Views Around the Farm Stand + Dinner Menu for April 6

flat iron

Chef JC and the kitchen crew kicked off the official 2012 farm stand dinner series with a bang. It’s obvious that there’s a whole lot of energy and enthusiasm in the kitchen, and everyone is working hard to bring the best food and the best experiences to our dinner guests. We will continue to serve dinners every Thursday and Friday night from 5:30 until 9:00. Reservations are strongly recommended, especially if you’d like to dine before 8:00.

slices of housemade baguette

The Menu (The dinner menu changes every serving day, so this is just one example of what you can expect.)

to start:

salumi platter
trio of little salads
trippa stufata e gratinata
crostini of olive/peppers/goat cheese
soup/carrot/curry/clams
soup/mushroom/parmesan
GTF greens/hazelnut/cranberry/balsamic
GTF greens/pear/goat cheese/red wine dressing
 
crostini of olive/peppers/goat cheese

breaded pig’s ears ready to fry

salumi platter
polenta fries (My personal favorite: crispy on the outside, creamy in the middle)

pizza station with all the essentials: lemon, salt, and good olive oil

pizze:

garlic/tomato/mozzarella
house pepperoni/tomato/mozzarella
bacon/leek/tomato/mozzarella
kale/olives/tomato/mozzarella
pork belly/shallot/heirloom potato
 
housemade pepperoni

 

libations:

a variety of wines from Spindrift Cellers, Lumos, Tyee Wine Cellars, and Pheasant Court Winery
a variety of beers from Deschutes Brewery and Oregon Trail Brewery
iced tea
lemonade
French press coffee 
 
Oregon clams

secondi:

rockfish/beets/risotto/balsamic/pumpkin seeds
lamb/pinto beans/roasted peppers/tomato/arugula
flat iron/smashed potato/greens/rutabaga/aioli
pork loin/polenta/kale/crispy shallot
braised raab/leeks/peppers/polenta/poached egg/balsamic
 
pork loin
braised kale
lamb
base for the lamb dish

to finish:

peanut butter chocolate tarte with banana peanut butter ice cream
rhubarb pie with cardamom-orange ice cream
profiterole trio of caramel, rhubarb, and vanilla
 

 

 

 

 

 

 

 

 

 

 

 
JC is the head chef in the farm stand kitchen. He’s been at the helm since 2007.

All the kitchen food scraps go out to the compost pile to be recycled back into the soil.