Salads & Small Plates
Simple salad and balsamic vinaigrette 7-
Mixed green salad with fall vegetables, hazelnuts, and balsamic vinaigrette 9-
Sourdough bread and salted butter 6-
Plate of pickled farm vegetables 6-
Roasted beet salad with Alsea Acres chevre, hazelnuts, frisee, and sherry vinaigrette 9-
Salad of spicy greens, Airlie red apples, watermelon radish, kohlrabi, and feta with sherry vinaigrette 9-
Carrot soup with thyme and olive oil 6-
Chicories, parsley root, pecorino romano and breadcrumbs with lemon parmesan dressing 9-
Smoked mussels, grilled tomato bread, herbs and mixed fall greens 10-
Entrees
Roasted fall vegetables with fermented chile and cauliflower puree 16
Fettuccine with puntarelle, roasted peppers, olives, lemon, butter and herbs 19-
Roasted GTF chicken with risotto of butternut squash, onions and kale 21
Grilled Deck Farms pork chop with kabocha squash mousse, roasted roots and five spice demi glace 23-
Seared Oregon ling cod with stewed white beans, roasted cherry tomatoes, peppers, onions and spiced salsa verde 23-
Seared Oregon Valley Farm filet mignon with roasted cauliflower, potatoes, onions, kale and roasted red pepper aioli 25-
Wood-Fired Pizzas
Classic margherita 11-
Quattro Formaggi 13-
Puntarelle and delicata squash with shaved turnips and basil pesto 13-
Sage sausage, olives, roasted peppers and arugula with tomato sauce and mozzarella 14-
Cauliflower, romanesco, and leeks with fontina, Alsea Acres feta, olive oil, and fresh herbs 14-