The farm stand is looking well-stocked as more spring produce ripens up (mostly under the cover of greenhouses). If you’re considering signing up for our 22-week CSA program, we do still have openings. You can find more information and an enrollment form here.
The Menu (subject to change based on availability)
to start:country pâte with pistachios served with cornichon and mustard potted duck crostini with sour cherry mostarda on grilled baguette mixed greens with balsamic vinaigrette GTF salad with goat cheese and pistachio croquettes and taragon vinaigrette white bean and pepper soup with artisan bread creamy mushroom soup soup with artisan bread
pizze:garlic/oregano/tomato/mozzarella mushroom/roasted garlic/tomato/mozzarella coppa/pear/blue cheese/tomato/mozzarella prawn/bacon/shallot/mozzarella
secondi:duck ravioli with parsley-almond pesto and shallot pork ragú with bok choy and tagliatelle Jess’s whole wheat sourdough bread pudding ricotta crespelle with beets and chard GTF brodetto with rockfish and prawns beef short ribs on polenta