Farm Cafe

Whole roasted garlic bulbs with bread.

Organic soybean pods, steamed and sprinkled with kosher salt.

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

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

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

Secret house recipe involving brown sugar and Tabasco.

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

Made fresh daily.

Seasoned, sliced baguette from Ken's Artisan Bakery.

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

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

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

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

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

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

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

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

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

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.

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