Lunch Menu: Week of October 29 – November 1, 2019

Salads & Small Plates

Sourdough bread with butter and Newport sea salt 6-

Simple salad and sherry vinaigrette 7-

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

Plate of farm pickled vegetables 6-

Kale salad with watermelon radish, fennel, feta, roasted pepper vinaigrette and breadcrumbs 9-

Chicory salad with Airlie red apples, pears, celery, anchovy vinaigrette, and pecorino 11-

Carrot and ginger soup with fresh herbs, olive oil and toast 6-  

Entrees      

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

Spaghetti pasta with arugula pesto, onions, red peppers, kale, toasted walnuts and pecorino romano 17-

Pan-seared rockfish with celeriac puree, roasted leeks, broccoli, wild mushrooms and porcini vin blanc 22-

Grilled Deck Farms lamb chops with roasted fennel, cauliflower, potatoes and peperonata 23- 

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, grilled onions, arugula, 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, red onion, GTF tomato sauce, and mozzarella 15- 

Broccolini, braised leeks, egg and gruyere 15- 

Delicata squash, shallots, kale, and fontina 14-

Dinner Menu: Week of October 24 – 26, 2019

Salads & Small Plates

Sourdough bread with butter and Newport sea salt 6-

Simple salad and sherry vinaigrette 7-

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

Plate of farm pickled vegetables 6-

Kale salad with watermelon radish, fennel, feta, roasted pepper vinaigrette and breadcrumbs 9-

Chicory salad with Airlie red apples, pears, celery, anchovy vinaigrette, and pecorino 11-

Purple cabbage and fall vegetable soup with fresh herbs, olive oil and toast 6-

Entrees  

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

Half or quarter wood oven-roasted Deck Farms chicken with fall vegetables and chicken jus 21/34-

Spaghetti pasta with arugula pesto, fall vegetables, toasted hazelnuts and pecorino romano 20-

Pan-seared rockfish with celeriac puree, roasted leeks, broccoli, chanterelle mushrooms and porcini vin blanc 24-

Grilled Deck Farms lamb chops with roasted fennel, cauliflower, potatoes and peperonata  25- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-  

Tomato sauce and mozzarella with fresh herbs 11-      

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

Chanterelle mushrooms, braised leeks, egg and chevre 15- 

Delicata squash, shallots, kale, and fontina 14-

Lunch Menu: Week of October 22, 2019

Salads & Small Plates

Sourdough bread with butter and Newport sea salt 6-

Simple salad and sherry vinaigrette 7-

Mixed green salad with fall vegetables, pepitas, and balsamic vinaigrette 9

Plate of farm pickled vegetables 6-

Kale salad with watermelon radish, fennel, feta, roasted pepper vinaigrette and breadcrumbs 9-

Chicory salad with Airlie red apples, pears, celery, anchovy vinaigrette, and pecorino 11-

Fall vegetable and wheat berry soup with wild mushrooms and toast 6-  

Entrees      

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

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

Pan-seared GTF chicken with roasted cabbage, carrots, turnips and chanterelle vin blanc 23-

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, grilled onions, arugula 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, red onion, GTF tomato sauce, and mozzarella 15- 

Delicata squash, kale, shallots, and fontina 15- 

Shaved celeriac, butter-braised leeks, chevre and mozzarella 14-

Dinner Menu: Week of October 17-19, 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 balsamic vinaigrette 9-

Plate of farm pickled vegetables 6-

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-

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

Fall vegetable and wheat berry soup with wild mushrooms and toast 6-                              

Entrees  

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

Seared GTF chicken with creamy polenta, grilled chicories, wild mushrooms, roasted fennel and chicken jus 23-

Risotto of wild mushrooms, butternut squash, leeks, kale and gruyere cheese  20-

Seared black cod with sauteed tomatoes, celery, leeks, poached potatoes, white wine, butter and fresh herbs 25-

Braised beef osso bucco with celeriac puree, roasted fall vegetables and gremolata 25- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-  

Tomato sauce and mozzarella with fresh arugula 11-     

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

Delicata squash, kale, shallots, and gruyere 15- 

Shaved celeriac, butter-braised leeks, chevre and mozzarella 14-

Fall Breakfast Menu

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 roasted pepper romesco and a poached egg 10-

Buttermilk biscuits with sausage gravy and two over-easy eggs 10-

Omelet of bacon, onions, roasted peppers, and cheddar 12-

Omelet of kale, roasted butternut squash, and Alsea Acres feta 11- 

Sandwich of bacon, leeks, fried eggs, aged cheddar cheese and garlic aioli 9

Buttermilk fried chicken and a potato waffle with maple syrup and a sunny egg 12-

Fresh squeezed orange juice 3.5-

Mimosa 6-