Lunch Menu: Week of March 17, 2015

We have enjoyed seeing you again after our winter off – lots of smiles.

We have come to that awesome time of the year when the creek beds on the farm provide stinging nettles. Known as a spring tonic, they provide fresh green and vitamins to bodies that had been eating preserved meats and store-able veggies. We are serving them with raviolis!

Antipasti

brie cheese and pork pâté with cornichon and dijon mustard  7.

mixed field greens with balsamic vinaigrette  6.5

GTF salad –blue cheese, toasted pumpkin seeds, radish and herb vinaigrette    9.5

curried carrot soup with artisan bread  4/6

vegetable soup and artisan  bread  4/6


Pizze Rosso

garlic/oregano/mozzarella    9.5

bacon/squash/ricotta/mozzarella  10.5

mushroom/peppers/collards/mozzarella  9.5

Pizze Bianco

ham/olives/mozzarella  10.5

egg/kale raab/blue cheese/mozzarella * 10

–add an egg for a dollar

 

Secondi

pork ravioli/creamy nettle sauce/mushrooms/leeks  10.5

ricotta tarte with kale raabe and butternut squash    9.5

GTF polenta with season’s vegetables and poached farm egg*  9.5

tagliatelle with pork ragú and collard greens  10.5

braised beef brisket with  cabbage and potatoes 11.5

What’s New? Fresh Polenta!

IMG_0513 IMG_0511

Farmers John and Sally are always restless for something new and most often something better. MoMo and I cooked up our own GTF polenta for a catering party tonight. As always we will have to tinker with the cooking method to hit a bulls-eye but the increase in corn flavor is undeniable. We received a tub of kernels and grind right before we cook. Grown here, cooked here, and eaten here. As good as it gets.

As for the week’s menu: mussels in the pizza oven, white prawns in curry, pork ragu on malloreddus, Mosaic Farm pork chop on GTF polenta, etc.

Final Lunch Menu of 2014: November 11-15

Here is a solid start to the menu for this week, with a few details to work out tomorrow before service!

To Start
salumi plate with cornichon, olives and house mustard and brie cheese 8.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –flank steak, roasted delicata, blue cheese and parsley vinaigrette 9.5
creamy celeriac soup with bacon, curried apples & artisan bread 4/6
soup with artisan bread 4/6

Pizze Rosso
garlic/oregano/mozzarella 9.5
lamb sausage/kalamata/mozzarella 10.5
octopus/bacon/kale/mozzarella 10.

Pizze Bianco
ham/butternut/mozzarella 10.5
delicata/red onion/blue cheese/mozzarella 10.
sweetbreads/egg/parmesan/leeks 10.

–add an egg or anchovies for a dollar

Secondi
semolina gnocchi with butternut squash, leeks and brie cheese 9.5
roasted pepper gratinata with……………. romesco 9.5
ragú misto with black kale, creamy polenta & fried egg 10
garlic sausage on GTF sauerkraut and Lonesome Whistle purple barley 10

Thoughts on Next Week’s Menu Already?

Maybe it is because we are slowing down with the season or maybe it’s the season itself, but I always feel so creative when November rolls around. I think for our last week we will have a great big fat grilled sausage over the purple barley with braised cabbage wedges!

And I have two octopi left for usage…pizza? Antipasti? OCTOPUS FRITTERS? If you have some input send me a comment – maybe you will inspire the menu for our last week. What if I grind the octopus into cakes/patties and braise them?

jc