Lunch Menu: Week of March 15, 2016

DSC_1878

The sun should shine on Thursday, and here is a menu to enjoy on that highly awaited occasion:

Antipasti
foccaccia and olive oil 3.5
olives 3.5
pepper and parmesan puffs 3.5
pork pâté with pickles and house mustard 5.5
prawns and pork belly on cous cous salad 7.5
smoked salmon and crackers 6.5
bruschetta/leeks/kale/liver 6.5
bruschetta/goat ch./beets/arugula 5.5
grilled kale raab with almond crema 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –pears and pumpkin seeds with poppyseed dressing 9.5
potato and leek soup with artisan bread 4
creamy beet soup with artisan bread 4

Pizze Rosse
garlic/oregano/mozzarella 9.5
goat cheese/peppers/mozz 9.5
sausage/red onion/mozzarella 10

Pizze Bianche
ham/kale/blue/mozzarella 10.5
bacon/mushroom/mozzarella 10.5
rapini/egg/mozzarella 10.5

–add an egg or anchovies for 2.

Secondi
nettle ravioli with red onion and roma tomatoes 9.5
spaetzli with arugula and fava top pesto 9.5
farro risotto with mushroom, caramelized shallots and blue cheese
stuffed trout with meyer lemon brown butter sauce 11.5
braised chicken over lentils and carrots 12.5

Lunch Menu: Week of March 8, 2016

Great to see everyone last week…..We will try to maintain that kind of creativity and focus this week with a menu that includes GTF sunchokes, Washington clams, and Carlton pork. Shea made spaetzle real good for the root vegetable ragu.

Antipasti
foccaccia and olive oil 3.5
olives 3.5
pepper and parmesan puffs 3.5
pork pâté with pickles and house mustard 5.5
beet risotto suppli 6.5
pork belly on ceci 6.5
bruschetta/brie/leeks/kale5.5
bruschetta/goat ch./sunchoke/beets 5.5
almond sformato/carrots/brown rice/parsnip 5.5
mixed field greens with balsamic vinaigrette 6.5
gtf salad –orange, beets and radish with honey and turmeric dressing 9.5
potato and leek soup with artisan bread 4
creamy beet soup with artisan bread 4

Pizze Rosse
garlic/oregano/mozzarella 9.5
goat cheese/peppers/mozz 9.5
sausage/red onion/mozzarella 10

Pizze Biance
ham/kale/blue/mozzarella 10.5
bacon/mushroom/mozzarella 10.5
rapini/egg/mozzarella 10.5

–add an egg or anchovies for 2.

Secondi
four cheese ravioli with kale, shallots and parmesan 9.5
spaetzli with root vegetable ragú and fava top pesto 9.5
rockfish and clams in a tomato chowder with puff crackers 10.5
grilled quail over polenta with romas, leeks and broccoli 10.5
sausage over braised cabbage and potatoes with house mustard 10.5

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