Lunch Menu: Week of July 14, 2015

We’ll see you out at the Farmstand this week!

To Start
antipasti with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad – grilled flat iron steak, tomatoes, cucumbers and tomato vinaigrette 10.5
caprese salad – fresh tomatoes, basil and mozzarella with artisan bread 9.5
zucchini soup with artisan bread 4/6
gazpacho and artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
italian sausage/radicchio/mozzarella 9.5
baby red onions/summer squash/mozzarella 10.5

Pizze Bianco
anchovies/duck confit/ parsley/mozzarella 10
bacon/basil pesto/mozzarella 10
tomato/eggplant/mozzarella 10.5

–Add an egg, anchovies, or pickled jalapenos for a dollar.

ravioli with baby red onions, tomatoes, tarragon and goat cheese 9.5
tomato risotto stuffed walla walla onion and baby carrots 9.5
pappardelle with summer squash, golden beets, cherry tomatoes and pesto 9.5
grilled albacore tuna over green beans, eggplant, carrots and lentils with a basil aioli 11.5
duck leg confitura with polenta, chard, green onions and a balsamic reduction 10.5