Lunch Menu: Week of October 8, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette 7-

Mixed green salad with summer vegetables, pepitas, and basil vinaigrette 9-

Plate of farm pickled vegetables  6-

Kabocha squash tartine with feta, honey, hazelnuts, radish greens and lemon zest 8-

Tuscan kale salad with Gravenstein apples, fennel, dill yogurt, pecorino and breadcrumbs 9-

Smoked black cod and beet salad with swiss chard, rye croutons and caraway dressing 11-

Sourdough bread with butter and Newport sea salt 6-

Butternut squash soup with toasted pepitas and toast 6-  

Entrees      

Plate of grilled fall vegetables with mole Verde and toasted pepitas 15-

Fettuccine pasta, delicata, roasted fennel and onions, hazelnuts, feta, and brown butter 16- 

Community Cow braised beef stuffed cabbage with tomato sauce, potatoes, caraway sauerkraut, and creme fraiche 21-

Grilled GTF chicken with olive oil fried potatoes, roasted peppers, pickled onions and aji Verde sauce 21-

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 white cheddar, sweet onions, tomato, butter lettuce and garlic aioli 13-

Roasted fall vegetables and herbs with whipped chevre on grilled flatbread 12-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-  

Tomato sauce and mozzarella with fresh herbs 11-      

Fennel sausage, bell peppers, red onion, GTF tomato sauce, and mozzarella 15- 

Delicata squash, kale, shallots, and fontina 15- 

Butter-braised leeks, cherry tomatoes, basil pesto and gruyere 14-

Dinner Menu: Oct. 3-5, 2019

Salads & Small Plates

Sourdough bread with butter and Newport sea salt 6-

Simple salad and champagne vinaigrette 7-

Mixed green salad with fall vegetables, pepitas, and basil vinaigrette 9-

Plate of farm pickled vegetables 6-

Tuscan kale salad with Gravenstein apples, fennel, mint yogurt, pecorino and breadcrumbs 9-

Chevre tartine with grapes, honey, hazelnuts and lemon zest 8-

 Delicata squash soup with toasted pepitas and toast 6-                              

Entrees  

Plate of roasted fall vegetables with mole verde and toasted pepitas 15-

Seared black cod with spiced yogurt, roasted delicata squash, sweet onions, and grilled broccoli 26-

Kabocha squash ravioli with toasted hazelnuts, chevre, roasted fennel, onions and brown butter  23-

Grilled GTF chicken with olive oil fried potatoes, roasted peppers, pickled red onions and aji verde sauce 23-

Community Cow braised beef stuffed cabbage with tomato sauce, potatoes, caraway sauerkraut, chevre and chive sour cream 24- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-

Pizza Margherita 13-        

Fennel sausage, jimmy nardello peppers, red onion, GTF tomato sauce, and mozzarella 15- 

Roasted delicata, duck egg, shallots, and fontina 15- 

Roasted corn, fresh tomato, poached garlic, basil pesto and gruyere 14-

Lunch Menu: Week of Oct. 1, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette 7-

Mixed green salad with summer vegetables, pepitas, and basil vinaigrette 9-

Plate of farm pickled vegetables  6-

Kabocha squash tartine with feta, honey, hazelnuts, radish greens and lemon zest 8-

Tuscan kale salad with Gravenstein apples, fennel, dill yogurt, pecorino and breadcrumbs 9-

Sourdough bread with butter and Newport sea salt 6-

Delicata squash soup with toasted pepitas and toast 6-  

Entrees      

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

Fettuccine pasta, delicata, roasted fennel and onions, hazelnuts, feta, and brown butter  16- 

Community Cow braised beef stuffed cabbage with tomato sauce, potatoes, caraway sauerkraut, chevre and chive sour cream 21-

Grilled GTF chicken with olive oil fried potatoes, roasted peppers, pickled onions and aji verde sauce 20-

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 white cheddar , sweet onions, tomato, butter lettuce and garlic aioli 13-

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

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-

Pizza Margherita 13-        

Fennel sausage, bell peppers, red onion, GTF tomato sauce, and mozzarella 15- 

Roasted delicata, duck egg, shallots, and fontina 15- 

Braised leeks, cherry tomato, basil pesto and gruyere 14-

Dinner Menu: Week of August 7, 2019

Salads & Small Plates

Sourdough bread with basil, olive oil, and balsamic vinegar 6-

Simple salad and champagne vinaigrette 7-

Mixed green salad with summer vegetables, pepitas, and basil vinaigrette 9

Plate of farm pickled vegetables 6-

Tomato salad with olives, cucumbers, shallot, basil, and sherry vinegar 9-

GTF chicken liver mousse on toasted baguette with a strawberry-tomatillo mostarda and dressed greens 10-

Spicy salmon pate with cucumbers and dill on sourdough bread 10-

Grilled corn with green chili and charred scallion butter 6-

Tomato gazpacho with olive oil and basil 6-

Entrees  

Plate of grilled summer vegetables with romesco and toasted pepitas 15-

Fennel cappellacci with treviso, olives fresh tomato pan sauce and basil 20-

Seared Oregon albacore with roasted poblano and corn puree, green beans, sweet peppers and cherry tomatoes 23-

