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-