Dinner Menu: Week of October 24 – 26, 2019

Salads & Small Plates

Sourdough bread with butter and Newport sea salt 6-

Simple salad and sherry vinaigrette 7-

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

Plate of farm pickled vegetables 6-

Kale salad with watermelon radish, fennel, feta, roasted pepper vinaigrette and breadcrumbs 9-

Chicory salad with Airlie red apples, pears, celery, anchovy vinaigrette, and pecorino 11-

Purple cabbage and fall vegetable soup with fresh herbs, olive oil and toast 6-


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

Half or quarter wood oven-roasted Deck Farms chicken with fall vegetables and chicken jus 21/34-

Spaghetti pasta with arugula pesto, fall vegetables, toasted hazelnuts and pecorino romano 20-

Pan-seared rockfish with celeriac puree, roasted leeks, broccoli, chanterelle mushrooms and porcini vin blanc 24-

Grilled Deck Farms lamb chops with roasted fennel, cauliflower, potatoes and peperonata  25- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-  

Tomato sauce and mozzarella with fresh herbs 11-      

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

Chanterelle mushrooms, braised leeks, egg and chevre 15- 

Delicata squash, shallots, kale, and fontina 14-

Fall Breakfast Menu

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 roasted pepper romesco and a poached egg 10-

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

Omelet of bacon, onions, roasted peppers, and cheddar 12-

Omelet of kale, roasted butternut squash, and Alsea Acres feta 11- 

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

Buttermilk fried chicken and a potato waffle with maple syrup and a sunny egg 12-

Fresh squeezed orange juice 3.5-

Mimosa 6-

Welcome Chef Justin Wiese

We welcome Justin Wiese, our new chef, to the GTF family. Justin is a Philomath “boy” that decided to come back home after spending more than ten years in Portland. He started here at the farm in 2005 cooking on the line for our famous Sunday brunches of old. Justin then went off to train and received a culinary degree from Western Culinary Institute and subsequently worked with great chefs and managed several kitchens, all the while diversifying his palate. Justin is excited to be here to utilize his creative culinary talents, as well as continue to provide a wonderful farm to fork culture and cuisine we have worked so hard to provide for our community.

The Farm is his pantry! Enjoy!