Lunch Menu: Week of April 8, 2014

Welcome to the sunny skies this week, and the allergies, and the sweaty days in the kitchen…

Luckily this year we have the promised swamp cooler to bring down the temperature. It’s a running joke for the kitchen crew to talk about the promised swamp cooler. Every year after it gets screaming hot, Farmer John notices how melted we are and says, “I’ll get the swamp cooler running to help you guys out!” We hear a lot of banging and so on, but the cold air never flows, that was until the end of last year. Farmer John got it right, and we have a cooler that blows sooo hard we will have to glue Brian to the floor or he’ll get blown out the window.

Here is the menu for this week: (the chocolate budino is unreal)

To Start
toasted pugliese with white turnips, arugula, organic extra virgin olive oil and shaved parmesan 4.5
pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
pear and arugula salad 6.5
GTF salad-orange, sorrel, pistachio in a honey vinaigrette 9.5
curried shrimp bisque with artisan bread 4/6
mushroom soup with toasted almonds and artisan bread 4/6

Pizze Rosse
garlic /herb/mozz 9.5
bacon/kale /mozz 10.5
ham/mushroom/mozz 10.5

Pizze Bianche
olive/anchovy/thyme/mozz 9.5
Italian sausage/rapini/mozz 10.5
colazione-bacon/egg/parm/green onion/ground pepper 10.5

Menu: 20.
arugula and pear salad
rockfish with a kalamata crust over tarragon polenta (11.5)*
chocolate budino

agnolotti of duck with pear 10.5
semolina gnocchi with blue cheese leeks, and dandelion 9.5
potato involtini with roma tomato and russian kale 9.5
duck leg confit with white bean and roasted carrots 10.5
brodetto of wild shrimp with baguette and aioli* 10.5

We’re Wide Open…Lunch Menu: Week of April 1, 2014

Welcome to the true season at the GTF Farmstand. We are now as open as we ever get with lunch service Tuesday through Friday from 11-2 and Saturday 9-2, as well as dinner service on Thursday and Friday nights starting at 5:30 p.m. There are new faces to see and new foods to try. The biggest evolution this year is pizza bianco: white sauce based pizza. The true barometer is the staff hunger, and the bianco pies are receiving a big thumbs up!

April Fools Menu Sketch

To Start
toasted pugliese with arugula, olives and shaved parmesan 4.5
two pâtés with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
pear and arugula salad with honey vinaigrette* 6.5
GTF salad – white turnips and scallions in rice wine vinaigrette 9.5
vegetable and Israeli couscous soup with artisan bread 4/6
white bean soup with toasted almonds and artisan bread 4/6

Pizze Rosso
olive/garlic /herb/mozz 9.5
bacon/kale/chili oil /mozz 10.5
Italian sausage/peppers/mozz 10.5

Pizze Bianco
spinach/anchovy/thyme/mozz 9.5
ham/caper/alpine cheese/mozz 10.5
colazione-bacon/egg/parm/green onion/ground pepper 10.5

Menu: 20.
arugula and pear salad

grilled zip steak with kale raabe, hard cooked egg and whole grain mustard hollandaise (11.5)*

crème fraiche ice cream

ravioli of oxtail with burnt shallot, parmesan and dandelion greens 10.5
scialatielli spaghetti with Italian sausage and rapini (chili oil upon request) 9.5
creamy polenta with season’s finest vegetables and poached farm egg* 9.5
gnocchi with spinach, carrots, roasted shallot and mozzarella 9.5
brodetto of wild shrimp with baguette and aioli* 10.5

Wine Dinner ft. Spindrift Cellars: April 26 2014

valentines 016TablesBeforedinner
For the evening of Saturday, April 26, we have invited winemakers Tabitha and Matt to help us plan and pour a selection of their best wines paired with an evening’s worth of our freshest ideas and freshest produce.

The reservations are limited sadly, and we begin taking reservations on April 1st. Really, no foolin’. Call 541-929-4273.

Menu Sketch for Spindrift Cellars Wine Dinner (throwin’ it down):

antipasti of mushroom terrine, country pate and liverwurst
wood sorrel soup with goat cheese croquetta
cured tongue salad with arugula, chives, pickled shallots and lovage/ginger sauce
hand made cavatelli pasta with hopefully green garlic, brown butter and almond
seafood risotto with wild shrimp, watercress and leeks
intermezzo of grapefruit sorbet
beef in brioche with kale and candied carrots
roast peppers and cherry bavaroise

Lunch Menu Sketch: March 27-29, 2014

I realize it’s not much lead time to decide what to get, but here is the proposed menu for Thursday!

To Start

toasted pugliese with olives, mushrooms, marinated mozzarella 6.5
two pâtés with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
chicories with bread crumb and caesar vinaigrette* 6.5
GTF salad-goat cheese, almonds, cranberries and herb vinaigrette 9.5
mushroom soup with artisan bread 4/6
vegetable soup with artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
bacon/peppers/chili oil /mozz 10.5
Italian sausage/spinach/mozz 10.5

Pizze Bianco

watercress/anchovy/onion/mozz 9.5
mushroom/ham/thyme/mozz 10.5
colazione-bacon/egg/parm/green onion/pepper 9.5

brûléed egg with sauce gribiche
grilled zip steak and sweetbreads (11.5)*
crème fraiche ice cream

ravioli of chicken with bacon milk and sorrel 10.5
orrechiette with pork ragú and spinach 9.5
mushroom cannelloni with ricotta and winter squash 9.5
shrimp cacciucco with garbanzos and peppers 10.5

Meet Hamid, Our New Pastry Chef

Ladies and gentlemen, I present to you our new pastry chef Hamid Serdani, who has already put his own stamp on our pastry offering, and is a hoot to have around the kitchen


And now in his own words;

I was born and raised in a beautiful village in Algeria (North-Africa), called Cherchell, which is situated on the Mediterranean sea, with a population similar to that of Corvallis.  It is in this idyllic setting, that I was raised and taught a love for food from my mother and  grandmother.  Together, we would forage for mushrooms and snails, as well as various herbs for food and medicine.  Every day we would visit the village market to buy fresh produce and walk down to the small harbor for the day’s catch.

As a young man I moved to the Champagne region of France where I fell in love with their cuisine, wine and my lovely wife, Maryna.  We relocated to her hometown of Stellenbosch, in the heart of South Africa’s wine region.  It is there where I graduated from the renowned Institute of Culinary Arts (ICA) as ‘Chef par excellence’ and received the Wusthoff Achievement Award.  The next 2 years I worked as full-time lecturer and instructor at the ICA, where I taught upcoming chefs the finer skills of baking, pastry-making and chocolaterie.  In 2003, my wife, son and I decided to further broaden our horizons and settled in Oregon.
Over the past 13 yearsI have perfected my skills at Grande Roche Paarl ,Willowbrook Lodge Restaurant, Lanzerac Manor, Erinvale Estate, J.C. Le Roux in South Africa and several restaurants in Oregon.
I love food! It is what I do best. I cook it, I photograph it, and, best of all, I eat it!