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

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

Secondi
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

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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!

Welcome Tender Greens, We Missed You

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One of the ways we feel the seasons changing in the GTF kitchen is the morphing of the salad mix.

At the start of the year, we all come out of our hibernation in time to clean and plan for Valentine’s dinners, and the salad mix is about as hearty as salad mix can get – baby kale, mustards, arugula, escaroles and radicchio. It is a complete meal, full of big flavors and a lot of chew – one of my favorite times for salad mix. But as the days get longer and warmer, the salad mix gentles up, and we get the baby lettuce coming in and changing the way salads eat. It’s also very nice.

On our menu last week we had a scrumptious salad of green and red mustards and watercress with a roasted garlic herb dressing tossed with altamura toasted bread crumbs. Real good combination inspired by a salad Farmer John had up in Portland.

Stay tuned for next weeks menu!

Lunch Menu Sketch: March 20-22, 2014

The quince tree has leafed out and the nettles are growing. The chef got a sunburn from jogging in the sunshine. The risotto on last week’s menu was the big seller. All of the new crew members are coming on board. Our new Pastry Chef Hamid is showing a distinctive style in our pastry case and at the markets. Van Vleet meat is teaching me about the difference between a mock tender and the teres major (the steak we sell as a Zip Steak). The river is down and morale is up. The pizza oven is so thrilled to be hot (700 degrees Farenheit) again.

Here is the menu sketch for the coming week:

To Start
toasted pugliese with kalamata tapenade, arugula and shaved parmesan 4.5
herbed pork pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
escarole with herbed bread crumb and garlic vinaigrette
GTF salad – parmesan, croutons, and anchovy and herb vinaigrette 9.5
a soup with artisan bread 4/6
a soup with artisan bread 4/6

Pizze
garlic /herb/tom/mozz 9.5
bacon/peppers/tom/mozz 10.5
caper/ham/besciamella/mozz 10.5
shallot/anchovy/thyme/tom/mozz 9.5
sunchoke/mushroom/tom/mozz 9.5
–add egg/anchovy 1.

Menú: 20.
arancini with aoili
grilled zip steak with smashed potatoes (11.5)
flourless chocolate torta

Secondi
ravioli of pork with nettles and cream 10.5
orrechiette with arugula, roasted peppers, olives and garlic 9.5
roasted semolina gnocchi with mozzarella and tomatoes 9.5
polenta with wild shrimp and wood sorrel 10.5
pork ragú with spaetzle and carrots 10.5
blue cheese gratinata with chard and rutabaga 9.5

Lunch Menu: March 13-15, 2014

We had a wonderful opening last Thursday. Thank you to all who paid such close attention to when we would open!

I am jazzed over this new menu idea. It gets the creative juices flowing. Spring wild things are pushing the menu with nettles and wood sorrel appearing around the woods and the farm.

P.S. The brasato is really a pork sauerbraten that I learned in Munich. I am serving it with spaetzle, a German, Austrian and northern Italian egg dumpling. The idea of serving a kasespaetzle is very exciting for those who have eaten it as a kid.

Menú: 20.
frittata with roasted shallot and sorrel
wild gulf shrimp risotto (11.5)
chocolate budino

To Start
pork pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
GTF salad-apple, almond, and goat cheese with a honey vinaigrette 9.5
white bean and ham soup with artisan bread 4/6
ribollita soup with artisan bread 4/6

Pizze
garlic /herb/mozzarella 9.5
bacon/peppers 10.5
caper/ham/besciamella/mozzarella 10.5
shallot/anchovy/thyme/tomato/mozz 9.5
sunchoke/mushroom/tom/mozz 9.5
–add egg/anchovy 1.

Secondi
ravioli of chicken with nettles and parsnip 10.5
orrechiette with roasted peppers and olives and garlic 9.5
polenta with egg, veggies, and oxtail jam 9.5
brasato di maiale with spaetzle and carrots 10.5
blue cheese gratinata on braising greens 9.5