Views Around the Farm Stand + Lunch Menu for October 9-12

The pizza oven is hot, the pastries are flakey, the coffee is good, and the vegetables are fresh from the fields. Come on out to see us, okay?

The Lunch Menu (subject to change based on availability)

antipasti

pork pâté and Mosaic Farm liverwurst served with baguette and cornichon
hummus and marinated tomato with baguette
mixed greens with balsamic vinaigrette
GTF salad with local feta cheese, roasted peppers, cherry tomatoes, and tomato vinaigrette
onion soup with artisan bread
delicata and roasted pepper soup with artisan bread

 

pizze ($9.5)

fior di latte (fresh mozzarella)/ garlic/basil/fresh tomatoes
duck confit/goat cheese/arugula/tomato/mozzarella
bacon/roasted corn/tomato/mozzarella
zucchini/leeks/caramelized onions/tomato/mozzarella
add egg, duck confit, or fresh tomatoes

 

secondi ($9-$10.5)

tagliatelle with zucchini, roasted fennel, and radicchio in a goat cheese cream sauce
brodetto of wild coho salmon and rockfish with farm-egg aïoli and baguette
gratinata of delicata with polenta and blue cheese over fresh tomato sauce with black kale
Provenance Farm chicken breast with israeli couscous, green beans, and pesto

 

pork pâté and Mosaic Farm liverwurst served with baguette and cornichon

fior di latte (fresh mozzarella)/ garlic/basil/fresh tomatoes

zucchini/leeks/caramelized onions/tomato/mozzarella

tagliatelle with zucchini, roasted fennel, and radicchio in a goat cheese cream sauce

brodetto of wild coho salmon and rockfish with farm-egg aïoli and baguette

gratinata of delicata with polenta and blue cheese over fresh tomato sauce with black kale

Provenance Farm chicken breast with israeli couscous, green beans, and pesto

Views Around the Farm Stand + Lunch Menu for October 2-5

giant ginger-sesame cookies

The Farm Stand will be open with fall hours (9-5 Tuesday through Saturday) until the middle of November, so please come out and see us. We have a fully stocked selection of organic produce as well as a variety of freshly baked pastries. We will continue serving regular lunch (Tuesday through Friday 11-2) and Saturday breakfasts (9-2) until the end of the season.

caprese salad with tomato, fresh mozzarella, basil, balsamic, and baguette

The Lunch Menu (subject to change based on availability)

antipasti

pork pâté with pistachios and cranberries served with baguette and cornichon
mixed greens with balsamic vinaigrette
GTF salad with marinated mozzarella, roasted peppers, cherry tomatoes, and balsamic vinaigrette
caprese salad with tomato, fresh mozzarella, basil, balsamic, and baguette
white bean and vegetable soup with artisan bread
delicata squash soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
kale/artichoke hearts/tomato/mozzarella
ham/broccoli/zucchini/tomato/mozzarella
bacon/fennel/leek/tomato/mozzarella
add egg, duck confit, or fresh tomatoes

 

secondi ($9.5-$10.5)

Lava Lakes lamb ragú with housemade pappardelle, roasted carrots, and parmesan
brodetto of wild coho salmon and white prawns with farm-egg aïoli and baguette
broccoli mousse filled delicata squash over barley with leeks fresh and roasted tomatoes, and almonds
 

white bean and vegetable soup with artisan bread

delicata squash soup with artisan bread

cheese pizza

bacon/fennel/leek/tomato/mozzarella pizza

Lava Lakes lamb ragú with housemade pappardelle, roasted carrots, and parmesan

brodetto of wild coho salmon and white prawns with farm-egg aïoli and baguette

broccoli mousse filled delicata squash over barley with leeks fresh and roasted tomatoes, and almonds

Views Around the Farm Stand + Lunch Menu for September 4-7

GTF salad with strawberries, goat cheese, pumpkin seeds, and balsamic vinaigrette

The Farm Stand will stay on summer hours (9-6 Tuesday through Friday with lunch service from 11-2 plus 9-5 on Saturday with breakfast service from 9-2) until the end of the month.We will also be serving our regular Thursday and Friday night dinners until the last one for the season on September 28. Feel free to make a reservation for any September dinner by calling 541-929-4270.

