Lunch Menu: Week of August 21, 2018

*All items and prices subject to change

Salads & Small Plates

Simple salad and red wine vinaigrette 7-

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

Plate of farm pickled vegetables   6-

Sourdough bread and confit of summer vegetables 8-

Charentais melon, watermelon, and cucumber salad with peach vinegar, olive oil, and feta  9-

Heirloom tomatoes, farm ricotta, balsamic reduction and basil 9-

Watermelon gazpacho with pickled watermelon rind, sesame seeds and grilled baguette   6-


Entrees

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

Farfalle pasta with roasted tomato sauce, fennel sausage, roasted peppers, onions, garlic, parmesan and bread crumbs 18-

Seared albacore tuna with smoked corn and chipotle puree, roasted potatoes, summer squash, green beans and cilantro 20-

Grilled beef striploin steak with summer vegetable succotash and smoked paprika butter  23-


Sandwiches

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

Farm smoked ham, gruyere cheese, pugliese bread, farm pickles, dijon mustard 13 / 7.5-

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


Wood-Fired Pizzas

Classic Margherita 11-

Pizza Bianca 11-

Summer squash, blistered shishitos, and scallions with basil pesto and chives 13-   

Cherry tomato, marinated fennel, and fennel sausage with tomato sauce and mozzarella 14-

Corn, chorizo, and nardello peppers with bechamel, chevre, and cilantro 14-

Lunch Menu: Week of August 14, 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 herb butter 6-

Charentais melon, watermelon, and cucumber salad with peach vinegar, olive oil, and feta  9-

Heirloom tomatoes, farm ricotta, balsamic reduction and basil 9-

Siletz tomato gazpacho and grilled baguette 6-



Entrees

Roasted summer vegetables with mole verde and pepitas 16-      

Sweet corn & chevre filled agnolotti with fresh tomatoes, green beans, and bread crumbs 17-

Seared albacore tuna with romesco, roasted potatoes, peppers, sweet onions and fennel oil 20-

Farm chicken breast roasted in our wood-fired oven, fennel, sweet onions, shallots peppers, cherry tomatoes, and summer squash  18-


Sandwiches

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

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

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


Wood-Fired Pizzas

Classic Margherita 11-

 Pizza Bianca 11-

Summer squash, blistered shishitos, and scallions with basil pesto and dill flowers 13-   

Cherry tomato, marinated radicchio, and white anchovy with tomato sauce and mozzarella 14-

Corn, chorizo, and roasted peppers with olive oil, feta, and cilantro 14-


Dessert

Chocolate sourdough cake with cinnamon infusion, apricot, chocolate cremeux, and chantilly.     8-

Peach Semifreddo, genoise, peach and boysenberry compote  8-

Rhubarb custard pie with lattice crust vanilla ice cream        and rhubarb compote.                7-

Scoop of daily ice cream   3-

Dinner Menu: August 9-11, 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 summer vegetable confit  7-

Desert king figs with with farm labneh, honey, walnuts, mint, and olive oil  8-

Smoked salmon rillettes with frisee salad, cherry tomatoes, capers, and lemon vinaigrette  9-

Charentais melon, watermelon, and cucumber salad with peach vinegar, olive oil, and feta  9-

Heirloom tomatoes, farm ricotta, balsamic reduction and basil  9-

Siletz tomato gazpacho and grilled baguette  6-


Entrees

Roasted summer vegetables with mole verde and pepitas  16-

Corn and chevre-filled agnolotti pasta with wild mushrooms, fresh tomatoes, green beans and bread crumbs  19-

Seared albacore tuna with romesco, roasted potatoes, peppers, sweet onions and fennel oil  23-

Braised pork shoulder with fennel puree, braised chard, bacon lardons, and poached figs  20-

Farm chicken thigh roasted in our wood-fired oven, fennel, sweet onions, shallots peppers, cherry tomatoes, and summer squash  18-

Oregon Valley Farm beef osso bucco with creamy polenta, roasted summer vegetables, and gremolata  24-


Wood-Fired Pizzas

Classic Margherita  11-

Pizza Bianca  11-

Summer squash, blistered shishitos, and scallions with basil pesto and dill flowers  13-

Cherry tomato, marinated radicchio, and fennel sausage with tomato sauce and chevre  14-

Corn, chorizo, and roasted peppers with olive oil, feta, and cilantro  14-


-August on the Farm-

The Art of Noticing

In the Pacific Northwest, July is almost always home to the first real heat wave of summer, producing a thousand new things for farmers to see and do. The crops seem to be doubling in size every few days, and the weeds are as well. Suddenly the hoop houses that have been
giving our hot-weather crops the head start they need are holding more heat than the plants can withstand. We respond by mixing mud in a wheel barrel and slinging it onto the houses to create
shade. The more energy the sun gives us in a day, the more the plants capture, and the more work there is for us all to do. We know that we can’t get to everything on the to-do list every day,
and so we work as hard as we can to do as much as we can to get the beautiful summer vegetables onto your plates.

