As you can see, the strawberries are streaming in, and I am spinning more sorbet today for tomorrow’s menu. The three-course meal will feature Lima beans, clams, and pork sausage in a cold antipasti application.
We will see how it shakes down. A Chintimini Farm chicken breast, and you guessed it, strawberry sorbet. We will also have greens with strawberries and cukes, and greens with a strawberry vinaigrette. Duck leg, pork sugo, tomato water gratinata (my current infatuation) and a ravioli with corn milk.
Come by and see! And congratulations to the weekend crew for an outstanding Saturday under pressure. They did a fantastic job!
We are glutting now with awesome strawberries. I have taken a flat and turned it into sorbet that I will spin on Friday morning. If you come to lunch, ask your server for a taste, and I will send you a palate cleanser portion of straight line strawberry.
This week we had a wonderful group come for lunch from Eugene. I don’t know what their favorite course was, but my favorite was the almond tart with fresh strawberries and cream.
If you love a good ol’ muffuletta, you’d better get yourself to the GTF Farm Stand for lunch this week! Featured on the menu is a muffuletta-inspired GTF porchetta sando, complete with mustard aioli, a caper-olive-mint spread, and our house pickled peppers. This hefty sandwich is served with ceci (garbonzo bean) and carrot salad and is only $9.50.
Pictured above clockwise: Chef Ricky slices the poached tarragon and garlic dressed pork shoulder to be placed in between two slices of our very own pugliese bread, baked fresh on the farm. Seafood chowder with rock fish, white shrimp, manila clams, and topped with farm fresh kale. This chowder is creamy but not rich, with a hint of sweet tomato. And finally our lamb sausage pizza with mozzarella and balsamic onions.
We love it here, and we hope you do too!
Photo courtesy of a regular guest.