Green Pastures

Menu

Restaurant

DINNER

 

STARTERS

 

Buttermilk Biscuits

(seasonal butter, local honey)

Fried Green Tomatoes

(deviled egg salad, chive, fennel, calabrese chili oil)

Cheese Plate

(Comté, Mt Tam, Gorgonzola Piccante, house sourdough, spiced pecans, house jam)

Wood Grilled Rainbow Carrots

(whipped goat’s milk ricotta, pine nuts, preserved lemon vinaigrette)

Andouille and Duck Gumbo

(basmati rice, scallions)

Pimento Cheese

(toasted ciabatta, Irish cheddar, cornichons)

Golden Beet Hummus

(tangy pepper relish, farm stand vegetable crudité)

Grilled Spanish Octopus

(white bean ragout, smoked tomato aioli, bacon vinaigrette)

Smoked Salmon Tartare˚ (red cabbage and sweet corn chowchow sour cream, marbled rye)

Heirloom Tomato “Shortcake”

(basil scone, burrata, arugula, preserved lemon dressing, cherry vinegar syrup)

Foie Gras Mousse

(Country side Farm foie grass, house sourdough, blackberry port jelly, spiced pecans)

 

SALADS

 

Farmhouse Salad

(local greens, fennel relish, tarragon vinaigrette, cherry tomatoes)

Beet Salad

(cardamom yogurt, preserved lemon, arugula, hazelnuts)

Baby Iceberg Wedge Salad

(bacon, red onions, brioche croutons, herbed buttermilk dressing)

Add roasted chicken

Add salmon

 

ENTRÉES

 

Mattie’s Fried Chicken

(Kennebec mashers, bacon, spinach, pickled onions, chipotle-yogurt dressing)

Tender Belly Grilled Pork Ribs

(red potato salad, green cabbage coleslaw, cornichon)

Seared Skuna Bay Salmon

(English peas, abalone mushrooms, preserved lemon, benne seeds, ham jus)

Brunch

 

STARTERS

Buttermilk Biscuits                                                                         

(toasted ciabatta, Irish cheddar, cornichons)

Pommes Frites

(thyme salt, chipotle ketchup)

Coconut Yogurt Parfait                                                                 

(almond granola, chia seeds, berries, apricot compote)  

Smoked Salmon Tartare˚                                                             

(red cabbage and sweet corn chowchow, sour cream, marble eye)

Cheese Plate

(Mt. Tam, Comte, Gorgonzola Piccante, house sourdough, spiced pecans, house jam)

Foie Gras Mousse

(Countryside Farm duck liver, house sourdough, blackberry-port jelly, spiced pecans)

Mattie’s Mini Doughnuts

(lemon curd, blueberries)

Pimento Cheese

(toasted ciabatta, Irish cheddar, cornichons)

 

 

SALADS

 

Farmhouse Salad

(local greens, fennel relish, tarragon vinaigrette, cherry tomatoes)

Beet Salad

(cardamom yogurt, preserved lemon, arugula, hazelnuts)

Baby Iceberg Wedge Salad

(bacon, red onions, brioche croutons, herbed buttermilk dressing)

 

ENTRÉES

 

Housemade Quiche

(goat cheese ricotta, seasonal vegtables and tomatoes, green salad)

Fried Chicken Eggs Benedict˚

(buttermilk biscuits, hollandaise, green salad)

Vegetable Breakfast Bowl˚

(two poached eggs, kale, sweet potato, cilantro, avocado, salsa verde)

Mattie’s Breakfast Plate˚

(two eggs any style, sage sausage or Nueske’s bacon, spicy home fries)

Duck Confit Hash˚

(kennebec potatoes, pickled red onion, over easy duck eggs)

Brioche French Toast

(candied pecans, fresh berries, bourbon-maple syrup)

 

 

Porfi’s Chorizo Frittata

(squash, zucchini, peppers and onions, arugula salad)

BLT

(Nueske’s bacon, whole grain toast, Duke’s mayo, choice of green salad or house frites)

Grassfield Farms Beef Burger

(aged Tillamook cheddar, tomato-bacon jam, Duke’s mayo, house frites)

 

SIDES

 

Nueske’s Bacon                                                                                Brioche Toast

Housemade Sage Sausage                                                           Fresh Fruit

Home Fries                                                                                         Two Eggs

Dessert

 

Hummingbird Cake

(cream cheese frosting, banana, coconut, pineapple chip, ginger)

Steve’s Strawberry Tart

(coconut shell, key lime gummies, whipped yogurt ganache, sweet corn mousse)

Chocolate + Peanut Butter Creme

(whipped nougat, custard, potato chip, caramel)

Chess Pie

(oat crust, candied almonds, peach cream, blackberry)

Mexican Vanilla Ice Cream

(Shortbread crumble, banana bourbon caramel, salted chocolate)

 

Dessert Wines

 

Domaine de Souch Jurançon Sec                                                               1965 Milk Punch

(France 2014)                                                       Single 5oz cup

Donnafugata Ben Rye Passito di Pantelleria                                       

Carafe for a group

(Sicily, Italy 2016)                                                                                              Digestif

Ferreira Quinta doPorto 10 Year Tawny Port                                       Nardini Mandorola

(Portugal NV)                                                      Fernet Branca

H & H Single Har vest Colheita Boal     Green Chartreuse

(Portugal 2000)                                                   Rishi Teas

Cognac + Brandy                                                                             Peppermint Leaves

Maison Surrene VSOP                                      Chamomile Blossom

Pierre Ferrand 1840                                        Earl Grey

Leopold 6 Carats                                                West Cape Chai

Tariquet VSOP                                                    China Breakfast

Germain Robin XO                                            Jasmine Green

Get in Touch