Dinner Menu: August 9-11, 2018

*All items and prices subject to change

Salads & Small Plates

Simple salad and balsamic vinaigrette  7-

Mixed green salad with summer vegetables, hazelnuts, and balsamic vinaigrette  9-

Sourdough bread and summer vegetable confit  7-

Desert king figs with with farm labneh, honey, walnuts, mint, and olive oil  8-

Smoked salmon rillettes with frisee salad, cherry tomatoes, capers, and lemon vinaigrette  9-

Charentais melon, watermelon, and cucumber salad with peach vinegar, olive oil, and feta  9-

Heirloom tomatoes, farm ricotta, balsamic reduction and basil  9-

Siletz tomato gazpacho and grilled baguette  6-


Roasted summer vegetables with mole verde and pepitas  16-

Corn and chevre-filled agnolotti pasta with wild mushrooms, fresh tomatoes, green beans and bread crumbs  19-

Seared albacore tuna with romesco, roasted potatoes, peppers, sweet onions and fennel oil  23-

Braised pork shoulder with fennel puree, braised chard, bacon lardons, and poached figs  20-

Farm chicken thigh roasted in our wood-fired oven, fennel, sweet onions, shallots peppers, cherry tomatoes, and summer squash  18-

Oregon Valley Farm beef osso bucco with creamy polenta, roasted summer vegetables, and gremolata  24-

Wood-Fired Pizzas

Classic Margherita  11-

Pizza Bianca  11-

Summer squash, blistered shishitos, and scallions with basil pesto and dill flowers  13-

Cherry tomato, marinated radicchio, and fennel sausage with tomato sauce and chevre  14-

Corn, chorizo, and roasted peppers with olive oil, feta, and cilantro  14-

-August on the Farm-

The Art of Noticing

In the Pacific Northwest, July is almost always home to the first real heat wave of summer, producing a thousand new things for farmers to see and do. The crops seem to be doubling in size every few days, and the weeds are as well. Suddenly the hoop houses that have been
giving our hot-weather crops the head start they need are holding more heat than the plants can withstand. We respond by mixing mud in a wheel barrel and slinging it onto the houses to create
shade. The more energy the sun gives us in a day, the more the plants capture, and the more work there is for us all to do. We know that we can’t get to everything on the to-do list every day,
and so we work as hard as we can to do as much as we can to get the beautiful summer vegetables onto your plates.

One of the many benefits of working on the farm is getting the chance to watch the plants grow all around us. For example, we go through every cucumber and zucchini patch every single
day to pick the fruits that are newly, daily, perfectly ripe. It’s a choreographed dance around our patch-worked fields.
There is such a science to knowing exactly how to do this that it becomes embodied by those who have spent their lives honing their craft. Many would describe this as an art—the art of
harvesting, the art of weeding, the art of pruning tomatoes— farming really is an art. Yet somehow that word doesn’t seem to quite capture the impressive amount of knowledge
needed to bring these plants to fruition. Growing vegetables requires the science of harvesting, the science of hoeing, the science of pruning tomatoes, knowledges on par with any complex

Every single vegetable that comes off of this farm and has made it onto your plate was first looked upon by someone who was deciding whether or not it was ready to harvest. As we each make our way through the tightly packed rows of plants bursting with fruit, we take years of experience and embodied knowledge and shove it into a single glance where we ask ourselves—should I pick this? All the while knowing that what is not ready today only awaits
our asking of the same question tomorrow. There is always a relationship before there is food.