The First Dinners Were Big Fun! Lunch Menu – Week of April 7, 2015

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We welcomed our evening crew last week for the first dinners of the year. We saw some good friends and excellent regulars. Welcome back to Fabio, Aaron, Ben,  “danger” Wakeman, Christina “dance party,” and a fine nice to meet you to Marina and Sage and Taylor.

Special favorites of the week were the duck (sold out at 6 p.m. on Friday) Trout!( love that fish on the bone) and of course the Flat iron steak….there was a mix up from our supplier and they gave us too much but we used it all!   Thanks for coming out and giving us a good warm-up!

Here is the lunch menu starting tomorrow:

To Start
pork pâté with cornichon and dijon mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –beets. goat cheese, almonds and a mint vinaigrette 9.5
black bean soup with artisan bread 4/6
leeks and carrot soup with artisan bread 4/6

Pizze Rosso
garlic/oregano/mozzarella 9.5
ham/parsnip/mozzarella 10.5
Italian sausage/kale/mozzarella 10.5

Pizze Bianco
bacon/olive/mozzarella 10.5
leek/roasted peppers/ mozzarella 10.
–add an egg for a dollar

Secondi
kale ravioli with bacon milk, celery diamonds and crushed pistachios 9.5
semolina gnocchi with ricotta cheese, roma tomato and tatsoi greens 9.5
white bean gratinata with Altamura croutonga, pea top sauce and fried farm egg 9.5
white shrimp spiedini with roasted potatoes, shallots and pumpkin seed and roasted pepper sauce 10.5
Mosaic Farm pork chop over polenta and kale with sour cherry sauce 11.5

Welcome to the Lunch Crew! Lunch Menu: Week of March 31, 2015

It’s a sunny April at the Farmstand! We are up and running – the season proper has started. We are open five lunches and three dinners a week. We have some familiar faces in new and exciting spots, as usual. We will have some bumps while settling in, but also new blood bringing new ideas and energy. People come first for us! You can find the week’s menu at the end of this post.

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Hamid, pastry master

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Master Chad Fell, the sourdough behind the bread

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Rose, back in the house after child bearing

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Brian Runningman, secondary pan flipper

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Ricky, primary pan flipper

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Shea Shea, omelette specialist turned pizzaiola

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me the chef

To Start
pork pâté with cornichon and dijon mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –white turnips, pears and meyer lemon vinaigrette 9.5
butternut soup with artisan bread 4/6
ham & vegetables soup with artisan bread 4/6

Pizze Rosso
garlic/oregano/mozzarella 9.5
bacon/leeks/mozzarella 10.5
mushrooms/olives/mozzarella 9.5

Pizze Bianco
Italian sausage/roasted bell peppers/mozzarella 10.5
ham/eggs/kale/mozzarella 10.5
–add an egg for a dollar

Secondi
pork ravioli with mushrooms, leeks and tomato sauce 9.5
gnochetti (malloreddus) with butternut squash, ricotta cheese & arugula 9.5
roasted duck leg, spinach and white beans 10.5
garlic sausage with braised red cabbage, roasted potatoes & mustard 10.
seafood brodetto of pacific rockfish, prawns, potatoes, tomatoes & kale with ailoli* 11.5

Sneak Peek of the Coming Week!

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I can’t help it…making sausage is so satisfying to the craftsman in me. A well-made sausage is a rare (although simple) thing. Making sausage jumps to the next level when the casing is long and true. I fit the whole pork butt worth of sausage in one casing. There is something truly economical/efficient about it. I think the sausage will be grilled on the lunch menu with braised cabbage and an altamura bread gratinata.

Extra! Extra! Read All About It! Nettle Pasta Stuns Diners at Rural Restaurant

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The nettle pasta is really good! We are having tons of fun so far this year. Ricky, Rose, and I. This coming week we will begin DINNERS on Thursday, Friday and… (drumroll please) Saturday nights this year. Call for reservations. You’ll talk to Momo (Melissa) about the best time to come.

I think we will have some of Chris Hanson’s Mosaic Farm pork chops, duck breast, steak and ?  Stay posted for more menu.

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