Lunch Menu: Week of Aug. 27, 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 and melon salad with goat’s milk feta, radicchio, and maple-balsamic 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 basil pesto, fresh tomatoes, zucchini, shishito peppers, and alsea acres chevre  17- 

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

Grilled GTF chicken with smoked summer vegetable succotash and chicken jus  20-

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 white 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, roasted garlic, scallions, tomato sauce and fontina  15-   

Cilantro pesto, red onion, roasted corn, and chevre 14-

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