Lunch Menu: Week of March 14, 2019

Salads & Small Plates

Simple salad and sherry vinaigrette 7-

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

Plate of farm pickled vegetables   6-

Sourdough bread and whipped european butter 6-

Salad of kalettes, pickled beets, marinated feta, toasted hazelnuts and sherry vinaigrette 9-  

Salt cod brandade with grilled toast and fresh herbs 9-

Carrot soup with thyme and grilled bread  6-

 Rutabaga filled perogies with braised beef, cabbage, root vegetables and watercress

Entrees

Ribollita stew with Italian fennel sausage, heirloom beans, kale and parmesan 13-      

Spaghetti with nettle pesto, walnuts, pecorino romano and breadcrumbs 14-

Rutabaga filled perogies with braised beef, cabbage, root vegetables and watercress  16-

Seared Deck Farms pork chop with barley, roasted root vegetables and quince butter  19-

Oregon Valley Beef burger on a brioche bun


Sandwiches

Oregon Valley Beef pastrami on rye with farm sauerkraut, emmentaler cheese and thousand island  13-

Oregon Valley Beef burger on a brioche bun with gruyere, grilled onions, and garlic aioli 13-

Wood-Fired Pizzas

Pizza Bianca 12-

Tomato Sauce, mozzarella and fresh arugula 13-

Pesto, fennel sausage, crushed potato, shallot and bitter greens  14-

Leeks, kale rabe, olives, chili flake, fontal and pecorino cheese 13-

Lunch Menu: Week of March 7, 2019

Salads & Small Plates

Simple salad and sherry vinaigrette 7-

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

Plate of farm pickled vegetables   6-

Sourdough bread and whipped european butter 6-

Salad of kalettes, pickled beets, marinated feta, toasted hazelnuts and sherry vinaigrette 9-  

Salt cod brandade with grilled toast and fresh herbs 9-

 Carrot Soup with thyme and grilled bread  6-

Entrees

Ribollita stew with Italian fennel sausage, heirloom beans, kale and parmesan 13-      

Spaghetti with nettle pesto, walnuts, pecorino romano and breadcrumbs 14-

Rutabaga filled perogies with braised beef, cabbage, root vegetables and watercress  16-

Seared Deck Farms pork chop with barley, roasted root vegetables and quince butter  19-

Sandwiches

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

Oregon Valley Beef burger on a brioche bun with gruyere, grilled onions, and garlic aioli 13-

Wood-Fired Pizzas

Pizza Bianca 11-

Sauteed leeks, potatoes, and gruyere cheese with olive oil and fresh thyme 13- 

Fennel sausage, pickled peppers and shallots with mozzarella and tomato sauce  14-

Rutabaga, kalamata olives, and feta cheese with olive oil and fresh herbs  13-

Get Ready…the Farmstand Opens March 7th


Get ready…start planning ahead…the GTF Farmstand will officially open for the season on Thursday, March 7th! Below is our schedule for March. We’ll expand to our full schedule in April.

* Shop for produce, local honey, jarred goods, and more 9:00 a.m.-5 :00 p.m. Thursday – Saturday.

* Lunch will be served 11:00 a.m.-2:00 p.m. Thursday & Friday. Reservations recommended.

* Saturday Breakfast is 9:00 a.m.-1:00 p.m. Walk-ins welcome! Reservations for parties of 6 or more only. Offering family-style breakfast for larger groups.

*Wine Dinner – March 16th – 5-course dinner with 3 local wine pairings.

**STARTING IN APRIL – Farmstand shopping expands to Tues-Sat, Lunch expands to Tues-Fri, and Dinners begin Wed-Sat (we are now offering Wednesday night dinners with a Pizza Party special). Stay tuned for more details.

We look forward to seeing everyone here at the farm!

CSA 2019 – Registration is open!

We are now accepting 2019 CSA memberships!  Sign up now to receive 21 weeks of local, delicious, organic produce straight from our farm to your table.

CSA stands for Community Supported Agriculture. It is a grassroots movement to bring consumers into a closer relationship to their food producers. Also, by purchasing your CSA share now during the winter or even in early spring, you’ll give our farm more of an income during the winter months when produce is sparse, which helps us to pay for seeds, soil, and supplies for the coming year. Our gratitude to you for this support is beyond words. 💗 We’ll do our best to showcase our wide variety of incredible produce in each box during the CSA season to make it worth your while. 

We look forward to sharing this next season of organic bounty with you!

Sign up here:  https://www.gatheringtogetherfarm.com/csa-registration

Lunch Menu: Week of Nov. 13, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

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

Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Pork rillettes with farm pickles, stone ground mustard and toasted bread 9-

Roasted beet salad with Alsea Acres chevre, hazelnuts, radicchio, and sherry vinaigrette 9-

Purple cabbage with poached quince, liberty apples, rose petal vinaigrette and walnuts 9-

Coppa, apples, Rogue Creamery blue cheese, hazelnuts, and treviso, with sherry vinaigrette 9-

Purple and green cabbage soup with parmesan crostini 6-

Tomato and roasted pepper soup with olive oil and grilled bread 6-

Entrees   

Roasted fall vegetables with celeriac puree 16-

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

Steamed Oregon lingcod with braised napa cabbage, onions, carrots and a shaved celery and radish salad 20-  

Braised pork shoulder with baked apples and quince, parsnip puree, leeks and braised greens 19-

Fettuccine with guanciale, broccolini, radicchio, pecorino romano and bread crumbs 18-

Grilled filet mignon with roasted potatoes, romanesco, kale and red pepper aioli 22-

Sandwiches

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

Farm smoked Oregon Valley Beef tongue pastrami on rye with farm sauerkraut, thousand island and emmentaler cheese

Roasted delicata squash, hazelnut butter and shaved brassicas on pugliese 12 / 7-

 

Wood-Fired Pizzas

Quattro Formaggio 11-

Guanciale, mozzarella, and tomato sauce 13-

Sage sausage, pickled peppers, garlic and scallions with tomato sauce and mozzarella  14-

Romanesco, kalamata olives and celeriac with Alsea Acres feta, onion confit, and olive oil 13-