Lunch Menu: Week of August 20, 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-

Spicy salmon pate with cucumbers and dill on sourdough bread 10-

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

Tomato gazpacho with olive oil and basil 6-

 

Entrees      

Plate of grilled summer vegetables with romesco and pepitas 15- 

Fettuccine pasta with fresh tomatoes, olives, grilled eggplant, shishito peppers and chevre 17- 

Seared Oregon albacore with roasted poblano and corn puree, green beans, sweet peppers and cherry tomatoes 23-

Grilled Deck Farms lamb chops with couscous, grilled summer vegetables and dill yogurt 23- 

Sandwiches 

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-        

Sage sausage, shaved new potatoes, scallions, tomato sauce and fontina 15-   

Basil pesto, cherry tomato, shishito peppers and pecorino14-

Summer squash, roasted peppers, sweet onions and fontina 14-