One of the many benefits of working on the farm is getting the chance to watch the plants grow all around us. For example, we go through every cucumber and zucchini patch every single
day to pick the fruits that are newly, daily, perfectly ripe. It’s a choreographed dance around our patch-worked fields.
There is such a science to knowing exactly how to do this that it becomes embodied by those who have spent their lives honing their craft. Many would describe this as an art—the art of
harvesting, the art of weeding, the art of pruning tomatoes— farming really is an art. Yet somehow that word doesn’t seem to quite capture the impressive amount of knowledge
needed to bring these plants to fruition. Growing vegetables requires the science of harvesting, the science of hoeing, the science of pruning tomatoes, knowledges on par with any complex
calculus.

Every single vegetable that comes off of this farm and has made it onto your plate was first looked upon by someone who was deciding whether or not it was ready to harvest. As we each make our way through the tightly packed rows of plants bursting with fruit, we take years of experience and embodied knowledge and shove it into a single glance where we ask ourselves—should I pick this? All the while knowing that what is not ready today only awaits
our asking of the same question tomorrow. There is always a relationship before there is food.

Lunch Menu: Week of August 7, 2018

*All items and prices subject to change

Starters & Salads

Farm Salad (8.00) (GF, vegan)
GTF salad mix, summer vegetables, toasted hazelnuts, with herb vinaigrette

Simply Salad (6.00) (GF, vegan)
GTF salad mix, herb vinaigrette

Pickled Vegetable Plate (6.00) (GF, vegan)
Seasonal pickled farm vegetables

Summer Vegetable Confit (7.00) (Vegan)
Tomatoes, summer squash, pearl onions, garlic, olive oil, fresh bread

Cucumber & Melon Salad (9.00) (GF, V)
Charentais melon, watermelon, mint, basil, peach vinegar, olive oil

Heirloom Tomato & Basil Salad (9.00) (V, GF)
Heirloom tomatoes, farm ricotta, balsamic, basil

Fish Cakes & Greens (16.00)
Pacific rockfish, potato, herbs, GTF salad mix, pickled vegetables charred chive  aioli, lemon/thyme vinaigrette

Summer Vegetable Flatbread (8.00) (V)
Charred eggplant puree, tomatoes, shaved fennel, yogurt, herbs

Tomato Gazpacho (6.00) (vegan)
Basil, olive oil, grilled bread

Albacore Tuna Confit & Green Bean Gratin (9.00)
Sweet corn, cherry tomatoes, cream, parmesan, breadcrumbs


Wood-Fired Pizza

Pizza Bianca (11.00) (V)
Olive oil, grana padano, pecorino, mozzarella

Margherita (11.00) (V)
Marinara, mozzarella, basil

Summer Squash & Blistered Shishitos (13.00) (V)
Basil pesto, pecorino romano

Desert King Figs & Fennel Sausage (13.00)
Olive oil, chevre, basil

Cherry Tomato, Chorizo & Kalamata Olive (14.00)
Marinara, mozzarella, fresh herbs


Larger Plates & Sandwiches

Pastrami Sandwich (13.00) (half 7.50)
Oregon Valley Beef brisket, swiss cheese, mustard, pickles, rye bread, side salad

Smoked Chorizo Sandwich (13.00) (half 7.50) (DF)
Farm smoked spanish chorizo, peperonata, garlic aioli, cilantro, ciabatta bread, side salad

Summer Vegetable Sandwich (12.00)(half 7.00) (Vegan)
Marinated zucchini, butter lettuce, tomato, basil, salsa verde, pugliese bread, side salad

Summer Vegetable Plate (16.00) (GF, vegan)
Summer squash, sweet onions, carrots, tomatoes, eggplant, mole verde, pumpkin seeds

Braised Beef Ossobuco (21.00) (GF)
Oregon Valley Farm Beef, summer vegetables, roasted tomato & red wine jus, creamy polenta

