Lunch Menu: June 27-30, 2017

Grilled pork chop with roasted new potatoes, olives, rainbow chard and a basil walnut pesto

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    3

two bean minestrone soup & bread   5

carrot ginger soup & bread    5

mixed greens with balsamic    6.5

GTF salad – cucumbers, croutons and walnuts with a tomato basil vinaigrette    9.5

pork pate with pickled vegetables, mustard and bread    8

 

Pizze Rosse

garlic & basil    10.5

zukes & mushroom    11

bacon & onion    11

 

Pizze Bianche

ham, egg, scallion    11

fresh tomato & kale    11

sausage & kalamata    11

 

–add an egg or anchovies   1 

Secondi

basil ravioli with Shea’s ricotta zucchini, tomatoes, hazelnuts and balsamic   12

pork ragu on semolina gnocchi with black kale   13

grilled pork chop with roasted new potatoes, olives, rainbow chard and a basil walnut pesto   13

duck leg confit on coriander chickpea puree with broccolini and toasted sesame   13

creamy polenta with roasted peppers, spinach, mushrooms and a *soft farm egg   12

Lunch Menu: June 20-23, 2017

Shrimp-n-grits with roasted peppers, black kale and tomatoes

Antipasti

chad fell’s bread & olives  5

new potato & caramelized leek soup & bread   5

chilled cucumber soup & bread   5

mixed greens with balsamic   6.5

GTF salad – cucumbers, strawberries and pumpkin seeds with a strawberry vinaigrette   9.5

pork pate with pickles, mustard and bread   8

 

Pizze Rosse

garlic & basil    10.5

bacon & baby onion    11

 

Pizze Bianche

ham, egg, garlic scapes   11

zukes & roasted peppers    11

 

–add an egg or anchovies   1

 

Secondi

duck ravioli in a thyme brodo with garlic scapes, zucchini and croutons 12

semolina gnocchi with walla wallas, basil, walnuts and ricotta cheese    12

shrimp-n-grits with roasted peppers, black kale and tomatoes   12

garlic sausage with new potatoes and green cabbage with house ketchup and mustard  13

salmon brodetto with carrots, tomatoes, chick peas and aioli   13

Dinner Menu: June 15-17, 2017

 

Antipasti

chad fell’s bread & marinated olives  5

creamy curried carrot  6

mixed greens, balsamic vinaigrette  6.5

cold cucumber soup 6.

country pork terrine & extras 8

baked chevre with caramelized walla wallas, roasted garlic,pears and crostini 9

GTF salad with  cucumbers, apples, roasted hazelnuts, parmigiano cheese with balsamic vinaigrette   9

 

Pizze Rosse

garlic & basil  10.5

zucchini & peppers 11.5

bacon & kale  11.5

 

Pizze Bianche

egg, scallions, arugula  11.5

ham & walla walla 11.5

goat cheese & caramel onion 11.5

 

–add an egg or anchovies
to any pie for  $1

Secondi

Potato  Gnocchi with mushroom, tomato, fava beans, and sherry cream  17

Salmon with beluga lentils, braised leeks, fava puree, and lemon beurre blanc   20

Flat Iron, smashed potatoes, roasted carrots and zucchini, and carrot-top chimichurri  22

Duck Breast and Roast Potato with mushrooms, zucchini, and cherry sauce 20

Bacon Wrapped Pork Tenderloin  with polenta, kale and mustard jus  22

 

To Finish

Spiced Rice Pudding  with fresh strawberries and rhubarb gelly  6

Buckwheat Cake with  poached pears and white wine reduction  7

Rhubarb Meringue Tartlette and strawberry sauce   7

Ice Cream Platter: Milk Chocolate, Orange Chocolate Chip, and Cinnamon  6

Lunch Menu: June 13-16, 2017

Farmstand at Gathering Together FarmCarrot soup

Antipasti

chad fell’s bread & olives  5

potato & leek soup & bread   5

mixed greens with balsamic   6.5

GTF salad – cucumbers, strawberries and beets with a strawberry balsamic vinaigrette   9.5

pork pate with pickles, mustard and bread   8

 

Pizze Rosse

garlic & basil   10.5

garlic scapes, goat cheese 11

bacon, baby onion, kale   11

 

 

Pizze Bianche:

egg & scallion   11

zukes & roasted peppers  11

 

add an egg or anchovies   1

 

Farmstand at Gathering Together FarmDuck leg confit on Israeli couscous with mushrooms, carrots and basil 

Secondi

ravioli of Shea’s ricotta with baby onions, hazelnuts, croutons and dragoncello   12

duck leg confit on israeli couscous with mushrooms, carrots and basil    12

shrimp-n-grits with roasted peppers, black kale and tomatoes  12

salmon brodetto with potatoes, tomatoes and *aioli   13

pork ragu on orecchiette with rainbow chard and ricotta cheese  13

Lumos Wine Dinner

We’d like to announce that reservations are open for our June Wine Dinner featuring Lumos Wine Co. The dinner will be held at 6:30 PM on Saturday, June 24th.

Come out and enjoy a five-course dining experience and four wine pours from our guests at Lumos. The evening begins with a relaxing tour of our farm at 5:30 PM, included at no extra charge.

All of this for a price of $72 per person. Seating for the wine dinner is very limited, so please call the Farmstand at 541-929-4270 to reserve your place. It’s bound to be a delightful evening!