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-

Dinner Menu: Week of July 3, 2019

*All items and prices subject to change

THE FARMSTAND IS CLOSED ON THURSDAY, JULY 4TH.
WE WILL REOPEN ON FRIDAY, JULY 5TH.

Salads & Small Plates

Sourdough bread with olive oil, balsamic and basil 6-

Simple salad and balsamic 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, dijon, frisee and toasted baguette 10-

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

Cucumber gazpacho with yogurt, basil, and almonds 6-

Entrees  

Plate of grilled spring vegetables with romesco and toasted almonds 15-

Pappardelle pasta with roasted eggplant, shishito peppers, tomatoes, and Alsea Acres Feta 19-

Grilled Chinook salmon with skordalia, braised chard, tomatoes, and smoked paprika oil 26- 

Seared Deck Farms duck breast with duck fat roasted new potatoes, radicchio, braised onions, and pinot noir poached marionberries  26-

Grilled za’atar spiced GTF chicken with smoky eggplant puree, Israeli couscous, and grilled summer vegetables 22-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-

Pizza Margarita 13-        

Sage sausage, gruyere, scallions and fresh jalapenos  15-   

Basil pesto, tomato, roasted bell peppers, gruyere 15-

Duck cracklins, caramelized onions, charred escarole, kalamata olives  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-