Lunch Menu: Week of March 15, 2018

Lunch on the Farm

Farm salad (6.00)
GTF Mesclun mix, carrot, radish, farm giardiniera, yogurt
herb, or thyme and balsamic dressing

Beet & chevre (7.50)
Pickled beets, hazelnut lemon chevre, red & green mizuna
mustard greens, yellow onion, pickled beet juice vinaigrette

GTF smoked vegetable soup (6.00)
Potato, parsnip, rutabaga, carrot, kale, chard, onion, tomato,
Chad’s bread

White bean and bread (7.00)
White bean spread, prop 1 microgreens, pickled red and white
onions, Chad’s baguette

Polenta & chard (7.00)
Polenta cakes, rainbow chard, black & red kale, poached egg,
bacon, garlic, leeks

Fish cakes & greens (8.00)
Pacific rockfish, potato, herbs, chicory greens, charred
scallion & roasted garlic aioli, lemon thyme vinaigrette

Kale raab & tempeh melt (9.00)
Kale raab, tempeh, onion, provolone cheese, charred scallion
aioli, Chad’s bread, choice of side salad, or slaw

Reuben sandwich (12.00) (half 8.50)
Pastrami, Isaac’s sauerkraut, swiss cheese, farm thousand
island, Chad’s rye, choice of side salad, or slaw (vegetarian
available)

Muffaletta sandwich (12.00) (half 8.50)
Mortadella, salami, ham, provolone cheese, farm giardiniera,
charred scallion & roasted garlic aioli, Chad’s ciabatta, choice
of side salad or slaw

Pork & Beans (11.00)
Pork meatballs, “Dirty” Hutterite beans, fava top & basil
pesto, pickled red onion, toasted nut crumble, Chad’s Bread

Carbonara (11.00)
Farm made noodles, smoked root vegetables, bacon lardons,
onion, egg, parmesan, Chad’s bread (vegetarian available)

Chicken & fontina (12.00)
Airline chicken breast, herb & butter fontina, braising greens,
parsnip & celeriac puree, pickled mustard seed sauce

Beef pot roast & gnocchi (13.00)
Braised beef, broken brown butter sauce, carrots & parsnip,
potato gnocchi, mache

From the Earth..en oven

Flat bread and tomato confit (6.00)
Herb flatbread, tomato, garlic, olive oil, balsamic vinegar

Sausage and pesto (14.00)
Farm made sausage, fava top and basil pesto, fontina

Brie and Pear (13.00)
D’anjou pear, brie, red onion, mizuna mustard greens

Salami & kalamata (14.00)
Salami, kalamata olive, fresh mozzarella, Farm roasted pepper
& tomato marinara, parmesan

Sweet treats

Jules’s Brownie a la mode (6.00)
beet brownie, Farm vanilla ice cream, salted dark brown sugar
& boysenberry syrup

The crisp (6.00)
GTF rhubarb, ginger, Farm warm spice ice cream, almond,
walnut, hazelnut, and oat crumble

Here’s what came from the farm:
Mizuna, red mizuna, GTF braising mix, black kale, red russian kale, chicory
blend, chard, fava tops, basil, cilantro, mesclun mix, pea tendrils, radish
sprouts, parsnip, carrots, turnips, celeriac, yellow onion, red onion, shallots,
leeks, scallion, black radish, watermelon radish, all other vegetables!