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Trading Post is a warm, modern gathering place for locals and visitors to Cloverdale.  We offer dinner Wednesday through Sunday, featuring locally sourced produce, meats & fish by Chef/Owner Erik Johnson.  

T­RADING POST

 

BAR BITES, STARTERS, SMALL PLATES

Trading Post Bread Basket                                                                                                             6
A daily selection of Aaron’s fresh baked bread served with cultured butter

Deviled Eggs                                                                                                                                     6
Farm eggs sprinkled with freshly grated horseradish & pickled mustard seeds

Ronnie’s Garden                                                                                                                               8
This morning’s vegetables from The Post garden prepared on a whim

Duck Fat Potato Tots                                                                                                                        8
Confit dill-seasoned potato with aioli and herb salad

Duncan’s Mushrooms                                                                                                                      7
Soy marinated cremini mushrooms with house made sausage

The Post Farm Salad                                                                                                                        11
Garden lettuces tossed in sorrel-buttermilk dressing, roasted beets, local citrus and walnuts

Daily Toast                                                                                                                                        6
Smoked bean pureé, watermelon radish and mint

Greens & Grains                                                                                                                               13
Local baby kale dressed in roasted winter squash vinaigrette, pepitas & rye crumble

Butternut Squash Soup                                                                                                                   11
Butternut squash with brown butter toasted crouton and winter herbs

Fried Chicken Thighs                                                                                                                      13
Mary’s free range chicken coated with house made spices, fried golden with greens and                                 house made pickles

The Post Burger                                                                                                                               15
House-ground local beef served on our brioche with smoked onion sauce, pickles & mild cheddar

Fresh Pasta                                                                                                                                      16
Handmade tagliatelle, mixed heirloom squash and mushrooms with Parmesan and prosciutto

Liberty Farms Duck Legs                                                                                                               24
Crispy confit duck with Thumbelina carrots & Tokyo turnips over a bed of farro pilaf

 

LARGE PLATES

Please allow up to 30 minutes cooking time for these slow-food offerings

1/2 Roast Chicken                                                                                                                          24
A-5 Farm chicken roasted in cast iron served with seasonal vegetables & spicy greens

Grilled Pork Chop                                                                                                                          26
Walnut Keep pork, cassoulet beans with pork belly, winter greens

Cowboy Cut Ribeye                                                                                                                       49
22oz steak for two with duck fat potatoes and a side of spigarello