For the Lucky in Love – Our Valentine’s Menu for 2016


We can’t wait to welcome our Valentine’s diners to the Farm Stand on Friday, Saturday, and of course Sunday, February 14th. We are already planning and prepping.

There are still a few seats left for the Friday dinner – Saturday and Sunday are booked solid. Get a seat if you can…the menu is shaping up nicely.

Cooking in the winter with a limited supply of veggies is always a challenge, but having a limited selection makes it easy to decide  what goes on the plate. We like a challenge, and we like an easy decision, so it’s a win-win for us.

Tentatively we have as our menu:

marinated beets with pasta sfoglie, mache, and a blue cheese foam

pressed duck terrina with carrots, parsnip and a roasted pepper sauce

rockfish, mussels and clams with a hearty fennel broth

grilled pork tenderloin over lentils, kale, and salsify

sipping chocolate with zeppoli



Dinner Menu: June 11-13, 2015

Hello Summertime heat!

trio of antipasti   7.5

salumi extra fly 9.5

cold soup/potato/basil  5.

soup/white bean/vegetable 5.

GTF greens/almond/cuke/goat cheese vinaigrette  7.5


Pizze Rosse

garlic/basil/mozzarella    10.5

ham/zucchini/mozzarella  11.5

mushroom/green onions/mozzarella  11.5


Pizze Biance

duck/pesto/mozzarella  11.5

baby onion/blue cheese/mozzarella  11.5

colazione/bacon/egg/pepper/mozzarella  11.5


–Add an egg for a dollar.



rockfish/prawns/brioche/carrot/brown rice 17.5

duck/cherry strata/carrots/kale/spiced wine reduction  18.5

lamb/polenta/zucchini/tomato/pesto 19.5

flat iron /potato/kale/aioli  19.5

semolina gnocchi/mushroom/ricotta/basil 15.5


To Finish
chocolate mousse/whipped cream    6.5

caramel cake/ sour cherry sauce  6.5

cappuccino raspberry gateaux  6.5

Menu Sketch – June 9, 2014

To Start
pork pâté with cornichon and whole grain mustard 6.5
mixed field greens and altamura croutons with balsamic vinaigrette 6.5
strawberries and almonds on mixed greens with balsamic vinaigrette 8.5
GTF salad – house-smoked duck breast with apples vinaigrette 9.5
ceci and vegetable soup with artisan bread 4/6
creamy carrot soup and artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
lamb sausage/pesto /mozz 10.5
olive/zucchini/ricotta /mozz 10.5

Pizze Bianco
arugula/baby onion/olives /parmesan 9.5
ham/caper/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Menu 17.

  • rockfish/ lima beans/kalamata/basil
  • duck leg/green lentils (11.5)
  • !strawberry sorbet!

pork ravioli/grilled sugarloaf 10.5
fennel tagliatelle/prawns/cheesy poof/fava/scapes/spinach 10.5
tomato water gratinata with mozzarella, basil, parmesan, pesto, zukes, peppers and olives 9.5
semolina gnocchi/pesto/ricotta/onions 9.5
duck leg confit with green lentils and Swiss chard 11.5

Lunch Menu for Opening Week: March 6-8, 2014

No promises – we have to see how it all shakes down – but there are going to be some sweet dishes on this menu!

To Start
antipasti of marinated peppers, brie cheese, olives and baguette 5.5
country pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
GTF salad-grapefruit, pistachio, and goat cheese with a coriander vinaigrette 9.5
onion soup with artisan bread and alpine cheese 4/6
vegetable minestrone soup with artisan bread 4/6

garlic /herb/mozzarella 9.5
Italian sausage/roasted onion 10.5
bacon/leeks/blue cheese/tomato/mozzarella 10.5
arugula/sunchokes/tomato/mozzarella 9.5
peppers/olives/goat cheese/tom/mozz 9.5
–add egg/pepperoni 1.

spaghetti ala chitarra with garlic, egg, cream 9.5
orrechiette with pork ragu 9.5
cappelletti with goat cheese 9.5
polenta with egg, veggies, and oxtail jam 9.5
torta di crespelle with braising mix 9.5
rockfish, rutabaga, tomato, potato, mustard greens 11.5

Views Around the Farm Stand + Lunch Menu for March 29-30

How about that purple sprouting broccoli, huh? We have bunches of it along with many other types of raab and salad mix for sale in the farm stand, and we’ll have more at farmers’ markets this weekend (Portland, Corvallis, Newport, and Hillsdale on Sunday). If you’d like to grow your own purple sprouting broccoli, you can get seed from Territorial Seed CompanyJohnny’s Selected Seed, or Osborne Seed Company.

The farm stand and restaurant will open with our spring hours starting next week: TUESDAY through SATURDAY–open 9 to 5 with lunch 11 to 2 and Saturday breakfast from 9 to 2. Plus THURSDAY and FRIDAY dinners 5:30 to 8:45. While we will gladly serve walk-ins at dinner if we have room, we often fill up, so reservations are highly recommended.

roasted shallot fitters in the fryer

The Lunch Menu (subject to change based on availability)

to start:

lava lake lamb pâté with sour cherry mostarda
brie with baguette
mixed greens with balsamic vinaigrette
GTF salad with roasted shallot fritter, shaved apple, and blue cheese vinaigrette
creamy beet soup with artisan bread
potato, leek, and ham soup with artisan bread

GTF salad

Lava Lake lamb pâté with sour cherry mostarda

creamy beet soup








house pepperoni/tomato/mozzarella

cheese pizza


herbal or black iced tea
organic drip coffee
french press organic coffee
organic lemonade
hot tea
Izze soda
Spindrift Cellars 2009 chardonnay
Lumos 2010 pinot gris
Pheasant Court Winery 2008 maréchal foch
Tyee Wine Cellars 2008 pinot noir
Deschutes Brewery Mirror Pond Pale Ale, Black Butte Porter, Green Lakes Organic Ale

cappellacci in the works


cappellacci with smoked belly and leeks



cappellacci with smoked belly and leeks
semolina gnocchi with roasted tomatoes and mozzarella
creamy polenta with vegetables and poached egg
seafood risotto with rockfish and clams
stuffed Mosiac Farm pork loin with golden raisins and kale

stuffed Mosiac Farm pork loin with golden raisins and kale

creamy polenta with vegetables and poached egg

ham bits

ham and swiss on croissant dough

unbaked ham and swiss croissants