Dinner Menu: Oct. 4-6, 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-

Deck Farms pork rillettes, frisee and apple salad, and garlic crostinis 7-

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

Kale, blue cheese and grapes with herb-buttermilk dressing 9-

End of summer ratatouille with fontina and breadcrumbs 9-

Meatballs with roasted peppers, onions, tomato sauce, pecorino and breadcrumbs 10-

Roasted cauliflower soup with black pepper and microgreens 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 raviolis with roasted fennel, kale, onions, brown butter and hazelnuts 18-

Wood roasted GTF chicken and dumplings with green beans, sweet corn, radicchio, chicken jus and breadcrumbs  20-

Apple braised pork shoulder with celeriac puree, braised collard greens and pork jus 21-

Seared black cod with roasted delicata squash, onions, kale and fermented chile crema 24-

Braised Oregon Valley Beef osso buco with creamy polenta, fall vegetables and gremolata 23-

Wood-Fired Pizzas

Classic margherita 11-

Quattro formaggi 12-

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

Roasted peppers, onions, and sage sausage with tomato sauce and mozzarella 14-

Anchovies, fresh tomatoes, and roasted garlic with olive oil, chevre and fresh herbs 14-

Dessert

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

Turkish Coffee creme brulee with cookies 7-

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

Scoop of daily ice cream with cookies   6