SMALL PLATES House-Baked Focaccia, Maldon Salt

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SMALL PLATES House-Baked Focaccia, Maldon Salt

SMALL PLATES PIZZA House-baked focaccia, maldon salt, garlic oil - 6 Cabbage, spicy tomato sauce, garlic, pork sausage, mozzarella, ricotta, capers - 27 Fire roasted castelvetrano olives - 6 Leek, bacon, garlic, kalette, mozzarella, fontina, balsamic - 28 Roasted beets, cara cara orange, blood orange, whipped mint ricotta, pea shoots - 12 Purple Sprouting Broccoli, roasted garlic, kale pesto, tofu “ricotta”, turnips, chili oil, lemon, pea shoots (vegan) - 27 Roasted root vegetables, chimichurri, pistachios - 14 Apple, balsamic roasted onion, mozzarella, pork sausage, goat Vegetable soup, sausage, tomato, escarole, chickpea, cheese, herbs - 28 parmesan, herbs - 13 Fennel, tomato sauce, castelvetrano olives, fresh mozzarella, Roasted carrots, herbed yogurt, toasted sesame seed, herbs -26 cilantro - 14 Roasted Mushrooms, mozzarella, provolone, ricotta, roasted garlic, rosemary, honey, lemon - 27 SALADS Classic, tomato sauce, mozzarella - 18 Lacinato kale, focaccia croutons, parmesan, garlic anchovy aioli*, roasted lemon - 8 / 14 + Pepperoni - 5 + Shaved parmesan - 3 Farm greens, gruyere, hazelnuts, watermelon radish, + Pork sausage - 5 + Ricotta - 4 purple daikon, brown butter balsamic - 14 + Bacon - 5 + Goat Cheese - 4 Endive, pears, kohlrabi, walnuts, horseradish- Classic - tomato sauce, mozzarella - 16 gorgonzola dressing* - 14 + Anchovies - 5 + Olives - 4 + Farm eggs - 5 + Mama lil’s - 4 PLATES + Mushrooms - 5 Manila clams, garlic, white wine, butter, bacon, + fennel, herbs, garlic toast - 26 *Eating raw or undercooked food may increase your risk for food borne illness I Substitutions politely declined I Limited to go orders offered on our pizzas and salads I 503.245.4573 I BOTTLE WINE red sparkling 2017 Clos de la Roilette Fleurie, Gamay, FR - 60 NV Andre Clouet, Grand Reserve Champagne, FR 375ml - 32 2018 Johan Vineyards, Pinot Noir Nouveau, OR - 52 NV Avinyo Cava, Brut Reserva, SP - 44 2016 Tenuta Santa Maria, Pràgal Verona, SP - 50 NV Case Paolin Asolo Prosecco Brut, IT DOCG - 42 2017 Kewin Descombes, Cuvée Kéké, Beaujolais, FR - 60 NV Marlotti Campi, Spumante Brut Rosé, IT - 54 2016 Cameron, Clos Electrique Rouge, OR - 125 2016 Guitierrez de la Vega, Viña Ulises, SP - 48 rosé 2015 Grochau Cellars, Syrah, OR - 48 2017 Grochau Cellars, Rose of Pinot Noir, OR - 52 2015 Les P’tits Gars, Côte du Rhone, FR - 48 2015 Montinore Estate, L’Orange, OR - 56 2014 Joan D’Anguera, Planella, Montsant, SP - 54 2017 Cameron, Ramato, OR - 70 2015 Isole e Olena, Chianti Classico, IT - 76 White 2015 Chateau La Diligente, Puisseguin Saint-Emilion Bordeaux, FR - 50 2017 Grochau Cellars, Melon de Bourgogne, OR - 50 2016 Montinore Estate, Almost Dry Riesling, OR - 38 2016 Teutonic Wine Co., Crow Valley, Riesling, OR - 52 2014 Cameron, Giuliano, OR - 70 2014 Bethel Heights, Estate, Chardonnay, OR 375 ml - 30 2014 Brickhouse Vineyards, Chardonnay, OR - 62 2015 Westrey Wine Co., Chardonnay, OR - 52 ..

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Kale = Kitty Litter Same Thing? I Just Don't Get Kale. in Cheap Diners I
Kale = kitty litter Same thing? I just don’t get kale. In cheap diners I have encountered it as a flat leaf upon which otherwise marginally edible food is served. In this role I find it acceptable, often dark green, sometimes a hint of purple (anthocyanin) pigmentation and often a rugose texture – a functional, indeed a unique, napkin – but it is my understanding that we eat the food on the kale leaf, not the napkin itself. Not only have I encountered individuals who actually eat the kale napkin, but they buy kale and make smoothies – you do not want to share a home or any close contact with these people. Moreover, much to my surprise, some people, likely as self-inflicted punishment for misdeeds, actually eat a thing called the oven baked ‘kale chip’. I saw the kale chip in the store and my immediate reaction was revulsion, followed by confusion as to why green kitty litter was in the vegetable section of the grocery store. Is there anything positive about kale? No, not really, except that as a napkin or as an ornamental it is fairly attractive and grows robustly in almost any garden or climate with no insect pests or diseases. This should be an important culinary clue, that even insects, fungi and bacteria find it inedible. Kale is in the Brassicaceae family and remarkably, is that same genus and species, Brassica oleracea, as at least six other legitimate vegetables including collards, cauliflower, broccoli, cabbage, Brussel sprouts and kohl rabi. You can make fertile crosses among these vegetables and a brave soul in England attempted to make kale edible, or as they hoped “trendy” by crossing kale and Brussel sprouts to produce the “Kalette”.
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SMALL PLATES House-Baked Focaccia, Maldon Salt
SMALL PLATES PIZZA House-baked focaccia, maldon salt, garlic oil - 6 Cabbage, spicy tomato sauce, garlic, pork sausage, mozzarella, ricotta, capers - 27 Fire roasted castelvetrano olives - 6 Leek, bacon, garlic, kalette, mozzarella, fontina, balsamic - 28 Roasted beets, cara cara orange, blood orange, whipped ricotta, mint - 12 Purple Sprouting Broccoli, roasted garlic, kale pesto, tofu “ricotta”, turnips, chili oil, lemon (vegan) - 27 Roasted root vegetables, chimichurri, pistachios - 14 Apple, balsamic roasted onion, mozzarella, pork sausage, goat Vegetable soup, sausage, tomato, escarole, chickpea, cheese, herbs - 28 parmesan, herbs - 13 Fennel, tomato sauce, castelvetrano olives, fresh mozzarella, Roasted carrots, herbed yogurt, toasted sesame seed, herbs -26 cilantro - 14 Roasted Mushrooms, mozzarella, provolone, ricotta, roasted garlic, rosemary, honey, lemon - 27 SALADS Classic, tomato sauce, mozzarella - 18 Lacinato kale, focaccia croutons, parmesan, garlic anchovy aioli*, roasted lemon - 8 / 14 + Pepperoni - 5 + Shaved parmesan - 3 Farm greens, gruyere, hazelnuts, watermelon radish, + Pork sausage - 5 + Ricotta - 4 purple daikon, brown butter balsamic - 14 + Bacon - 5 + Goat Cheese - 4 Endive, pears, kohlrabi, walnuts, horseradish- Classic - tomato sauce, mozzarella - 16 gorgonzola dressing* - 14 + Anchovies - 5 + Olives - 4 + Farm eggs - 5 + Mama lil’s - 4 PLATES + Mushrooms - 5 Manila clams, garlic, white wine, butter, bacon, + fennel, herbs, garlic toast - 26 *Eating raw or undercooked food may increase your risk for food borne
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