Dinner Menu: Oct. 25-27, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with fall vegetables, hazelnuts, and balsamic vinaigrette 9-

Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Roasted beet salad with Alsea Acres chevre, hazelnuts, frisee, and sherry vinaigrette 9-

Salad of spicy greens, Airlie red apples, watermelon radish, kohlrabi, and feta with sherry vinaigrette 9-

Carrot soup with thyme and olive oil 6-

Chicories, parsley root, pecorino romano and breadcrumbs with lemon parmesan dressing 9-

Smoked mussels, grilled tomato bread, herbs and mixed fall greens 10-

         Entrees

Roasted fall vegetables with fermented chile and cauliflower puree 16

Fettuccine with puntarelle, roasted peppers, olives, lemon, butter and herbs 19-

Roasted GTF chicken with risotto of butternut squash, onions and kale 21

Grilled Deck Farms pork chop with kabocha squash mousse, roasted roots and five spice demi glace 23-

Seared Oregon ling cod with stewed white beans, roasted cherry tomatoes, peppers, onions and spiced salsa verde 23-

Seared Oregon Valley Farm filet mignon with roasted cauliflower, potatoes, onions, kale and roasted red pepper aioli 25-

Wood-Fired Pizzas

Classic margherita 11-

Quattro Formaggi 13-

Puntarelle and delicata squash with shaved turnips and basil pesto 13-

  Sage sausage, olives, roasted peppers and arugula with tomato sauce and mozzarella  14-

Cauliflower, romanesco, and leeks with fontina, Alsea Acres feta, olive oil, and fresh herbs 14-

Dinner Menu: Oct. 18-20, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with fall vegetables, hazelnuts, and balsamic vinaigrette 9-

 Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

       Roasted beet salad with Alsea Acres chevre, hazelnuts, frisee, and sherry vinaigrette 9-

Wild mushroom bruschetta with Alsea Acres chevre, shaved radicchio, apples hazelnuts and sherry vinaigrette  10-

Kale, parsley root, heirloom tomatoes and breadcrumbs with lemon parmesan dressing 9-

Burrata, summer squash, and cherry tomatoes with balsamic reduction and garlic crostinis 10-

         Entrees

                        Roasted fall vegetables with fermented chile and cauliflower puree 16-

Wild mushroom fettuccine with leeks, broccolini, garlic cream, pecorino and breadcrumbs 20-

    Poulet au riesling with duck fat roasted potatoes, carrots, onions and kale  21-

Grilled Deck Farms pork chop with braised red cabbage, apples and roasted root vegetables 23-

Grilled Deck Farms lamb chops with turmeric yogurt, curry spiced cauliflower, roasted peppers and onions, tomatoes and cilantro 23-

Seared Oregon Valley Farm filet mignon with roasted cauliflower, potatoes, onions, kale and roasted red pepper aioli 25-

      Wood-Fired Pizzas

Classic margherita 11-

Quattro Formaggi 12-

Cocozelle and delicata squashes with shaved turnips, basil pesto and Alsea Acres feta 13-

   Chorizo, kalamata olives, roasted peppers and arugula with tomato sauce and mozzarella  14-

Cauliflower, romanesco, and leeks with Rogue River blue cheese, olive oil, and fresh herbs 14-

Dessert

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Vanilla creme brulee with cookies 7-

Pecan tart with candied bacon and maple ice cream 7-

Scoop of daily ice cream with cookies   6

Dinner Menu: Oct. 11-13, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, hazelnuts, and balsamic vinaigrette 9-

Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Deck Farms pork rillettes, frisee and apple salad, and garlic crostinis 7-

Wild mushroom bruschetta with alsea acres chevre, shaved radicchio, apples hazelnuts and sherry vinaigrette  11-

Kale, blue cheese, grapes and walnuts with herb-buttermilk dressing 9-

Roasted cauliflower soup with black pepper and microgreens 7-

Burrata, summer squash, and tomatoes with balsamic reduction and garlic crostinis 10-

Entrees

Roasted fall vegetables with cauliflower puree 16-

Wild mushroom fettuccine with leeks, kale, garlic cream, pecorino and breadcrumbs 20-

Poulet au riesling with chanterelles, duck fat roasted potatoes, onions and chard  21-

Grilled Deck Farms pork chop with braised red cabbage, apples and roasted root vegetables 23-

Grilled tamari and ginger marinated ling cod with matsutake dashi, shaved vegetables and grilled tat soi 23-

Seared Oregon Valley Farm filet mignon with roasted cauliflower, potatoes, onions, kale and roasted red pepper aioli 25-

Wood-Fired Pizzas

Classic margherita 11-

Quattro formaggi 12-

Cocozelle and delicata squashes with habinada peppers,  basil pesto and feta 13-

Chorizo, kalamata olives, roasted peppers and mizuna with tomato sauce and mozzarella  14-

Chanterelles, romanesco, and leeks with fontina, pecorino, olive oil, and fresh herbs 14-

Dessert

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Turkish Coffee creme brulee with cookies 7-

Brioche pain perdu, apple compote, vanilla ice cream, apple caramel 7-

Scoop of daily ice cream with cookies   6

Dinner Menu: Oct. 4-6, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, hazelnuts, and balsamic vinaigrette 9-

 Plate of pickled farm vegetables 6-

Deck Farms pork rillettes, frisee and apple salad, and garlic crostinis 7-

Shaved radicchio, apples, hazelnuts, and Alsea Acres chevre with sherry-tarragon vinaigrette  9-

Kale, blue cheese and grapes with herb-buttermilk dressing 9-

End of summer ratatouille with fontina and breadcrumbs 9-

Meatballs with roasted peppers, onions, tomato sauce, pecorino and breadcrumbs 10-

Roasted cauliflower soup with black pepper and microgreens 7-

Burrata, summer squash, and cherry tomatoes with balsamic reduction and garlic crostinis 10-

 

Entrees

Roasted fall vegetables with salsa di noci 16-

Kabocha squash and chevre raviolis with roasted fennel, kale, onions, brown butter and hazelnuts 18-

Wood roasted GTF chicken and dumplings with green beans, sweet corn, radicchio, chicken jus and breadcrumbs  20-

Apple braised pork shoulder with celeriac puree, braised collard greens and pork jus 21-

Seared black cod with roasted delicata squash, onions, kale and fermented chile crema 24-

Braised Oregon Valley Beef osso buco with creamy polenta, fall vegetables and gremolata 23-

Wood-Fired Pizzas

Classic margherita 11-

Quattro formaggi 12-

Summer squash, roasted corn, and habinada peppers with basil pesto and feta 13-

Roasted peppers, onions, and sage sausage with tomato sauce and mozzarella 14-

Anchovies, fresh tomatoes, and roasted garlic with olive oil, chevre and fresh herbs 14-

Dessert

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Turkish Coffee creme brulee with cookies 7-

Brioche pain perdu, apple compote, vanilla ice cream, apple caramel 7-

Scoop of daily ice cream with cookies   6

Dinner Menu: Sept. 27-29, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, hazelnuts, and balsamic vinaigrette 9-

Plate of pickled farm vegetables 6-

Ginger and pepper jam with marinated chevre and grilled sourdough 7-

Shaved radicchio, apples, hazelnuts, and Alsea Acres chevre with sherry-tarragon vinaigrette  9-

Kale, roasted bell peppers, pecorino romano, and bread crumbs with lemon vinaigrette 9-

Delicata squash soup with spiced squash seeds and herbs 7-

Burrata, summer squash, and cherry tomatoes with balsamic reduction and garlic crostinis 10-

Entrees

Roasted fall vegetables with salsa di noci 16-

Kabocha squash and chevre filled raviolis with roasted fennel, onions, brown butter and hazelnuts  20-

Wood roasted GTF chicken with potato dumplings, roasted broccoli and radicchio, chicken jus and breadcrumbs  22-

Apple braised pork shoulder with roasted garlic creamed kale and chard, and fresh corn grits 23-

Seared Newport albacore with stewed white beans, roasted broccoli and kale, and basil pistou 23-

Seared Oregon Valley Beef filet mignon with potato puree, roasted onions, carrots, cauliflower, mushrooms, and red wine jus 25-

Wood-Fired Pizzas

Classic margherita 11-

Quattro formaggi 12-

Summer squash, sweet peppers, and corn with basil pesto and feta 13-

Radicchio, roasted onions, and fennel sausage with tomato sauce and mozzarella 14-

Kalamata olives, cherry tomatoes, and wild mushrooms with roasted garlic and fontina 14-

Dessert

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Brioche pain perdu, apple compote, vanilla ice cream, apple caramel 7-

Plum Clafoutis with shortbread crust whipped cream 7-

Scoop of daily ice cream with cookies   6