Welcome Tender Greens, We Missed You

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One of the ways we feel the seasons changing in the GTF kitchen is the morphing of the salad mix.

At the start of the year, we all come out of our hibernation in time to clean and plan for Valentine’s dinners, and the salad mix is about as hearty as salad mix can get – baby kale, mustards, arugula, escaroles and radicchio. It is a complete meal, full of big flavors and a lot of chew – one of my favorite times for salad mix. But as the days get longer and warmer, the salad mix gentles up, and we get the baby lettuce coming in and changing the way salads eat. It’s also very nice.

On our menu last week we had a scrumptious salad of green and red mustards and watercress with a roasted garlic herb dressing tossed with altamura toasted bread crumbs. Real good combination inspired by a salad Farmer John had up in Portland.

Stay tuned for next weeks menu!

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

Pizze
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

Secondi
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

Pizze
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.

Secondi
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!

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