Lunch Menu: Week of March 17, 2015

We have enjoyed seeing you again after our winter off – lots of smiles.

We have come to that awesome time of the year when the creek beds on the farm provide stinging nettles. Known as a spring tonic, they provide fresh green and vitamins to bodies that had been eating preserved meats and store-able veggies. We are serving them with raviolis!

Antipasti

brie cheese and pork pâté with cornichon and dijon mustard  7.

mixed field greens with balsamic vinaigrette  6.5

GTF salad –blue cheese, toasted pumpkin seeds, radish and herb vinaigrette    9.5

curried carrot soup with artisan bread  4/6

vegetable soup and artisan  bread  4/6


Pizze Rosso

garlic/oregano/mozzarella    9.5

bacon/squash/ricotta/mozzarella  10.5

mushroom/peppers/collards/mozzarella  9.5

Pizze Bianco

ham/olives/mozzarella  10.5

egg/kale raab/blue cheese/mozzarella * 10

–add an egg for a dollar

 

Secondi

pork ravioli/creamy nettle sauce/mushrooms/leeks  10.5

ricotta tarte with kale raabe and butternut squash    9.5

GTF polenta with season’s vegetables and poached farm egg*  9.5

tagliatelle with pork ragú and collard greens  10.5

braised beef brisket with  cabbage and potatoes 11.5