Dinner Menu: Week of August 7, 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 treviso, olives fresh tomato pan sauce and basil 20-

Seared Oregon albacore with roasted poblano and corn puree, green beans, sweet peppers and cherry tomatoes 23-

Grilled Community Cow beef tenderloin with eggplant puree, cherry tomatoes, green beans, pickled onions, anaheim peppers, frisee and tapenade vinaigrette 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-        

Fennel sausage, GTF tomato sauce, scallions and gruyere  15-   

Basil pesto, cherry tomato, shishito peppers, and pecorino14-

Roasted corn, roasted peppers, shaved tomatillo, cilantro, and feta 14-

Duck fat fried shallots, garlic confit, fontina, and fresh thyme 14-

Dinner Menu: Week of July 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 balsamic vinaigrette 9-

Plate of farm pickled vegetables  6-

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

GTF chicken liver mousse with pickled rhubarb, dijon, dressed greens and toasted bread  10-

Heirloom tomato tart with chevre, dijon, honey and frisee  10-

Tomato gazpacho with olive oil and basil  6-

Entrees  

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

Eggplant agnolotti with shishito peppers, cherry tomatoes, and Alsea Acres chevre  20-

Seared black cod with roasted green chili crema, charred green cabbage, tomatoes,  and grilled onions  25- 

Grilled Community Cow beef tenderloin with fennel puree, cherry tomatoes, green beans, pickled onions, anaheim peppers, frisee and tapenade vinaigrette  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-        

Fennel sausage, GTF tomato sauce, scallions and gruyere  15-   

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

Roasted peppers, shaved tomatillo, olives and cilantro  14-

Dinner Menu: July 24-27, 2019

Salads & Small Plates

Sourdough bread with olive oil, balsamic and basil 6-

Simple salad and champagne vinaigrette 7-

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

Plate of farm pickled vegetables 6-

Salt cod and new potato brandade with herbs and grilled bread 9-

GTF chicken liver mousse with pickled rhubarb, stone ground mustard, dressed greens and toasted bread 10-

Warm heirloom tomato tart with chevre, dijon, honey and frisee 10-

Tomato gazpacho with olive oil and basil 6-

Entrees  

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

Eggplant agnolotti with shishito peppers, cherry tomatoes, and Alsea Acres chevre 20-

Seared albacore tuna with roasted green chili crema, charred green cabbage, tomatoes, grilled red onions 25- 

Braised Comunity Cow beef short ribs with new potato puree, roasted summer vegetables and red wine demi-glace 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 Margarita 13-        

Fennel sausage, GTF tomato sauce, shaved fennel and mozzarella  15-   

Basil pesto, fresh tomato, shishito peppers and fontina 15-

Roasted peppers, charred white kale, olives and provolone 14-

Dinner Menu: Week of July 17, 2019

Salads & Small Plates

Sourdough bread with olive oil, balsamic and basil 6-

Simple salad and champagne vinaigrette 7-

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

Plate of farm pickled vegetables 6-

Smashed cucumbers with escarole, blueberries, almonds, and charred apricot vinaigrette 8-

GTF chicken liver mousse with pickled rhubarb, stone ground mustard, dressed greens and toasted bread 10-

Siletz tomatoes, boysenberries, Alsa Acres chevre and radicchio with balsamic reduction 10-

Early Girl tomato gazpacho with olive oil and basil 6-

Entrees  

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

Pappardelle pasta with eggplant, roasted peppers, tomatoes, olives, fennel, Alsea Acres feta, and bread crumbs 19-

Pan seared Chinook salmon with charred tomato broth, new potatoes, grilled patty pan squash, jalapenos, scallions and fresh herbs 25- 

Chinese five-spiced Deck Farms duck leg with duck fat sauteed green cabbage, onions, carrots and shishito peppers 26-

Braised Birdsong Farm rabbit leg with cherry tomatoes, carrots, onions, frisee and rabbit jus  25-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-

Pizza Margarita 13-        

Fennel sausage, GTF tomato sauce, shaved fennel and mozzarella  15-   

Basil pesto, fresh tomato, shishito peppers and fontina 15-

Roasted peppers, charred white kale, olives and provolone 14-

Dinner Menu: Week of July 10, 2019

*All items & prices subject to change

Salads & Small Plates

Sourdough bread with olive oil, balsamic and basil  6-

Simple salad and balsamic vinaigrette  7-

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

Plate of farm pickled vegetables  6-

GTF chicken liver mousse with pickled rhubarb, dijon, frisee and toasted baguette  10-

Siletz tomatoes, boysenberries, Fourme d’Ambert and endive with balsamic reduction  10-

Roasted eggplant and tahini dip with cilantro, persian cucumbers, and flatbread  8-

Tomato gazpacho with olive oil and basil  6-

Entrees  

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

Pappardelle pasta with eggplant, roasted peppers, tomatoes, olives and Alsea Acres chevre  19-

Pan seared albacore with charred tomato broth, new potatoes, grilled patty pan squash, jalapenos, scallions and fresh herbs  24- 

Chinese five-spiced Deck Farms duck leg with grilled chinese cabbage, scallions, carrots and cherry tomatoes  26-

Braised Birdsong Farm rabbit leg with fava beans, carrots, onions, frisee and rabbit jus  25-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs  13-

Pizza Margarita  13-        

Fennel sausage, gruyere, scallions and spicy honey  15-   

Basil pesto, fresh tomato, zucchini and fontina  15-

Roasted peppers, charred white kale, kalamata olives and provolone  14-