Lunch Menu: July 3rd, 5th, and 6th, 2018

*Prices & items are subject to change
Fish Cakes & Greens

Starters & Salads

Farm Salad (7.00) (GF, vegan)
GTF salad mix, summer vegetables, toasted hazelnuts, with thyme & balsamic vinaigrette

Simply Salad (5.00) (GF, vegan)
GTF salad mix, carrot, radish, thyme balsamic

Summer Vegetable Confit (7.00) (Vegan)
Tomatoes, summer squash, pearl onions, garlic, olive oil, fresh bread

Panzanella Salad (9.00) (vegan)
Cucumber, tomato, radish, zucchini, carrot, snap pea, scallion, sherry vinaigrette, altamura croûtons

Siletz Tomato Salad (8.00) (GF, vegan)
Sweet onions, cucumber, mint, olive oil

Grilled Summer Squash (7.00) (GF, vegan)
Salsa verde, radish, herbs, toasted almonds

Fish Cakes & Greens (16.00)
Pacific rockfish, potato, herbs, GTF salad mix, carrot, radish, charred chive  aioli, lemon thyme vinaigrette

Tomato Gazpacho (6.00) (vegan)
Basil, olive oil, grilled bread

Polenta & Chard (8.00) (GF, V option)
Polenta cake, rainbow chard, black & red kale, poached egg, bacon, garlic, leeks

Wood Fired Pizza

Spring Vegetable Flatbread (8.00) (V)
Yoghurt, tomatoes, zucchini, purslane, mint

Margherita (11.00) (V)
Marinara, mozzarella, basil

Sage Sausage & Chard (13.00)
Marinara, fontina, parmesan

Kohlrabi & Bacon (13.00)
Garlic cream, rogue blue cheese, fresh herbs


Zucchini, Carrot & Scallion (13.00) (V)
Fontina, basil pesto

Add an egg 1.50
Add white anchovy 2.00
Add roasted garlic 1.50

Spinach, Tomato & Mushroom Risotto

Larger Plates & Sandwiches


Reuben Sandwich (14.00) (half 8.50) (V option)
Pastrami, Isaac’s sauerkraut, swiss cheese, thousand island, rye bread, choice of side salad or slaw

Summer Vegetable Sandwich (13.00)(half 7.50) (Vegan)
Marinated zucchini, butter lettuce, tomato, pea sprouts, salsa verde, Pugliese bread, choice of side salad or slaw

Duck Confit (20.00) (GF)
Pinot noir braised cherries & sweet onions, brown rice pilaf, braised kale & chard

Grilled Summer Vegetables (16.00) (GF, vegan)
Summer squash, sweet onions, carrots, peas, tomatoes, mole verde, pumpkin seeds

Wood Fired Chinook Salmon (21.00) (GF, DF)
Skordalia, roasted chard, tomatoes & shishito peppers, smoked pimenton oil

Grilled Hanger Steak (22.00) (GF)
Potato puree, summer vegetables, salsa verde

Spinach, Tomato & Mushroom Risotto (17.00) (V)
Tomato broth risotto, spinach, shiitake mushrooms, parmesan

Jules’ Sweet Treats

Warm Nectarine Crisp (8.00) (GF)
Walnut, hazelnut, and coconut crumble, roasted nectarines, cardamom ice cream. Vegan option available.

The Lemon Bomb (8.00)
Orange blossom meringue, lemon curd, sweet pastry crust, boysenberry coulis, candied orange peel

Scoop of farm ice cream  ($3)
Ask server for today’s flavors

From the farm: strawberries, rhubarb, garlic scapes. Snap pea, zucchini, young potato, radishes, romaine, broccolini, basil, spring garlic, salad mix, chard, cilantro, radish sprouts, carrots, yellow onion, leeks,  endive, arugula, beets, cucumber, chives, tarragon, thyme, parsley, oregano, all other vegetables! (except celery and clove garlic)