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-

Lunch Menu: Week of April 2, 2019

*All items and prices subject to change

Salads & Small Plates

Simple salad and sherry vinaigrette 7-

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

Plate of farm pickled vegetables   6-

Sourdough bread and whipped european butter 6-

Salad of kalettes, pickled beets, marinated feta, toasted hazelnuts and sherry vinaigrette 9-

Moroccan carrot salad with spiced yogurt 7-  

Roasted beet soup with yogurt, coriander and garlic crostinis 6-

Entrees

Seared ling cod with heirloom beans, grilled kale rabe and fava top pesto  18-

Potato and sunchoke perogies with roasted cabbage, mustard greens and brown butter 15-

Tagliatelle with pork and root vegetable ragu, parmesan and garlic bread crumbs  16-

Seared pork chop with rutabaga puree, carrot remoulade and rhubarb demi glace  19-

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, grilled onions, arugula and garlic aioli 13-

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

Wood-Fired Pizzas

Pizza Bianca 12-

Tomato sauce, mozzarella and arugula 13-        

Kale rabe, garlic confit, crushed potatoes, chevre and chives 14-   

Fennel sausage, anchovies, shallots, herb pesto and bitter greens  15-

Coppa, olives, mizuna, mozzarella, pecorino and chili flake 15-

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-

Farmstand Spring Schedule 2019

Spring is here, and that means fun changes ahead. We’re delighted to let you know that next Tuesday we’ll begin our full weekly schedule in the Farmstand. This year we are expanding dinners to Wednesday nights as well!

Farmstand Store:  9:00 AM – 5:00 PM,  Tuesday – Saturday
   *Browse through our fresh organic produce as well as local honey, fruit     spreads, preserved veggies, meats, and much more.
   *Enjoy a cup of coffee or tea with a delicious pastry fresh from the kitchen.

Lunches served  Tuesday – Friday, 11:00 AM – 2:00 PM
Dinners served Wednesday – Saturday, 5:30 PM – 9:00 PM
Breakfast served  Saturday, 9:00 AM – 1:00 PM – Offering family-style breakfast for larger groups

WEDNESDAY NIGHTS – PIZZA PARTY
Salad, Pizza, Housemade Ice Cream
$30 for two people
Regular dinner menu available

THURSDAY NIGHTS – CHEF’S CHOICE
3-Course Fixed Menu with
Local Wine Pairings
$48 per Person
Regular dinner menu available

We recommend that you make a reservation for lunch or dinner, as seating is limited. Walk-ins are welcome as seating permits. No need to make a reservation for Saturday Breakfast unless you have a group of 6 or more. Reserve your table by calling us at 541-929-4270.  Happy eating!

~Chef Scott and the whole GTF crew

Lunch Menu: Week of March 28, 2019

*Items & prices are subject to  change

Salads & Small Plates

Simple salad and sherry vinaigrette 7-

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

Plate of farm pickled vegetables   6-

Sourdough bread and whipped european butter 6-

Salad of kalettes, pickled beets, pecorino romano, toasted almonds and sherry vinaigrette 9-

White bean and kale puree with garlic crostinis 6-

Moroccan carrot salad with spiced yogurt 7-  

Fennel sausage and pickled pepper gratin with garlic crostinis 9-

Potato and leek soup with parmesan bread  6-

 

Entrees

Toulouse sausage with stewed heirloom beans and herb pistou  14-

Potato and sunchoke perogies with roasted cabbage, mustard greens and brown butter 15-

Nettle and chevre raviolis with olive oil, toasted walnuts and lemon  16-

Seared pork chop with rutabaga puree, carrot remoulade and rhubarb demi glace  19-

Sandwiches

Oregon Valley Beef pastrami on rye with farm sauerkraut, emmentaler cheese and thousand island  13-

Oregon Valley Beef burger on a brioche bun with gruyere, grilled onions, and garlic aioli 13-

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

Wood-Fired Pizzas

Pizza Bianca 12-

Creme fraiche, montbeliard sausage, purple broccoli, scallions and wash rind cheese 15-   

Pesto, fennel sausage, crushed potato, shallot and bitter greens  15-

Leeks, kale rabe, olives, chili flake, wash rind cheese and pecorino cheese 14