Dinner Menu: Week of July 17, 2019

Salads & Small Plates

Sourdough bread with olive oil, balsamic and basil 6-

Simple salad and champagne vinaigrette 7-

Mixed green salad with summer vegetables, papitas, and balsamic vinaigrette 9-

Plate of farm pickled vegetables 6-

Smashed cucumbers with escarole, blueberries, almonds, and charred apricot vinaigrette 8-

GTF chicken liver mousse with pickled rhubarb, stone ground mustard, dressed greens and toasted bread 10-

Siletz tomatoes, boysenberries, Alsa Acres chevre and radicchio with balsamic reduction 10-

Early Girl tomato gazpacho with olive oil and basil 6-

Entrees  

Plate of grilled summer vegetables with romesco and toasted pepitas 15-

Pappardelle pasta with eggplant, roasted peppers, tomatoes, olives, fennel, Alsea Acres feta, and bread crumbs 19-

Pan seared Chinook salmon with charred tomato broth, new potatoes, grilled patty pan squash, jalapenos, scallions and fresh herbs 25- 

Chinese five-spiced Deck Farms duck leg with duck fat sauteed green cabbage, onions, carrots and shishito peppers 26-

Braised Birdsong Farm rabbit leg with cherry tomatoes, carrots, onions, frisee and rabbit jus  25-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-

Pizza Margarita 13-        

Fennel sausage, GTF tomato sauce, shaved fennel and mozzarella  15-   

Basil pesto, fresh tomato, shishito peppers and fontina 15-

Roasted peppers, charred white kale, olives and provolone 14-

Lunch Menu: Week of July 16, 2019

Salads & Small Plates

Simple salad and champagne 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, whole grain mustard, frisee and toast  10-

Sourdough bread with olive oil and balsamic  6-

Siletz tomatoes, boysenberries, endive, Fourme d’Ambert, balsamic reduction and basil  10-

Tomato gazpacho with olive oil and basil  6-

Entrees      

Plate of grilled summer vegetables with romesco and almonds  15-

Pan seared rockfish with skordalia, braised kale, tomatoes, and smoked paprika oil  19- 

Fettuccine pasta with roasted eggplant, shishito peppers, tomatoes, and Alsea Acres chevre  17-

Braised Birdsong farm rabbit legs with frisee, roasted carrots, onions, cherry tomatoes and rabbit jus  20-

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 summer 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, fresh jalapenos and spicy honey  15-   

Basil pesto, fresh tomato, zucchini and fontina  15-

Roasted peppers, charred white kale, kalamata olives and provolone  14-

Dinner Menu: Week of July 10, 2019

*All items & prices subject to change

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-

Siletz tomatoes, boysenberries, Fourme d’Ambert and endive with balsamic reduction  10-

Roasted eggplant and tahini dip with cilantro, persian cucumbers, and flatbread  8-

Tomato gazpacho with olive oil and basil  6-

Entrees  

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

Pappardelle pasta with eggplant, roasted peppers, tomatoes, olives and Alsea Acres chevre  19-

Pan seared albacore with charred tomato broth, new potatoes, grilled patty pan squash, jalapenos, scallions and fresh herbs  24- 

Chinese five-spiced Deck Farms duck leg with grilled chinese cabbage, scallions, carrots and cherry tomatoes  26-

Braised Birdsong Farm rabbit leg with fava beans, carrots, onions, frisee and rabbit jus  25-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs  13-

Pizza Margarita  13-        

Fennel sausage, gruyere, scallions and spicy honey  15-   

Basil pesto, fresh tomato, zucchini and fontina  15-

Roasted peppers, charred white kale, kalamata olives and provolone  14-

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-