Linner

3:30pm to 5pm Tuesday thru Saturday

Starters

Fries with smoky aioli | 5

Crispy, fried Chickpeas (GF,V) | 4

Local Cheese and Cured Meat plate – grilled bread, fruit | 10

Pork & Beef Meatballs, spicy tomato sauce (GF) | 7

Fried Calamari, malt vinegar aioli | 9

Grilled Asparagus, romesco sauce (GF, V) | 8

Kohlrabi Salad – spring mix, pears, hazelnuts, white balsamic (GF, V) | 7

Caesar Salad – Sound Vegetables’ red leaf, lemon-anchovy breadcrumbs, parmigiano, boquerones | 7

Roasted Beets – oranges, avocado, arugula, whipped tahini (GF, V) | 7

Tomato-Parmesan Bisque – housemade creme fraiche, croutons (V) | 8

Burgers

Guest House Single Patty Burger*, cheddar, mustard, smoky aioli, fries | 10

Guest House Double Patty Burger, cheddar, mustard, smoky aioli, fries | 15

Guest House Black Bean Burger, Jack cheese, pickled jalapeno & onions, chimichurri aioli (V) | 15

Wood-Fired Pizza 9" or 12"

Red – tomato sauce, fior di latte mozzarella, oregano, basil (V) | 9/13

Green – mozzarella, fontina, ricotta, asparagus, leeks, garlic confit, eggs,

lemon-herb cream sauce (V) | 9.5/14

Bleu – prosciutto, Muscat grapes, Rogue smoky bleu cheese, arugula, lemon vinaigrette | 12/17

Roasted Mushroom, mozzarella, fontina, pea tendrils, mushroom cream sauce (V) | 10/15

Pepperoni, roasted red peppers, smoked mozzarella, hot honey | 11/16

Italian Sausage, mozzarella, fontina, mushrooms | 11/16

BBQ Chicken, smoked mozzarella, grilled onion, coleslaw | 11/16

Drinks

House Cocktails | 9

Linner Wine by the glass | 6

Linner Beer on draft | 5

(GF) = gluten free ingredients   (V) = vegetarian ingredients

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.