Views Around the Farm Stand + Dinner Menu for April 12-13

We’re serving dinners at the farm stand every Thursday and Friday night from 5:30-8:45. Reservations are strongly recommended.

 

 

 

 

 

 

 

 

 

 

 

 

 

The Dinner Menu (This is actually the April 12 menu, but it will be very similar tonight, April 13.)

to start:

salumi platter
trio of little salads
crunchy trotter terrine with potato salad
animelle gratinata with mushroom and parsnip
 
creamy beet soup
mushroom-parmesan soup
 
GTF greens with almond, beet, blue cheese, and balsamic
GTF greens with cranberry, goat cheese, and red wine dressing
 

pizze:

garlic/tomato/mozzarella
house pepperoni/tomato/mozzarella
kale/mushroom/tomato/mozzarella
pesto/prawn/garlic/mozzarella
 

secondi:

rockfish/crepe/carrot/chard/watercress/pea shoots/ pumpkin seeds
lava lake lamb/tomato/leek/kale/arugula pesto
flat iron/smashed potato/carrots/rutabaga/black olive aïoli
duck breast/carrot puree/ raab/golden raisins
 

libations:

a variety of wines from Spindrift CellersLumosTyee Wine Cellars, and Pheasant Court Winery
a variety of beers from Deschutes Brewery and Oregon Trail Brewery
iced tea
lemonade
coffee 
 

to finish:

chocolate banana custard tart with chantilly
apple rhubarb crisp with ginger ice cream
crème brulée with lemon shortbread
 

Ricky cooks up a fresh batch of tomato sauce for pizzas in our earth oven. The sauce is made from GTF tomatoes frozen at the peak of the season last fall plus leeks, shallots, garlic, and salt.

JC sieves carrot puree.

crunchy trotter terrine

Before every dinner, JC (head chef) sits down with the waitstaff (Tamara on the left, Alison in the middle) to discuss the finer points of the menu. JC defines any unfamiliar culinary terms and describes each dish and its ingredients.

purple potatoes for pizza
a custom pizza request–pesto/mozzarella/leeks/purple potatoes/bacon (not yet added)
lightly pickled carrots for salad garnish