Lunch Menu: Week of May 28, 2019

Linguine with spring herb pistou

Salads & Small Plates

Simple salad and champagne vinaigrette  7-

Mixed green salad with spring vegetables, walnuts, and balsamic vinaigrette 9-

Plate of farm pickled vegetables   6-

Sourdough bread and whipped european butter  6-

Salad of grilled romaine, radishes, croutons and pecorino with a bagna cauda  10-

Salad of snap peas and cucumbers with chevre, peach vinegar, pistachio and borage  9-

Charred carrot dip with marinated olives, feta and flatbread  7-

Carrot-ginger soup with olive oil and toasted crostini  6-

Pan-seared chinook salmon

Entrees      

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

Pan-seared chinook salmon with grilled broccolini, spring onions, new potatoes and green garlic aioli  23-

Roasted GTF chicken with spring vegetable ragu and chicken jus  18-

Linguine with spring herb pistou, cucumbers, grilled radishes, scallions, wilted arugula, olives and toasted almonds  17-

Community Cow beef pastrami on rye with farm sauerkraut

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 cheddar, grilled leeks, arugula and garlic aioli  13-

Grilled spring vegetables and herbs with whipped chevre on grilled flatbread  12-

Wood-Fired Pizzas

Pizza Bianca  13-

Tomato sauce, mozzarella, and herbs  13-        

Fennel sausage, fontina, spring onions, radish sprouts and spicy honey  15-   

Fava top pesto, snap peas, scallions, mozzarella, and pecorino  14-

Merguez sausage, new potatoes, arugula and chevre  15-

Dinner Menu: Week of May 22, 2019

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Plate of farm pickled vegetables 6-

Charred carrot dip with preserved lemon, marinated olives, feta and flatbread  7-

Salad of snap peas and cucumbers with chevre, peach vinegar, pistachio and borage 9-

Sourdough bread and whipped European butter 6-

Salad of grilled little gems, radishes, croutons, pecorino romano and bagna cauda 10-

Spring vegetable and soldier bean soup with toasted crostini 6-

Entrees  

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

 Linguine with spring herb pistou, cucumbers, grilled radishes, scallions, wilted arugula, olives and toasted almonds 19-

Poached Chinook salmon with shaved spring vegetables and bourride 26-

Braised Cattail Creek lamb shank with tiger eye beans, turnips, kale, spring onions and salsa verde 26-

Community Cow beef osso bucco with creamy polenta, roasted spring vegetables, and gremolata 24-

Wood-Fired Pizzas

Pizza Bianca 12-

Classic Margherita 13-        

Fennel sausage, taleggio, tatsoi, radish sprouts and spicy honey 15-   

Fava top pesto, snap peas, scallions, mozzarella, and pecorino 14-

Shaved zucchini, capers, turnips, and fontina 15-

Lunch Menu: Week of May 21, 2019

Salads & Small Plates

Simple salad and sherry vinaigrette 7-

Mixed green salad with spring vegetables, walnuts, and balsamic vinaigrette 9-

Plate of farm pickled vegetables   6-

Sourdough bread and whipped european butter 6-

Salad of butter lettuce, radishes, and pecorino with a lemon dijon dressing 10-

Salad of snap peas and cucumbers with chevre, peach vinegar, pistachio and borage 9-

Olive tapenade on toasted crostinis with mustard greens and citrus vinaigrette 7-

Spiced sunchoke and potato soup with toasted crostini 6-

Entrees      

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

Pan-seared chinook salmon with grilled broccolini, spring onions, sunchokes and green garlic aioli 22-

Braised Cattail Creek lamb shank with tiger eye beans, turnips, kale, spring onions and salsa verde 24-

Potato gnocchi with creamed fava tops, cardoons, olives and toasted almonds 16-

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 cheddar, grilled leeks, arugula and garlic aioli 13-

Grilled spring vegetables and herbs with whipped chevre on grilled flatbread 12-

Wood-Fired Pizzas

Pizza Bianca 12-

Classic Margherita 13-        

Fennel sausage, mozzarella, radish sprouts and spicy honey 15-   

Fava top pesto, snap peas, scallions, mozzarella, and pecorino 14-

Shaved zucchini, capers, green garlic, and mozzarella 15-

A Few Tables Left for May Wine Dinner

We still have a few tables left for our May Wine Dinner! Join us this Saturday (May 18th) at 5:30 for a farm tour, followed by a five-course meal and wine pours from Cardwell Hill. Just call the Farmstand at 541-929-4270 to make your reservation.

Dinner Menu: Week of May 15, 2019

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Plate of farm pickled vegetables 6-

Olive tapenade on toasted crostinis with mustard greens and citrus vinaigrette 7-

Plate of hummus, spring vegetables, toast, pickles and olives 8-

Salad of snap peas and cucumbers with chevre, peach vinegar, pistachio and borage 9-

Sourdough bread and whipped European butter 6-

Salad of butter lettuce, radishes, and pecorino with a lemon dijon dressing 10-

Spiced sunchoke and potato soup with toasted crostini 6-

Entrees  

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

  Linguine with spring herb pistou, cucumbers, grilled radishes and scallions, wilted arugula, olives and toasted almonds 19-

Grilled chinook salmon with green garlic skordalia, marinated olives, roasted zucchini, spring onions and chard 26-

Braised Cattail Creek lamb belly with tiger eye beans, turnips, kale, spring onions and salsa verde 26-

Deck Farms Confit duck leg with red wine poached pears, blue cheese, hazelnuts, arugula, and duck fat roasted potatoes 25-

Wood-Fired Pizzas

Pizza Bianca 12-

Tomato sauce, mozzarella and chopped herbs 13-        

Fennel sausage, mozzarella, gorgonzola and spicy honey 15-   

Fava top pesto, snap peas, mozzarella, pecorino, and anchovies 14-

Roasted leek scapes, capers, scallions, and mozzarella 15-