Dinner Menu: Aug. 28-31, 2019

Salads & Small Plates

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

 Simple salad and champagne vinaigrette  7-

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

 Plate of farm pickled vegetables  6-

Tomato and melon salad with goat’s milk feta, radicchio, and maple-balsamic vinegar  9-

GTF chicken liver mousse on toasted baguette with a strawberry-tomatillo mostarda and dressed greens  10-

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

Grilled corn with green chili and charred scallion butter  6-

Tomato gazpacho with olive oil and basil  6-

 

Entrees  

Plate of grilled summer vegetables with romesco and toasted pepitas  15-

Fettuccine pasta with basil pesto, fresh tomatoes, zucchini, shisishito peppers, and alsea acres chevre  19-

Seared Chinook salmon with red pepper aioli, poached potatoes, heirloom tomatoes, grilled broccoli, scallions and fresh herbs  26-

Grilled GTF chicken with smoked summer vegetable succotash and chicken jus  25-

Braised Community Cow beef ragu with summer vegetables, new potato gnocchi, breadcrumbs and pecorino romano  24- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs  13-

Pizza Margherita  13-        

Fennel sausage, leeks, tomato sauce and fontina  15-   

Basil pesto, roasted garlic, cherry tomato, shishito peppers and pecorino  14-

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