Menu – Hot Week of May 13, 2014

I am very excited about a couple of things this week:
the crust on the galette is TDF (to die for) aaaaaannnnnnddddd
the frisee salad with warm egg and bacon vinaigrette…it’s what I had for lunch today.

And the ravioli are quite good this week.

See you at the farm!

jc
tickets

To Start
toasted pugliese with duck liver mousse 4.5
pork pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
apple and arugula salad 6.5
GTF salad- flat iron steak, blue cheese, altamura croutons and honey vinaigrette 11.5
onion soup with artisan bread 4/6
mushroom soup and artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
bacon/kale/mozz 10.5
olive /blue/mozz 10.5

Pizze Bianco
anchovy/frisee/mozz 9.5
Italian sausage/chard/mozz 10.5
colazione-bacon/egg/green onion/
black pepper 10.5

Menu: 17.

  • frisee with egg and bacon vinaigrette
  • pork sausage(10.5)*
  • apple galette

Secondi
beet ravioli of ricotta with shallots and beet greens 9.5
pork sausage over tomato, kale and ceci ragú with poached egg 10.5
hand-made capunti pasta with tarragon cream sauce, walnuts, arugula and ricotta salata 9.5
torta di crespelle with onions, beets and braising greens9.5
brodetto seafood stew with raw farm fresh egg aioli* 11.5
garbure of confit of duck leg 10.5