Lunch Menu Sketch: Week of August 26, 2014

Back from my vacation last week and ready to roll. By the way, three cheers for the GTF farmstand staff for working the week with out the Chef and nobody noticing on the other side of the kitchen door. My thanks and respect.

This week’s menu:

To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
duck liver mousse crostini with balsamic reduction 4.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad – melons, raspberries with a red wine and honey vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread 9.5
gazpacho with artisan bread 4/6
chunky vegetable soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
goat cheese/kalamata olive/red onion /mozz 10.5
Italian sausage/leeks /mozz 10.5

Pizze Bianco
ham/corn/parsley /mozz 9.5
basil/squash/cherry tomato/mozz 10.5
colazione-bacon/egg/parsley/black pepper 10.5

chicken ravioli with roasted mushroom, leek and carrot in duck brodo 10.5
roasted squash, carrots, leeks, tomato & eggplant over creamy polenta with poached farm egg 9.5
basil and kalamata gratinata on a bed of roasted tomato and zukes 9.5
seafood risotto of shrimps, tomato, and leek with purslane 11
duck leg confit on polenta, eggplant, squash and tomato with pesto 10.5