Piggins patio is open from 11:30am to 7:30pm Wednesday through Sunday
Starters
The Piggins charcuterie & cheese board – selected artisanal cured meats, cheeses and accompaniments. $25.00
Salad of spring leaf lettuces with green goddess dressing, cretan feta and croutons. $14.50 add bay shrimp $6.00
Grilled asparagus with preserved lemon aioli and black olive tapenade croûtes. $15.50
Salad of spring greens, vegetables, toasted hazelnuts and herb vinaigrette. $11.50 add blue cheese $2.50
Soup of the Day $8.50
Lunch Entrées
Served with pickles and a choice of soup or salad – gluten free buns available
Oregon bay shrimp, green garlic mayonnaise, radishes and butter lettuce on a buttermilk roll $14.50
Warm spiced duck confit, sour cherry mustard, and slaw on a toasted bun $16.50
Open faced Carman Beef brisket pastrami, aged Face Rock cheddar and caramelized onions on grilled stout sour rye $17.50
Grilled grass fed beef burger with a choice of cheddar or blue cheese on a rosemary levain bun* $18.50 add applewood smoked bacon $2.00
Spiced chickpea crepe with grilled asparagus, spring vegetables & herbs with roasted garlic tahini sauce $14.50
Dinner Entrées
Open faced Carman Beef brisket pastrami, aged Face Rock cheddar and caramelized onions on grilled stout sour rye $17.50
Grilled grass fed beef burger with a choice of cheddar or blue cheese on a rosemary levain bun* $18.50 add applewood smoked bacon $2.00
Spiced chickpea crepe with grilled asparagus, spring vegetables and herbs with roasted garlic tahini sauce and southern Indian style potato salad $29.50
Grilled Carman Ranch grass fed beef nightly special* – Market price
Select Pacific Northwest Seafood with chefs preparation – Market price
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Desserts
All desserts $11.50
Sicilian style brioche & gelato – Warm brioche roll with choice of vanilla, hazelnut or espresso gelato and strawberry or chocolate sauce
Feuilletée of puff pastry with Black Sheep fresh cheese and rhubarb ginger compote
Bittersweet chocolate mousse parfait with hazelnut pebbles, chantilly & candied mint
“The Piggy Cake” Lemon curd filled chiffon cake topped with meringue and glazed citrus