Lunch Menu: Week of Oct. 1, 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-

Kabocha squash tartine with feta, honey, hazelnuts, radish greens and lemon zest 8-

Tuscan kale salad with Gravenstein apples, fennel, dill yogurt, pecorino and breadcrumbs 9-

Sourdough bread with butter and Newport sea salt 6-

Delicata squash soup with toasted pepitas and toast 6-  


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

Fettuccine pasta, delicata, roasted fennel and onions, hazelnuts, feta, and brown butter  16- 

Community Cow braised beef stuffed cabbage with tomato sauce, potatoes, caraway sauerkraut, chevre and chive sour cream 21-

Grilled GTF chicken with olive oil fried potatoes, roasted peppers, pickled onions and aji verde sauce 20-


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, bell peppers, red onion, GTF tomato sauce, and mozzarella 15- 

Roasted delicata, duck egg, shallots, and fontina 15- 

Braised leeks, cherry tomato, basil pesto and gruyere 14-