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!
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
egg/kale raab/blue cheese/mozzarella * 10
–add an egg for a dollar
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