menu for 1.3.2013
Polenta and pancetta soup
parmesan, extra virgin olive oil cup 7. bowl 8.
Artisan cheese plate
fried almonds, panforte, braeburn apples 5. / 9. / 12.
Sauvie Island beet terrine
Cypress Grove goat cheese, baby greens, glazed walnuts, la vecchia balsamic vinaigrette 9.
Escarole salad
satsumas, fennel, chives, pomegranate, Oregon Blue cheese dressing 8.
Arugula salad
d’anjou pear, fennel, spiced pumpkin seeds, saba, parmesan 8.
Reuben sandwich
smoked pastrami, sauerkraut, russian dressing, gruyère on rye 10.
Hot roast beef sandwich
caramelized onions, horseradish cream, gruyere, herb jus, potato salad 12.
Wood fired grilled hamburger
with arugula, pickled red onion, mustard aïoli on potato bun 9.
add farm egg 1. add Oregon bleu 1. add crisp pork belly 2.
Lumachine
manila clams, pancetta, chili flake, plum tomatoes, extra virgin olive oil 12.
Winter vegetable pot pie
farm vegetables, chestnut cream, baby green salad 10.
Roasted Laney Farm curry chicken salad
braeburn apple, preserved cranberries, heirloom carrots, fennel, glazed walnuts, sherry vinaigrette 12.
Black cod
beluga lentils, braised greens, citrus butter 15.
Polenta and pancetta soup parmesan, extra virgin olive oil
Tuna salad sandwich arugula, caper dressing
Spiced cranberry cake cranberry-apple compote
**No Substitutions Please**
Download Lunch Menu