Dinner Menu: Week of October 24 – 26, 2019

Salads & Small Plates

Sourdough bread with butter and Newport sea salt 6-

Simple salad and sherry vinaigrette 7-

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

Plate of farm pickled vegetables 6-

Kale salad with watermelon radish, fennel, feta, roasted pepper vinaigrette and breadcrumbs 9-

Chicory salad with Airlie red apples, pears, celery, anchovy vinaigrette, and pecorino 11-

Purple cabbage and fall vegetable soup with fresh herbs, olive oil and toast 6-

Entrees  

Plate of roasted fall vegetables with mole Verde and toasted pepitas 15-

Half or quarter wood oven-roasted Deck Farms chicken with fall vegetables and chicken jus 21/34-

Spaghetti pasta with arugula pesto, fall vegetables, toasted hazelnuts and pecorino romano 20-

Pan-seared rockfish with celeriac puree, roasted leeks, broccoli, chanterelle mushrooms and porcini vin blanc 24-

Grilled Deck Farms lamb chops with roasted fennel, cauliflower, potatoes and peperonata  25- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-  

Tomato sauce and mozzarella with fresh herbs 11-      

Fennel sausage, red onion, GTF tomato sauce, and mozzarella 15- 

Chanterelle mushrooms, braised leeks, egg and chevre 15- 

Delicata squash, shallots, kale, and fontina 14-

Dinner Menu: Week of October 17-19, 2019

Salads & Small Plates

Sourdough bread with butter and Newport sea salt 6-

Simple salad and champagne vinaigrette 7-

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

Plate of farm pickled vegetables 6-

Peacock kale salad with apples, fennel, chevre, roasted pepper vinaigrette and breadcrumbs 9-

Spinach salad with roasted beets, caramelized celery root, rye croutons and caraway dressing 11-

Kabocha squash tartine with feta, honey, hazelnuts, radish greens and lemon zest 8-

Fall vegetable and wheat berry soup with wild mushrooms and toast 6-                              

Entrees  

Plate of roasted fall vegetables with mole verde and toasted pepitas 15

Seared GTF chicken with creamy polenta, grilled chicories, wild mushrooms, roasted fennel and chicken jus 23-

Risotto of wild mushrooms, butternut squash, leeks, kale and gruyere cheese  20-

Seared black cod with sauteed tomatoes, celery, leeks, poached potatoes, white wine, butter and fresh herbs 25-

Braised beef osso bucco with celeriac puree, roasted fall vegetables and gremolata 25- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-  

Tomato sauce and mozzarella with fresh arugula 11-     

Fennel sausage, red onion, GTF tomato sauce, and mozzarella 15- 

Delicata squash, kale, shallots, and gruyere 15- 

Shaved celeriac, butter-braised leeks, chevre and mozzarella 14-

Dinner Menu: Week of Oct. 10-13, 2019

Salads & Small Plates

Sourdough bread with butter and Newport sea salt 6-

Simple salad and champagne vinaigrette 7-

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

 Plate of farm pickled vegetables 6-

Tuscan kale salad with Gravenstein apples, fennel, mint yogurt, pecorino and breadcrumbs 9-

Smoked black cod and beet salad with swiss chard, rye croutons and caraway dressing 11-

Kabocha squash tartine with feta, honey, hazelnuts, radish greens and lemon zest 8-

Butternut squash soup with toasted pepitas and toast 6-                              

Entrees  

Plate of roasted fall vegetables with mole Verde and toasted pepitas 15-

Seared GTF chicken with creamy polenta, grilled chicories, chanterelles, roasted fennel and sweet pepper mostarda 23-

Wild mushroom risotto with butternut squash, leeks, kale and fontina  22-

Seared black cod with sauteed tomatoes, celery, leeks, poached potatoes, white wine, butter, and fresh herbs 25-

Grilled beef tenderloin with creamed collards, marinated peppers, shaved fennel and fried capers 25- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-  

Tomato sauce and mozzarella with fresh herbs 11-      

Fennel sausage, bell peppers, red onion, GTF tomato sauce, and mozzarella 15- 

Delicata squash, kale, shallots, and fontina 15- 

Smoked cod, Roma tomatoes, shaved celeriac, dill, fontina 14-

Dinner Menu: Oct. 3-5, 2019

Salads & Small Plates

Sourdough bread with butter and Newport sea salt 6-

Simple salad and champagne vinaigrette 7-

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

Plate of farm pickled vegetables 6-

Tuscan kale salad with Gravenstein apples, fennel, mint yogurt, pecorino and breadcrumbs 9-

Chevre tartine with grapes, honey, hazelnuts and lemon zest 8-

 Delicata squash soup with toasted pepitas and toast 6-                              

Entrees  

Plate of roasted fall vegetables with mole verde and toasted pepitas 15-

Seared black cod with spiced yogurt, roasted delicata squash, sweet onions, and grilled broccoli 26-

Kabocha squash ravioli with toasted hazelnuts, chevre, roasted fennel, onions and brown butter  23-

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

Community Cow braised beef stuffed cabbage with tomato sauce, potatoes, caraway sauerkraut, chevre and chive sour cream 24- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-

Pizza Margherita 13-        

Fennel sausage, jimmy nardello peppers, red onion, GTF tomato sauce, and mozzarella 15- 

Roasted delicata, duck egg, shallots, and fontina 15- 

Roasted corn, fresh tomato, poached garlic, basil pesto and gruyere 14-

Dinner Menu: Sept. 18-21, 2019

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-

Radicchio salad with shaved apples, fennel, shallots, mint yogurt and mozzarella  9-

Salmon rillettes with capers, scallions, and crostini  8-

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

Red bean, tomato, and kale soup with toasted bread  6-

Entrees  

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

Fettuccine pasta with basil pistou, fresh tomatoes, romanesco, sweet peppers, alsea acres chevre, 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, sweet peppers, red onion, GTF tomato sauce, and mozzarella  15-   

Basil pesto, fresh tomato, shishito peppers, and chevre  14-

Roasted potatoes,cherry tomato, summer squash, and fontina  14-