We had a wonderful opening last Thursday. Thank you to all who paid such close attention to when we would open!
I am jazzed over this new menu idea. It gets the creative juices flowing. Spring wild things are pushing the menu with nettles and wood sorrel appearing around the woods and the farm.
P.S. The brasato is really a pork sauerbraten that I learned in Munich. I am serving it with spaetzle, a German, Austrian and northern Italian egg dumpling. The idea of serving a kasespaetzle is very exciting for those who have eaten it as a kid.
frittata with roasted shallot and sorrel
wild gulf shrimp risotto (11.5)
pork pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
GTF salad-apple, almond, and goat cheese with a honey vinaigrette 9.5
white bean and ham soup with artisan bread 4/6
ribollita soup with artisan bread 4/6
garlic /herb/mozzarella 9.5
–add egg/anchovy 1.
ravioli of chicken with nettles and parsnip 10.5
orrechiette with roasted peppers and olives and garlic 9.5
polenta with egg, veggies, and oxtail jam 9.5
brasato di maiale with spaetzle and carrots 10.5
blue cheese gratinata on braising greens 9.5