Dinner Menu: Sept. 11-14, 2019

*All items & prices subject to change

Salads & Small Plates

Sourdough bread with butter and Newport sea salt  6-

Simple salad and champagne vinaigrette  7-

Mixed green salad with summer vegetables, pepitas, and basil vinaigrette  9

Plate of farm pickled vegetables  6-

Treviso salad with shaved apples, celery root, shallots, mint yogurt and mozzarella

GTF chicken liver mousse with pickled grapes, stone ground mustard and crostini  10-

Spicy salmon pate with cucumbers and dill on sourdough bread  10-

Melon gazpacho with smoky spiced yogurt, basil and cilantro  6-

Entrees  

Plate of grilled summer vegetables with mole verde and toasted pepitas  15-

Fettuccine pasta with basil pistou, fresh tomatoes, broccoli, nardello peppers, alsea acres feta, and hazelnuts  19-

Poached chinook salmon with fermented tomato broth, shaved fennel, onions, peppers, cabbage and fresh dill  26-

Grilled GTF chicken with olive oil fried potatoes, roasted peppers, pickled red onions and aji verde sauce  23-

Grilled Community Cow beef ribeye with tomato potato gratin, and a salad of sour cabbage, shaved turnips and fresh herbs  25- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs  13-

Pizza Margherita  13-        

Fennel sausage, crispy shallot, olives, GTF tomato sauce, and fontina  15-   

Basil pesto, cherry tomatoes, shishito peppers, and feta  14-

Roasted potatoes, fresh tomato, red onion, rosemary, and gruyere  14-

Dinner Menu: Week of September 4, 2019

Salads & Small Plates

Sourdough bread with basil, olive oil, and balsamic vinegar 6-

Simple salad and champagne vinaigrette 7-

Mixed green salad with summer vegetables, pepitas, and basil vinaigrette 9-

Plate of farm pickled vegetables 6-

Tomato and melon salad with goat’s milk feta, radicchio, and maple-balsamic vinegar 9-

GTF chicken liver mousse with a frisee and pear salad, dijon mustard and toast 10-

Spicy salmon pate with cucumbers and dill on sourdough bread 10-

Grilled corn with green chili and charred scallion butter 6-

Melon gazpacho with smoky spiced yogurt, basil and cilantro  6-

Entrees  

Plate of grilled summer vegetables with mole verde and toasted pepitas 15-

Fettuccine pasta with basil pesto, fresh tomatoes, zucchini, nardello peppers, olives, and alsea acres chevre 19-

Seared albacore tuna with romesco, roasted potatoes, sweet peppers, onions, grilled corn and fresh herbs 26-

Grilled GTF chicken with smoked summer vegetable succotash and chicken jus 25-

Grilled Comunity Cow beef ribeye with roasted pepper aioli, cauliflower, broccoli, onions, and potatoes 25- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-

Pizza Margherita 13-        

Grilled chicken, maitake mushrooms, sweet onions, fontina and herbs 15-   

Basil pesto, cherry tomatoes, roasted corn, and chevre 14-

Summer squash, roasted peppers, sweet onions, and fontina 14-

Dinner Menu: Aug. 28-31, 2019

Salads & Small Plates

Sourdough bread with basil, olive oil, and balsamic vinegar  6-

 Simple salad and champagne vinaigrette  7-

Mixed green salad with summer vegetables, pepitas, and basil vinaigrette  9-

 Plate of farm pickled vegetables  6-

Tomato and melon salad with goat’s milk feta, radicchio, and maple-balsamic vinegar  9-

GTF chicken liver mousse on toasted baguette with a strawberry-tomatillo mostarda and dressed greens  10-

Spicy salmon pate with cucumbers and dill on sourdough bread  10-

Grilled corn with green chili and charred scallion butter  6-

Tomato gazpacho with olive oil and basil  6-

 

Entrees  

Plate of grilled summer vegetables with romesco and toasted pepitas  15-

Fettuccine pasta with basil pesto, fresh tomatoes, zucchini, shisishito peppers, and alsea acres chevre  19-

Seared Chinook salmon with red pepper aioli, poached potatoes, heirloom tomatoes, grilled broccoli, scallions and fresh herbs  26-

Grilled GTF chicken with smoked summer vegetable succotash and chicken jus  25-

Braised Community Cow beef ragu with summer vegetables, new potato gnocchi, breadcrumbs and pecorino romano  24- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs  13-

Pizza Margherita  13-        

Fennel sausage, leeks, tomato sauce and fontina  15-   

Basil pesto, roasted garlic, cherry tomato, shishito peppers and pecorino  14-

Summer squash, roasted peppers, sweet onions and fontina  14-

Dinner Menu: August 21-24, 2019

Salads & Small Plates

Sourdough bread with basil, olive oil, and balsamic vinegar  6

Simple salad and champagne vinaigrette  7-

Mixed green salad with summer vegetables, pepitas, and basil vinaigrette  9-

Plate of farm pickled vegetables  6-

Tomato and melon salad with goat’s milk feta, radicchio, and maple-balsamic vinegar  9-

GTF chicken liver mousse on toasted baguette with a strawberry-tomatillo mostarda and dressed greens  10-

Spicy salmon pate with cucumbers and dill on sourdough bread  10-

Grilled corn with green chili and charred scallion butter  6-

Tomato gazpacho with olive oil and basil  6-

Entrees  

Plate of grilled summer vegetables with romesco and toasted pepitas  15-

Fettuccine pasta with basil pesto, fresh tomatoes, zucchini, shisishito peppers, olives and alsea acres chevre  19-

Seared Oregon albacore with roasted poblano and corn puree, green beans, sweet peppers and cherry tomatoes  24-

Grilled Community Cow ribeye with smoked summer vegetable succotash and charred scallion butter  25-

Grilled Deck Farms lamb chops with couscous, grilled summer vegetables and dill yogurt  25- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs  13-

Pizza Margherita  13-        

Fennel sausage, crispy leeks, scallions, tomato sauce and fontina  15-   

Basil pesto, cherry tomato, shishito peppers and pecorino  14-

Summer squash, roasted peppers, sweet onions and fontina  14-

Dinner Menu: August 14-17, 2019

Salads & Small Plates

Sourdough bread with basil, olive oil, and balsamic vinegar  6-

 Simple salad and champagne vinaigrette  7-

Mixed green salad with summer vegetables, pepitas, and basil vinaigrette  9-

 Plate of farm pickled vegetables  6-

Tomato salad with olives, cucumbers, shallot, basil, and sherry vinegar  9-

GTF chicken liver mousse on toasted baguette with a strawberry-tomatillo mostarda and dressed greens  10-

Spicy salmon pate with cucumbers and dill on sourdough bread  10-

Grilled corn with green chili and charred scallion butter  6-

Tomato gazpacho with olive oil and basil  6-

 

Entrees  

Plate of grilled summer vegetables with romesco and toasted pepitas  15-

Fennel cappellacci with radicchio, olives, fresh tomato pan sauce, basil and shaved pecorino 20-

Seared Oregon albacore with roasted poblano and corn puree, green beans, sweet peppers and cherry tomatoes  24-

Grilled Community Cow ribeye with smoked summer vegetable succotash and charred scallion butter  25-

Grilled GTF chicken with roasted tomatillo salsa, grilled summer squash, onions and roasted new potatoes  23-

 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs  13-

Pizza Margherita  13-        

Sage sausage, shaved new potatoes, scallions, tomato sauce and fontina  15-   

Basil pesto, cherry tomato, shishito peppers and pecorino  14-

Grilled corn, roasted peppers, sweet onions and fontina  14-