Farm Cafe Menu

Side of Bread

Seasoned, sliced baguette from Ken’s Artisan Bakery.

Edamame

Organic soybean pods, steamed and sprinkled with kosher salt.

Sautéed Seasonal Vegetable du Jour

Rosemary-roasted Hazelnuts

Secret house recipe involving brown sugar and Tabasco.

Soup

Made fresh daily.

Roasted Garlic

Whole roasted garlic bulbs with bread.

Farmhouse Cheese Ball

A blend of 3 cheeses, chive, parsley, horseradish and spices, rolled in toasted hazelnuts. Served with bread.

Sautéed Mushrooms with Herbs

Crimini mushrooms sautéed in olive oil, white wine, butter, fresh tarragon and Herbs de Provence. Comes with bread.

Hummus Plate

Comes with antipasto olive mix, roasted red peppers, pepperoncini and warm Greek flatbread.

Featured Cheese Plate

Comes with a sampler of local/domestic cheese, seasonal fruit, and bread.

Green Salad

Organic mixed baby greens with red cabbage and carrots in a balsamic vinaigrette.

Butter Lettuce Salad

Butter lettuce tossed with pecans, basil and Italian table cheese in a caramelized shallot vinaigrette.

Sautéed Goat Cheese on Greens with Caper Dressing

Fresh goat cheese buttons coated in bread crumbs then lightly sautéed. Served atop a bed of baby greens and seasoned with a caper vinaigrette.

Seafood Caesar Salad

Romaine lettuce tossed with our house Caesar dressing, Parmesan Reggiano and croutons. Topped with Bay shrimp, Bay scallops and Dungeness crab.

Heirloom Tomato Plate

Sliced tomatoes layered with Fraga Farms goat cheese and whole leaf basil drizzled with basil infused olive oil and pine nuts.

Farmhouse Veggie-Burger

A burger-style sandwich made with eggplant, bread crumbs, cheese and spices. Served with caramelized onions, heirloom tomatoes, Dijon mustard and lettuce on a rustic bun with a mixed green salad.

Herb Crusted Tofu with Mushrooms Marsala

Breaded and herbed tofu cutlets with roasted garlic mashed potatoes and Crimini mushroom Marsala.

Goat Cheese Ravioli

Handmade ravioli stuffed with Fraga Farms goat cheese, hazelnuts, basil, pecorino, Parmigiano Reggiano and ricotta served with blistered cherry tomatoes.

Grilled Corn and Smoky Blue Risotto

Fresh flame-grilled corn, cherry tomatoes and Rogue Valley Smoked blue cheese blended into creamy Arborio rice.

Pan-Fried Idaho Trout

Whole, boneless trout dusted with coarse sea salt, pan-fried and served with roasted spring vegetables and a rosemary-lemon compound butter.

Flame Grilled Halibut

Fresh Halibut fillet, flame-grilled and served with a summer vegetable succotash.