Lunch Menu: Week of October 15, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette 7-

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

Plate of farm pickled vegetables  6-

Kabocha squash tartine with feta, honey, hazelnuts, and lemon zest 8-

Peacock kale salad with apples, fennel, chevre, roasted pepper vinaigrette and breadcrumbs 9-

Spinach salad with roasted beets, caramelized celery root, rye croutons and caraway dressing 11-

Sourdough bread with butter and Newport sea salt 6-

Butternut squash soup with toasted pepitas and toast 6-  

Entrees      

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

Seared GTF chicken with creamy polenta, grilled chicories, sweet peppers, roasted fennel and chicken jus 22-

Risotto of butternut squash, leeks, kale and gruyere cheese  19-

Seared black cod with sauteed tomatoes, celery, leeks, poached potatoes, white wine, butter, and fresh herbs 24-

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 white cheddar, sweet onions, tomato, butter lettuce and garlic aioli 13-

Roasted fall vegetables and herbs with whipped chevre on grilled flatbread 12-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-  

Tomato sauce and mozzarella with fresh herbs 11-      

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

Delicata squash, kale, shallots, and fontina 15- 

Shaved celeriac, butter-braised leeks, dill and fontina 14-

Dinner Menu: Oct. 3-5, 2019

Salads & Small Plates

Sourdough bread with butter and Newport sea salt 6-

Simple salad and champagne vinaigrette 7-

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

Plate of farm pickled vegetables 6-

Tuscan kale salad with Gravenstein apples, fennel, mint yogurt, pecorino and breadcrumbs 9-

Chevre tartine with grapes, honey, hazelnuts and lemon zest 8-

 Delicata squash soup with toasted pepitas and toast 6-                              

Entrees  

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

Seared black cod with spiced yogurt, roasted delicata squash, sweet onions, and grilled broccoli 26-

Kabocha squash ravioli with toasted hazelnuts, chevre, roasted fennel, onions and brown butter  23-

Grilled GTF chicken with olive oil fried potatoes, roasted peppers, pickled red onions and aji verde sauce 23-

Community Cow braised beef stuffed cabbage with tomato sauce, potatoes, caraway sauerkraut, chevre and chive sour cream 24- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-

Pizza Margherita 13-        

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

Roasted delicata, duck egg, shallots, and fontina 15- 

Roasted corn, fresh tomato, poached garlic, basil pesto and gruyere 14-

Lunch Menu: Week of Sept. 24, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette  7-

Mixed green salad with summer vegetables, pepitas, and basil vinaigrette  9-

Plate of farm pickled vegetables  6-

Chevre tartine with grapes, honey, hazelnuts and lemon zest  8-

Radicchio salad with shaved apples, fennel, shallots, mint yogurt and mozzarella  9-

Sourdough bread with butter and Newport sea salt  6-

Tiger eye bean soup with charred radicchio, pecorino, and grilled bread  6-

Entrees      

Plate of grilled summer vegetables with mole verde and toasted pepitas  15-

Fettuccine pasta with summer vegetable ragout, pecorino romano and breadcrumbs  16- 

Seared albacore tuna with romesco, poached potatoes, sweet peppers, onions, grilled corn and fresh herbs  23-

Grilled GTF chicken with olive oil fried potatoes, roasted peppers, pickled onions and aji verde sauce  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 white 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 Margherita  13-        

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

Basil pesto, fresh tomato, shishito peppers, and pecorino  14-

Roasted delicata squash ,cherry tomato, zucchini, and gruyere  14-

Lunch Menu: Sept. 17-20, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette  7-

Mixed green salad with summer vegetables, pepitas, and basil vinaigrette  9-

Plate of farm pickled vegetables  6-

GTF chicken liver mousse with pickled grapes, stone ground mustard and crostini  10-

Radicchio salad with shaved apples, fennel, shallots, mint yogurt and mozzarella  9-

Sourdough bread with butter and Newport sea salt  6-

Red bean, tomato, and kale soup with toasted bread  6-

Entrees      

Plate of grilled summer vegetables with mole verde and toasted pepitas  15- 

Potato gnocchi with summer vegetable ragout and fresh herbs  17- 

Seared albacore tuna with romesco, poached potatoes, sweet peppers, onions, grilled corn and fresh herbs  23-

Grilled GTF chicken with olive oil fried potatoes, roasted peppers, pickled onions and aji verde sauce  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 white 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 Margherita  13-        

Fennel sausage, sweet peppers, shallot, GTF tomato sauce, and mozzarella  15-   

Basil pesto, cherry tomatoes, shishito peppers, and feta  14-

Roasted potatoes, fresh tomato, red onion, and blue cheese  14-

Lunch Menu: Week of September 10, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette  7-

Mixed green salad with summer vegetables, pepitas, and basil vinaigrette  9-

Plate of farm pickled vegetables  6-

GTF chicken liver mousse with a frisee and pear salad, dijon mustard and toast  10-

Tomato and melon salad with goat’s milk feta, radicchio, and maple-sherry vinegar  9-

Spicy salmon pate with cucumbers and dill on sourdough bread  10-

Sourdough bread with butter and Newport sea salt  6-

Melon gazpacho with smoky spiced yogurt, basil and cilantro  6-

Entrees      

Plate of grilled summer vegetables with mole verde and toasted papitas  15- 

Fettuccine pasta with basil pesto, fresh tomatoes, zucchini, shishito peppers, and alsea acres chevre  17- 

Seared albacore tuna with romesco, poached potatoes, sweet peppers, onions, grilled corn and fresh herbs  23-

Grilled GTF chicken with smoked summer vegetable succotash and chicken 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 white 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 Margherita  13-        

Sage sausage, roasted potatoes, onions, tomato sauce, and fontina  15-   

Basil pesto, cherry tomatoes, shishito pepper, and chevre  14-

Summer squash, roasted peppers, sweet onions, and Rogue River bleu cheese  14-