The weather is a little gloomier this week, but the farm is definitely in full swing now. The farm stand is stocked with strawberries, snap peas, cucumbers, fresh carrots, and first of the season basil. We’ve also turned on the heaters to warm up the deck dining room, and the pizza oven always radiates warmth. We’d love to welcome you in to take the chill off with fresh coffee and a hot meal.
The Lunch Menu (subject to change based on availability)
to start:country pâté with pistachios served with cornichon and mustard duck crostini with sour cherry mostarda on grilled baguette mixed greens with balsamic vinaigrette GTF salad with smoked duck breast, rhubarb, turnip, and honey vinaigrette ham and vegetable soup with artisan bread creamy roasted pepper soup with artisan bread
pizze:garlic/oregano/thyme/tomato/mozzarella olive/shallots/goat cheese/tomato/mozzarella bacon/blue cheese/zuke/tomato/mozzarella ham/capers/chard/mozarella
secondi:mushroom agnolotti with zucchini pork ragú with chard and tagliatelle polenta, farmers choice vegetables, and poached egg beet torta di crespelle GTF brodetto with rockfish chicken galantina, new potatoes, and carrots
A note about these flourless almond macarons with chocolate ganache: they may not look like much, but they are delicious. The cookies are made of a mix of almonds, powered sugar, egg whites, and sometimes almond extract, and the ganache is surprisingly rich. They’re not big cookies, but they are quite filling. These treats are gluten-free, but even gluten lovers will not be disappointed.
Often times, macarons are generously dyed with a rainbow of food coloring to enhance their appeal, but Ana Patty (GTF pastry chef) has made the decision to keep things natural.
Gaelen does one heck of a job washing dishes in the kitchen. (His mom made the cute hat.)