Lunch Menu: Week of April 14, 2015

The duck leg is bomb diggity delicious! The risotto is a show stopper!

To Start

pork pâté with cornichon and dijon mustard  5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –beets. goat cheese, white turnips, altumura croutons and a honey vinaigrette    9.5

roasted pepper soup with artisan bread  4/6

chunky vegetable soup with artisan  bread  4/6


Pizze Rosso

garlic/basil/mozzarella    9.5

ham/arugula/blue/mozzarella  10.5

lamb sausage/mint/mozzarella  10.5

 

Pizze Bianco

spinach/balsamic onions/mozzarella  9.5

bacon/parsley/parmesan/farm egg*  10.5

–add an egg for a dollar

 

Secondi

cappellacci with spinach puree, carrot, leeks and parmesan   9.5

creamy GTF polenta with leeks, kale, beets pea top pesto and poached farm egg*  9.5

tomato water risotto with crispy shallots and blue cheese  9.5

pork ragú with bok choy, tagliatelle and bread crumbs  10.5

duck leg confit with lentils, potatoes and romesco  10.5

brodetto of Oregon salmon and prawns with ceci and aioli   11.5

Views Around the Farm Stand + Lunch Menu for March 29-30

How about that purple sprouting broccoli, huh? We have bunches of it along with many other types of raab and salad mix for sale in the farm stand, and we’ll have more at farmers’ markets this weekend (Portland, Corvallis, Newport, and Hillsdale on Sunday). If you’d like to grow your own purple sprouting broccoli, you can get seed from Territorial Seed CompanyJohnny’s Selected Seed, or Osborne Seed Company.

The farm stand and restaurant will open with our spring hours starting next week: TUESDAY through SATURDAY–open 9 to 5 with lunch 11 to 2 and Saturday breakfast from 9 to 2. Plus THURSDAY and FRIDAY dinners 5:30 to 8:45. While we will gladly serve walk-ins at dinner if we have room, we often fill up, so reservations are highly recommended.

roasted shallot fitters in the fryer

The Lunch Menu (subject to change based on availability)

to start:

lava lake lamb pâté with sour cherry mostarda
brie with baguette
mixed greens with balsamic vinaigrette
GTF salad with roasted shallot fritter, shaved apple, and blue cheese vinaigrette
creamy beet soup with artisan bread
potato, leek, and ham soup with artisan bread
 

GTF salad

Lava Lake lamb pâté with sour cherry mostarda

creamy beet soup

 

 

 

 

 

 

pizze:

garlic/tomato/mozzarella
house pepperoni/tomato/mozzarella
prawns/scallions/tomato/mozzarella
beets/shallots/tomato/mozzarella
 
 
 
 
 
 
 
 
 
 
 
 
 
 

cheese pizza

drinks:

herbal or black iced tea
organic drip coffee
french press organic coffee
organic lemonade
hot tea
Izze soda
Spindrift Cellars 2009 chardonnay
Lumos 2010 pinot gris
Pheasant Court Winery 2008 maréchal foch
Tyee Wine Cellars 2008 pinot noir
Deschutes Brewery Mirror Pond Pale Ale, Black Butte Porter, Green Lakes Organic Ale
 

cappellacci in the works

cappellacci

cappellacci with smoked belly and leeks

rockfish

secondi:

cappellacci with smoked belly and leeks
semolina gnocchi with roasted tomatoes and mozzarella
creamy polenta with vegetables and poached egg
seafood risotto with rockfish and clams
stuffed Mosiac Farm pork loin with golden raisins and kale
 

stuffed Mosiac Farm pork loin with golden raisins and kale

creamy polenta with vegetables and poached egg

ham bits

ham and swiss on croissant dough

unbaked ham and swiss croissants