Grilled Community Cow beef tenderloin with eggplant puree, cherry tomatoes, green beans, pickled onions, anaheim peppers, frisee and tapenade vinaigrette 25-

Grilled GTF chicken with roasted tomatillo salsa, grilled summer squash, onions and roasted new potatoes  23-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-

Pizza Margherita 13-        

Fennel sausage, GTF tomato sauce, scallions and gruyere  15-   

Basil pesto, cherry tomato, shishito peppers, and pecorino14-

Roasted corn, roasted peppers, shaved tomatillo, cilantro, and feta 14-

Duck fat fried shallots, garlic confit, fontina, and fresh thyme 14-

Lunch Menu: Week of April 24, 2018

Starters & Salads

Farm Salad (8.00) (vegan, GF)
GTF salad mix, carrot, radish, GTF pickled vegetables, with thyme & balsamic (add chicken 2.00)

Simply Salad (5.00) (vegan, GF)
GTF salad mix, carrot, radish, thyme balsamic (add chicken 2.00)

Spinach & Bacon Salad (9.00)
Radish, chive, bacon, sauce gribiche, parmesan, grilled Chad’s bread (add chicken 2.00)

Kale Caesar (8.00)
Caesar dressing, crouton, Fontina

Fish Cakes & Greens (12.00)
Pacific rockfish, potato, herbs, GTF salad mix, carrot, radish, red & white pickled onion, GTF pickled vegetables, charred chive  aioli, lemon thyme vinaigrette

White Beans and Bread (7.00) (V)
White bean spread, prop 1 microgreens, pickled red and white onions, Chad’s baguette

Chad’s Bread and Butter (6.00) (V)
Honey & cracked pepper, kalamata olive,  herb & sea salt

Rice & Vegetable (6.00) (V)
Chard, brown rice, leek, spinach, tomato & parmesan stock, Chad’s bread

Polenta & Chard (8.00) (V option, GF)
Polenta cake, rainbow chard, black & red kale, poached egg, bacon, garlic, leeks

Chicken Lollipops (9.00) (GF)
GTF brined & braised chicken legs, rhubarb glaze, mizuna mustard greens, pickled rhubarb

From the Earth…en Oven

Ham & Chicory Pizza (14.00)
Red onion, fava top and basil pesto, fontina

Red Kale & Onion Pizza (13.00)
Fresh mozzarella, olive oil, herbs

The Cheese Pizza (11.00)
Fresh mozzarella, fontina, parmesan, herbs, tomato marinara,

Smoked Chicken & Olive Pizza (14.00)
Fresh mozzarella, tomato  marinara, parmesan

Bacon, Potato & Spinach Pizza (14.00)
bechamel, fontina

Larger Plates & Sandwiches

Kale & Tempeh Melt (13.00) (V)
Kale, caramelized onion, provolone cheese, charred scallion aioli, Chad’s bread, choice of side salad or slaw

Reuben Sandwich (14.00) (half 8.50) (V option)
GTF Pastrami, Isaac’s sauerkraut, swiss cheese, GTF thousand island, Chad’s rye, choice of side salad or slaw

Pulled Pork Sandwich (13.00)
GTF smoked pork, kale slaw, pickled onion, bacon & leek BBQ sauce, Chad’s bun, choice of  side salad or slaw

Smoked Chicken & Spinach Pasta (15.00) (V option)
GTF smoked chicken, spinach, onion, garlic cream sauce, parmesan

GTF Fried Chicken (15.00)
GTF brined & breaded chicken breast, braised greens, smashed herb potato, rosemary chicken jus

Pork & Grits (17.00)
GTF braised pork, rhubarb, apple, celery, braising greens, Lonesome Whistle Dakota black polenta, rhubarb & apple chutney

Jules’s Sweet Treats

Orange-Chocolate Cake (7.00)
Seville orange curd, whiskey oranges, chocolate cake, ganache

Farm-Fresh Rhubarb Crisp (8.00) (GF)
Walnut, almond, and coconut crumble, GTF rhubarb, candied ginger, house cardamom ice cream

Honey Panna Cotta (6.00) (GF)
Sweet cream, Old Blue raw honey, GTF rhubarb poached in Tyee Wineries Gewurztraminer

Carnival Corn Ice Cream Sundae (8.00) (GF)
GTF popcorn-infused ice cream, toffee ripple, roasted peanuts, homemade caramel corn

 

From the farm

GTF braising mix, salad mix, black kale, red russian kale, chicory blend, chard, fava tops, basil, cilantro, mesclun mix, pea tendrils, radish sprouts, parsnip, carrots, yellow onion, red onion, shallots, leeks, chives, black radish, all raabs, all other vegetables!

We strive to provide organic, non GMO, local, and responsibly produced ingredients whenever possible.  There are exceptions based on availability of specialty ingredients and products available to us in our small community.  Thank you!  ~GTF staff and management