Lunch Menu: Week of Sept. 25, 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-

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

Kale, roasted peppers, pecorino romano, and bread crumbs with lemon vinaigrette 9-

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

Burrata, summer squash, and cherry tomatoes with balsamic reduction and garlic crostinis 10-

Entrees

Roasted summer vegetables with roasted pepper romesco and pepitas 16-

Oregon rockfish cakes with mixed greens salad, farm pickles and tonnato 16-

Roasted Deck Farms pork chop, potato puree, braised greens, roasted apples and caramelized pork jus 23-

Seared Newport albacore, roasted delicata squash, kale and scallions, with fermented chile and cilantro yogurt 22-

Braised Oregon Valley Beef ossobuco, creamy polenta, summer vegetables and gremolata 23-

Sandwiches

Farm smoked Deck Farms ham on ciabatta, with dijon, pickles, and gruyere cheese 13 / 7.5-

Oregon Valley Beef pastrami on rye with sauerkraut, swiss cheese and thousand island  13 / 7.5-

Marinated zucchini, tomato, butter lettuce, and basil with salsa verde on pugliese bread 12 / 7-

 

Wood-Fired Pizzas

Classic margherita 11-

Quattro formaggi 12-

Summer squash, nardello and habinada peppers, roast garlic with basil pesto and feta 13-

Kohlrabi, caramelized onions, and fennel sausage with tomato sauce and mozzarella 14-

Delicata squash, fennel, and chevre with olive oil roast onion sauce and hazelnuts  14-

Dinner Menu: Sept. 20-22, 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 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-

Kale, pickled peppers, pecorino romano, and bread crumbs with lemon vinaigrette 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 leeks, roasted peppers, radicchio, pecorino and lemon cream  19-

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

Braised Deck Farms pork belly, potato puree, braised greens, roasted apples and pork caramel 23-

Seared black cod, roasted delicata squash, kale and scallions, chile and cilantro yogurt 24-

Braised Oregon Valley Beef braised oxtails, creamy polenta, summer vegetables and gremolata 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, roasted onions, and fennel sausage with tomato sauce and mozzarella 14-

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


Dessert

Olive oil zucchini cake with butterscotch ice cream and toffee sauce   8-

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

Plum and vanilla custard tart with sweet cream ice cream and plum sauce 8-

Scoop of daily ice cream with cookies   6

Lunch Menu: Week of Sept. 18-21, 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-

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

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

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

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

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


Entrees

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

Chinook Salmon cakes with mixed greens salad, farm pickles and tonnato 16-

Seared Chinook salmon with grilled little gem lettuce, broccoli, cherry tomatoes, herb yogurt and toasted almonds  23-

Deck Farms pork chop with braised greens, potato puree, poached apples and pork caramel 20-

Grilled striploin steak with roasted potatoes, summer vegetables, and roasted pepper aioli 22-


Sandwiches

Smoked chorizo on ciabatta with peperonata, garlic aioli, and cilantro 13 / 7.5-

Oregon Valley Beef pastrami on rye with sauerkraut, swiss cheese and thousand island  13 / 7.5-

Marinated zucchini, tomato, butter lettuce, and basil with salsa verde on pugliese bread 12 / 7-


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, roasted onions, and fennel sausage with tomato sauce and mozzarella 14-

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


Dessert

Olive oil zucchini cake with butterscotch ice cream and toffee sauce   8-

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

Scoop of daily ice cream with cookies   6

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

Lunch Menu: Week of Sept. 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 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-

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

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


Entrees

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

Oregon rockfish cakes with mixed greens salad, farm pickles and grilled scallion aioli 16-

Pappardelle pasta with summer vegetable confit, pecorino romano, and fresh basil 18-

Seared albacore with roasted potatoes, green beans, corn, and smoked cherry tomatoes 19-

Grilled striploin steak with roasted potatoes, summer vegetables, and aji verde 23-


Sandwiches

Smoked chorizo on ciabatta with peperonata, garlic aioli, and cilantro 13 / 7.5-

Oregon Valley Beef pastrami on rye with sauerkraut, swiss cheese and thousand island  13 / 7.5-

Marinated zucchini, tomato, butter lettuce, and basil with salsa verde on pugliese bread 12 / 7-


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-

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

Scoop of daily ice cream with cookies   6