Chef Dave and Colleen our
Urban Farmer are off to the Farmer-Chef Connection conference in
Portland today, Monday, March 3, 2014! We're excited to sponsor their
attendance and to benefit from and experience their new ideas and
insights once they return.
Due to their absence, our Cafe will be closed today.
We will be open the rest of the week.
Come visit us for lunch this week, Tuesday - Friday from 11-2, and when you do, chat with Chef Dave about the conference.
Painters Hall Cafe, 9am-2pm. Mon -Fri. (closed Thursday this week)
(Make a reservation for Valentine's Dinner - info below our weekly menu)
Hot Apple Cider, Coffee (hot or cold brewed), Mexican Mocha,
Almond Coconut Latte, teas & more.
(Gluten free bread options available)
Swedish potato pork sausage with beer mustard & fresh spinach
Wild foraged mushrooms with smoked raw cheddar cheese and a
rosemary/leek pesto, served on a toasted Ciabatta roll.
Red lentil soup
red lentil soup served with a curried yogurt topping
Wood Oven Fired Pizza - FRIDAY ONLY!
Swedish potato and pork sausage with fresh
made tomato sauce and mozzarella.
$11 whole/ $3.50 slice
Wild foraged mushrooms on an olive oil
base topped with smoked cheddar, garlic
and a pinot noir reduction.
$10 whole/$3.00 slice
Broccoli with a cheese sauce.
$10 whole/$3.00 slice
Gluten Free Crust available
Make a reservation now for our Valentine's Day dinner.
Valentine's Day at our next Pringle Creek Community Dinner Series event
on Friday, Feb. 14th at 5pm. Chef Dave is offering a special menu for
the evening that mixes romance and delicious food. We are happy to be
partnering with Wandering Aengus Cider Works. A glass of their Cider is
included with the meal. $45/Couple. RSVP by calling (503) 315-1055 or by emailing firstname.lastname@example.org.
Appetizers: Creamy purée of Cauliflower, topped with roasted cauliflower
florets and Full Circle Creamery Truffled Raw Cheddar Cheese
Salad: Belgian endive salad with roasted beets, candied pine nuts
and an herb goat milk yogurt dressing
Entree: Seared Scallops on homemade spinach linguine with
Tomato Frito and side of butter poached heirloom carrots
Dessert: Chocolate Pot de Creme with espresso whipped cream
Please include any allergies, dietary restrictions or vegetarian requests with RSVP.