Farmstand Opening – Lunch Menu: March 6-8, 2014

wood oven pizza with sunchokes/mushrooms/thyme/freshmozz
wood oven pizza with sunchokes/mushrooms/thyme/fresh mozzarella

We opened on Thursday to a rising river, a table full of French musicians, 11 a.m. lunch tables, doubt about the ambition of our pasta program, cloudy skies, and a hot pizza oven.
We have some new faces waiting on tables and primping the vegetables. Charlotte spent a little time in the kitchen last year and is back to learn from our veggie pro Sally O. Candace is in the house to wait tables and share wine advice.

NEW on the menu is a fixed price menu option, “pranzo veloce” in Italian

This Week
Salad of octopus, roasted peppers, and potato
Breast of Chintimini Farm chicken with a rutabaga gratinata and braising greens
Almond and apple tart with creme fraiche ice cream

Hope to see you on this sunny day!