Lunch Menu: Week of July 30, 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-

GTF chicken liver mousse with pickled rhubarb, dijon, mixed greens and toast  10-

Tomato salad with olives, cucumbers, shallot, basil, and sherry vinegar  9-

Sourdough bread and butter with flaky sea salt  6-

Tomato gazpacho with olive oil and basil  6-

Entrees      

Plate of grilled summer vegetables with romesco and pepitas  15-

Eggplant agnolotti with shishito peppers, cherry tomatoes, and Alsea Acres chevre  20-

Pan seared Chinook salmon with charred tomato broth, new potatoes, grilled patty pan squash, jalapenos, scallions and fresh herbs  24- 

Grilled GTF chicken with roasted tomatillo salsa, grilled summer squash, onions and roasted new potatoes  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, GTF tomato sauce, scallions and gruyere  15-   

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

Roasted peppers, shaved tomatillo, olives and cilantro  14-

Lunch Menu: Week of July 23-26, 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-

Salt cod brandade with parsley, cherry tomatoes, and grilled bread  10-

GTF chicken liver mousse with pickled rhubarb, mustard, mixed greens and toast  10-

Sourdough bread with olive oil and balsamic  6-

Siletz tomatoes, boysenberries, frisee, Alsea Acres chevre, balsamic reduction and basil  10-

Tomato gazpacho with olive oil and basil  6-

Entrees      

Plate of grilled summer vegetables with romesco and papitas  15-

Fettuccine pasta with roasted eggplant, shishito peppers, tomatoes, bread crumbs and Alsea Acres feta  17-

Pan seared Chinook salmon with charred tomato broth, new potatoes, grilled patty pan squash, jalapenos, scallions 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 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, shaved fennel and mozzarella  15-   

Basil pesto, fresh tomato, shishito peppers and fontina  15-

Roasted peppers, charred radicchio, olives and provolone  14-

Lunch Menu: Week of July 16, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette  7-

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

Plate of farm pickled vegetables  6-

GTF chicken liver mousse with pickled rhubarb, whole grain mustard, frisee and toast  10-

Sourdough bread with olive oil and balsamic  6-

Siletz tomatoes, boysenberries, endive, Fourme d’Ambert, balsamic reduction and basil  10-

Tomato gazpacho with olive oil and basil  6-

Entrees      

Plate of grilled summer vegetables with romesco and almonds  15-

Pan seared rockfish with skordalia, braised kale, tomatoes, and smoked paprika oil  19- 

Fettuccine pasta with roasted eggplant, shishito peppers, tomatoes, and Alsea Acres chevre  17-

Braised Birdsong farm rabbit legs with frisee, roasted carrots, onions, cherry tomatoes and rabbit 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 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 Margarita  13-        

Fennel sausage, gruyere, scallions, fresh jalapenos and spicy honey  15-   

Basil pesto, fresh tomato, zucchini and fontina  15-

Roasted peppers, charred white kale, kalamata olives and provolone  14-

Lunch Menu: Week of July 9, 2019

*All items & prices subject to change

Salads & Small Plates

Simple salad and champagne vinaigrette  7-

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

Plate of farm pickled vegetables  6-

GTF chicken liver mousse with pickled rhubarb, dijon, mizuna and toasted baguette  10-

Sourdough bread with olive oil and balsamic  6-

Siletz tomatoes, boysenberries, Roquefort and basil  10-

Cucumber gazpacho with yogurt, cilantro and almonds  6-

Entrees      

Plate of grilled spring vegetables with romesco and almonds  15-

Pan seared chinook salmon with a salad of siletz tomatoes, sweet onions, spicy greens, cucumbers and lemon dill vinaigrette  21-

Fettuccine pasta with roasted eggplant, shishito peppers, tomatoes, and Alsea Acres Feta  17-

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 spring vegetables and herbs with whipped chevre on grilled flatbread  12-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs  13-

Pizza Margarita  13-        

Fennel sausage, gruyere, scallions and fresh jalapenos  15-   

Basil pesto, fresh tomato, zucchini and fontina  15-

Roasted peppers, charred white kale, kalamata olives and provolone  14-

Lunch Menu: Week of July 2, 2019

*All items and prices are subject to change

THE FARMSTAND WILL BE CLOSED ON THURSDAY, JULY 4TH. WE’LL BE BACK OPEN FOR LUNCH, DINNER, AND FARMSTAND SHOPPING ON FRIDAY JULY 5TH. 

Salads & Small Plates

Simple salad and champagne vinaigrette 7-

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

Plate of farm pickled vegetables   6-

GTF chicken liver mousse with pickled rhubarb, dijon, mizuna and toasted baguette 10-

Sourdough bread with olive oil and balsamic 6-

Salad of butter lettuce, tomatoes, grilled scallions, egg mimosa and anchovy vinaigrette 10-

Cucumber gazpacho with yogurt, cilantro and almonds 6-

 

Entrees      

Plate of grilled spring vegetables with romesco and almonds 15-

Pan seared chinook salmon with a salad of siletz tomatoes, sweet onions, spicy greens, cucumbers and lemon dill vinaigrette   21-

Fettuccine pasta with summer vegetable confit, pecorino romano and bread crumbs 16-

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 aioli13-

Grilled spring vegetables and herbs with whipped chevre on grilled flatbread 12-

 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-

Pizza Margarita 13-        

Sage sausage, gruyere, scallions and fresh jalapenos  15-   

White kale with garlic confit, onions, fermented red chili sauce and Alsea Acres chevre 15-

Demi-glace caramelized onions, charred escarole, kalamata olives and anchovies  14-