Lunch Menu: Week of April 3, 2018

Fish Cakes & Greens

Starters & Salads

Farm Salad (8.00) (vegan, GF)
GTF mesclun mix, carrot, radish, GTF pickled vegetables, with thyme & balsamic or yogurt herb dressing

Simply Salad (5.00) (vegan, GF)
GTF mesclun mix, thyme balsamic or yogurt herb dressing

Sweet Brassica Salad (8.00) (vegan, GF)
Kale raab, purple broccoli, red & white kale, carrots, pickled onion, dried cherries, almonds, poppy seed dressing

Fish Cakes & Greens (12.00)
Oregon Lingcod, potato, herbs, GTF salad mix, carrot, radish, red & white pickled onion, GTF pickled vegetables, charred chive  aioli, with lemon thyme vinaigrette

Chad’s Bread and Butter (6.00)
Honey & thyme, kalamata olive, and herb butter

French leek soup (6.00) (V)
Leeks, garlic, fontina & parmesan crostini

White Bean and Bread (7.00) (V)
White bean spread, prop 1 microgreens, pickled red and white onions, Chad’s baguette

Polenta & Chard (8.00) (V option, GF)
Polenta cake, rainbow chard, black & red kale, poached egg, bacon, garlic, leeks


From the Earth…en oven

Sausage & Pesto Pizza (14.00)
Farm made sausage, fava top and basil pesto, fontina & parmesan

Raab & Onion Pizza (13.00)
Kale, turnip, & purple sprouting broccoli, caramelized onion, fresh mozzarella

The Cheese Pizza (11.00)
Fresh mozzarella, fontina, parmesan, herbs, tomato marinara

Smoked Chicken & Olive Pizza (14.00)
GTF smoked chicken, country olive, fresh mozzarella, tomato marinara, parmesan


Smoked Chicken & Spinach Pasta

Larger Plates & Sandwiches

Raab & Tempeh Melt (9.00) (V)
Kale & turnip raab, tempeh, caramelized onion, provolone cheese, charred scallion aioli, Chad’s bread, choice of side salad or slaw

Reuben Sandwich (12.00) (half 8.50) (V option)
Pastrami, Isaac’s sauerkraut, swiss cheese, GTF thousand island, Chad’s rye, choice of side salad or slaw

Pulled Pork (13.00)
GTF smoked pork shoulder, brassica slaw, pickled onion, bacon & leek BBQ sauce, Chad’s bun, choice of side salad or slaw

Pork & Beans (13.00)
GTF & Carlton Farms smoked pork shoulder, dirty tiger eye beans, collard raab, pickled red onion, polenta corn cake, honey

Smoked Chicken & Spinach Pasta (14.00)
GTF smoked chicken, spinach, Maitake, Shiitake mushrooms, Shea’s noodles, onion, garlic cream sauce, parmesan

GTF Fried Chicken (15.00)
GTF brined & breaded chicken breast, kale & turnip raab, smashed herb potato, rosemary chicken jus

Pot Roast (16.00)
Cascade natural pot roast, Japanese turnip, turnip greens, carrot, smashed herb potato, thyme beef jus


Sweet Treats

Marionberry Crisp (7.00)
warm spice ice cream, almond, walnut, hazelnut, and oat crumble

Brownie Sunday (7.00)
Beet brownie, vanilla ice cream, whisky caramel sauce, spiced nuts

Winter Brulee (6.00) (GF)
Cara cara orange, dark chocolate & coriander brulee, Szechuan shortbread



From the farm: 
GTF braising mix, mesclun mix, black kale, red russian kale, chicory blend, chard, fava tops, basil, cilantro, mesclun mix, pea tendrils, radish sprouts, parsnip, carrots, celeriac, yellow onion, red onion, shallots, leeks, chives,
black radish, all raabs, all other vegetables!

We strive to provide organic, non-GMO, local, and responsibly produced ingredients whenever possible.  There are exceptions based on availability of specialty ingredients and products available to us in our small community.  Thank you!   ~GTF staff and management

Drinks and Libations

Whites

Lumos Pinot Gris (2016)
Tyee Gewurztraminer (2015)
Spindrift Pinot Blanc (2015)
Spindrift Rose (2016)
Torre Oria Cava Brut

Reds

Lumos Pinot noir (2014)
Tyee Pinot Noir (2014)
Spindrift Syrah (2014)
Lumos Temperance Hill (2013)

Beer & Cider

Oregon Trail (ginseng porter)
Oregon Trail (I.P.A.)
Mirror Pond Pale Ale
Black Butte Porter
2 Towns Cider (Ginja Ninja)
2 Towns Cider (Bright Cider)

