lunch

starters

soup du jourcup 4     bowl 6

French onion soup a classic done our way 8

poutinefries with cheese curds, duck confit and duck demi 9

steamed mussels– with garlic, fennel and vermouth  12

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

roasted beet and warm goat cheese saladwith organic mixed greens tossed in pomegranate vinaigrette with toasted walnuts  8

kale caesarTurnip the Beet Farms kale tossed with ceasar dressing, radicchio, parmesan cheese and garlic croutons  8

quinoa saladsaffron scented quinoa tossed with roasted squash vinaigrette, shredded carrots, and fennel, served over a bed of mixed greens and topped with pepitas and feta cheese  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 lambseared lamb terrine with romaine, tzatziki, and feta served on grilled flat bread 9

chicken Cordon Bleu – grilled chicken breast with black forest ham, swiss cheese and fresh tomato on a Reality Kitchen ciabatta 10

rye burger* – Knee-Deep farms beef patty with blue cheese and heirloom tomato on a Reality Kitchen kaiser roll 11 

entreés

vegetable risotto – creamy arborio rice with wild mushrooms, seasonal vegetables, fried shallots and parmesan  12

lamb Caucasus Cattail Creek boneless lamb shoulder braised with fenugreek, chili flake and mustard seed, served with roasted new potatoes and roasted vegetables 14

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

catch of the day – ask your server for today’s selection  16

we use Phoenix Farms, Hey Bales! Farm, Sweet Leaf Farm, Fair Valley Farm, Havurah Farm, Turnip the Beet, 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.