Lunch Menu: May 30-June 2, 2017

Seafood risotto with prawns, thyme and Walla Walla onions


chad fell’s bread & olives 5

mixed greens, balsamic  6.5

baked chevre with pears, caramel onions, chad fell bread and honey  8

GTF salad- apples, cucumbers, walnuts and balsamic vinaigrette  9.5

Pizza Bianche: prosciutto & olive

Pizze Rosse

garlic & basil  10.5

zucchini & peppers 11

bacon & kale  11

Pizze Bianche

egg, scallion, arugula  11

prosciutto & olive 11

sausage & onion 11


–add an egg or anchovies

to any pie for  $1

Duck ravioli with roasted carrots, black kale and shaved egg yolks


spaghetti & meatballs with fresh basil, zucchini and marinara sauce  11

duck ravioli with roasted carrots, black kale and shaved egg yolks  11

seafood risotto with prawns, thyme and walla walla onions  11

creamy polenta with poached egg, spinach, peppers and balsamic reduction  11

Lunch Menu: Week of August 4, 2016

To Start

pork pâté with pickles and house mustard  5.5

flat bread with smoked eggplant caviar, tomatoes and extra virgin olive oil 5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –marinated beets,  cucumbers, pumpkin seeds and basil vinaigrette    9.5

caprese salad – fresh tomatoes, basil and mozzarella with artisan bread  9.5

cold cuke soup with artisan bread  4/6

creamy mushroom soup and artisan  bread  4/6

Pizze Rosse

garlic/basil/mozzarella    9.5

zukes/tomatoes/mozzarella  10.5

mushrooms/roasted peppers/mozzarella 10.5


Pizze Biance

pesto/ham/olives/mozzarella  9.5

duck/corn/mozzarella 9.5

bacon/egg/scallion/mozzarella 9.5


–Add an egg, anchovies or pickled jalapenos for a dollar.




cheese ravioli with olives, zukes, red onion & fresh  tomato sauce    9.5

ratatouille on creamy polenta with soft farm egg* and basil pesto

pork ragú on semolina gnocchi with, ricotta & rainbow chard  9.5

seafood risotto of prawns, fennel & cherry tomatoes   10.5

albacore tuna with tomatoes, grilled zucchini, green beans, ceci and aioli* 11.5



Lunch Menu Sketch: Week of August 26, 2014

Back from my vacation last week and ready to roll. By the way, three cheers for the GTF farmstand staff for working the week with out the Chef and nobody noticing on the other side of the kitchen door. My thanks and respect.

This week’s menu:

To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
duck liver mousse crostini with balsamic reduction 4.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad – melons, raspberries with a red wine and honey vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread 9.5
gazpacho with artisan bread 4/6
chunky vegetable soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
goat cheese/kalamata olive/red onion /mozz 10.5
Italian sausage/leeks /mozz 10.5

Pizze Bianco
ham/corn/parsley /mozz 9.5
basil/squash/cherry tomato/mozz 10.5
colazione-bacon/egg/parsley/black pepper 10.5

chicken ravioli with roasted mushroom, leek and carrot in duck brodo 10.5
roasted squash, carrots, leeks, tomato & eggplant over creamy polenta with poached farm egg 9.5
basil and kalamata gratinata on a bed of roasted tomato and zukes 9.5
seafood risotto of shrimps, tomato, and leek with purslane 11
duck leg confit on polenta, eggplant, squash and tomato with pesto 10.5

Wine Dinner ft. Spindrift Cellars: April 26 2014

valentines 016TablesBeforedinner
For the evening of Saturday, April 26, we have invited winemakers Tabitha and Matt to help us plan and pour a selection of their best wines paired with an evening’s worth of our freshest ideas and freshest produce.

The reservations are limited sadly, and we begin taking reservations on April 1st. Really, no foolin’. Call 541-929-4273.

Menu Sketch for Spindrift Cellars Wine Dinner (throwin’ it down):

antipasti of mushroom terrine, country pate and liverwurst
wood sorrel soup with goat cheese croquetta
cured tongue salad with arugula, chives, pickled shallots and lovage/ginger sauce
hand made cavatelli pasta with hopefully green garlic, brown butter and almond
seafood risotto with wild shrimp, watercress and leeks
intermezzo of grapefruit sorbet
beef in brioche with kale and candied carrots
roast peppers and cherry bavaroise