Dinner Menu: Oct. 18-20, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with fall vegetables, hazelnuts, and balsamic vinaigrette 9-

 Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

       Roasted beet salad with Alsea Acres chevre, hazelnuts, frisee, and sherry vinaigrette 9-

Wild mushroom bruschetta with Alsea Acres chevre, shaved radicchio, apples hazelnuts and sherry vinaigrette  10-

Kale, parsley root, heirloom tomatoes and breadcrumbs with lemon parmesan dressing 9-

Burrata, summer squash, and cherry tomatoes with balsamic reduction and garlic crostinis 10-

         Entrees

                        Roasted fall vegetables with fermented chile and cauliflower puree 16-

Wild mushroom fettuccine with leeks, broccolini, garlic cream, pecorino and breadcrumbs 20-

    Poulet au riesling with duck fat roasted potatoes, carrots, onions and kale  21-

Grilled Deck Farms pork chop with braised red cabbage, apples and roasted root vegetables 23-

Grilled Deck Farms lamb chops with turmeric yogurt, curry spiced cauliflower, roasted peppers and onions, tomatoes and cilantro 23-

Seared Oregon Valley Farm filet mignon with roasted cauliflower, potatoes, onions, kale and roasted red pepper aioli 25-

      Wood-Fired Pizzas

Classic margherita 11-

Quattro Formaggi 12-

Cocozelle and delicata squashes with shaved turnips, basil pesto and Alsea Acres feta 13-

   Chorizo, kalamata olives, roasted peppers and arugula with tomato sauce and mozzarella  14-

Cauliflower, romanesco, and leeks with Rogue River blue cheese, olive oil, and fresh herbs 14-

Dessert

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Vanilla creme brulee with cookies 7-

Pecan tart with candied bacon and maple ice cream 7-

Scoop of daily ice cream with cookies   6

Lunch Menu: Week of October 16, 2018

*All items and prices subject to change

Roasted delicata squash soup with toasted squash seeds and herbs

Salads& Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, hazelnuts, and balsamic vinaigrette 9-

        Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Burrata, summer squash, and tomatoes with balsamic reduction and garlic crostinis 10-

Kale, blue cheese, walnuts, and grapes with herb-buttermilk dressing 9-

Roasted delicata squash soup with toasted squash seeds and herbs 7-

    Plate of pickled farm vegetables

  Entrees

Oregon rockfish cakes with mixed greens salad, farm pickles and charred leek aioli 16-

  Poulet au riesling with duck fat roasted potatoes, carrots, onions and kale  21-

Grilled Deck Farms pork chop with braised red cabbage, apples and roasted root vegetables 23-

Grilled Deck Farms lamb chops with turmeric yogurt, curry spiced cauliflower, roasted peppers and onions, tomatoes and cilantro 23-

 

         Sandwiches

Farm smoked Deck Farms ham on ciabatta, with dijon, pickles, and gruyere cheese 13 / 7.5-

Farm smoked Oregon Valley Beef tongue pastrami on rye with farm sauerkraut, thousand island and emmentaler cheese 13/7.5-

Roasted delicata squash, hazelnut butter, shaved kale, carrots, 

 

and celeriac on pugliese 12 / 7-

     Wood-Fired Pizzas

Classic margherita 11-

Quattro Formaggi 12-

Cocozelle and delicata squashes with shaved turnips, basil pesto and feta 13-

   Chorizo, kalamata olives, roasted peppers and mizuna with tomato sauce and mozzarella  14-

Chanterelles, romanesco, and leeks with fontina, olive oil, and fresh herbs 14-

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks

Dessert

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Vanilla creme brulee with cookies 7-

Pecan tart with candied bacon and maple ice cream 7-

Scoop of daily ice cream with cookies   6

 

 

Dinner Menu: Oct. 11-13, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, hazelnuts, and balsamic vinaigrette 9-

Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Deck Farms pork rillettes, frisee and apple salad, and garlic crostinis 7-

Wild mushroom bruschetta with alsea acres chevre, shaved radicchio, apples hazelnuts and sherry vinaigrette  11-

Kale, blue cheese, grapes and walnuts with herb-buttermilk dressing 9-

Roasted cauliflower soup with black pepper and microgreens 7-

Burrata, summer squash, and tomatoes with balsamic reduction and garlic crostinis 10-

Entrees

Roasted fall vegetables with cauliflower puree 16-

Wild mushroom fettuccine with leeks, kale, garlic cream, pecorino and breadcrumbs 20-

Poulet au riesling with chanterelles, duck fat roasted potatoes, onions and chard  21-

Grilled Deck Farms pork chop with braised red cabbage, apples and roasted root vegetables 23-

Grilled tamari and ginger marinated ling cod with matsutake dashi, shaved vegetables and grilled tat soi 23-