Wild Mushroom & Fresh Tomato Pasta (17.00) (V)
Farfalle, green beans, confit garlic & shallots, white wine, pecorino romano, bread crumbs

Seared Albacore Tuna (21.00) (GF)
Roasted eggplant, summer squash & sweet onions, poblano romesco, toasted pistachios, pimenton oil


Jules’ Sweet Treats

Gingered Plum Upside Down Cake (8.00)
Candied ginger, elephant heart plums, cherry coulis, cinnamon mascarpone

Chili-Chocolate  (8.00)

Key Lime Mousse (6.00) (GF)
Served chilled with toasted almond-coconut crumble

From the farm: boysenberries, rhubarb, garlic scapes. Snap pea, zucchini, young potato, radishes, romaine, broccolini, basil, spring garlic, salad mix, chard, cilantro, radish sprouts, carrots, yellow onion, leeks,  endive, arugula, beets, cucumber, chives, tarragon, thyme, parsley, oregano, all other vegetables! (except celery and clove garlic)

Dinner Menu: August 2-4, 2018

*Prices & items are subject to change

Starters & Salads

Farm Salad (9.00) (vegan, GF)
Salad greens, summer vegetables, toasted hazelnuts, herb vinaigrette

Simply Salad (7.00) (vegan, GF)
Salad greens, herb vinaigrette

Summer Vegetable Confit (7.00) (Vegan)
Fresh bread, tomatoes, summer squash, pearl onions, garlic, basil, olive oil

Fresh Figs & Honey (7.00) (GF, V)
Labneh, toasted walnuts, mint, olive oil, black pepper

Smoked Salmon Rillettes (9.00)
Frisee salad, meyer lemon vinaigrette, cherry tomatoes, capers, baguette crostini  

Pickled Vegetable Plate (6.00) (GF, vegan)
Seasonal pickled farm vegetables

Cucumber & Melon Salad (9.00) (GF, V)
Charentais melon, watermelon, mint, basil, peach vinegar, olive oil

Heirloom Tomato & Basil Salad (9.00) (V, GF)
Heirloom tomatoes, farm ricotta, balsamic, basil

Summer Vegetable Flatbread (8.00) (V)
Roasted eggplant puree, tomatoes, roasted corn, herbs

Siletz Tomato Gazpacho (6.00) (vegan)
Basil, olive oil, grilled bread

Wood-Fired Pizzas

Pizza Bianca (11.00) (V)
Olive oil, grana padano, pecorino, mozzarella

Margherita (11.00) (V)
Marinara, mozzarella, basil

Shaved Summer Squash & Scallion (13.00) (V)
Basil pesto, pecorino romano

Fennel Sausage & Roasted Eggplant (13.00)
Olive oil, shishito peppers, parmesan

Heirloom Tomato, Chorizo & Kalamata Olive (14.00)
Marinara, mozzarella,, fresh herbs

Entrees

Summer Vegetable Plate (16.00) (GF, Vegan)
Summer squash, roasted onions, carrots,  eggplant, tomatoes, tomatillos, peppers, mole verde, toasted pumpkin seeds

Wild Mushroom & Sundried Tomato Pasta (17.00) (V)
Farfalle, green beans, confit garlic & shallots, white wine, pecorino romano, bread crumbs

Seared Duck Breast (23.00) (GF)
Grilled plums, roasted sweet onions & carrots, fennel puree, ginger honey glaze, toasted hazelnuts

Tomatillo Braised Chicken (19.00) (GF,DF)
Slow cooked pinto beans, summer vegetables, tomatillo salsa

Seared Oregon Albacore (22.00) (GF,DF)
Roasted Eggplant, summer squash, sweet onion, romesco, toasted almonds, fennel oil

Braised Beef Ossobuco (24.00) (GF)
Oregon Valley Farm Beef, summer vegetables, roasted tomato & red wine jus, creamy polenta

Jules’ Sweet Treats

Warm Peach Samosa (8.00)
Red haven peaches, crispy fried pastry, warm spices, fennel ice cream, cinnamon cajeta

Chocolate-Boysenberry Profiteroles (7.00)
Chocolate-glazed choux pastry puffs, boysenberry creme patissiere, cream, cherry-berry coulis

Cherry Cheesecake Mousse (6.00) (GF)
Chilled orange cheesecake mousse, toasted almond-coconut crumble, brandied cherry compote

Scoop of farm ice cream  ($3)
Ask server for today’s flavors