Dinner Menu: Week of September 4, 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 with a frisee and pear salad, dijon mustard and toast 10-

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

Grilled corn with green chili and charred scallion butter 6-

Melon gazpacho with smoky spiced yogurt, basil and cilantro  6-

Entrees  

Plate of grilled summer vegetables with mole verde and toasted pepitas 15-

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

Seared albacore tuna with romesco, roasted potatoes, sweet peppers, onions, grilled corn and fresh herbs 26-

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

Grilled Comunity Cow beef ribeye with roasted pepper aioli, cauliflower, broccoli, onions, and potatoes 25- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-

Pizza Margherita 13-        

Grilled chicken, maitake mushrooms, sweet onions, fontina and herbs 15-   

Basil pesto, cherry tomatoes, roasted corn, and chevre 14-

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