Our sandwiches feature local and organic breads, meats, cheeses and vegetables wherever possible. We present them halved plattered. We prefer to use real cutlery and plates when appropriate to reduce waste and minimize resource usage, but we do also offer biodegradable paper and serveware. We can also present them on sustainably-produced platters for an additional fee. If the situation requires, we can do boxed or bagged lunches for an additional charge. Choose up to three sandwiches for your group, with a minimum order of five for each type of sandwich. Gluten-free options are available for an additional charge.
Scratch Farms chicken breast with sundried tomato pesto, provolone, rosemary aioli and local greens.
Roasted turkey breast, mayo, swiss, dijon and local greens.
Housemade black bean hummus with queso fresco, citrus slaw and cumin-roasted carrots on a grilled pita (available as vegan).
House smoked chicken thighs with rhubarb chutney and rosemary aioli.
Roasted turkey breast, chipotle mayo, Haas avocado and white cheddar.
With crimson lentil spread and parsley pesto (available as vegan or gf; but not vegan AND gf).
Local radishes and blue cheese butter with Jacobsen’s sea salt and local greens.
Grilled local asparagus with creamy goat cheese, black olive spread and lemon aioli (available as vegan).
House-roasted beef, local white cheddar, horseradish cream, pickled onions, local greens.
Local pink shrimp with classic seasonings on a griddled hot dog bun.
Sacred Sea albacore tuna with dijon vinaigrette, capers, potatoes, black olives and house-pickled vegetables.
Local, organic herb-roasted potatoes, crunchy carrots and celery with red wine vinaigrette.
Local, organic potatoes, hardboiled eggs, celery, pickled red onion, parsley and creamy mayo.
Local organic greens with seasonal vegetables and balsamic vinaigrette.
Pasta with seasonal veggies, herbs and house vinaigrette.
delicious blend of wild, black and brown rices, GMO free, nutty, sweet and whole grain, tossed with dried fruit, greens and vinaigrette
local and sustainable chips, bagged
Grilled local asparagus with local greens and lemon olive oil dressing.
Our mix of local greens with strawberries, toasted sliced almonds and white balsamic vinaigrette.
Local farro and peas with organic house-preserved lemon and Arbequina extra virgin olive oil and herbs.
Local organic carrots roasted with balsamic vinegar, brown sugar and black pepper.
Local and eco-farmed rice with lemon butter and fresh green herbs.
Organic quinoa with curly parsley spring carrots, arugula with lemon garlic dressing.
Local green beans tossed with our housemade romesco made with red pepper and hazelnuts.
‘Risotto’ made with organic heirloom farro with mushrooms, wild mushroom broth, shallots and Willamette Valley cheeses.
Grilled and served with Calabrian chiles and shaved Grana Padano cheese.
Local lettuces and shoots with pistachios and dried apricot vinaigrette.
Local organic Arborio with green peas and herbs, fried and served with shaved Willamette Valley cheese.
Local kale sautéed with browned onions, bacon and herbed crumbs.
Potatoes and seasonal veggies with cream and Willamette Valley Cumin Gouda.
Our lunch selections include a seasonal green salad and an Artemis dessert. Most of our entrees are served plattered, and most will be served at room temperature.
Local chicken breast, pounded thin, seared and served sliced with pan sauce and roasted seasonal veggies.
Marinated local chicken gets grilled and chopped and served on top of room-temp pad thai-style rice noodles with seasonal veggies and a red Thai curry and lime vinaigrette.
Savory local chicken meatballs with fresh herbs and garlic, simmered in a red wine tomato sauce and served with yellow rice.
Local chicken marinated and roasted and served with lemon pan juices and organic brown rice, olive oil, feta and seared kale salad.
Local rockfish roasted with Berbere spices and served with buttered parsley potatoes, spring peas and carrots.
Organic red beans cooked with garlic and herbs and made into cakes with seasonal veggies. Served with seasonal braised greens and spiced carrot emulsion.
Classic Mexican dish made with slow-simmered local chicken, fresh pozole, green chiles, onions, tomatillos, lime juice and cilantro. Served with local grilled corn tortillas for sc
Classic creamy pot pie made with local white-meat chicken, carrots, onions, celery and peas with a buttery crust. Ask about the best serving options for your group.
