Lunch Menu: Week of July 7, 2015


Outrageous pies await you this week at the Farmstand! I had to do double take, this pie looked so good.

To Start
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad – blackberries, smoked duck breast, cinnamon vinaigrette 9.5
caprese salad-tomato with mozzarella, organic extra virgin olive oil and basil 9.5
cold cucumber soup with artisan bread 4/6
gazpacho and artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
Italian sausage/cocozelle/mozzarella 9.5
goat cheese/summer squash/mozzarella 10.5

Pizze Bianco
eggplant/baby red onion/mozzarella 10
duck/green peppers/mozzarella 10
bacon/pepper/egg/mozzarella 10.5

–Add an egg or pickled jalapenos for a dollar.


ricotta and peppers ravioli with duck, bacon milk and grilled zucchini 9.5
brown rice stuffed patty pan squash with braising greens and baby carrots 9.5
spaghetti with pepper sauce, poached egg, radicchio and almonds 9.5
brodetto of albacore and prawns 11.5
ragú misto with with pasta sfoglia 10.5