Menu Sketch – May 20, 2014

To Start
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

Pizze Rosso
garlic /herb/mozz 9.5
lamb sausage/ balsamic onions/mozz 10.5
mushroom//mozz 10.5

Pizze Bianco

anchovy/green onion/shallot/mozz 9.5
pork sausage/chard/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Menu 17.

  • gnocchi in marinara
  • porchetta sando (9.5)*
  • apple galette

Secondi
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

Dinner Menu – May 16, 2014

IMG_1348[1]
We receive whole Chinook from our friends at the coast, and I love the way every person who passes through our kitchen is astounded by the big fish. I love to clean a whole fish. Matter of fact I feel just lucky, period, to enjoy the fish from Newport that came in this week for our evening menu:

Antipasti/Primi Piatti
salumi 7.5
trio of antipasti 7.5
salmon polpetti/ whole grain mustard sauce 6.
soup/sweet potato/peanut 5.
soup/white bean/kale 5.
GTF greens/baby onion/crouton 7.5
GTF greens/cucumber/goat cheese/almond 7.5
white bean ragú with altamura crust 5.

Pizza Rosso
garlic/herb/ mozzarella 10.5
bacon/kale/mozzarella 11.5
olive /blue/mozzarella 11.5

Pizza Bianco
anchovy/frisee/ mozzarella 11.5
Italian sausage/chard/mozzarella 11.5
colazione-bacon/egg/parmesan/green onion 11.5

–add anchovy, pickled jalapenos, egg 1.

Secondi
duck /carrots/beet greens/savory pudding/dried cherries 17.5
chinook/smashed potatoes/frisée/bacon vinaigrette/green onion 19.5
lamb/white beans /chard/tomato/kalamata olives/altamura 17.5
flat iron steak/polenta/beets/shallots/kale/farm egg aioli* 19.5
capunti pasta/tomato and ceci ragú/blue cheese 14.5

To Finish
coconut almond pudding/orange blossom-strawberry compote 6.5
flourless chocolate cake/chantilly cream 6.5
apple and almond galette 6.5

Menu – Hot Week of May 13, 2014

I am very excited about a couple of things this week:
the crust on the galette is TDF (to die for) aaaaaannnnnnddddd
the frisee salad with warm egg and bacon vinaigrette…it’s what I had for lunch today.

And the ravioli are quite good this week.

See you at the farm!

jc
tickets

To Start
toasted pugliese with duck liver mousse 4.5
pork pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
apple and arugula salad 6.5
GTF salad- flat iron steak, blue cheese, altamura croutons and honey vinaigrette 11.5
onion soup with artisan bread 4/6
mushroom soup and artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
bacon/kale/mozz 10.5
olive /blue/mozz 10.5

Pizze Bianco
anchovy/frisee/mozz 9.5
Italian sausage/chard/mozz 10.5
colazione-bacon/egg/green onion/
black pepper 10.5

Menu: 17.

  • frisee with egg and bacon vinaigrette
  • pork sausage(10.5)*
  • apple galette

Secondi
beet ravioli of ricotta with shallots and beet greens 9.5
pork sausage over tomato, kale and ceci ragú with poached egg 10.5
hand-made capunti pasta with tarragon cream sauce, walnuts, arugula and ricotta salata 9.5
torta di crespelle with onions, beets and braising greens9.5
brodetto seafood stew with raw farm fresh egg aioli* 11.5
garbure of confit of duck leg 10.5

Evening Menu Sketch: May 7-8, 2014

The Salmon was the prettiest yet this season! It is always a thrill to clean a salmon so fresh it smells like the liquid in a good oyster…yum.

Antipasti/Primi Piatti
salumi 7.5
trio of antipasti 7.5
salmon rillettes/ grilled baguette 6.
soup/mushroom/parmesan 5.
soup/vegetable/ceci 5.
GTF greens/orange/white turnip/almond 7.5
GTF greens/goat cheese/pistachio/rhubarb 7.5

Pizza Rosso
garlic/herb/ mozzarella 10.5
duck/mushroom/mozzarella 11.5
olive/thyme/blue/mozzarella 11.5

Pizza Bianco
anchovy/dandelion/ mozzarella 11.5
ham/chard/mozz 11.5
colazione-bacon/egg/parmesan/green onion 11.5

–add anchovy, pickled jalapenos, egg 1.

Secondi
duck /carrots/israeli couscous/mint/dried cherries 17.5
chinook/risotto/white turnip/cucumber/radish/arugula 19.5
lamb/polenta /chard/altamura/ caper and herb sauce 17.5
flat iron steak/olive smashed potato/beet greens/tomato/shallots/farm egg aioli* 19.
savory bread pudding/blue cheese/braised greens/pistachios 15.5