Menu Sketch – June 9, 2014

by GTF Office on June 10, 2014 · 4 comments

To Start
pork pâté with cornichon and whole grain mustard 6.5
mixed field greens and altamura croutons with balsamic vinaigrette 6.5
strawberries and almonds on mixed greens with balsamic vinaigrette 8.5
GTF salad – house-smoked duck breast with apples vinaigrette 9.5
ceci and vegetable soup with artisan bread 4/6
creamy carrot soup and artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
lamb sausage/pesto /mozz 10.5
olive/zucchini/ricotta /mozz 10.5

Pizze Bianco
arugula/baby onion/olives /parmesan 9.5
ham/caper/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Menu 17.

  • rockfish/ lima beans/kalamata/basil
  • duck leg/green lentils (11.5)
  • !strawberry sorbet!

Secondi
pork ravioli/grilled sugarloaf 10.5
fennel tagliatelle/prawns/cheesy poof/fava/scapes/spinach 10.5
tomato water gratinata with mozzarella, basil, parmesan, pesto, zukes, peppers and olives 9.5
semolina gnocchi/pesto/ricotta/onions 9.5
duck leg confit with green lentils and Swiss chard 11.5
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{ 4 comments… read them below or add one }

Janet Bassett June 22, 2014 at 4:39 am

Just had the most delicious lunch at GTF today, 6/21/14–took my mother there for her first visit, told her, quite honestly, that I hadn’t been there for lunch for a couple of years and that I hadn’t been impressed the last couple of times, but she elected to try it anyway. It was WONDERFUL. I had huevos rancheros, she felt adventurous and ordered the tomato water gratinata. Please, would you consider sharing the gratinata recipe with us?

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Janet Bassett June 26, 2014 at 10:38 pm

Hi, any chance you’d share the recipe for the tomato water gratinata with baby carrots, summer squash, and pesto that I enjoyed with my mother at the farm last Saturday? It was fabulous! Thanks.

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gtfchef July 8, 2014 at 12:45 am

Hi Janet,
Sorry it has taken soo long to get back to you…the secret of the gratinata is tomato water. the liquid part of a roasted tomato….roast a half dozen big tomatoes…put them in a seive over a bowl and catch all the drippings. Combine with large dice of softer bread….pugliese for example, with the crust cut off…the water and bread starts to soften right away….one loaf of pugliese will take 3 cups tomato water…one egg…. 8 oz fresh mozzrella diced….salt and ripped basil…mix it together and put it in a loaf pan…..pour a 1/2 cup of half and half over the top and sprinkle with parmesan. bake off at 325 until nicely browned….top with pesto and serve….

I know its not a very exact recipe but it is the one we use…I am glad you enjoyed it out here at the farm.
best wishes,
jc

Reply

Janet Bassett July 8, 2014 at 4:06 am

Oh, yay! Thanks so much, your note just lifted my spirits! I am excited to make this once we start getting tomatoes. I *love* restaurant chefs who are willing to share a recipe every now and then. I’ll be back to the farm again this summer and look forward to seeing what treats you come up with mid-season. J

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