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