Views Around the Farm Stand + Lunch Menu for September 4-7

GTF salad with strawberries, goat cheese, pumpkin seeds, and balsamic vinaigrette

The Farm Stand will stay on summer hours (9-6 Tuesday through Friday with lunch service from 11-2 plus 9-5 on Saturday with breakfast service from 9-2) until the end of the month.We will also be serving our regular Thursday and Friday night dinners until the last one for the season on September 28. Feel free to make a reservation for any September dinner by calling 541-929-4270.

garlic/basil/fresh tomato/mozzarella pizza

The Lunch Menu (subject to change based on availability)

antipasti

pork pâté with pistachios and cranberries served with baguette
tomato, ceci purée, and eggplant caviar with baguette
 
mixed greens with balsamic vinaigrette
GTF salad with strawberries, goat cheese, pumpkin seeds, and balsamic vinaigrette
caprese salad with tomato, fresh mozzarella, basil, balsamic, and baguette
 
roasted pepper soup with artisan bread
ham and vegetable soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/fresh tomato/mozzarella
broccoli/mushroom/tomato/mozzarella
pepperoni/peppers/tomato/mozzarella
prawn/leek/pesto/tomato/mozzarella
add egg, pickled jalapeños, duck confit or fresh tomatoes

 

secondi ($9.5-$10.5)

beef ravioli with mushrooms and sage
cavatelli with romano beans, cherry tomatoes, ricotta, and basil
summer risotto-style israeli cous cous
seafood cacciucco with albacore tuna
Cattail Creek lamb sausage with braised cabbage and potato
 

beef ravioli with mushrooms and sage

cavatelli with romano beans, cherry tomatoes, ricotta, and basil

seafood cacciucco with albacore tuna

Cattail Creek lamb sausage with braised cabbage and potato

curried cauliflower-carrot croissant 

Views Around the Farm Stand + Lunch Menu for August 28-31

giant chocolate cookies

The Farm Stand is overflowing with sweet corn, melons, tomatoes of every shape and color, and dozens of other fresh fruits and vegetables. We’re open 9-6 Tuesday through Friday and 9-5 on Saturdays.

Menu Vocabulary Word of the Week: pansotti — a triangle shaped stuffed pasta

GTF salad with melon, goat cheese, pumpkin seeds, and tarragon vinaigrette

The Lunch Menu (subject to change based on availability)

Antipasti

duck liver mousse with balsamic and baguette
pork pâté with cornichon and mustard
tomato, ceci puree, and eggplant caviar with baguette
 
mixed greens with balsamic vinaigrette
GTF salad with melon, goat cheese, pumpkin seeds, and tarragon vinaigrette
 
beet soup with artisan bread
ham and barley vegetable soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/fresh tomato/mozzarella
italian sausage/peppers/tomato sauce/mozzarella
duck/feta/spinach/tomato sauce/mozzarella
add egg, pickled jalapeños, duck confit or fresh tomatoes

 

secondi ($9-$10.5)

three cheese pansotti with magda squash and leeks
semolina gnocchi with Mosaic Farm pork ragú and chard
ratatouille stuffed tomato on greens
brodetto with salmon, prawns, and aïoli
poached farm egg on polenta with summer vegetables
prawns on bread gnocchi with romano beans and prawn sauce

 

three cheese pansotti with magda squash and leeks

semolina gnocchi with Mosaic Farm pork ragú and chard

ratatouille stuffed tomato on greens

brodetto with salmon, prawns, and aïoli

prawns on bread gnocchi with romano beans and prawn sauce

Views Around the Farm Stand + Lunch Menu for August 21-24

 twice-baked ricotta torta on beets and leeks

Take advantage of the full bounty of late summer on the farm. August is the month when we have it all!

Menu Vocabulary Word of the Week: brodetto — Italian fish stew

pork pâté with cornichon and mustard

The Lunch Menu (subject to change based on availability)

antipasti

duck liver mousse with balsamic and baguette
pork pâté with cornichon and mustard
cured salmon and cucumber crostini
 
caprese salad with tomato, mozzarella, basil, balsamic, and extra virgin olive oil
mixed greens with balsamic vinaigrette
GTF salad with melon, cucumber, and mint vinaigrette
 
roasted onion soup with artisan bread
cold gazpacho with artisan bread

 

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
pepperoni/pepper/tomato/mozzarella
ham/caper/tomato/mozzarella
zucchini/leek/tomato/mozzarella
add egg, pickled jalapeños, duck confit, or fresh tomatoes

 

secondi ($9.5-$10.5)

agnolotti with corn brood and shallot
linguine with pesto, squash, and tomato
twice baked ricotta torta on beets and leeks
brodetto with rockfish and prawns
roasted duck leg on polenta with beans and balsamic
lamb sausage on sauerkraut and potatoes

