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

Dinner Menu: August 31-Sept. 2, 2017


chad fell’s bread & marinated olives  5

baked local chevre, roasted onions, garlic, pears and crostini  9

mixed greens, balsamic vinaigrette  6.5

GTF salad, tomato, cucumber, corn, beets, pumpkin seeds, red wine vinaigrette, and feta cheese  9.5

mushroom bisque, dill ricotta toast  7

chilled potato leek, bacon lardons, chili oil 7


Pizze Rosse

garlic, basil,  mozz  13

bacon, chard   13

kalamata, goat cheese    13


Pizze Bianche

zuke, corn, cherry tomato  13

grilled peppers and onions  13


add an egg or anchovies    1


Purple Potato Gnocchi with tomato, mushroom, zucchini, kale, parsley cream and parmigiana cheese 19

Hanger Steak with garlic, mashed potato, carrot, green bean, coriander chimichurri   23

Pork Tenderloin with spaetzli, carrot, caponata, mustard jus     21

GTF Chicken Breast with arugula almond risotto, bell pepper, corn, hollandaise   22

Duck Breast with polenta, barbarella eggplant, chard, blueberry gastrique   22

Rack of lamb with polenta, kale, carrot, and blueberry gastrique 23


To Finish

Vanilla Panna Cotta with boysenberry compote   6

Peach Crisp with home-made vanilla ice cream   7

Chocolate Peanut Butter Layer Cake with cream   7

Vanilla Ice Cream with boysenberry compote   5

Lunch Menu: Week of June 27, 2016

Seafood Curry-web

Seafood Curry


bread/olives  4.0

bread/ pesto  5.5

country pork pâté/mustard/cornichon  5.5

tomato/pesto/grilled pugliese 6.5

bruschetta/duck/duck 6.5

mixed field greens, balsamic vinaigrette  6.5

salad of duck breast/escarole/lentil  7.5

GTF salad–  tomato/blue/basil  10.5

gazpacho with prawn & strata crouton  6.5

zucchini and eggplant soup/ bread   4.5


Pizze Rosse

garlic/tomato/basil/mozz    9.5

duck/kale/mozz   10.5

mushrooms/goat chz/mozz   10.5


Pizze Bianche

tomato/blue/thyme/mozz  10.5

egg/bacon/scallion/mozz  10.5

ham/zukes/olives/mozz  10.5

–add an egg, pickled jalapenos

or anchovies for  $1



Basil & Goat Cheese Agnolotti with Summer Squash & Carrots


lamb ragú with pappardelle & black kale   10

basil & goat cheese agnolotti with summer squash & carrots  10

crespelle with beets, chard & basil pesto  10

duck leg confit on roasted potatoes with cabbage  11

seafood curry with garbanzos, peppers & tomato   12.5



chocolate brioche bread pudding with caramel sauce  6.

cardamom crème brúlée with orange shortbread   6.


Dinner Menu for April 21-23, 2016

Insider tip!!! Ask for ciccioli (chee-chee-oh-lee)


bread-olives   4.5

bruschetta/duck/carm onion/broc sprouts/parmesan  5.5

-chicken galantine   5.5

-duck liver mousse  5.5

-pork pate   5.5 or all 3 for 9.5

papas bravas    5.5

gamberi fritti  5.5

bruschetta/duck liver/apple/white turnip  5.5

GTF salad –apples/blue cheese/herb dressing  7.5

GTF salad-mache/bacon/egg/shallot   7.5

lentil and vegetable soup  5

curried carrot  soup  5

Pizze Rosse

garlic/oregano/mozzarella    9.5

three cheese/baby basil  10.5

badon/leeks/mozz  10.5


Pizze Bianche

duck/kale/mozz  10.

olive/spinach/shallot/mozz 10.5

lamb sausage/egg/mozzarella 10.5


–add an egg or anchovies

for  2.


Secondi          (three course meal $29)

duck/carrot puree/spinach/spiced honey   19.

flat iron/ potato/chard/aioli*  20.5

pork chop/canederli/carrots/mustard grain/ pea shoots 18.5

chicken breast/farro pilaf/beet greens/sherry demi  18.5

halibut/acqua pazza/spinach/aioli*   19.5.

mushroom tarte/spinach/baby beets/baby basil 16.5


To Finish

apricot custard gateaux/apricot anglaise   5.5

flourless choco-almond cake/chocolate sauce   5.5

lemon mousse parfait  5.5

Lunch Menu: Week of April 19, 2016


bread-olives  4.

bread-romesco  4.

pork pâté/mustard/cornichon 5.5

quail/green garlic/carrots   7.

braised lentil/pork/pork/crumbs  6.

bruschetta/duck liver/apple/arugula  5.5

chicory/orange/white turnip salad  5.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –apples/sunchoke/parsley

/crouton  9.5

ham and vegetable soup/artisan bread  4

roasted sunchoke soup/artisan bread   4



Pizze Rosse

garlic/oregano/mozzarella    9.5

three cheese with baby basil  10

bacon/leeks /mozz  10.5


Pizze Bianche

duck confit/kale /mozz  10.5

olive/spinach/ shallot/mozz 10.5

lamb sausage/egg/mozzarella 10.5


–add an egg or anchovies

for  2.



orrecchiette with pork ragú, kale and parmesan 10.5

goat cheese ravioli, green garlic, pea shoots    9.5

mushroom strata with kale, leeks, romas and mint pesto  9.5

zip steak with carrot puree, arugula and herb salsa .5

brodetto with salmon and prawns served with aioli*  12.5