Lunch Menu: Week of July 23-26, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette  7-

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

Plate of farm pickled vegetables  6-

Salt cod brandade with parsley, cherry tomatoes, and grilled bread  10-

GTF chicken liver mousse with pickled rhubarb, mustard, mixed greens and toast  10-

Sourdough bread with olive oil and balsamic  6-

Siletz tomatoes, boysenberries, frisee, Alsea Acres chevre, balsamic reduction and basil  10-

Tomato gazpacho with olive oil and basil  6-


Plate of grilled summer vegetables with romesco and papitas  15-

Fettuccine pasta with roasted eggplant, shishito peppers, tomatoes, bread crumbs and Alsea Acres feta  17-

Pan seared Chinook salmon with charred tomato broth, new potatoes, grilled patty pan squash, jalapenos, scallions and fresh herbs  24- 


Community Cow beef pastrami on rye with farm sauerkraut, emmentaler cheese and thousand island*   13-

Community Cow beef burger on a brioche bun with aged cheddar, sweet onions, tomato, butter lettuce and garlic aioli  13-

Grilled summer vegetables and herbs with whipped chevre on grilled flatbread 12-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs  13-

Pizza Margherita  13-        

Fennel sausage, GTF tomato sauce, shaved fennel and mozzarella  15-   

Basil pesto, fresh tomato, shishito peppers and fontina  15-

Roasted peppers, charred radicchio, olives and provolone  14-