Lunch Menu: Week of September 7, 2015

Here is our goat cheese and leek tarte over black kale and golden beets with pesto and Parmesan. Yum!

Please excuse my lack of posts. Life gets busy around the farm!

 

To Start

country pork pâté with pickles and house mustard  5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –assorted melons, almonds and goat cheese  9.5

tomato soup with artisan bread  4/6

vegetables soup with artisan bread   4/6

Pizze Rosse garlic/basil/mozzarella    9.5 corn/roasted peppers/mozzarella  9.5 ham/eggplant/mozzarella 10   Pizze Biance goat cheese/pesto/mozzarella  10.5 tomato/zucchini/mozzarella 9.5 kale/anchovy/egg/mozzarella 10.5   –Add an egg, anchovies or pickled jalapeños for a dollar.

Secondi

shrimp ravioli with carrot sauce   9.5

goat cheese and leek custard tarte over golden beets  and black kale with pesto  9.5

olive potato involtini over tomatoes and tiger squash with romesco   9.5

pork ragú with  romano beans and tomato water orrecchiette pasta  9.5

albacore tuna in a corn and roasted pepper chowder  10.5