Lunch Menu for Opening Week: March 6-8, 2014

No promises – we have to see how it all shakes down – but there are going to be some sweet dishes on this menu!

To Start
antipasti of marinated peppers, brie cheese, olives and baguette 5.5
country pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
GTF salad-grapefruit, pistachio, and goat cheese with a coriander vinaigrette 9.5
onion soup with artisan bread and alpine cheese 4/6
vegetable minestrone soup with artisan bread 4/6

Pizze
garlic /herb/mozzarella 9.5
Italian sausage/roasted onion 10.5
bacon/leeks/blue cheese/tomato/mozzarella 10.5
arugula/sunchokes/tomato/mozzarella 9.5
peppers/olives/goat cheese/tom/mozz 9.5
–add egg/pepperoni 1.

Secondi
spaghetti ala chitarra with garlic, egg, cream 9.5
orrechiette with pork ragu 9.5
cappelletti with goat cheese 9.5
polenta with egg, veggies, and oxtail jam 9.5
torta di crespelle with braising mix 9.5
rockfish, rutabaga, tomato, potato, mustard greens 11.5

Back to School Again

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Learning is a never-ending process in the craft of cooking. I spent the day tasting, learning, discussing and laughing with Chef Tim Bass, the charcuterist for King Estates Winery. He loves what he does! That’s why he looks a little bit like the buddha, smiling and holding his cured hams. We tasted salami’s, coppa’s, fresh sausage, country ham, pressed terrines, lardo, more lardo, pancetta, and quanciale.

Sorry doc, I’ll do a few extra laps to burn off all the cholesterol.

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A great nod of thanks to King Estates and head Chef Ben Nadolny for inviting me share in their pork processes.

 

Welcome Back to the Farmstand in 2014!

The Farmstand will be open for lunch and vegetable sales starting on March 6th.

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We have all been beavering away to get things ready for the early spring opening. The kitchen crew literally can’t wait to get back into action. Members of our squad have been to Europe, North Africa, Portland and in a literary sense to Italy, France, and England. New cats, new techniques to learn, new guitars, new albums, and a couple of new faces. Stay tuned for an introduction to our new kitchen members – one is coming all the way from Minnesota!

Love and the River

Despite a threateningly high water level in the Mary’s River (and our parking lot)we have had wonderful Valentine’s celebrations this week with a dinner on Thursday and Friday and one more this evening. I stole a moment out of my day’s prep to put up some images from the last two nights. Enjoy, and I hope you had as much fun as we did! For those with the lucky reservations, I hope to see you tonight!

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Welcome Brave Romantic Couples!

Valentine’s Day starts early at GTF, where we will treat guests to a six course menu aimed at celebrating love.

Unfortunately tomorrow may be more problematic due to rising waters, so if you have a reservation, stay posted. We will be calling to check in!

I will post pics from the dinner once my sweet wife shows up with the camera!