Breakfast Menu: April 6, 2019

*All items and prices subject to change

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 whipped Alsea Acres chevre and a poached egg 10-

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

Omelet of onions, bacon, arugula and aged cheddar 12-

Omelet of leeks, beets, kale rabe and Alsea Acres feta 11-

Sandwich of bacon, leeks, two fried eggs, aged cheddar cheese and garlic aioli 9-

Buttermilk fried chicken and potato waffle with maple syrup and a sunny egg 13-

From The Wood Oven

Bread pudding with apples, toasted walnuts, and burnt sugar syrup 9-

Baked eggs with pork ragu, pickled peppers, root vegetables and toast 12-

Pizza of creme fraiche, pancetta, egg, wash rind cheese and arugula 14-  

Pizza of quince butter, apples, sage sausage, and gruyere  14-

 

Fresh squeezed orange juice 3.5-

Mimosa 6-

Breakfast Menu: March 30, 2019

*All items and prices subject to change

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 whipped Alsea Acres chevre and a poached egg  10-

Quiche of the day with a salad of spring greens  8-

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

Omelet of onions, bacon, arugula, and aged cheddar  12-

Omelet of leeks, beets, spinach, and pecorino romano  11-

Sandwich of bacon, leeks, two fried eggs, aged cheddar cheese, and garlic aioli  9-

Buttermilk fried chicken and potato waffle with maple syrup and a sunny egg  13-

From the Wood Oven

Bread pudding with apples, toasted walnuts, and burnt sugar syrup  9-

Baked eggs with pork ragu, pickled peppers, root vegetables, and toast  12-

Pizza of creme fraiche, pancetta, egg, wash rind cheese, ad arugula  14-

Pizza of quince butter, apples, sage sausage, and gruyere  14-

Lunch Menu: Week of May 3, 2016

This week we feature park grown across the road at Mosaic Farm. Chris and Erin have been raising happy pig  for more than four years at their current location. They produce a locally sourced non-GMO feed for poultry and pigs. For more info visit mosaicfarms.com.

1526-Noodle with leeks and meatballs

 

Antipasti

bread-olives  4.

bread-aioli*  4.

Mosaic Farms pork pâté/mustard/cornichon 5.5

Mosaic Farms pork croqueta/herb sauce  5.

risotto balls with herb pesto   5.5

bruschetta/roasted peppers/goat cheese  5.5

salmon terrine on citrus and beet  5.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –steak / white turnip/beets  10.5

vegetable and lentil soup/artisan bread  4

creamy burdock soup/artisan bread   4

 

 

Pizze Rosse

garlic/oregano/mozz   9.5

caramel onions/blue/mozz  9.5

scallion/beet greens/mozz  9.5

 

Pizze Bianche

duck confit/leeks /mozz 10.5

egg/goat/grilled dandelion

black pepper/mozz 10.5

bacon/olives/mozz  10.5

–add an egg, pickled jalapenos

or anchovies for  $1

 

Secondi

noodle with leeks, pork belly, mosaic pork meatballs & pork brodo  9.5

beet ravioli with new carrots & pea tops   9.5

mushroom strata with bok choy, leeks, romas and pesto  9.5

potato involtini with roasted peppers 9.5

white bean gratin with lamb sausage   11.5

seafood brodetto with ceci and aioli*  12.5

Lunch Menu: Week of July 22, 2014

Albacore tuna is a thing of beauty…going to be a great dish this week!
Plus try the pickles. Ask your server for a sample.

See you at the farm,
jc

To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
crostini of duck liver mousse 5.5
mixed field greens and altamura croutons with balsamic vinaigrette 6.5
GTF salad-blueberry, duck confit, toasted almond and blueberry vinaigrette 9.5
marinated tomato, basil, extra virgin, balsamic and artisan bread 6.5
gazpacho with basil pesto and artisan bread 4/6
beet and vegetable soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
Italian sausage/kalamata olive/radicchio/mozz 10.5
shrimp/potato/leek /mozz 10.5

Pizze Bianco
walla walla /mozz 9.5
siletz tomato/pesto/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Secondi
mushroom ravioli with leeks, carrots, radicchio and parmesan cheese 9.5
orrecchiette with summer squash, pesto and padrone peppers 9.5
eightball squash filled with tomato, leeks, chard and an egg served over polenta 9.5
Newport albacore with green beans, tomato, ceci, kalamata olives and aioli * 11.5
lava lake lamb sausage over smashed rose gold potatoes and rainbow chard 10.5

Views Around the Farm Stand + Lunch Menu for June 12-15

Summer is coming on strong. We have our first ripe tomatoes in the farm stand along with basil, berries, and new potatoes. The flowers are blooming, the plants are growing, and the meals are as bright and fresh as ever.

The Lunch Menu (subject to change based on availability)

antipasti:

pâte of lamb and pork served with house pickles and mustard
new potatoes with romesco and aioli
smoked paprika coppa with aged cheddar and tomato caramel
 
mixed greens with balsamic vinaigrette
GTF salad with grilled flat iron, pumpkin seeds, and roasted garlic-italian pepper vinaigrette
 
onion soup with artisan bread
carrot soup with artisan bread

 

pizze:

roasted garlic/basil/tomato/mozzarella
duck/feta/spinach/tomato/mozzarella
peppers/kale/potatoes/tomato/mozzarella
ham/caper/chard/tomato/mozzarella

 

secondi:

agnolotti with favas and walla wallas
beet risotto with grilled scallions and blue cheese
gnocchi with herbed ricotta, romas, and pesto
grilled pork loin with apple and caper relish
brodetto with rockfish, pork belly, and aïoli

 

toasted pumpkin seeds
GTF salad with grilled flat iron, pumpkin seeds, and roasted garlic-italian pepper vinaigrette
pâte of lamb and pork served with house pickles and mustard

duck/feta/spinach/tomato/mozzarella
grilling dandelion and pork loin
house-made cracklings for the pork dish
grilled pork loin with apple and caper relish
gnocchi with herbed ricotta, romas, and pesto

GTF pastry chef, Ana Patty, made this two-layer carrot cake for a group that came out to the farm stand for a lunchtime birthday celebration.

If you would like to order one of Ana’s cakes (to serve with lunch or dinner at the farm stand or to take away to your own private event), contact the farm stand at 541-929-4270 at least two days ahead. Cake prices start at $25.