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                           

Spring 2017

Chef/Owner Erik Johnson

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

House Cured & Marinated Olives | 3
Ronnie’s Olives, cured and marinated in citrus, cumin and coriander

Deviled Eggs | 6
Farm eggs with pickled mustard seeds

Ronnie’s Garden | 8
This morning’s vegetables from the Post garden, prepared on a whim

Duck Fat Potato Tots | 9
Confit potato seasoned with dill served on an aioli, topped with shaved fennel

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

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

Daily Toast | 9
House cured cold smoked salmon, smoked onion crème fraiche, cracked pepper

Bernier Farms Asparagus | 13
Roasted asparagus, poached egg, mandarin-quat, with house pickled anchovy

Greens & Grains | 14
Braised and raw spring greens topped with chamomile-roasted carrot, heirloom radish, farro verde & drizzled with hazelnut crumble & green garlic vinaigrette

Fried Chicken Thighs | 14
Mary’s free-range chicken, coated in housemade spices and fried golden, with greens and house made pickles

Lamb Skewers | 14
Marinated leg of lamb, house made pita bread, New Family Farm quinoa, mustard greens, fresh hummus and tzatziki

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

Brisket Tartine | 19
Slow-cooked beef brisket, marinated in smoked onions, topped with escarole, heirloom daikon, apple and crème fraiche

Fresh Pasta | 18
House made tagliatelle with local mushroom, leeks, green garlic, local asparagus, parmigiano-reggiano

Mt. Lassen Trout| 24
Creek farmed trout, pan seared, farro verde, spring vegetables & carrot jus

Duck Legs | 25
Crispy confit duck with roasted root vegetables, lentils, chicory and aged balsamic

1/2 Roast Chicken | 24
A4 Farm chicken roasted in cast iron served with seasonal vegetables & spicy greens

Grilled Pork Chop | 26
Walnut Keep pork on Preston Farms polenta with spigarello and roasted root vegetables

Flat Iron Steak | 27
8oz Pan Roasted with confit smoked fingerling potatoes, asparagus, capers, lemon & brown butter with root vegetable puree

Our kitchen sources ingredients which are seasonal and produced by local farmers. 



CRAFT LUNCH      11:30am   Wednesday - Saturday


Meatloaf on French-style Baguette | 7
with Dijon Mustard

Smoked Salmon on Pumpernickel | 7
with Cream Cheese and Peppercress

House-Made Ricotta| 7
with Asparagus and Peppercress on Baguette

Banh Mi on French-style Baguette | 7

Chicken, Pickled Radish and Carrots, Cilantro, Mint, and Siriacha Mayonnaise

Egg Salad with House-Made Relish on French-style Baguette | 7

with Peppercress

Fried Chicken on Waffle | 9
with Citrus Cole Slaw


With Green Garlic, Leeks, Winter Greens, Eggs, and Cream (Smoked Salmon or Vegetarian)


Garden Mixed Greens | 7
Spiced Lentils, Carrots, Radishes, Beets, Dried Cranberries and Sunflower Seed with Shallot Vinaigrette

Mediterranean Pasta, Piquillo Peppers, Asparagus, and Feta | 5
Lemon, Black Pepper,  and Olive Oil


Beef and Bean Chili | 7