Menu

Our menu changes throughout the week, depending one what looks good at the farmers market. Here's a sample of what you might find. 

Snacks

Pig candy

Olives and candied almonds

Roasted garlic bread

Sweet corn & avocado soup

Roast fresh figs, Tilston blue, almonds, grapes

Salads

Frisée salad with roasted goat cheese

Frisée salad with bacon & poached Lily’s egg

Farmers market green salad Dijon vinaigrette

Tonight’s bistro salad plate
  snap peas, pistachios, pistou;
  Blue Lake green bean, red onion;
  charred eggplant

Cheese & charcuterie

House-made country pâté with pistachios

Burrata, stone fruit, prosciutto, wild arugula

Artisanal cheese plank (five domestic cheeses)

Charcuterie & artisanal cheese plank

Et cetera

Macaroni & cheese

Savory tart: Porcini mushroom, goat cheese, ricotta

Carolina pulled pork sandwich, slaw, aioli

Fish plate: smoked baccala, albacore confit,
   smoked trout, house-cured wild salmon gravlax

Supper

Salad of farro, heirloom tomatoes, Dante sheep cheese,
   Bermuda onion, pistou

Chorizo, black lentils, garlic, fried Lily’s egg

Pan-roasted duck breast, house-cured bacon,
   red & black beans, black kale

Niman flat iron steak, bistro potatoes,
   asparagus, wild arugula

Dessert

Abita root beer float

Ice cream sundae, fresh cherries & chocolate

Valhrona chocolate pot de crème

Beverages

Abita root beer  / Rhubarb Dry Soda  /
Bundaberg ginger beer 4 / Lissa sparkling water / Monkey & Son organic press coffee caf or decaf small or large


Our produce is sourced from local growers and the meat we serve is raised without antibiotics and hormones

Cheese

Lou exclusively serves domestic artisanal and farmstead cheeses, such as Twig Farm Goat Tomme, Hook's 10 and 12 year cheddars, Bellwether Pepato and sheep's milk ricotta, Rogue Creamery Smoky Blue, Shepherd's Way Big Wood's Blue, Capriole Dairy Old Kentucky Tomme, and Everona sheep cheeses.

Jim Haag is an old-fashioned walnut grower who farms in Yolo county, California. He grows a number of different walnut varieties, all without the use of insecticides, including one we're nuts about: the red-skinned and creamy Yolo red. We use Jim's walnuts during the wintertime on salads and in our walnut cake (soaked in vin de noix, bien sur!).