Dinner Menu: Sept. 27-29, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Plate of pickled farm vegetables 6-

Ginger and pepper jam with marinated chevre and grilled sourdough 7-

Shaved radicchio, apples, hazelnuts, and Alsea Acres chevre with sherry-tarragon vinaigrette  9-

Kale, roasted bell peppers, pecorino romano, and bread crumbs with lemon vinaigrette 9-

Delicata squash soup with spiced squash seeds and herbs 7-

Burrata, summer squash, and cherry tomatoes with balsamic reduction and garlic crostinis 10-

Entrees

Roasted fall vegetables with salsa di noci 16-

Kabocha squash and chevre filled raviolis with roasted fennel, onions, brown butter and hazelnuts  20-

Wood roasted GTF chicken with potato dumplings, roasted broccoli and radicchio, chicken jus and breadcrumbs  22-

Apple braised pork shoulder with roasted garlic creamed kale and chard, and fresh corn grits 23-

Seared Newport albacore with stewed white beans, roasted broccoli and kale, and basil pistou 23-

Seared Oregon Valley Beef filet mignon with potato puree, roasted onions, carrots, cauliflower, mushrooms, and red wine jus 25-

Wood-Fired Pizzas

Classic margherita 11-

Quattro formaggi 12-

Summer squash, sweet peppers, and corn with basil pesto and feta 13-

Radicchio, roasted onions, and fennel sausage with tomato sauce and mozzarella 14-

Kalamata olives, cherry tomatoes, and wild mushrooms with roasted garlic and fontina 14-

Dessert

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Brioche pain perdu, apple compote, vanilla ice cream, apple caramel 7-

Plum Clafoutis with shortbread crust whipped cream 7-

Scoop of daily ice cream with cookies   6