prices subject to change

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-

Ginger and pepper jam with marinated chevre and toasted sliced baguette 7-

Shaved radicchio, apples, hazelnuts, and chevre with sherry tarragon vinaigrette  9-

Heirloom tomatoes, Alsea Acres feta, kalamata olives, red onion and oregano 9-

Watermelon Gazpacho with pickled watermelon rinds, sesame seeds and toasted baguette 6-

Braised beef, potato and vegetable soup with fresh herbs and toasted baguette 7-


Entrees

Roasted summer vegetables with black bean roasted pepper puree and pepitas 16-

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

Pappardelle pasta with summer vegetable confit, pecorino romano, and fresh basil 18-

Seared albacore with roasted potatoes, green beans, corn, and smoked cherry tomatoes 19-

Grilled striploin steak with roasted potatoes, summer vegetables, and aji verde 23-


Sandwiches

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

Oregon Valley Beef pastrami on rye with sauerkraut, swiss cheese and thousand island  13 / 7.5-

Marinated zucchini, tomato, butter lettuce, and basil with salsa verde on pugliese bread 12 / 7-


Wood-Fired Pizzas

Classic Margherita 11-

Quattro Formaggi 11-

Summer squash, roasted peppers, kalamata olives, and scallions with basil pesto and feta 13-

Wilted arugula, caramelized onion, and fennel sausage with tomato sauce and mozzarella 14-

Cherry tomato confit and broccoli with pecorino, fontina and fresh herbs 13-


Dessert

Alsatian plum tart with salted caramel ice cream and caramel sauce 8-

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

Scoop of daily ice cream with cookies   6

Lunch Menu: Week of September 4, 2018

*All items and prices subject to change

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-

Sourdough bread and confit of summer vegetables 8-   

Charentais melon, watermelon, and cucumber salad with apricot vinegar, olive oil, and feta  9-

Heirloom tomatoes, Alsea Acres feta, kalamata olives, red onion and fresh oregano 9-

 Watermelon gazpacho with pickled watermelon rind, sesame seeds and grilled baguette 6-

Pork and beef meatballs with tomato sauce, roasted peppers, breadcrumbs and pecorino 10-


Entrees

 Roasted summer vegetables with smoked black bean roasted pepper puree and pepitas 16-      

 Chinook salmon fish cakes with mixed field greens, farm pickled vegetables, lemon thyme vinaigrette and roasted red pepper aioli 16-

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

Seared rockfish fettuccine with poached fennel, mushrooms, greens beans, roasted garlic and lemon beurre blanc 20-


Sandwiches

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

 Oregon Valley Beef pastrami on rye with sauerkraut, swiss cheese and thousand island  13 / 7.5-

Marinated zucchini, tomato, butter lettuce, and basil with salsa verde on pugliese bread 12 / 7-


Wood-Fired Pizzas

Classic Margherita 11-

Quattro Formaggi 11-

Summer squash, roasted bell peppers and scallions with basil pesto, feta, and herbs 13-

Cherry tomato, onion, and fennel sausage with tomato sauce, mozzarella, and fennel seed 14-

Corn, chorizo and shishitos with olive oil, chevre, smoked paprika and cilantro 14-

Lunch Menu: Week of August 28, 2018

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-

Sourdough bread and confit of summer vegetables 8-

Charentais melon, watermelon, and cucumber salad with apricot vinegar, olive oil, and feta  9-

Heirloom tomatoes, farm ricotta, balsamic reduction and basil 9-

Watermelon gazpacho with pickled watermelon rind, sesame seeds and grilled baguette   6-


 

Entrees

Roasted summer vegetables with black bean roasted red pepper puree and pepitas 16-      

Fettuccine pasta with roasted tomato sauce, onions, peppers, zucchini, parmesan and roasted garlic bread crumbs 18-

Seared albacore tuna with romesco, potatoes, cherry tomatoes, green beans, and squash 19-

Grilled beef striploin steak with summer vegetable succotash and smoked paprika butter  21-

Grilled Deck Farms pork chop with potato puree, roasted onions, fennel and grilled plums 21-


