Views Around the Farm Stand + Lunch Menu for August 21-24

 twice-baked ricotta torta on beets and leeks

Take advantage of the full bounty of late summer on the farm. August is the month when we have it all!

Menu Vocabulary Word of the Week: brodetto — Italian fish stew

pork pâté with cornichon and mustard

The Lunch Menu (subject to change based on availability)

antipasti

duck liver mousse with balsamic and baguette
pork pâté with cornichon and mustard
cured salmon and cucumber crostini
 
caprese salad with tomato, mozzarella, basil, balsamic, and extra virgin olive oil
mixed greens with balsamic vinaigrette
GTF salad with melon, cucumber, and mint vinaigrette
 
roasted onion soup with artisan bread
cold gazpacho with artisan bread

 

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
pepperoni/pepper/tomato/mozzarella
ham/caper/tomato/mozzarella
zucchini/leek/tomato/mozzarella
add egg, pickled jalapeños, duck confit, or fresh tomatoes

 

secondi ($9.5-$10.5)

agnolotti with corn brood and shallot
linguine with pesto, squash, and tomato
twice baked ricotta torta on beets and leeks
brodetto with rockfish and prawns
roasted duck leg on polenta with beans and balsamic
lamb sausage on sauerkraut and potatoes

 

cured salmon and cucumber crostini

cold gazpacho with artisan bread

pepperoni/pepper/tomato/mozzarella pizza

pepperoni/pepper/tomato/mozzarella pizza

zucchini/leek/tomato/mozzarella pizza

zucchini/leek/tomato/mozzarella pizza

linguine with pesto, squash, and tomato

brodetto with rockfish and prawns

roasted duck leg on polenta with beans and balsamic

lamb sausage on sauerkraut and potatoes