Lunch Menu: Week of August 20, 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 salad with olives, cucumbers, shallot, basil, and sherry 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 fresh tomatoes, olives, grilled eggplant, shishito peppers and chevre 17- 

Seared Oregon albacore with roasted poblano and corn puree, green beans, sweet peppers and cherry tomatoes 23-

Grilled Deck Farms lamb chops with couscous, grilled summer vegetables and dill yogurt 23- 

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 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-        

Sage sausage, shaved new potatoes, scallions, tomato sauce and fontina 15-   

Basil pesto, cherry tomato, shishito peppers and pecorino14-

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

Dinner Menu: August 14-17, 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 salad with olives, cucumbers, shallot, basil, and sherry 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-

Fennel cappellacci with radicchio, olives, fresh tomato pan sauce, basil and shaved pecorino 20-

Seared Oregon albacore with roasted poblano and corn puree, green beans, sweet peppers and cherry tomatoes  24-

Grilled Community Cow ribeye with smoked summer vegetable succotash and charred scallion butter  25-

Grilled GTF chicken with roasted tomatillo salsa, grilled summer squash, onions and roasted new potatoes  23-

 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs  13-

Pizza Margherita  13-        

Sage sausage, shaved new potatoes, scallions, tomato sauce and fontina  15-   

Basil pesto, cherry tomato, shishito peppers and pecorino  14-

Grilled corn, roasted peppers, sweet onions and fontina  14-

Lunch Menu: Week of August 13, 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 salad with olives, cucumbers, shallot, basil, and sherry 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-   

Grilled GTF chicken with roasted tomatillo salsa, grilled summer squash, onions and roasted new potatoes  20-

Seared Oregon albacore with roasted poblano and corn puree, green beans, sweet peppers and cherry tomatoes  23-

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 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, GTF tomato sauce, scallions and mozzarella  15-   

Basil pesto, cherry tomato, shishito peppers and pecorino  14-

Grilled corn, roasted peppers, sweet onions and fontina  14-

Breakfast Menu: August 10, 2019

Breakfast Plates

Two eggs, bacon or sausage, toast and roasted root vegetables  10-

Soft boiled egg, toast, seasonal fruit, and mixed green salad 9-

Seasonal vegetable hash with romesco and a poached egg 10-

Buttermilk biscuits with sausage gravy and two over easy eggs 10-

Omelet of onions, bacon, zucchini and cheddar 12-

Omelet of beets, chard and feta 11- 

Sandwich of bacon, spring onions, fried eggs, aged cheddar cheese and garlic aioli 9-

Buttermilk fried chicken and potato waffle with maple syrup and a sunny egg 11-

From The Wood Oven

Baked eggs with braised beef ragu and toast 12-

Pizza of sage sausage, tomato sauce, zucchini, egg and pecorino romano 15-  

Pizza of fresh tomatoes, onions, bacon, gruyere and basil 15-

 

Fresh squeezed orange juice 3.5-

Mimosa 6-      

Dinner Menu: Week of August 7, 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 salad with olives, cucumbers, shallot, basil, and sherry 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-

Fennel cappellacci with treviso, olives fresh tomato pan sauce and basil 20-

Seared Oregon albacore with roasted poblano and corn puree, green beans, sweet peppers and cherry tomatoes 23-

Grilled Community Cow beef tenderloin with eggplant puree, cherry tomatoes, green beans, pickled onions, anaheim peppers, frisee and tapenade vinaigrette 25-

Grilled GTF chicken with roasted tomatillo salsa, grilled summer squash, onions and roasted new potatoes  23-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-

Pizza Margherita 13-        

Fennel sausage, GTF tomato sauce, scallions and gruyere  15-   

Basil pesto, cherry tomato, shishito peppers, and pecorino14-

Roasted corn, roasted peppers, shaved tomatillo, cilantro, and feta 14-

Duck fat fried shallots, garlic confit, fontina, and fresh thyme 14-