How about that purple sprouting broccoli, huh? We have bunches of it along with many other types of raab and salad mix for sale in the farm stand, and we’ll have more at farmers’ markets this weekend (Portland, Corvallis, Newport, and Hillsdale on Sunday). If you’d like to grow your own purple sprouting broccoli, you can get seed from Territorial Seed Company, Johnny’s Selected Seed, or Osborne Seed Company.
The farm stand and restaurant will open with our spring hours starting next week: TUESDAY through SATURDAY–open 9 to 5 with lunch 11 to 2 and Saturday breakfast from 9 to 2. Plus THURSDAY and FRIDAY dinners 5:30 to 8:45. While we will gladly serve walk-ins at dinner if we have room, we often fill up, so reservations are highly recommended.
roasted shallot fitters in the fryer
The Lunch Menu (subject to change based on availability)
to start:
lava lake lamb pâté with sour cherry mostarda brie with baguette mixed greens with balsamic vinaigrette GTF salad with roasted shallot fritter, shaved apple, and blue cheese vinaigrette creamy beet soup with artisan bread potato, leek, and ham soup with artisan bread
GTF salad
Lava Lake lamb pâté with sour cherry mostarda
creamy beet soup
pizze:
garlic/tomato/mozzarella house pepperoni/tomato/mozzarella prawns/scallions/tomato/mozzarella beets/shallots/tomato/mozzarella
cheese pizza
drinks:
herbal or black iced tea organic drip coffee french press organic coffee organic lemonade hot tea Izze soda Spindrift Cellars 2009 chardonnay Lumos 2010 pinot gris Pheasant Court Winery 2008 maréchal foch Tyee Wine Cellars 2008 pinot noir Deschutes Brewery Mirror Pond Pale Ale, Black Butte Porter, Green Lakes Organic Ale
cappellacci in the works
cappellacci
cappellacci with smoked belly and leeks
rockfish
secondi:
cappellacci with smoked belly and leeks semolina gnocchi with roasted tomatoes and mozzarella creamy polenta with vegetables and poached egg seafood risotto with rockfish and clams stuffed Mosiac Farm pork loin with golden raisins and kale
stuffed Mosiac Farm pork loin with golden raisins and kale
creamy polenta with vegetables and poached egg
ham bits
ham and swiss on croissant dough
unbaked ham and swiss croissants