Dinner at Trading Post is offered from 5 o'clock pm until 9 o'clock pm Wednesday through Sunday. Here is a sample of our dinner menu, which changes frequently, according to what is available from our house farm and the seasonal offerings from local farms we partner with.  

SAMPLE DINNER MENU                       

Early Summer 2017

Chef/Owner Erik Johnson

Trading Post Bread Basket | 6
A daily selection of Aaron’s fresh baked bread & house cultured butter

Deviled Eggs | 6
Farm eggs with pickled mustard seeds

Ronnie’s Garden | 8
This morning’s harvest from Trading Post Garden, prepared on a whim

Beet Salad | 11
Trading Post Garden beets, fennel pollen, crème fraiche, Looking Glass Farm Satsuma plums & buckwheat crouton

Duck Fat Potato Tots | 9
Confit potato & dill with aioli & shaved fennel

Mushroom Escabeche | 8
Mix of Duncan’s mushrooms, roasted & pickled with orange peel & rye bread crumb

Farm Salad | 11
Trading Post Garden lettuce, savory roasted strawberries, pickled green peaches, almonds & goat cheese with a strawberry sesame vinaigrette

Daily Toast | 9
Front Porch Farm strawberry sofrito, basil & parmesan

Greens & Grains | 14
Raw kale & sprouts with zucchini, Armenian cucumber, pepitas, freekah & avocado-tahini dressing

Fried Chicken Thighs | 15
Mary’s free-range chicken, coated in house-made spices with bacon-braised greens & pickles

Beef  Skewers | 16
Korean-style marinated beef with jasmine rice, sweet corn, zucchini & house-made daikon kimchi

Post Burger | 17
House-ground local beef served on the Post Bakery bun with smoked onion sauce, pickles & mild cheddar

Brisket Tartine | 20
Slow-cooked beef brisket marinated in smoked onions, chicory, radicchio, heirloom daikon withhorseradish crème fraiche & Lantern Farm plums

Fresh Pasta | 20
House-made tagliatelle with first-in tomatoes from the Trading Post Garden, zucchini, garlic scape pesto & house-made tomato vinegar

Mt. Lassen Trout | 24
Pan seared with farro, chamomile-coated carrots, arugula & carrot jus

Duck Legs | 26
Crispy confit duck with roasted root vegetables, lentils & aged balsamic

1/2 Roast Chicken | 24
A4 Farm chicken roasted in cast iron with farmer’s market veggies & spicy greens

Pork Chop | 30
A 16oz bone-in chop with Rancho Gordo beans, root vegetable & bacon-braised greens

Flat Iron Steak | 27

8oz pan roasted steak with fingerling potatoes, zucchini, roasted mushrooms, brown butter, capers & mashed potatoes

Our kitchen sources ingredients which are seasonal and produced by local farmers.                                                               (Prices and products can change due to local market availability and value.)