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-

Lunch Menu: Week of September 3, 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 strawberry-tomatillo mostarda, dressed greens and toast 10-

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

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

Sourdough bread with olive oil, balsamic, and basil 6-

Tomato gazpacho with olive oil and basil 6-

Entrees      

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

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

Seared Oregon albacore with eggplant puree, couscous, green beans, sweet peppers and cherry tomatoes 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-        

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

Basil pesto, cherry tomatoes, roasted corn, olives and chevre 14-

Summer squash, roasted peppers, sweet onions, and gruyere 14-

May 16-28: Featuring Oregon Trail Brewery

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During the remainder of May, we will be highlighting a couple of beers brewed by Oregon Trail Brewery and bottled especially for us.

The Oregon Trail Brewery is located in downtown Corvallis, right inside The Old World Deli. The deli is a long-time establishment in this town with a loyal following and was one of the brewery’s first draft accounts. Oregon Trail has been brewing for nearly 30 years. In 1992, the company nearly foreclosed, but was revived by new ownership in 1993.

Now they are alive and well, and their beers have won several awards since those days. Check out the Oregon Trail Brewery website for more information about their history as well as what they’ve got brewing now.

We are happy to feature Oregon Trail Brewery at the GTF Farmstand this month. If you order one of their beers while you’re here, we’ll throw in a free salty-crunchy snack to go along with it. What will that snack be? We’re not sure yet, but JC will come up with something to satisfy…could be pork rinds, could be fried something-or-other. Either way, it will be a tasty complement to your cold one, and that’s what matters most.

Valentine’s Dinner at the GTF Farm Stand

The Gathering Together Farm restaurant hosted a Valentine’s Day dinner this past week. Chef JC and his kitchen crew went all out to delight the senses of a small gathering of people celebrating their love for each other and of good food.

The Menu:

sweetbreads terrine with sour cherry mostarda

scallop terrine with citrus, fennel, and bok choi

heartbeet risotto with trotter croquetta

duck breast with braising greens and rutabaga

chocolate soufflé

optional wine pairing

sweetbreads terrine with sour cherry mostarda

baby leaves of bok choi

scallop terrine with citrus, fennel, and bok choi

 

 

 

 

 

 

 

 

 

 

 

 

 

 Alison (above left) is the farmstand manager and serves meals along with Tamara (above right).

JC grates parmesan to garnish the risotto.

JC slices beets.

well seasoned beets

 

 

 

 

 

 

 

 

JC (above left) plates up the heartbeet risotto. JC develops most of the restaurant menu items himself, using the best local and seasonal ingredients as inspiration.

Ricky (above right) is second in command in the farm stand kitchen.

 heartbeet risotto with trotter croquetta

searing duck breasts

duck breasts

JC deglazes the pans and saves the sauce for later.

braising greens: mustards, chard, and kale

goat cheese croquettas in the making for a vegetarian guest

flowers from our neighbors at Greengable Gardens

not-quite-assembled macarons made by pastry chef Ana (not pictured) to accompany the chocolate soufflé

The kitchen crew would like to thank everyone who joined us for this special meal. Regular dinners at the GTF farm stand will begin in April, but until then we’d love to see you at Thursday or Friday lunches or Saturday breakfasts at the farm stand, which opens for the season this coming week (February 24, 2012).