 

cured salmon and cucumber crostini

cold gazpacho with artisan bread

pepperoni/pepper/tomato/mozzarella pizza

pepperoni/pepper/tomato/mozzarella pizza

zucchini/leek/tomato/mozzarella pizza

zucchini/leek/tomato/mozzarella pizza

linguine with pesto, squash, and tomato

brodetto with rockfish and prawns

roasted duck leg on polenta with beans and balsamic

lamb sausage on sauerkraut and potatoes

 

Views Around the Farm Stand + Lunch Menu for August 14-17

The farm is really coming into the busiest time of the year. We have an abundance of tomatoes, including colorful heirloom varities, melons are just starting to ripen, and freshly picked corn makes its way into the farmstand every day.

Menu Vocabulary Word of the Week: agnolotti (an-you-LOT-ee) pasta in the form of semicircular cases containing a filling (as of meat, cheese, or vegetables)

pork pâté with cornichon and mustard

The Lunch Menu (subject to change based on availability)

antipasti

duck liver mousse with balsamic and baguette
pork pâté with cornichon and mustard
caprese salad with tomato, mozzarella, basil, balsamic, and extra virgin olive oil
mixed greens with balsamic vinaigrette
GTF salad with flat iron, tomatoes, red wine-thyme vinaigrette
summer squash soup with artisan bread
beet soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
mushroom/chard/squash/tomato/mozzarella
italian sausage/bell peppers/tomato/mozzarella
bacon/eggplant/goat cheese/tomato/mozzarella
add egg, pickled jalapeños, duck confit, or fresh tomatoes

 

secondi ($9.5-$10.5)

lamb agnolotti with roasted carrots and eggplant
semolina gnocchi with pesto, squash, and ricotta
vegetable cassoulet of of white bean, leek, tomato, and peppers
corn chowder with rockfish and prawns
GTF hamburger with housemade bun, tomato, aïoli, pickled onion, arugula, and German potato salad

 

duck liver mousse with balsamic and baguette

caprese salad with tomato, mozzarella, basil, balsamic, and extra virgin olive oil

beet soup with artisan bread

garlic/basil/tomato/mozzarella

 mushroom/chard/squash/tomato/mozzarella

lamb agnolotti with roasted carrots and eggplant

semolina gnocchi with pesto, squash, and ricotta

vegetable cassoulet of white bean, leek, tomato, and peppers

corn chowder with rockfish and prawns

GTF hamburger with housemade bun, tomato, aïoli, pickled onion, arugula, and German potato salad

Views Around the Farm Stand + Lunch Menu for August 7-10

If you come to the farm stand this week for a meal or to do your grocery shopping, expect to see an abundance of fresh tomatoes including some pretty funky heirloom varieties.

Menu Vocabulary Word of the Week: cornichon (kor-nee-SHOHN) a crisp, tart pickles made from tiny French gherkin cucumbers and tarragon

caprese salad with tomato, mozzarella, basil, balsamic, and extra virgin olive oil

The Lunch Menu (subject to change based on availability)

antipasti

duck liver mousse with balsamic and baguette
pork pâté with cornichon and mustard
 
caprese salad with tomato, mozzarella, basil, balsamic, and extra virgin olive oil
mixed greens with balsamic vinaigrette
GTF salad with beets, blue cheese, almonds, and lemon vinaigrette
 
delicata squash soup with artisan bread
ham and barley soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
mushroom/bacon/tomato/mozzarella
duck confit/spinach/tomato/mozzarella
olives/squash/goat cheese/tomato/mozzarella
add egg, pickled jalapeños, duck, or fresh tomatoes

 

secondi ($9.5-$10)

tortelli ricotta with carrots and caramelized onions
orrechiette with summer vegetables and rye
lamb sausage over potatoes and cabbage with house mustard
duck leg with polenta, tomato, chard, and green beans
composed salad of salmon, rockfish, and tuna with cucumber, arugula, radicchio, potatoes, tomatoes, and basil aïoli

 

pork pâté with cornichon and mustard

GTF salad with beets, blue cheese, almonds, and lemon vinaigrette

delicata squash soup with artisan bread

garlic/basil/tomato/mozzarella pizza

mushroom/bacon/tomato/mozzarella pizza

tortelli ricotta with carrots and caramelized onions

lamb sausage over potatoes and cabbage with house mustard

duck leg with polenta, tomato, chard, and green beans

composed salad of salmon, rockfish, and tuna with cucumber, arugula, radicchio, potatoes, tomatoes, and basil aïoli

fig-cream cheese danish