Menu

confit oregon line-caught albacore, green bean, 9-minute egg, potato, caper, olive, lemon vinaigrette, tonnato aioli*

puffed sorghrum, oven-roasted tomato, green bean, cucumber, tarragon sauce

farmstead dairy, provolone, castelvetrano tapenade, cucumber, warm marinated onion & eggplant, herbs, farm greens

scratch sauce. Add choice of protein and/or veggie

greens, shaved or roasted veggies from the farmer, house vinaigrette, pecorino romano

fennel, citrus, oil cured black olives, whipped herbed goat cheese, pomegranate molasses vinaigrette, nuts & seeds

organic washington chickpeas, tahini, seeds & nuts, market crudite, really good olive oil

Scratch soup of the day with Little T Bakery toast.

lump meat, green apple, fennel, celery, creme fraiche, flurikake, micros, smoked paprika

market mushrooms atop a pate of garlic, onion, rosemary, button mushies, white wine

pickled beets, whipped herbed goat cheese, eggplant, pomegranate molasses vinaigrette, nuts & seeds

coffee-rubbed teres major steak, grilled onion & pepper, swiss, tomatillo chimichurri, roasted fennel aioli

salami & mortadella, provolone, shredded lettuce, grren olive tapenade spread

grass-fed anderson ranches ground lamb, cumin spice mix, seasonal pesto, provolone, swiss, shredded kale.

over-night beer braised pork shoulder, citrus, achiote, mortadella, dijon, cornichon pickle, swiss

oven-roasted turkey, bacon marmalade, roasted fennel aioli, swiss, shredded iceburg

cured imported ham, farmstead brie, fancy french butter, dijon, cornichon

green goddess dressing