Lunch Menu: Week of October 15, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette 7-

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

Plate of farm pickled vegetables  6-

Kabocha squash tartine with feta, honey, hazelnuts, and lemon zest 8-

Peacock kale salad with apples, fennel, chevre, roasted pepper vinaigrette and breadcrumbs 9-

Spinach salad with roasted beets, caramelized celery root, rye croutons and caraway dressing 11-

Sourdough bread with butter and Newport sea salt 6-

Butternut squash soup with toasted pepitas and toast 6-  

Entrees      

Plate of grilled fall vegetables with mole Verde and toasted pepitas 15-

Seared GTF chicken with creamy polenta, grilled chicories, sweet peppers, roasted fennel and chicken jus 22-

Risotto of butternut squash, leeks, kale and gruyere cheese  19-

Seared black cod with sauteed tomatoes, celery, leeks, poached potatoes, white wine, butter, and fresh herbs 24-

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-

Roasted fall vegetables and herbs with whipped chevre on grilled flatbread 12-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-  

Tomato sauce and mozzarella with fresh herbs 11-      

Fennel sausage, bell peppers, red onion, GTF tomato sauce, and mozzarella 15- 

Delicata squash, kale, shallots, and fontina 15- 

Shaved celeriac, butter-braised leeks, dill and fontina 14-

Dinner Menu: Oct. 3-5, 2019

Salads & Small Plates

Sourdough bread with butter and Newport sea salt 6-

Simple salad and champagne vinaigrette 7-

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

Plate of farm pickled vegetables 6-

Tuscan kale salad with Gravenstein apples, fennel, mint yogurt, pecorino and breadcrumbs 9-

Chevre tartine with grapes, honey, hazelnuts and lemon zest 8-

 Delicata squash soup with toasted pepitas and toast 6-                              

Entrees  

Plate of roasted fall vegetables with mole verde and toasted pepitas 15-

Seared black cod with spiced yogurt, roasted delicata squash, sweet onions, and grilled broccoli 26-

Kabocha squash ravioli with toasted hazelnuts, chevre, roasted fennel, onions and brown butter  23-

Grilled GTF chicken with olive oil fried potatoes, roasted peppers, pickled red onions and aji verde sauce 23-

Community Cow braised beef stuffed cabbage with tomato sauce, potatoes, caraway sauerkraut, chevre and chive sour cream 24- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-

Pizza Margherita 13-        

Fennel sausage, jimmy nardello peppers, red onion, GTF tomato sauce, and mozzarella 15- 

Roasted delicata, duck egg, shallots, and fontina 15- 

Roasted corn, fresh tomato, poached garlic, basil pesto and gruyere 14-

Lunch Menu: Week of Oct. 1, 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-

Kabocha squash tartine with feta, honey, hazelnuts, radish greens and lemon zest 8-

Tuscan kale salad with Gravenstein apples, fennel, dill yogurt, pecorino and breadcrumbs 9-

Sourdough bread with butter and Newport sea salt 6-

Delicata squash soup with toasted pepitas and toast 6-  

Entrees      

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

Fettuccine pasta, delicata, roasted fennel and onions, hazelnuts, feta, and brown butter  16- 

Community Cow braised beef stuffed cabbage with tomato sauce, potatoes, caraway sauerkraut, chevre and chive sour cream 21-

Grilled GTF chicken with olive oil fried potatoes, roasted peppers, pickled onions and aji verde sauce 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, bell peppers, red onion, GTF tomato sauce, and mozzarella 15- 

Roasted delicata, duck egg, shallots, and fontina 15- 

Braised leeks, cherry tomato, basil pesto and gruyere 14-

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-