Wine Dinner ft. Spindrift Cellars: April 26 2014

valentines 016TablesBeforedinner
For the evening of Saturday, April 26, we have invited winemakers Tabitha and Matt to help us plan and pour a selection of their best wines paired with an evening’s worth of our freshest ideas and freshest produce.

The reservations are limited sadly, and we begin taking reservations on April 1st. Really, no foolin’. Call 541-929-4273.

Menu Sketch for Spindrift Cellars Wine Dinner (throwin’ it down):

antipasti of mushroom terrine, country pate and liverwurst
wood sorrel soup with goat cheese croquetta
cured tongue salad with arugula, chives, pickled shallots and lovage/ginger sauce
hand made cavatelli pasta with hopefully green garlic, brown butter and almond
seafood risotto with wild shrimp, watercress and leeks
intermezzo of grapefruit sorbet
beef in brioche with kale and candied carrots
roast peppers and cherry bavaroise

Lunch Menu Sketch: March 27-29, 2014

I realize it’s not much lead time to decide what to get, but here is the proposed menu for Thursday!

To Start

toasted pugliese with olives, mushrooms, marinated mozzarella 6.5
two pâtés with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
chicories with bread crumb and caesar vinaigrette* 6.5
GTF salad-goat cheese, almonds, cranberries and herb vinaigrette 9.5
mushroom soup with artisan bread 4/6
vegetable soup with artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
bacon/peppers/chili oil /mozz 10.5
Italian sausage/spinach/mozz 10.5

Pizze Bianco

watercress/anchovy/onion/mozz 9.5
mushroom/ham/thyme/mozz 10.5
colazione-bacon/egg/parm/green onion/pepper 9.5

brûléed egg with sauce gribiche
grilled zip steak and sweetbreads (11.5)*
crème fraiche ice cream

ravioli of chicken with bacon milk and sorrel 10.5
orrechiette with pork ragú and spinach 9.5
mushroom cannelloni with ricotta and winter squash 9.5
shrimp cacciucco with garbanzos and peppers 10.5

Lunch Menu Sketch: March 20-22, 2014

The quince tree has leafed out and the nettles are growing. The chef got a sunburn from jogging in the sunshine. The risotto on last week’s menu was the big seller. All of the new crew members are coming on board. Our new Pastry Chef Hamid is showing a distinctive style in our pastry case and at the markets. Van Vleet meat is teaching me about the difference between a mock tender and the teres major (the steak we sell as a Zip Steak). The river is down and morale is up. The pizza oven is so thrilled to be hot (700 degrees Farenheit) again.

Here is the menu sketch for the coming week:

To Start
toasted pugliese with kalamata tapenade, arugula and shaved parmesan 4.5
herbed pork pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
escarole with herbed bread crumb and garlic vinaigrette
GTF salad – parmesan, croutons, and anchovy and herb vinaigrette 9.5
a soup with artisan bread 4/6
a soup with artisan bread 4/6

garlic /herb/tom/mozz 9.5
bacon/peppers/tom/mozz 10.5
caper/ham/besciamella/mozz 10.5
shallot/anchovy/thyme/tom/mozz 9.5
sunchoke/mushroom/tom/mozz 9.5
–add egg/anchovy 1.

Menú: 20.
arancini with aoili
grilled zip steak with smashed potatoes (11.5)
flourless chocolate torta

ravioli of pork with nettles and cream 10.5
orrechiette with arugula, roasted peppers, olives and garlic 9.5
roasted semolina gnocchi with mozzarella and tomatoes 9.5
polenta with wild shrimp and wood sorrel 10.5
pork ragú with spaetzle and carrots 10.5
blue cheese gratinata with chard and rutabaga 9.5

Lunch Menu: March 13-15, 2014

We had a wonderful opening last Thursday. Thank you to all who paid such close attention to when we would open!

I am jazzed over this new menu idea. It gets the creative juices flowing. Spring wild things are pushing the menu with nettles and wood sorrel appearing around the woods and the farm.

P.S. The brasato is really a pork sauerbraten that I learned in Munich. I am serving it with spaetzle, a German, Austrian and northern Italian egg dumpling. The idea of serving a kasespaetzle is very exciting for those who have eaten it as a kid.

Menú: 20.
frittata with roasted shallot and sorrel
wild gulf shrimp risotto (11.5)
chocolate budino

To Start
pork pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
GTF salad-apple, almond, and goat cheese with a honey vinaigrette 9.5
white bean and ham soup with artisan bread 4/6
ribollita soup with artisan bread 4/6

garlic /herb/mozzarella 9.5
bacon/peppers 10.5
caper/ham/besciamella/mozzarella 10.5
shallot/anchovy/thyme/tomato/mozz 9.5
sunchoke/mushroom/tom/mozz 9.5
–add egg/anchovy 1.

ravioli of chicken with nettles and parsnip 10.5
orrechiette with roasted peppers and olives and garlic 9.5
polenta with egg, veggies, and oxtail jam 9.5
brasato di maiale with spaetzle and carrots 10.5
blue cheese gratinata on braising greens 9.5

Farmstand Opening – Lunch Menu: March 6-8, 2014

wood oven pizza with sunchokes/mushrooms/thyme/freshmozz
wood oven pizza with sunchokes/mushrooms/thyme/fresh mozzarella

We opened on Thursday to a rising river, a table full of French musicians, 11 a.m. lunch tables, doubt about the ambition of our pasta program, cloudy skies, and a hot pizza oven.
We have some new faces waiting on tables and primping the vegetables. Charlotte spent a little time in the kitchen last year and is back to learn from our veggie pro Sally O. Candace is in the house to wait tables and share wine advice.

NEW on the menu is a fixed price menu option, “pranzo veloce” in Italian

This Week
Salad of octopus, roasted peppers, and potato
Breast of Chintimini Farm chicken with a rutabaga gratinata and braising greens
Almond and apple tart with creme fraiche ice cream

Hope to see you on this sunny day!