Lunch Menu: May 16-19, 2017

Mixed greens, balsamic


chad fell’s bread & marinated olives 5

wild rice and vegetable soup 5

heirloom tomato and roasted pepper bisque   6

mixed greens, balsamic  6.5

baked chevre, roasted garlic, pears and country bread with drizzled honey  7.5

dandelion greens, roasted peppers, gorgonzola dressing, house smoked lardons  7.5

country pork terrine, pickled onions, whole grain mustard, chad’s bread   8

GTF salad- strawberries, cucumbers, radishes, hazelnuts, balsamic vinaigrette  grana padano 9.5

Pizze Rosse

garlic & basil  10.5

goat cheese & kale 11.5

bacon & leeks  11.5


Pizze Bianche

egg, chives, arugula  11.5

sausage, peppers 11.5

ham, caramel onion 11.5


–add an egg or anchovies

to any pie for  $1


Dragoncello risotto with gruyere, seasons first zukes and pea tops


tagliatelle with pork ragu and cavelo nero   11

dragoncello risotto with gruyere, seasons first zukes and pea tops   11

polenta with poached egg*, parsley hazelnut pesto, walla wallas and peppers 12

duck leg confit on brown rice pilaf with rainbow chard and honey  12

Dinner Menu: April 27-29, 2017


chad fell’s bread & marinated olives  5

creamy mushroom soup 6

black bean and vegetable soup 6

mixed greens, balsamic vinaigrette  5

baked chevre, roasted garlic & caramelized onions, pears, crostini  7.5

country pork terrine, pickled rhubarb, mustard, crusty bread  7.5

frisee, lardons and poached egg with dijon vinaigrette 8

GTF salad, apples, radishes, turnips, beets, balsamic  vinaigrette, parmesean 8

Pizze Rosse

garlic & basil  10.5

bacon & blue 11.5

kalamata & leeks   11.5


Pizze Bianche

egg, chive, capers 11.5

kale & sausage  11.5



Secondi                       (three course meal $29)

Ravioli of roasted garlic, caramel onion, and fresh ricotta with leek & green garlic cream 16

Oregon spring king salmon, bacon braised rye & wheat berries, fresh farm greens, mint & lemon balm buerre blanc   21.5

Teres major, green garlic & potato gratin, braised greens, pickled shiitake   21.5

Duck breast, creamy polenta, kale raab & rhubarb compote  20


To Finish

Rhubarb-Nut Crisp, with almond and hazelnut, served hot with ice cream     6

Lemon Meringue Tartlette with rhubarb-pear sauce    6

Boysenberry and Chocolate Cheesecake, with brownie crumble and strawberry    6

Ice Cream Platter: Vanilla Bean, Rhubarb, and Rose    5