lunch

starters

soup du jourcup 4     bowl 6

French onion soup a classic done our way 9

poutinefries with cheese curds, duck confit and duck demi 7

steamed mussels*with house cured bacon, fried garlic, butter and white wine 13

chèvre friteslightly breaded and fried fresh goat cheese with onion marmalade 6 (double cheese 10)

salads

the houseorganic mixed greens with your choice of dressing 5

wedge salad* – iceburg lettuce topped with blue cheese dressing & house cured bacon 6

heirloom tomato saladmixed heirloom tomatoes tossed with green beans, red onion and pickled fennel in herb vinaigrette over mixed greens with chevre topped crutes 10

Nicoise saladfresh Oregon albacore seared rare, served chilled with Nicoise olives, new potatoes, green beans, egg and aioli with mixed greens in champagne vinaigrette 14

quinoa saladsaffron quinoa with yellow eyed beans and seasonal vegetables tossed in roasted corn vinaigrette served over organic mixed greens 8

soup n saladthe house salad with a cup of soup and a bit of bread 8

sandwiches

all sandwiches come with a side of fries or you can sub a house salad for $2

Moroccan Lambhousemade lamb terrine with romaine, tzatziki, and feta served on grilled flat bread 9

pesto chicken – shredded chicken dressed with sun-dried tomato-basil pesto, Gruyere, garlic aioli and field greens on a Reality Kitchen kaiser roll 9

falafel – fried chickpea patties with za’atar yogurt, heirloom tomatoes and field greens on grilled flat bread 9

rye burger* – Knee-Deep farms beef patty with heirloom tomato, romaine, house pickles, sharp cheddar and Dijon aioli on a Reality Kitchen kaiser roll 11 add house cured bacon 2

entreés

“Imam Bayildi” – (the priest fainted) baked eggplant stuffed with tomato, zucchini, onion and quinoa, garnished with tomato harissa and feta 13

cioppino – a brothy seafood stew of calamari, mussels, shrimp and market fish with potatoes, tomato and saffron, served with garlic toasts 16

lamb daube – Cattail Creek lamb shoulder braised with rosemary, capers and Dijon mustard, garnished with olives and served with polenta and roasted vegetables 16

pasta of the day* – ask your server for today’s selection 12

white bean pasta – braised white beans, sundried tomatoes and wilted greens tossed with fresh egg noodles, garnished with parmesan and herbs 11

we use Sonoma County Poultry, Hey Bales! Farm, Sweet Leaf Farm, Fair Valley Farm, Havurah Farm, Turnip the Beet, Rain Shadow el Rancho, Long’s Meat Market, Newman’s Fish Company, Local Coast Fisheries, Face Rock creamery and many other local producers…

18% gratuity for parties of 6 and more, please no more than 4 forms of payment per check

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. They may also increase your risk of enjoying your food.