We’re serving dinners at the farm stand every Thursday and Friday night from 5:30-8:45. Reservations are strongly recommended.
The Dinner Menu (This is actually the April 12 menu, but it will be very similar tonight, April 13.)
to start:salumi platter trio of little salads crunchy trotter terrine with potato salad animelle gratinata with mushroom and parsnip creamy beet soup mushroom-parmesan soup GTF greens with almond, beet, blue cheese, and balsamic GTF greens with cranberry, goat cheese, and red wine dressing
pizze:garlic/tomato/mozzarella house pepperoni/tomato/mozzarella kale/mushroom/tomato/mozzarella pesto/prawn/garlic/mozzarella
secondi:rockfish/crepe/carrot/chard/watercress/pea shoots/ pumpkin seeds lava lake lamb/tomato/leek/kale/arugula pesto flat iron/smashed potato/carrots/rutabaga/black olive aïoli duck breast/carrot puree/ raab/golden raisins
libations:a variety of wines from Spindrift Cellers, Lumos, Tyee Wine Cellars, and Pheasant Court Winery a variety of beers from Deschutes Brewery and Oregon Trail Brewery iced tea lemonade coffee
to finish:chocolate banana custard tart with chantilly apple rhubarb crisp with ginger ice cream crème brulée with lemon shortbread
Ricky cooks up a fresh batch of tomato sauce for pizzas in our earth oven. The sauce is made from GTF tomatoes frozen at the peak of the season last fall plus leeks, shallots, garlic, and salt.
JC sieves carrot puree.
Before every dinner, JC (head chef) sits down with the waitstaff (Tamara on the left, Alison in the middle) to discuss the finer points of the menu. JC defines any unfamiliar culinary terms and describes each dish and its ingredients.