Views Around the Farm Stand + Lunch Menu for May 15-18

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.

GTF salad with goat cheese and pistachio croquettes and taragon vinaigrette

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
 
goat cheese and pistachio croquettes
potted duck crostini with sour cherry mostarda on grilled baguette
white bean and pepper soup with artisan bread
Izze soda, root beer, coffee, fresh-squeezed lemonade, coffee, iced tea, and Oregon Trail beer
prawn/bacon/shallot/mozzarella pizza
coppa/pear/blue cheese/tomato/mozzarella pizza
fresh, housemade tagliatelle
pork ragú with bok choy and tagliatelle
ricotta crespelle with beets and chard
duck ravioli
duck ravioli with parsley-almond pesto and shallot

 

 

 

 

 

 

 

 

 

 

 

 

 

beef short ribs on polenta
apple-pear galette