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