• Rachel Weil

October 26th


“Gourd”geous Roasted Acorn- Gales Meadow Farm organic onion, Gales Meadow organic acorn squash (Carnival- a gold and white hybrid and Gills, Golden Pippen- and Oregon heirloom), Granny Smith apple, shallot, and spices and herbs. (GF) (VEGAN) Served with Slow Rise bread.

Pulled Pork – Sweet onion, organic tomato, garlic, green chilies, pork butt, olive oil, spices. (GF) Topped with shredded cheese. Served with Slow Rise bread.

Say Cheese... Today’s Feature Grilled Sandwiches (GC):

Served with Tim’s Chips (made in the Pacific Northwest)

“Gourd”geous Pumpkin Spice- Roasted Sauvie Island pumpkin, spices, Granny Smith apple, organic sharp white cheddar and organic greens. 7.80

To the Tune of Curry- Curry, mango chutney and mayo tuna salad on medium Tillamook cheddar cheese. 8.00

Spicy Popper- Cream cheese, medium Tillamook cheddar cheese, roasted green chili and diced jalapeño. Served with a side of dipping (or pour it right on) sauce: sweet chili sauce OR raspberry chipotle sauce. 7.65

Spicy Peppy Pizza- Sliced pepperoni, fresh mozzarella, house made pizza sauce and a sprinkle of crushed red chili. 7.10

Stuffed Potato Chip- Crushed potato chips, Carlton Farm bacon, chopped green onions, Tillamook cheddar cheese and sour cream. 7.75

T- QUAD – 4 kinds of Tillamook cheese: pepper jack, sharp cheddar, medium cheddar and smoky cheddar. 6.75


So, Greyson made his Double Layer Pumpkin Tarts

The first layer is a slightly sweet whipped cream cheese filling and the second is a spiced pumpkin pudding topped with pecans and a sprinkling of nutmeg all on a graham cracker crust tart. 2.25

Ingredients: cream cheese, whipped topping, vanilla pudding mix, whole milk, sugar, spices.

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