Dinner Menu: Sept. 11-14, 2019

*All items & prices subject to change

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-

Treviso salad with shaved apples, celery root, shallots, mint yogurt and mozzarella

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

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

Melon gazpacho with smoky spiced yogurt, basil and cilantro  6-

Entrees  

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

Fettuccine pasta with basil pistou, fresh tomatoes, broccoli, nardello peppers, alsea acres feta, 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, crispy shallot, olives, GTF tomato sauce, and fontina  15-   

Basil pesto, cherry tomatoes, shishito peppers, and feta  14-

Roasted potatoes, fresh tomato, red onion, rosemary, and gruyere  14-

Dinner Menu: Week of September 4, 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 with a frisee and pear salad, dijon mustard and toast 10-

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

Grilled corn with green chili and charred scallion butter 6-

Melon gazpacho with smoky spiced yogurt, basil and cilantro  6-

Entrees  

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

Fettuccine pasta with basil pesto, fresh tomatoes, zucchini, nardello peppers, olives, and alsea acres chevre 19-

Seared albacore tuna with romesco, roasted potatoes, sweet peppers, onions, grilled corn and fresh herbs 26-

Grilled GTF chicken with smoked summer vegetable succotash and chicken jus 25-

Grilled Comunity Cow beef ribeye with roasted pepper aioli, cauliflower, broccoli, onions, and potatoes 25- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-

Pizza Margherita 13-        

Grilled chicken, maitake mushrooms, sweet onions, fontina and herbs 15-   

Basil pesto, cherry tomatoes, roasted corn, and chevre 14-

Summer squash, roasted peppers, sweet onions, and fontina 14-

Beer Dinner featuring Block 15 Brewery


Enjoy a five-course prix fixe dinner accompanied by
three beer pours from Block 15 Brewery

March 16th
6:30 p.m.
$75 per person

Here is the beer lineup:
Pilsner
NW Style IPA
Belgian Ale
Flanders Red Ale
Maple Barrel Aged Barley Wine

Seating is limited. reservations are required and will be
accepted starting March 1st.

 To reserve your table, call the Farmstand at (541) 929-4270.
We apologize that we cannot accept reservations via email.

September on the Farm – A Time of Transitions

Here in the Pacific Northwest, we go hard all summer long. We Oregonians know all too well that summer sits precariously in the year like an island amidst a sea of rainy days, and we must make the most of it. So we get lost in the heat of the season, trying to soak up every last ray of sunshine while the days are long, jumping into the river every chance we get, and eating our weight of the sweet summer fruits that we’ll soon miss so much. For us on the farm, summer is the time to, as they say, make hay while the sun shines.

But then the abundance of August gives way to September, and things begin to transition all around us. Summer produce begins its descent away from the apex of abundance, and the nights roll in with a chill that reminds us that our time on this summer island will not last forever.

Though most of us mourn summer’s decline, September really is a unique time of year when we still get to enjoy the last fruits of summer even as the fall harvest begins rolling in. Our greens that have taken a hiatus in the heat are now bursting forth with delicate new leaves, winter squash is ripening up on the vine, and the immense diversity of root vegetables that we grow are sizing up secretly beneath the earth.

Farming requires us to have our bodies in tune with the environment in a way that modern life has worked to distance us from, and to notice the cycles of transition by which we must abide. In this way life demands of us that we be present to experience it if we are to expect it to produce the abundant food that graces your plate.

There are hot times and there are cold times, times of abundance and times of famine, and even more times where the lines between these extremes are not so clear. The food in front of you today is an embodiment of transition, and the flavors to be experienced cannot be found at any other time of year or on any other place on the globe. It is regionality by the spoonful. Nowhere else at this moment will a poblano be developing its deep, mole flavor as it enters its chocolate-red state of ripeness, ready to be combined with a sweet and buttery delicata winter squash fresh from the vine. It is in these times of transition that we can literally taste summer ending while fall begins, all within a single bite. Eat up.

Best,
Laura Bennett

Lunch Menu: Week of March 1, 2018

Lunch on the Farm

Farm salad (6.00)
GTF Mesclun mix, carrot, radish, farm giardiniera, yogurt herb, or thyme and balsamic dressing

Beet & chevre (7.50)
Pickled name beets, hazelnut lemon chevre, red & green mizuna mustard greens, yellow onion, beet pickle juice vinaigrette

Root vegetable slaw (4.00)
Carrot, parsnip, celeriac, beets, parsley, red onion, yogurt herb dressing

GTF vegetable soup (6.00) (cup 4.00)
Potato, parsnip, carrot, kale, chard, onion, tomato, Chad’s bread

White bean and bread (8.00)
White bean spread, prop 1 microgreens, pickled red and white onions, Chad’s baguette

Polenta & chard cakes (7.00)
Polenta cakes, rainbow chard, black & red kale, poached egg, bacon, garlic, onion

Fish cakes & greens (11.00)
Washington petrale sole, potato, herbs, leeks, chicory greens, scallion & garlic aioli, lemon thyme vinaigrette

Reuben sandwich (12.00) (half 7.00)
Pastrami, Isaac’s sauerkraut, swiss cheese, farm thousand island, Chad’s rye, choice of GTF side salad, soup, or slaw

Muffaletta sandwich (14.00) (half 9.00)
Mortadella, salami, ham, provolone cheese, farm giardiniera, scallion & garlic aioli, Chad’s ciabatta, choice of GTF side salad, soup, or slaw

Carbonara (15.00)
Farm made noodles, smoked root vegetables, bacon lardons, onion, egg, parmesan (vegetarian available)

Pork & Beans (11.00)
Pork meatballs, Hutterite beans, fava top & basil pesto, toasted nut crumble

Chicken & fontina (16.00)
Airline chicken breast, herb & butter fontina, braising greens, parsnip & celeriac puree, pickled mustard seed sauce

Beef ragu & gnocchi (18.00)
Braised beef, red wine, carrots, parsnip, celeriac, potato gnocchi, mache, parmesan