Lunch Menu: Week of August 6, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette 7-

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

Plate of farm pickled vegetables  6-

GTF chicken liver mousse with a strawberry-tomatillo mostarda, dressed greens and toast 10-

Tomato salad with olives, cucumbers, shallot, basil, and sherry vinegar 9-

Sourdough bread and butter with olive oil, balsamic, and basil 6-

Tomato gazpacho with olive oil and basil 6-


Plate of grilled summer vegetables with romesco and pepitas 15-

Eggplant agnolotti with shishito peppers, cherry tomatoes, and Alsea Acres chevre 18-

Grilled Community Cow beef tenderloin with cherry tomatoes, green beans, pickled onions, anaheim peppers, frisee and tapenade vinaigrette 23- 

Grilled GTF chicken with roasted tomatillo salsa, grilled summer squash, onions and roasted new potatoes  20-



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, scallions and gruyere  15-   

Basil pesto, cherry tomato, shishito peppers and pecorino14-

Roasted corn, roasted peppers, shaved tomatillo, cilantro, and feta 14-