Lunch Menu: Week of September 10, 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 frisee and pear salad, dijon mustard and toast  10-

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

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

Sourdough bread with butter and Newport sea salt  6-

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

Entrees      

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

Fettuccine pasta with basil pesto, fresh tomatoes, zucchini, shishito peppers, and alsea acres chevre  17- 

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

Sage sausage, roasted potatoes, onions, tomato sauce, and fontina  15-   

Basil pesto, cherry tomatoes, shishito pepper, and chevre  14-

Summer squash, roasted peppers, sweet onions, and Rogue River bleu cheese  14-