Paula Wirth / Salad

Salad with feta and walnuts, garden lettuces and balsamic vinaigrette.

Soba noodles served with green onions, mint, cilantro, napa cabbage, carrots, daikon radish, shiitake mushrooms and toasted honey peanuts with yuzu lemon dressing, with housemade baked tofu

County Line Harvest chicories with sliced peony grapes, Valencia orange segments, tangerine-honey vinaigrette and grated Bohemian Caproncino goat cheese. To be paired with North Coast Brewing Co. Le Merle Ale.

With garlic, rice wine and soy, maybe shallots --- heavenly.

With roasted baby beets, lavash crackers, horseradish crème fraîche.

With roasted potatoes and green salad.