Non-boozie

Fresh Squeezed Lemonade (org)
Hot Tea
Iced Tea
Herbal Iced Tea
Humm Kombucha
Izze Clementine
Izze blackberry
Brand Root Beer
Pacifica Organic Coffee
San Pellegrino

Lunch Menu: Week of March 28, 2018

Lunch Menu

Starters & Salads

Farm Salad (8.00) (vegan, GF)
GTF mesclun mix, carrot, radish, GTF pickled vegetables, with thyme & balsamic or yogurt herb dressing

Simply Salad (5.00) (vegan, GF)
GTF mesclun mix, thyme balsamic or yogurt herb dressing

Sweet Brassica Salad (8.00) (vegan, GF)
Kale raab, purple broccoli, red & white kale, carrots, pickled onion, dried cherries, almonds, poppy seed dressing

Fish Cakes & Greens (11.00)
Pacific rockfish, potato, herbs, GTF mesclun mix, carrot, radish, red & white pickled onion, GTF pickled vegetables, charred chive aioli, with lemon thyme vinaigrette

Chad’s Bread and Butter (5.00)
Honey & thyme, Kalamata olive, and herb butter

Flat Bread & Tomato Confit (6.00)
Herb flatbread, Chad’s bread, tomato, garlic, olive oil, balsamic vinegar

Potato & Leek Soup (6.00) (V, GF)
Potato, leeks, celery, Chad’s bread

White Bean and Bread (6.00) (V)
White bean spread, prop 1 microgreens, pickled red and white onions, Chad’s baguette

Polenta & Chard (8.00) (V option, GF)
Polenta cakes, rainbow chard, black & red kale, poached egg, bacon, garlic, leeks

From the Earth…en oven

Sausage & Pesto Pizza (14.00)
Farm made sausage, fava top and basil pesto, fontina & parmesan

Raab & Onion Pizza (13.00)
Kale, turnip, & purple sprouting broccoli, caramelized onion, fresh mozzarella

The Cheese Pizza (11.00)
Fresh mozzarella, fontina, parmesan, herbs, Farm roasted pepper & tomato marinara,

Salami & Kalamata Pizza (14.00)
Salami, Kalamata olive, fresh mozzarella, Farm roasted pepper & tomato marinara, parmesan

Larger Plates & Sandwiches

Raab & Tempeh Melt (9.00) (V)
Kale & turnip raab, tempeh, caramelized onion, provolone cheese, charred scallion aioli, Chad’s bread, choice of side salad or slaw

Reuben Sandwich (12.00) (half 8.50) (V option)
Pastrami, Isaac’s sauerkraut, swiss cheese, GTF thousand island, Chad’s rye, choice of side salad or slaw

Pulled Pork Sandwich (12.00)
GTF smoked pulled pork, brassica slaw, pickled onion, bacon & leek BBQ sauce, Chad’s sesame bun, choice of side salad or slaw

Pork & Beans (12.00)
GTF & Carlton Farms smoked pulled pork, dirty tiger eye beans, collard raab, pickled red onion, polenta corn cake, honey

Beef Stroganoff (14.00)
Braised cascade beef, Shea’s wide egg noodles, onion, garlic cream sauce, parmesan, baby arugula

GTF Fried Chicken (13.00)
GTF brined chicken breast, buttermilk batter, kale & turnip raab, purple sprouting broccoli, smashed herb potato, rosemary chicken jus

Pot Roast (15.00)
Cascade natural pot roast, Japanese turnip, turnip greens, carrot, smashed herb potato, thyme beef jus

Drinks and Libations

Whites

Lumos Pinot Gris (2016)
Tyee Gewurztraminer (2015)
Spindrift Pinot Blanc (2015)
Spindrift Rose (2016)
Torre Oria Cava Brut

Reds

Lumos Pinot noir (2014)
Tyee Pinot Noir (2014)
Spindrift Syrah (2014)
Lumos Temperance Hill (2013)

Beer & Cider

Oregon Trail (ginseng porter)
Oregon Trail (I.P.A.)
Mirror Pond Pale Ale
Black Butte Porter
2 Towns Cider (Ginja Ninja)
2 Towns Cider (Bright Cider)

Non-boozie

Fresh Squeezed Lemonade (org)
Hot Tea
Iced Tea
Herbal Iced Tea
Humm Kombucha
Izze Clementine
Izze blackberry
Brand Root Beer
Pacifica Organic Coffee
San Pellegrino

