Dinner Menu for May 5 WWWWOOOWWW

by GTF Office on May 5, 2016 · 0 comments

antipasti:

bread-olives   4.5

bread-duck butter 4.

-duck rillette   5.5

-duck liver mousse  5.5

-pork pate   5.5 or all 3 for 9.5

onion rings with aioli*   5.5

pork croquetas with salsa verde  6.5

bruschetta/duck/peppers/basil   6.5

gtfsalad –sugar snaps/white turnip/parsley  7.5

ham and vegetable soup  5

creamy carrot soup  5

pizze rosse:

garlic/oregano/mozzarella    9.5

caramel. onion/blue/mozz  10.5

scallion/beet greens/mozz  10.5

 

pizze bianche:

duck confit leeks/mozz  10.

egg/goat/dandelion/mozz 10.5

bacon/olives/mozzarella 10.5

 

add an egg or anchovies

for  2.

 

secondi          (three course meal $29)

braised quail/farro risotto/apple/beet greens/garlic scapes   19.

sirloin/ potato/beet greens/mustard sauce  18.5

duck/carrot/beet greens/honey 18.5

trout/pea tops/white turnips/beets/new onions 19.5.

lamb ragú/polenta/baby carrots/turnip greens 18.5

tongue/turnips/baby carrots/red wine shallots 16.5

mushroom sformato/beet greens/baby carrots/turnip greens 16.5

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Lunch Menu for May 3

by GTF Office on May 3, 2016 · 0 comments

This week we feature park grown across the road at Mosaic Farm. Chris and Erin have been raising happy pig  for more than four years at their current location. They produce a locally sourced non-GMO feed for poultry and pigs. For more info visit mosaicfarms.com .

 

 

antipasti:

bread-olives  4.

bread-aioli*  4.

mf pork pâté/mustard/cornichon 5.5

mf pork croqueta/herb sauce  5.

risotto balls with herb pesto   5.5

bruschetta/roasted peppers/goat ch.  5.5

salmon terrine on citrus and beet  5.5

mixed field greens, balsamic vinaigrette  6.5

gtf salad –steak / white turnip/beets  10.5

vegetable and lentil soup/artisan bread  4

creamy burdock soup/artisan bread   4

 

 

pizze rosse:

garlic/oregano/mozz   9.5

caramel onions/blue/mozz  9.5

scallion/beet greens/mozz  9.5

 

pizze bianche:

duck confit/leeks /mozz 10.5

egg/goat/grilled dandelion

black pepper/mozz 10.5

bacon/olives/mozz  10.5

add an egg, pickled jalepenos

or anchovies for  $1

 

 secondi

noodle with leeks, pork belly, mosaic pork meatballs & pork brodo  9.5

beet ravioli with new carrots & pea tops   9.5

mushroom strata with bok choy, leeks, romas and pesto  9.5

potato involtini with roasted peppers 9.5

white bean gratin with lamb sausage   11.5

seafood brodetto with ceci and aioli*  12.5

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Dinner Menu for 4-29

by GTF Office on April 29, 2016 · 0 comments

Sorry to be late with the menu post,,,, it has been a very porky and busy week!

antipasti:

bread-olives   4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pate   5.5 or all 3 for 9.5

onion rings with aioli*   5.5

pork croquetas with salsa verde  6.5

bruschetta/duck liver/apple/white turnip  5.5

gtfsalad –apples/blue cheese/balsamic  7.5

gtfsalad-chicory/grapefruit/herb dressing   7.5

ham and vegetable soup  5

creamy carrot  soup  5

pizze rosse:

garlic/oregano/mozzarella    9.5

mushroom/leek/mozz  10.5

bacon/kale/mozz  10.5

 

pizze bianche:

pork sausage/beet green/mozz  10.

pesto/.egg/mozz 10.5

broccoli/beet greens/mozzarella 10.5

 

add an egg or anchovies

for  2.

 

secondi          (three course meal $29)

duck/carrot puree/spinach/spiced honey   19.

flat iron/ potato/chard/aioli*  20.5

grilled  mosaic farms pork/ceci/chard/salsa verde 18.5

salmon/farro/olives/carrots/herb aioli*   19.5.

semolina gnocchi/peppers/tomato/mozz/pesto 16.5

 

to finish

flourless chocolate fudge cake/chocolate sauce   5.5

warm almond custard galette/chantilly   5.5

apricot cream gateau/apricot anglaise  5.5

orange pudding cake/caramel sauce  5.5

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0238-web
It’s that time of year when we like to feature some of our local vintners, meat suppliers, specific regions, and special items created at the farm. Starting us off  is our neighbor, Mosaic Farms. Just up the road from GTF, Mosaic Farms provides us with as local, sustainable, and delicious pig meat as we can get. The farm’s owner and operator, our friend Chris Hansen, describes his holistic farming practices in this video, where you also get a chance to see his pigs roaming in their happy home.

During the first half of May, JC has hams and shoulders, which he will embellish our daily menus with. His grand plan includes the following:

  • polpetti en brodo (meatballs in pork broth)
  • paté
  • rillettes
  • pork cracklins
  • ragu
  • salt pork
  • copa involtini (butterflied pork sholder)
  • …and maybe even sausage

Back in 2012, chef JC broke down a whole pig for a similar special feature – check out the entire process documented at our Flickr photo set here. Below is one of those photos. Fair warning: we believe people should know what their food looks like at all stages, however some of the images are graphic. Pig Break-down

The moral of the story is this: if you like pork even 1% as much as JC does, you’ll want to make a special trip out to the GTF Farmstand in early May to try out these mouth-watering morsels.

 

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Lunch menu for April 26

by GTF Office on April 25, 2016 · 0 comments

Awesome things found on the menu include smoked chicken breast and CCCCassoulet.

antipasti:

bread-olives  4.

bread-aioli*  4.

chicken galantine cold cut sando  5.5

pork pâté/mustard/cornichon 5.5

mushroom  fritters with herb aioli*   5.

bruschetta duck rillette/melted onion  5.5

bruschetta/duck liver/apple/beets  5.5

Lises’ veal/ herb sauce/onions  5.5

mixed field greens, balsamic vinaigrette  6.5

gtf salad –sm. chicken breast /                                 –apples/sunchoke/beets  10.5

farro and vegetable soup/artisan bread  4

curried carrot soup/artisan bread   4

 

 

pizze rosse:

garlic/oregano/mozzarella    9.5

mushroom/leek/mozz  10

bacon/kale/mozz  10.5

 

pizze bianche:

duck confit/spinach /mozz  10.5

 

broccoli/egg/mozzarella 10.5

 

add an egg or anchovies

for  2.

 

 secondi

three cheese cavatelli with pea tops, leeks and Altamura  9.5

beet risotto, beets, blue, beets greens, and arugula    9.5

mushroom strata with kale, leeks, romas and mint pesto  9.5

cassoulet  with duck leg, pork belly, sausage white bean and salsa verde  11.5

seafood cacciucco with peppers, onions, tomato and paprika aioli*  12.5

 

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