Seared Oregon Valley Farm filet mignon with roasted cauliflower, potatoes, onions, kale and roasted red pepper aioli 25-

Wood-Fired Pizzas

Classic margherita 11-

Quattro formaggi 12-

Cocozelle and delicata squashes with habinada peppers,  basil pesto and feta 13-

Chorizo, kalamata olives, roasted peppers and mizuna with tomato sauce and mozzarella  14-

Chanterelles, romanesco, and leeks with fontina, pecorino, olive oil, and fresh herbs 14-

Dessert

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Turkish Coffee creme brulee with cookies 7-

Brioche pain perdu, apple compote, vanilla ice cream, apple caramel 7-

Scoop of daily ice cream with cookies   6

Lunch Menu: Week of Oct. 9, 2018

*All items and prices are subject to change.

Cold smoked albacore tuna tartine

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, hazelnuts, and balsamic vinaigrette 9-

        Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Wild mushroom and leek bruschetta with chevre, shaved raddicco, apples, and walnuts 10-  

Kale, feta and grapes with herb-buttermilk dressing 9-

Roasted cauliflower soup with black pepper and microgreens 7-

Deck Farms pork rillettes, frisee and apple salad, and sourdough bread 7-         

 Kabocha squash and chevre raviolis

Entrees          

Roasted fall vegetables with cauliflower puree 16-

Cold smoked albacore tuna tartine with pickled beets, fall greens, cherry tomatoes, mustard, and dill creme fraiche 13-

Oregon rockfish cakes with mixed greens salad, farm pickles and charred leek aioli 16-

 Kabocha squash and chevre raviolis with fennel, kale, onions, brown butter and hazelnuts 19-

Grilled Deck Farms pork chop with celeriac puree, braised collard greens, poached apples and caramelized pork jus 23-

Braised Oregon Valley Beef osso buco with creamy polenta, fall vegetables and gremolata 22-

         Sandwiches

Farm smoked Deck Farms ham on ciabatta, with dijon, pickles, and gruyere cheese 13 / 7.5-

Farm smoked Oregon Valley Beef tongue pastrami on rye with farm sauerkraut, thousand island and emmentaler cheese 13/7.5-

Roasted delicata squash, hazelnut butter, shaved kale, carrots, and celeriac on pugliese 12 / 7-

     Wood-Fired Pizzas

Classic margherita 11-  

Summer squash, roasted garlic, and habinada peppers with basil pesto and feta 13-

   Smoked chorizo, roasted peppers, mizuna, tomato sauce and mozzarella  14-

Chanterelles, romanesco, leeks, bechamel and fresh herbs 14-

Dessert

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Turkish Coffee creme brulee with cookies 7-

Brioche pain perdu, apple compote, vanilla ice cream, apple caramel 7-

Scoop of daily ice cream with cookies   6

Dinner Menu: Oct. 4-6, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, hazelnuts, and balsamic vinaigrette 9-

 Plate of pickled farm vegetables 6-

Deck Farms pork rillettes, frisee and apple salad, and garlic crostinis 7-

Shaved radicchio, apples, hazelnuts, and Alsea Acres chevre with sherry-tarragon vinaigrette  9-

Kale, blue cheese and grapes with herb-buttermilk dressing 9-

End of summer ratatouille with fontina and breadcrumbs 9-

Meatballs with roasted peppers, onions, tomato sauce, pecorino and breadcrumbs 10-

Roasted cauliflower soup with black pepper and microgreens 7-

Burrata, summer squash, and cherry tomatoes with balsamic reduction and garlic crostinis 10-

 

Entrees

Roasted fall vegetables with salsa di noci 16-

Kabocha squash and chevre raviolis with roasted fennel, kale, onions, brown butter and hazelnuts 18-

Wood roasted GTF chicken and dumplings with green beans, sweet corn, radicchio, chicken jus and breadcrumbs  20-

Apple braised pork shoulder with celeriac puree, braised collard greens and pork jus 21-

Seared black cod with roasted delicata squash, onions, kale and fermented chile crema 24-

Braised Oregon Valley Beef osso buco with creamy polenta, fall vegetables and gremolata 23-

Wood-Fired Pizzas

Classic margherita 11-

Quattro formaggi 12-

Summer squash, roasted corn, and habinada peppers with basil pesto and feta 13-

Roasted peppers, onions, and sage sausage with tomato sauce and mozzarella 14-

Anchovies, fresh tomatoes, and roasted garlic with olive oil, chevre and fresh herbs 14-

Dessert

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Turkish Coffee creme brulee with cookies 7-

Brioche pain perdu, apple compote, vanilla ice cream, apple caramel 7-

Scoop of daily ice cream with cookies   6