Views Around the Farm Stand + Lunch Menu for October 16-19

delicata doughnuts

For a limited time, pastry chef Ana will be frying up Delicata Doughnuts made with organic squash puree, a byproduct of the Wild Garden Seed delicata seed harvest (available here). These specialty doughnuts will be available for the next few weeks Tuesday through Saturday at the Farm Stand (open 9-5) and at our Corvallis farmers’ market booth.

We also put the clear walls back up on the porch of the restaurant and have the heaters going on chilly mornings. The Farm Stand is open for lunch and Saturday breakfasts until mid-November, so come out and see us.

Mosaic Farm coppa served carpaccio style with parmesan, capers, balsamic, and baguette

The Lunch Menu (subject to change based on availability)

antipasti

pork pâté with Mosaic Farm liverwurst served with baguette and cornichon
Mosaic Farm coppa served carpaccio style with parmesan, capers, balsamic, and baguette
mixed greens with balsamic vinaigrette
GTF salad with goat cheese, Paula’s apples, pistachios, and tarragon-balsamic vinaigrette
vegetable and wheat berry soup with artisan bread
delicata soup with artisan bread

 

pizze ($9.5)

fior di latte (fresh mozzarella)/garlic/basil/fresh tomatoes
ham/capers/zucchini/tomato/mozzarella
roasted peppers/corn/tomato/mozzarella
mushrooms/spinach/leeks/tomato/mozzarella
add egg, duck confit, or fresh tomatoes

 

secondi ($9.5-$11.5)

pork ragú with semolina gnocchi, zucchini, parmesan, fresh herbs, and baguette
curry of white prawns topped with cucumber and tomato salad, served with jasmine rice
savory bread pudding of delicata and chioggia beets with celery root, watercress, and beet salad
grilled duck breast over polenta with baby carrots, radicchio, and balsamic
 

GTF salad with goat cheese, Paula’s apples, pistachios, and tarragon-balsamic vinaigrette

fior di latte (fresh mozzarella)/garlic/basil/fresh tomatoes pizza

ham/capers/zucchini/tomato/mozzarella pizza with duck confit

roasted peppers/corn/tomato/mozzarella pizza

mushrooms/spinach/leeks/tomato/mozzarella pizza

pork ragú with semolina gnocchi, zucchini, parmesan, fresh herbs, and baguette

curry of white prawns topped with cucumber and tomato salad, served with jasmine rice

savory bread pudding of delicata and chioggia beets with celery root, watercress, and beet salad

cinnamon sugar danish