Views Around the Farm Stand + Lunch Menu for October 23-26

It appears we’ve gone from summer straight into winter, but the Farm Stand is still open until November 17. Fend off the cold with fresh coffee, a warm meal, and everything you need to put together hot soup in your own kitchen.

Menu Vocabulary Word of the Week: fior di latte — fresh mozzarella made from cow’s milk

fior di latte/garlic/basil/tomato pizza

The Lunch Menu (subject to change based on availability)

antipasti

pork pâté served with baguette and cornichon
mixed greens with balsamic vinaigrette
GTF salad with goat cheese, beets, peppers, almonds, and tarragon-balsamic vinaigrette
fennel soup with artisan bread
roasted pepper and vegetable soup with artisan bread

 

pizze ($9.5)

fior di latte/garlic/basil/tomato
ham/balsamic onions/tomato/mozzarella
garlic sausage/delicata/goat cheese
watercress/tomato/mozzarella
add egg, duck confit, or fresh tomatoes

 

secondi ($9.5-$10.5)

torta di zucca with chard and pumpkin seeds
brodetto of rockfish and white prawns with spinach, farm-egg aïoli, and baguette
pork ragú with romanesco, parsley, and parmesan over creamy polenta
prosciutto and her-stuffed pork loin, smashed potatoes, braised cabbage, and cherry mostarda
 

torta di zucca with chard and pumpkin seeds