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: June 20-23, 2017

Shrimp-n-grits with roasted peppers, black kale and tomatoes

Antipasti

chad fell’s bread & olives  5

new potato & caramelized leek soup & bread   5

chilled cucumber soup & bread   5

mixed greens with balsamic   6.5

GTF salad – cucumbers, strawberries and pumpkin seeds with a strawberry vinaigrette   9.5

pork pate with pickles, mustard and bread   8

 

Pizze Rosse

garlic & basil    10.5

bacon & baby onion    11

 

Pizze Bianche

ham, egg, garlic scapes   11

zukes & roasted peppers    11

 

–add an egg or anchovies   1

 

Secondi

duck ravioli in a thyme brodo with garlic scapes, zucchini and croutons 12

semolina gnocchi with walla wallas, basil, walnuts and ricotta cheese    12

shrimp-n-grits with roasted peppers, black kale and tomatoes   12

garlic sausage with new potatoes and green cabbage with house ketchup and mustard  13

salmon brodetto with carrots, tomatoes, chick peas and aioli   13