Lunch Menu: Week of March 15, 2018

Lunch on the Farm

Farm salad (6.00)
GTF Mesclun mix, carrot, radish, farm giardiniera, yogurt
herb, or thyme and balsamic dressing

Beet & chevre (7.50)
Pickled beets, hazelnut lemon chevre, red & green mizuna
mustard greens, yellow onion, pickled beet juice vinaigrette

GTF smoked vegetable soup (6.00)
Potato, parsnip, rutabaga, carrot, kale, chard, onion, tomato,
Chad’s bread

White bean and bread (7.00)
White bean spread, prop 1 microgreens, pickled red and white
onions, Chad’s baguette

Polenta & chard (7.00)
Polenta cakes, rainbow chard, black & red kale, poached egg,
bacon, garlic, leeks

Fish cakes & greens (8.00)
Pacific rockfish, potato, herbs, chicory greens, charred
scallion & roasted garlic aioli, lemon thyme vinaigrette

Kale raab & tempeh melt (9.00)
Kale raab, tempeh, onion, provolone cheese, charred scallion
aioli, Chad’s bread, choice of side salad, or slaw

Reuben sandwich (12.00) (half 8.50)
Pastrami, Isaac’s sauerkraut, swiss cheese, farm thousand
island, Chad’s rye, choice of side salad, or slaw (vegetarian
available)

Muffaletta sandwich (12.00) (half 8.50)
Mortadella, salami, ham, provolone cheese, farm giardiniera,
charred scallion & roasted garlic aioli, Chad’s ciabatta, choice
of side salad or slaw

Pork & Beans (11.00)
Pork meatballs, “Dirty” Hutterite beans, fava top & basil
pesto, pickled red onion, toasted nut crumble, Chad’s Bread

Carbonara (11.00)
Farm made noodles, smoked root vegetables, bacon lardons,
onion, egg, parmesan, Chad’s bread (vegetarian available)

Chicken & fontina (12.00)
Airline chicken breast, herb & butter fontina, braising greens,
parsnip & celeriac puree, pickled mustard seed sauce

Beef pot roast & gnocchi (13.00)
Braised beef, broken brown butter sauce, carrots & parsnip,
potato gnocchi, mache

From the Earth..en oven

Flat bread and tomato confit (6.00)
Herb flatbread, tomato, garlic, olive oil, balsamic vinegar

Sausage and pesto (14.00)
Farm made sausage, fava top and basil pesto, fontina

Brie and Pear (13.00)
D’anjou pear, brie, red onion, mizuna mustard greens

Salami & kalamata (14.00)
Salami, kalamata olive, fresh mozzarella, Farm roasted pepper
& tomato marinara, parmesan

Sweet treats

Jules’s Brownie a la mode (6.00)
beet brownie, Farm vanilla ice cream, salted dark brown sugar
& boysenberry syrup

The crisp (6.00)
GTF rhubarb, ginger, Farm warm spice ice cream, almond,
walnut, hazelnut, and oat crumble

Here’s what came from the farm:
Mizuna, red mizuna, GTF braising mix, black kale, red russian kale, chicory
blend, chard, fava tops, basil, cilantro, mesclun mix, pea tendrils, radish
sprouts, parsnip, carrots, turnips, celeriac, yellow onion, red onion, shallots,
leeks, scallion, black radish, watermelon radish, all other vegetables!

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!

Lunch Menu: Week of Nov. 14, 2017

Parsnip and vanilla soup, served with bread

Antipasti

chad fell’s bread & olives    5

emily’s farm fresh pickle plate    4

parsnip and vanilla soup, served with bread     5

spiced quince and kabocha soup, served with bread     5

mixed greens with balsamic    6.5

GTF salad – pickled onions, croutons, napa cabbage, and a boysenberry vinaigrette     9.5

Pizze Rosse

garlic / roma / herbs   13

bacon / anaheim peppers  13

romanesco / mushrooms   13

 

 

Pizze Bianche

butternut squash / kale  13

kalamata / red onions  13

ham / scallions  13

 

add an egg, pickled jalapenos, or anchovies   1

 

Shea’s fresh orrechiette / braised pork shoulder / cavelo nero / fennel apple pickle slaw

Secondi

GTF chicken confit / curried butternut puree / jarusalem artichokes / collard greens    14

shea’s fresh orrechiette / braised pork shoulder / cavelo nero / fennel apple pickle slaw   14

shea’s handmade acorn ravioli  / mushrooms / celeriac / parsley root / carrots / sage   14

sweet corn grits / soft poached egg  / kalamatas / romas / pecorino romano / balsamic   13