Local chickpeas, tomato, celery, potato, black olives and orange zest simmered together and served with a panisse crust. (Vegan and GF) Ask about the best serving options for your
Local beef, grilled and sliced thin and served with arugula, parmesan and lemon, with rustic grilled bread. (This entrée comes with dessert only.)
Green peas with Arbequina extra virgin olive oil, lemon and shaved Willamette Valley Brindisi cheese served on ciabatta toast. (Can be vegan.)
Grilled asparagus and roasted mushrooms in custard with Willamette Valley Boerenkaas cheese and baked in a pastry crust. Served in triangles.
With goat cheese mousse and fleur de sel and served on crostini.
Made with pasture-raised eggs, with Spanish chorizo and parsley lemon pesto or with roasted beets and pickled asparagus.
Wild and crimini mushrooms sautéed with garlic and herbs and served in small pastries.
Local chicken mixed with Asian spices and roasted. Glazed with soy, ginger and lemongrass and served on a skewer with a snow pea.
Wrapped in bacon and roasted.
Cheesy risotto made with local Arborio, rolled into balls and stuffed with local greens and fried. Served with tomato coulis.
Local chicken breast stuffed with spring leeks and goat cheese, sliced and served on a skewer with fresh herb aioli.
Buttery brioche crouton topped with crispy chicken confit, Willamette Valley Brie and rhubarb chutney.
House-smoked local salmon mousse with lemon and chives.
Local true cod with lime, cilantro and radishes, served in a shot glass with spring watercress.
House-cured local salmon served on a crispy potato pancake with beet horseradish crème fraiche.
Chile and lime-marinated shrimp, grilled and served on a carrot gaufrette with a seasonal garnish.
Our salads feature an assortment of local greens and seasonal veggies from our favorite farmer partners, paired with local meats, cheeses, grains and fruits and our housemade dressings. (Minimum order of 12 salads, with at least 4 of each selection)
Local hook-and-line-caught albacore tuna with Mama Lil’s pepper and pickled fennel relish.
Our vegan salad with pan-frizzled spicy field roast, roasted carrots, red beans, pickled beets, cumin-roasted chickpeas and lemon tahini dressing.
Marinated, grilled local chicken breast, served sliced with crisp romaine and chicories (as available). With our housemade rich creamy dressing, housemade croutons and shaved Grana
Grilled NW salmon with local greens, shaved radishes, green onions, pea shoots and croutons dressed in our house-preserved lemon and chive vinaigrette.
Cumin-marinated grilled sliced local chicken breast with roasted corn, local black beans, ancho-roasted carrots, queso fresco and local greens. With creamy pumpkin seed vinaigrette
Our veggie and quinoa fritter served with local kale, spinach, arugula and cabbages with goji berries and cranberry vinaigrette.
Grilled and sliced marinated local beef with sweet and crisp local lettuces and chicories (when available), bacon lardons, house-pickled onions, local blue cheese crumbles croutons
The best of what’s in season and what we’re craving now. Sure to please the adventurous eater who loves seasonal fare!
Layered with basil ricotta, roasted spring vegetables, béchamel, Italian cheeses, and served with our housemade tomato sauce.
Local pork loin rubbed with Ancho chile, roasted and served with caramelized carrots and onions and pumpkin seed and cilantro pesto.
With braised local greens and feta. Served with balsamic reduction.
Locally-made ravioli served with chive brown butter sauce and herbed crumbs.
Marinated with fresh mint, garlic and yogurt. Grilled and served with garlic tahini sauce, skordalia sauce, or fresh mint chutney.
Roasted or grilled and served with rhubarb gastrique and frilly mustard greens.
Local salmon wrapped in poached leeks and served with dijon cream and chives.
Juicy strawberries served with balsamic goat cheese dip and buckwheat crackers.
Local asparagus grilled with lemon and olive oil, served with shaved asparagus and parmesan and local sea salt.
Fresh artichokes, local asparagus, radishes and hard-cooked cage-free eggs with salt-boiled local potatoes and classic garlic and extra virgin olive oil aioli.
*Contains raw egg.
**Beef, lamb, tuna and salmon are cooked to just how we like it!
+Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness