Dinner Menu: Sept. 13-15, 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-

Ginger and pepper jam with marinated chevre and toasted sliced baguette 7-

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

Heirloom tomatoes, Alsea Acres feta, kalamata olives, red onion and oregano 9-

Braised beef, potato and vegetable soup with fresh herbs and toasted baguette 7-

Pork and Beef meatballs with roasted peppers and onions, tomato sauce, parmesan, and garlic breadcrumbs 10-


Entrees

Roasted summer vegetables with roasted pepper black bean puree and pepitas 16-      

Pappardelle pasta with roasted peppers and onions, zucchini, eggplant, tomatoes, olives, fennel, pecorino romano and basil 19-

Wood roasted GTF chicken with olive oil fried potatoes, roasted peppers, pickled red onions and aji verde 20-

Grilled Deck Farms pork chop with braised greens, bacon lardons, jalapeno cornbread, poached apples and pork caramel 23-

Seared Chinook salmon with grilled romaine and broccoli, cherry tomatoes, herb yogurt and toasted almonds  24-

Grilled NY steak with herb roasted potatoes, summer vegetables, and roasted pepper aioli 24-


Wood-Fired Pizzas

Classic Margherita 11-

Quattro Formaggi 11-

Summer squash, roasted peppers, kalamata olives, and scallions with basil pesto and feta 13-

Wilted arugula, caramelized onion, and fennel sausage with tomato sauce and mozzarella 14-

Cherry tomato confit and broccoli with pecorino, fontina and fresh herbs 13-


Dessert

Alsatian plum tart with salted caramel ice cream and caramel sauce 8-

Lemon semifreddo with blueberries and macerated  strawberries 7-

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

Scoop of daily ice cream with cookies   6

Dinner Menu: September 6-8, 2018

*All items and prices subject to change

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, chevre, hazelnuts, and balsamic vinaigrette 10-

Sourdough bread and summer vegetable confit 7-

Plate of pickled farm vegetables 6-

Corn, chevre, and chorizo stuffed pepper roasted in the wood oven with poblano salsa verde  7-

Pork and beef meatballs with tomato sauce, roasted peppers, breadcrumbs and pecorino 10-

Charentais melon, watermelon, and cucumber salad with apricot vinegar, olive oil, and feta  9-

Heirloom tomatoes, Alsea Acres feta, kalamata olives, red onion and oregano 9-

Watermelon Gazpacho with pickled watermelon rinds, sesame seeds and grilled baguette   6-


Entrees

Roasted summer vegetables with black bean-roasted pepper puree and pepitas 16-      

Pappardelle pasta with roasted peppers and onions, eggplant, cherry tomatoes, olives and fennel 19-

Wood roasted GTF chicken with olive oil fried potatoes, whole roasted peppers, pickled red onions and aji verde 20-

Rhubarb and apple braised pork shoulder with polenta, braised chard and green beans 23-

Seared Chinook salmon with roasted potatoes, green beans and onions, grilled corn, and smoked tomatoes 24-

Grilled striploin steak with potato puree, roasted summer vegetables, and red wine demi glace 24-


Wood-Fired Pizzas

Classic Margherita 11-

Pizza Bianca 11-

Summer squash, roasted bell peppers, and scallions with basil pesto, feta, and herbs 13-

Cherry tomato, onion, and fennel sausage with tomato sauce, mozzarella, and fennel seed 14-

Corn, eggplant, chorizo and shishitos with olive oil, chevre, smoked paprika and cilantro 14-

Dinner Menu: August 30-Sept. 1, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, Alsea Acres chevre, hazelnuts, and balsamic vinaigrette 10-

Sourdough bread and summer vegetable confit 7-

Plate of pickled farm vegetables 6-

Roasted peaches with marinated labneh and toasted baguette crostinis  7-

Pork and beef meatballs with tomato sauce, roasted peppers, breadcrumbs and pecorino 10-

Charentais melon, watermelon, and cucumber salad with apricot vinegar, olive oil, and feta  9-

Heirloom tomatoes, Alsea Acres feta, kalamata olives, red onion and basil 9-

Watermelon Gazpacho with pickled watermelon rinds, sesame seeds and grilled baguette   6-



Entrees

Roasted summer vegetables with black bean-roasted pepper puree and pepitas 16-      

Corn and chevre-filled agnolotti pasta with mushrooms, fresh tomatoes, green beans and breadcrumbs 19-

Grilled farm chicken with fried potato cakes, grilled squash and onions, rouille and herb roasted pepper salad 20-

Deck Farms pork chop with potato puree, green beans, braised chard and stewed apples 22-

Oregon Valley Farm osso buco with polenta, roasted summer vegetables, and gremolata 24-

Grilled Deck Farms lamb chops with raita, roasted eggplant, fennel, onions and piperade 24-


Wood-Fired Pizzas

Classic Margherita 11-

Pizza Bianca 11-

Summer squash, roasted bell peppers,  and scallions with basil pesto, feta, and herbs 13-

Cherry tomato, roasted onions, and sage sausage with tomato sauce and mozzarella 14-

Corn, eggplant, chorizo and shishitos with olive oil, chevre, smoked paprika and cilantro 14-


Dessert

Buttermilk panna cotta with cookies and blueberry compote 6-

Peach pie with cinnamon creme fraiche ice cream  7-

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

Scoop of daily ice cream with cookies   6-

Dinner Menu: August 23-25, 2018

*All items and prices subject to change

Salads & Small Plates

Simple salad and red wine vinaigrette 7-

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

Sourdough bread and summer vegetable confit 7-

Plate of pickled farm vegetables 6-

Roasted peaches with marinated labneh and toasted baguette crostinis  7-

Charentais melon, watermelon, and cucumber salad with peach vinegar, olive oil, and feta  9-

Heirloom tomatoes, farm ricotta, balsamic reduction and basil 9-

Watermelon Gazpacho with pickled watermelon rinds, sesame seeds and grilled baguette   6-



Entrees

Roasted summer vegetables with black bean-roasted pepper puree and pepitas 16-      

Corn and chevre-filled agnolotti pasta with wild mushrooms, fresh tomatoes, green beans and bread crumbs 19-

Grilled farm chicken with fried potato cakes, grilled squash and onions, red pepper rouille and herb roasted pepper salad 20-

Seared Deck Farms pork chop with potato puree, bacon, braised chard and stewed apples 22-

Braised Oregon Valley Farm osso buco with creamy polenta, roasted summer vegetables, and gremolata 24-

Grilled Deck Farms lamb chops with cucumber raita, roasted eggplant, fennel, onions and piperade 24-


Wood-Fired Pizzas

Classic Margherita 11-

Pizza Bianca 11-

Summer squash, blistered shishitos, and scallions with basil pesto, pecorino and herbs 13-

Cherry tomato, roasted onion, and sage sausage with tomato sauce and mozzarella 14-

Corn, eggplant, and peperonata with bechamel, feta, and cilantro 14-

Dinner Menu: August 9-11, 2018

*All items and prices subject to change

Salads & Small Plates

Simple salad and balsamic vinaigrette  7-

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

Sourdough bread and summer vegetable confit  7-

Desert king figs with with farm labneh, honey, walnuts, mint, and olive oil  8-

Smoked salmon rillettes with frisee salad, cherry tomatoes, capers, and lemon vinaigrette  9-

Charentais melon, watermelon, and cucumber salad with peach vinegar, olive oil, and feta  9-

Heirloom tomatoes, farm ricotta, balsamic reduction and basil  9-

Siletz tomato gazpacho and grilled baguette  6-


Entrees

Roasted summer vegetables with mole verde and pepitas  16-

Corn and chevre-filled agnolotti pasta with wild mushrooms, fresh tomatoes, green beans and bread crumbs  19-

Seared albacore tuna with romesco, roasted potatoes, peppers, sweet onions and fennel oil  23-

Braised pork shoulder with fennel puree, braised chard, bacon lardons, and poached figs  20-

Farm chicken thigh roasted in our wood-fired oven, fennel, sweet onions, shallots peppers, cherry tomatoes, and summer squash  18-

Oregon Valley Farm beef osso bucco with creamy polenta, roasted summer vegetables, and gremolata  24-


Wood-Fired Pizzas

Classic Margherita  11-

Pizza Bianca  11-

Summer squash, blistered shishitos, and scallions with basil pesto and dill flowers  13-

Cherry tomato, marinated radicchio, and fennel sausage with tomato sauce and chevre  14-

Corn, chorizo, and roasted peppers with olive oil, feta, and cilantro  14-


-August on the Farm-

The Art of Noticing

In the Pacific Northwest, July is almost always home to the first real heat wave of summer, producing a thousand new things for farmers to see and do. The crops seem to be doubling in size every few days, and the weeds are as well. Suddenly the hoop houses that have been
giving our hot-weather crops the head start they need are holding more heat than the plants can withstand. We respond by mixing mud in a wheel barrel and slinging it onto the houses to create
shade. The more energy the sun gives us in a day, the more the plants capture, and the more work there is for us all to do. We know that we can’t get to everything on the to-do list every day,
and so we work as hard as we can to do as much as we can to get the beautiful summer vegetables onto your plates.

One of the many benefits of working on the farm is getting the chance to watch the plants grow all around us. For example, we go through every cucumber and zucchini patch every single
day to pick the fruits that are newly, daily, perfectly ripe. It’s a choreographed dance around our patch-worked fields.
There is such a science to knowing exactly how to do this that it becomes embodied by those who have spent their lives honing their craft. Many would describe this as an art—the art of
harvesting, the art of weeding, the art of pruning tomatoes— farming really is an art. Yet somehow that word doesn’t seem to quite capture the impressive amount of knowledge
needed to bring these plants to fruition. Growing vegetables requires the science of harvesting, the science of hoeing, the science of pruning tomatoes, knowledges on par with any complex
calculus.

Every single vegetable that comes off of this farm and has made it onto your plate was first looked upon by someone who was deciding whether or not it was ready to harvest. As we each make our way through the tightly packed rows of plants bursting with fruit, we take years of experience and embodied knowledge and shove it into a single glance where we ask ourselves—should I pick this? All the while knowing that what is not ready today only awaits
our asking of the same question tomorrow. There is always a relationship before there is food.