garlic/basil/fresh tomato/mozzarella pizza

The Lunch Menu (subject to change based on availability)

antipasti

pork pâté with pistachios and cranberries served with baguette
tomato, ceci purée, and eggplant caviar with baguette
 
mixed greens with balsamic vinaigrette
GTF salad with strawberries, goat cheese, pumpkin seeds, and balsamic vinaigrette
caprese salad with tomato, fresh mozzarella, basil, balsamic, and baguette
 
roasted pepper soup with artisan bread
ham and vegetable soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/fresh tomato/mozzarella
broccoli/mushroom/tomato/mozzarella
pepperoni/peppers/tomato/mozzarella
prawn/leek/pesto/tomato/mozzarella
add egg, pickled jalapeños, duck confit or fresh tomatoes

 

secondi ($9.5-$10.5)

beef ravioli with mushrooms and sage
cavatelli with romano beans, cherry tomatoes, ricotta, and basil
summer risotto-style israeli cous cous
seafood cacciucco with albacore tuna
Cattail Creek lamb sausage with braised cabbage and potato
 

beef ravioli with mushrooms and sage

cavatelli with romano beans, cherry tomatoes, ricotta, and basil

seafood cacciucco with albacore tuna

Cattail Creek lamb sausage with braised cabbage and potato

curried cauliflower-carrot croissant 

Views Around the Farm Stand + Lunch Menu for August 28-31

giant chocolate cookies

The Farm Stand is overflowing with sweet corn, melons, tomatoes of every shape and color, and dozens of other fresh fruits and vegetables. We’re open 9-6 Tuesday through Friday and 9-5 on Saturdays.

Menu Vocabulary Word of the Week: pansotti — a triangle shaped stuffed pasta

GTF salad with melon, goat cheese, pumpkin seeds, and tarragon vinaigrette

The Lunch Menu (subject to change based on availability)

Antipasti

duck liver mousse with balsamic and baguette
pork pâté with cornichon and mustard
tomato, ceci puree, and eggplant caviar with baguette
 
mixed greens with balsamic vinaigrette
GTF salad with melon, goat cheese, pumpkin seeds, and tarragon vinaigrette
 
beet soup with artisan bread
ham and barley vegetable soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/fresh tomato/mozzarella
italian sausage/peppers/tomato sauce/mozzarella
duck/feta/spinach/tomato sauce/mozzarella
add egg, pickled jalapeños, duck confit or fresh tomatoes

 

secondi ($9-$10.5)

three cheese pansotti with magda squash and leeks
semolina gnocchi with Mosaic Farm pork ragú and chard
ratatouille stuffed tomato on greens
brodetto with salmon, prawns, and aïoli
poached farm egg on polenta with summer vegetables
prawns on bread gnocchi with romano beans and prawn sauce

 

three cheese pansotti with magda squash and leeks

semolina gnocchi with Mosaic Farm pork ragú and chard

ratatouille stuffed tomato on greens

brodetto with salmon, prawns, and aïoli

prawns on bread gnocchi with romano beans and prawn sauce

Views Around the Farm Stand + Lunch Menu for August 21-24

 twice-baked ricotta torta on beets and leeks

Take advantage of the full bounty of late summer on the farm. August is the month when we have it all!

Menu Vocabulary Word of the Week: brodetto — Italian fish stew

pork pâté with cornichon and mustard

The Lunch Menu (subject to change based on availability)

antipasti

duck liver mousse with balsamic and baguette
pork pâté with cornichon and mustard
cured salmon and cucumber crostini
 
caprese salad with tomato, mozzarella, basil, balsamic, and extra virgin olive oil
mixed greens with balsamic vinaigrette
GTF salad with melon, cucumber, and mint vinaigrette
 
roasted onion soup with artisan bread
cold gazpacho with artisan bread

 

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
pepperoni/pepper/tomato/mozzarella
ham/caper/tomato/mozzarella
zucchini/leek/tomato/mozzarella
add egg, pickled jalapeños, duck confit, or fresh tomatoes

 

secondi ($9.5-$10.5)

agnolotti with corn brood and shallot
linguine with pesto, squash, and tomato
twice baked ricotta torta on beets and leeks
brodetto with rockfish and prawns
roasted duck leg on polenta with beans and balsamic
lamb sausage on sauerkraut and potatoes

 

cured salmon and cucumber crostini

cold gazpacho with artisan bread

pepperoni/pepper/tomato/mozzarella pizza

pepperoni/pepper/tomato/mozzarella pizza

zucchini/leek/tomato/mozzarella pizza

zucchini/leek/tomato/mozzarella pizza

linguine with pesto, squash, and tomato

brodetto with rockfish and prawns

roasted duck leg on polenta with beans and balsamic

lamb sausage on sauerkraut and potatoes