Sandwiches

Oregon Valley Beef pastrami on rye with sauerkraut, swiss cheese and thousand island  13 / 7.5-

Farm smoked ham, gruyere cheese, pugliese bread, farm pickles, dijon mustard 13 / 7.5-

Marinated zucchini, tomato, butter lettuce, and basil with salsa verde on pugliese bread 12 / 7-


Wood-Fired Pizzas

Classic Margherita 11-

Pizza Bianca 11-

Summer squash, roast bell peppers, and scallions with basil pesto, pecorino and herbs 13-

Cherry tomato, roasted onion, and sauteed mushrooms with tomato sauce and mozzarella 14-

Corn, eggplant, and green beans with olive oil, chevre, smoked paprika and cilantro 14-


Dessert

Buttermilk panna cotta with cookies and blueberry compote 6-

Peach pie with cinnamon creme fraiche ice cream  7-

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

Scoop of daily ice cream with cookies   6-

Lunch Menu: Week of August 21, 2018

*All items and prices subject to change

Salads & Small Plates

Simple salad and red wine vinaigrette 7-

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

Plate of farm pickled vegetables   6-

Sourdough bread and confit of summer vegetables 8-

Charentais melon, watermelon, and cucumber salad with peach vinegar, olive oil, and feta  9-

Heirloom tomatoes, farm ricotta, balsamic reduction and basil 9-

Watermelon gazpacho with pickled watermelon rind, sesame seeds and grilled baguette   6-


Entrees

Roasted summer vegetables with black bean roasted red pepper puree and pepitas 16-      

Farfalle pasta with roasted tomato sauce, fennel sausage, roasted peppers, onions, garlic, parmesan and bread crumbs 18-

Seared albacore tuna with smoked corn and chipotle puree, roasted potatoes, summer squash, green beans and cilantro 20-

Grilled beef striploin steak with summer vegetable succotash and smoked paprika butter  23-


Sandwiches

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

Farm smoked ham, gruyere cheese, pugliese bread, farm pickles, dijon mustard 13 / 7.5-

Marinated zucchini, tomato, butter lettuce, and basil with salsa verde on pugliese bread 12 / 7-


Wood-Fired Pizzas

Classic Margherita 11-

Pizza Bianca 11-

Summer squash, blistered shishitos, and scallions with basil pesto and chives 13-   

Cherry tomato, marinated fennel, and fennel sausage with tomato sauce and mozzarella 14-

Corn, chorizo, and nardello peppers with bechamel, chevre, and cilantro 14-

Lunch Menu: Week of August 14, 2018

*All items and prices subject to change

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Sourdough bread and herb butter 6-

Charentais melon, watermelon, and cucumber salad with peach vinegar, olive oil, and feta  9-

Heirloom tomatoes, farm ricotta, balsamic reduction and basil 9-

Siletz tomato gazpacho and grilled baguette 6-



Entrees

Roasted summer vegetables with mole verde and pepitas 16-      

Sweet corn & chevre filled agnolotti with fresh tomatoes, green beans, and bread crumbs 17-

Seared albacore tuna with romesco, roasted potatoes, peppers, sweet onions and fennel oil 20-

Farm chicken breast roasted in our wood-fired oven, fennel, sweet onions, shallots peppers, cherry tomatoes, and summer squash  18-


Sandwiches

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

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

Marinated zucchini, tomato, butter lettuce, basil, with salsa verde on pugliese bread 12 / 7-


Wood-Fired Pizzas

Classic Margherita 11-

 Pizza Bianca 11-

Summer squash, blistered shishitos, and scallions with basil pesto and dill flowers 13-   

Cherry tomato, marinated radicchio, and white anchovy with tomato sauce and mozzarella 14-

Corn, chorizo, and roasted peppers with olive oil, feta, and cilantro 14-


Dessert

Chocolate sourdough cake with cinnamon infusion, apricot, chocolate cremeux, and chantilly.     8-

Peach Semifreddo, genoise, peach and boysenberry compote  8-

Rhubarb custard pie with lattice crust vanilla ice cream        and rhubarb compote.                7-

Scoop of daily ice cream   3-