Dinner Menu: July 6-8, 2017

Antipasti

chad fell’s bread & marinated olives  5

chilled beet & roasted pepper soup with caraway cream, smoked trout   6

curried carrot soup with chermoula   5

country pork terrine & extras 8

baked local chevre with caramelized onions, roasted garlic, apple and crostini  9

GTF salad with  roasted zucchini , tomato, parmigiano cheese & dill buttermilk ranch   9

farmstand kale salad with nuts, seeds, sprouts, onion, fennel & omega vinaigrette  12

Pizze Rosse

garlic & basil  10.5

zukes & red pepper  11.5

bacon and baby onion 12.5

 

Pizze Bianche

ham, egg, & scallions 11.5

fresh tomato & kale 115

–add an egg or anchovies

to any pie for  $1

Secondi

Potato  Gnocchi with slow roasted tomato, eggplant, fava, fennel, arugula and basil pesto  19

Seared Halibut with beluga lentil, fava puree, spinach and grilled lemon buerre blanc  22

Painted Hills Flat Iron Steak with buttermilk mashed potatoes, roasted carrot, broccolini and red wine reduction  23

GTF Chicken al Mattone with white beans, caponata, spinach and rosemary jus 21

Grilled Pork Loin with buttermilk polenta, rainbow chard, carrot, grain mustard jus  20

To Finish

Chocolate Hazelnut Ice Cream Sandwich   7

Lime and Mint Mouse   7.5

Marionberry Shortcake with Cream   7.5

Lunch Menu: Week of July 5th, 2017

Semolina gnocchi with Shea’s mozzarella, tomatoes, basil and grilled baby onions  

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    3

roasted pepper and tomato soup, topped with roasted garlic and served with bread    5

mixed greens with balsamic    6.5

local herb goat cheese and tomato crostini    5

GTF salad –  fresh-picked boysenberries, cucumbers, and roasted almonds with

a boysenberry-ginger vinaigrette     9.5

pork pate with pickled vegetables, mustard and bread     8

 

Pizze Rosse

garlic & basil    11

bacon & kale    12

caramel onion  & tomato  12

 

Pizze Bianche

zuke, kalamata, mushroom    12

bell peppers & eggplant    12

duck confit & scallions    12

 

– add an egg or anchovies   1

 

Rockfish curry with jasmine rice, lemongrass and toasted sesame and toasted sesame 

Secondi

mushroom ravioli with leeks and a rosemary brown butter 12

semolina gnocchi with shea’s mozzarella, tomatoes, basil and grilled baby onions    12

maple grilled pork shoulder on lentils with roasted peppers and a house mustard sauce   13

rockfish curry with jasmine rice, lemongrass and toasted sesame 13

Dinner Menu: June 15-17, 2017

 

Antipasti

chad fell’s bread & marinated olives  5

creamy curried carrot  6

mixed greens, balsamic vinaigrette  6.5

cold cucumber soup 6.

country pork terrine & extras 8

baked chevre with caramelized walla wallas, roasted garlic,pears and crostini 9

GTF salad with  cucumbers, apples, roasted hazelnuts, parmigiano cheese with balsamic vinaigrette   9

 

Pizze Rosse

garlic & basil  10.5

zucchini & peppers 11.5

bacon & kale  11.5

 

Pizze Bianche

egg, scallions, arugula  11.5

ham & walla walla 11.5

goat cheese & caramel onion 11.5

 

–add an egg or anchovies
to any pie for  $1

Secondi

Potato  Gnocchi with mushroom, tomato, fava beans, and sherry cream  17

Salmon with beluga lentils, braised leeks, fava puree, and lemon beurre blanc   20

Flat Iron, smashed potatoes, roasted carrots and zucchini, and carrot-top chimichurri  22

Duck Breast and Roast Potato with mushrooms, zucchini, and cherry sauce 20

Bacon Wrapped Pork Tenderloin  with polenta, kale and mustard jus  22

 

To Finish

Spiced Rice Pudding  with fresh strawberries and rhubarb gelly  6

Buckwheat Cake with  poached pears and white wine reduction  7

Rhubarb Meringue Tartlette and strawberry sauce   7

Ice Cream Platter: Milk Chocolate, Orange Chocolate Chip, and Cinnamon  6

Lumos Wine Dinner

We’d like to announce that reservations are open for our June Wine Dinner featuring Lumos Wine Co. The dinner will be held at 6:30 PM on Saturday, June 24th.

Come out and enjoy a five-course dining experience and four wine pours from our guests at Lumos. The evening begins with a relaxing tour of our farm at 5:30 PM, included at no extra charge.

All of this for a price of $72 per person. Seating for the wine dinner is very limited, so please call the Farmstand at 541-929-4270 to reserve your place. It’s bound to be a delightful evening!

 

Dinner Menu: June 8-10, 2017

Antipasti

chad fell’s bread & marinated olives  5

creamy curried carrot  6

mixed greens, balsamic vinaigrette  6.5

cold cucumber soup 6.

country pork terrine & extras 8

goat cheese with carmelized onions,  roasted garlic and pears 9

gtf salad with  beets, strawberries, roasted hazelnuts ,parmigiano cheese with balsamic vinaigrette   8

Bibb lettuce with cucumbers pumpkin seeds with orange basil  vinaigrette 8

 

Pizze Rosse

garlic & basil  10.5

zucchini & peppers 11.5

bacon & kale  11.5

 

Pizze Bianche

egg, scallions, arugula  11.5

prosciutto & olive 11.5

sausage & caramel onion 11.5

 

–add an egg or anchovies

to any pie for  $1

   

Secondi

Potato  Gnocchi with mushroom, tomato, fava beans, and sherry cream  17

Grilled Trout with beluga lentils, braised leeks, fava puree, and lemon beurre blanc   20

Flat Iron, smashed potatoes, roasted carrots and zucchini, and carrot-top chimichurri  22

Duck Breast and Roast Potato with mushrooms, zucchini, and cherry sauce 20

Bacon Wrapped Pork Tenderloin  with polenta and mustard jus 22

 

To Finish

Spiced Rice Pudding  with fresh strawberries and rhubarb gelly  6

Buckwheat Cake with  poached pears and white wine reduction  7

Rhubarb Meringue Tartlette and strawberry sauce   7

Ice Cream Platter: Milk Chocolate, Orange Chocolate Chip, and Cinnamon  6