We are glutting now with awesome strawberries. I have taken a flat and turned it into sorbet that I will spin on Friday morning. If you come to lunch, ask your server for a taste, and I will send you a palate cleanser portion of straight line strawberry.
If you love a good ol’ muffuletta, you’d better get yourself to the GTF Farm Stand for lunch this week! Featured on the menu is a muffuletta-inspired GTF porchetta sando, complete with mustard aioli, a caper-olive-mint spread, and our house pickled peppers. This hefty sandwich is served with ceci (garbonzo bean) and carrot salad and is only $9.50.
Pictured above clockwise: Chef Ricky slices the poached tarragon and garlic dressed pork shoulder to be placed in between two slices of our very own pugliese bread, baked fresh on the farm. Seafood chowder with rock fish, white shrimp, manila clams, and topped with farm fresh kale. This chowder is creamy but not rich, with a hint of sweet tomato. And finally our lamb sausage pizza with mozzarella and balsamic onions.
We love it here, and we hope you do too!
pork pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
GTF salad – duck breast, pickled onions, apples and croutons with honey vinaigrette 9.5
curried carrot soup with artisan bread 4/6
white bean soup and artisan bread 4/6
garlic /herb/mozz 9.5
lamb sausage/ balsamic onions/mozz 10.5
anchovy/green onion/shallot/mozz 9.5
pork sausage/chard/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5
- gnocchi in marinara
- porchetta sando (9.5)*
- apple galette
pappardelle with tomato, caper, anchovy and 9.5
GTF porchetta sando with aioli* served with a ceci and carrot salad 9.5
mushroom risotto with grilled green onion 9.5
chowder of rockfish and white shrimp 11.5
pork sugo over polenta and kale 10.5