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-

Lunch Menu: Week of Aug. 27, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette  7-

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

Plate of farm pickled vegetables  6-

GTF chicken liver mousse with a strawberry-tomatillo mostarda, dressed greens and toast  10-

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

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

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

Tomato gazpacho with olive oil and basil  6-

Entrees      

Plate of grilled summer vegetables with romesco and pepitas  15- 

Fettuccine pasta with basil pesto, fresh tomatoes, zucchini, shishito peppers, and alsea acres chevre  17- 

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

Grilled GTF chicken with smoked summer vegetable succotash and chicken jus  20-

Sandwiches 

Community Cow beef pastrami on rye with farm sauerkraut, emmentaler cheese and thousand island*  13-

Community Cow beef burger on a brioche bun with aged white cheddar , sweet onions, tomato, butter lettuce and garlic aioli  13-

Grilled summer vegetables and herbs with whipped chevre on grilled flatbread  12-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs  13-

Pizza Margherita  13-        

Fennel sausage, roasted garlic, scallions, tomato sauce and fontina  15-   

Cilantro pesto, red onion, roasted corn, and chevre 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-

Lunch Menu: Week of August 20, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette 7-

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

Plate of farm pickled vegetables  6-

GTF chicken liver mousse with a strawberry-tomatillo mostarda, dressed greens and toast 10-

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

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

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

Tomato gazpacho with olive oil and basil 6-

 

Entrees      

Plate of grilled summer vegetables with romesco and pepitas 15- 

Fettuccine pasta with fresh tomatoes, olives, grilled eggplant, shishito peppers and chevre 17- 

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

Grilled Deck Farms lamb chops with couscous, grilled summer vegetables and dill yogurt 23- 

Sandwiches 

Community Cow beef pastrami on rye with farm sauerkraut, emmentaler cheese and thousand island*  13-

Community Cow beef burger on a brioche bun with aged cheddar, sweet onions, tomato, butter lettuce and garlic aioli 13-

Grilled summer vegetables and herbs with whipped chevre on grilled flatbread 12-

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 pecorino14-

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-