Dinner Menu: Sept. 11-14, 2019

*All items & prices subject to change

Salads & Small Plates

Sourdough bread with butter and Newport sea salt  6-

Simple salad and champagne vinaigrette  7-

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

Plate of farm pickled vegetables  6-

Treviso salad with shaved apples, celery root, shallots, mint yogurt and mozzarella

GTF chicken liver mousse with pickled grapes, stone ground mustard and crostini  10-

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

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 pistou, fresh tomatoes, broccoli, nardello peppers, alsea acres feta, and hazelnuts  19-

Poached chinook salmon with fermented tomato broth, shaved fennel, onions, peppers, cabbage and fresh dill  26-

Grilled GTF chicken with olive oil fried potatoes, roasted peppers, pickled red onions and aji verde sauce  23-

Grilled Community Cow beef ribeye with tomato potato gratin, and a salad of sour cabbage, shaved turnips and fresh herbs  25- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs  13-

Pizza Margherita  13-        

Fennel sausage, crispy shallot, olives, GTF tomato sauce, and fontina  15-   

Basil pesto, cherry tomatoes, shishito peppers, and feta  14-

Roasted potatoes, fresh tomato, red onion, rosemary, and gruyere  14-