The pizza oven is hot, the pastries are flakey, the coffee is good, and the vegetables are fresh from the fields. Come on out to see us, okay?
The Lunch Menu (subject to change based on availability)
antipasti
pork pâté and Mosaic Farm liverwurst served with baguette and cornichon hummus and marinated tomato with baguette mixed greens with balsamic vinaigrette GTF salad with local feta cheese, roasted peppers, cherry tomatoes, and tomato vinaigrette onion soup with artisan bread delicata and roasted pepper soup with artisan bread
pizze ($9.5)
fior di latte (fresh mozzarella)/ garlic/basil/fresh tomatoes duck confit/goat cheese/arugula/tomato/mozzarella bacon/roasted corn/tomato/mozzarella zucchini/leeks/caramelized onions/tomato/mozzarella add egg, duck confit, or fresh tomatoes
secondi ($9-$10.5)
tagliatelle with zucchini, roasted fennel, and radicchio in a goat cheese cream sauce brodetto of wild coho salmon and rockfish with farm-egg aïoli and baguette gratinata of delicata with polenta and blue cheese over fresh tomato sauce with black kale Provenance Farm chicken breast with israeli couscous, green beans, and pesto
pork pâté and Mosaic Farm liverwurst served with baguette and cornichon
fior di latte (fresh mozzarella)/ garlic/basil/fresh tomatoes
zucchini/leeks/caramelized onions/tomato/mozzarella
tagliatelle with zucchini, roasted fennel, and radicchio in a goat cheese cream sauce
brodetto of wild coho salmon and rockfish with farm-egg aïoli and baguette
gratinata of delicata with polenta and blue cheese over fresh tomato sauce with black kale
Provenance Farm chicken breast with israeli couscous, green beans, and pesto
{ 4 comments… read them below or add one }
I would love to come, but I do not know where you are located…hopefully in the Bay Area.
It’s a great day to visit the farm!
Found your location…. one of these days we will vacation in your neck of the woods and come visit the farm!
Greetings from Chico! I found this and your other blog via your Chico Farmer’s Market post from awhile back – Love your photos on both your blogs.
Maybe you have in the past and I’ve missed it or don’t know where to look, but do you think you could do a post on that pizza oven and all the stuff that comes out of it? It’s a nice looking rig and everything that comes out of it looks great. I’m wanting to build my own wood fired oven and this gives me inspiration.
Thanks!
The short answer is that it was started during a workshop taught by Kiko Denzer who wrote Build Your Own Earth Oven (http://www.amazon.com/Build-Your-Own-Earth-Oven/dp/0967984602). After the workshop, Kiko spent many hours sculpting and finishing it.
We mostly use the earth oven for pizza, but it’s baked breads and tomato sauce and all sorts of other things in the few years it’s been around.