Dinner Menu for June 30-July 2, 2016


bread-olives   4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pâté  5.5  all three 9.5

gtf farmhouse LIVERWURST  4.5

gtf chicken hearts/zucchini  5.5

bruschetta/tomato/basil   6.5

caesar salad/artisan bread/   7.5

gtf salad-beets/cuke/blue cheese  7.5

gazpacho  soup  5

ducky onion  soup  5

Pizze Rosse

garlic/basil/tomato/mozzarella    9.5

duck/kale/mozz  10.5

mushrooms/goat cheese/mozz  10.5


Pizze Bianche

tomato/blue/thyme/mozz  10.5

bacon/scallion/egg/mozz 10.5

ham/zukes/olives/mozz   10.5


-add an egg, anchovies, pickled jalapeno

for  2.


Secondi          (three course meal $29)

GTF chicken breast/brown rice/mushroom/kale /roasted peppers  17.5

duck breast/carrot/spinach/berries  18.5

pork chop/polenta/summer squash/chard/caramelized new onions  19.5

hanger  steak/potato/baby carrots/greens/ basil aioli* 19.5

albacore tuna/lentils/tomato/radicchio/pesto  20.5

crêpes /tomato/baby  onion/kohlrabi/pesto   16.5


To Finish

“tiramisu” cake/coffee/chocolate/angelfood/ anglaise   6.5

marionberry and vanilla cream filled crepes/chantilly  6.5

strawberry ice cream baked Alaska/almond  6.5

vol au vent/orange curd/marionberries and chantilly  6.5

Lunch Menu: Week of September 7, 2015


Here is our goat cheese and leek tarte over black kale and golden beets with pesto and Parmesan. Yum!

Please excuse my lack of posts. Life gets busy around the farm!


To Start

country pork pâté with pickles and house mustard  5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –assorted melons, almonds and goat cheese  9.5

tomato soup with artisan bread  4/6

vegetables soup with artisan bread   4/6

Pizze Rosse

garlic/basil/mozzarella    9.5

corn/roasted peppers/mozzarella  9.5

ham/eggplant/mozzarella 10


Pizze Biance

goat cheese/pesto/mozzarella  10.5

tomato/zucchini/mozzarella 9.5

kale/anchovy/egg/mozzarella 10.5


–Add an egg, anchovies or pickled jalapeños for a dollar.



shrimp ravioli with carrot sauce   9.5

goat cheese and leek custard tarte over golden beets  and black kale with pesto  9.5

olive potato involtini over tomatoes and tiger squash with romesco   9.5

pork ragú with  romano beans and tomato water orrecchiette pasta  9.5

albacore tuna in a corn and roasted pepper chowder  10.5

Lunch Menu: Week of August 4, 2016

To Start

pork pâté with pickles and house mustard  5.5

flat bread with smoked eggplant caviar, tomatoes and extra virgin olive oil 5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –marinated beets,  cucumbers, pumpkin seeds and basil vinaigrette    9.5

caprese salad – fresh tomatoes, basil and mozzarella with artisan bread  9.5

cold cuke soup with artisan bread  4/6

creamy mushroom soup and artisan  bread  4/6

Pizze Rosse

garlic/basil/mozzarella    9.5

zukes/tomatoes/mozzarella  10.5

mushrooms/roasted peppers/mozzarella 10.5


Pizze Biance

pesto/ham/olives/mozzarella  9.5

duck/corn/mozzarella 9.5

bacon/egg/scallion/mozzarella 9.5


–Add an egg, anchovies or pickled jalapenos for a dollar.




cheese ravioli with olives, zukes, red onion & fresh  tomato sauce    9.5

ratatouille on creamy polenta with soft farm egg* and basil pesto

pork ragú on semolina gnocchi with, ricotta & rainbow chard  9.5

seafood risotto of prawns, fennel & cherry tomatoes   10.5

albacore tuna with tomatoes, grilled zucchini, green beans, ceci and aioli* 11.5



Lunch Menu: Week of July 28, 2015

A thanks to everyone who comes and checks out the menus and pictures. We are building quite a following on the webs and in the restaurant. Our brand of madness isn’t perfect for everyone, but sometimes it’s just right for lunch, dinner or breakfast.  The tuna is beautiful this week…eat it while it is plentiful. Just like tomatoes and squash and all of the other treats in the farm stand around this time.


pork pâté with pickles and house mustard 5.5
flat bread with smoked eggplant caviar, tomatoes and extra virgin olive oil 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –marinated beets, cucumbers, pumpkin seeds and basil vinaigrette 9.5
caprese salad – fresh tomatoes, basil and mozzarella with artisan bread 9.5
chunky vegetable soup with artisan bread 4/6
tomato gazpacho and artisan bread 4/6

Pizze Rosse
garlic/basil/mozzarella 9.5
Italian sausage/corn/mozzarella 10.5
mushroom/cocozelle/blue cheese/mozzarella 10.5

Pizze Biance
pesto/tomato/mozzarella 9.5
duck/green peppers/mozzarella 9.5
ham/egg/scallion/mozzarella 9.5

–Add an egg, anchovies or pickled jalapenos for a dollar.

zucchini ravioli with mushroom brodo and cherry tomatoes 9.5
creamy polenta with roasted peppers, tomato, chard and poached farm egg * 9.5
semolina gnocchi with creamy tomato and basil sauce, ricotta, radicchio and parsley 9.5
albacore tuna with heirloom tomatoes, grilled zucchini, green beans and pesto 11.5
duck breast on lentils with baby carrots and blackberry glaze 11.5
beef polpetti with smashed potatoes, chard, romesco sauce and pumpkin seeds 10.5

Dinner Menu: Saturday Night, July 18, 2015

To Start
salumi 9.5
trio of antipasti 7.5
cold soup/gazpacho 5.
soup/ carrot and fennel 5.
albacore tuna/tomato/squash/caper 7.5
GTF greens/cucumber/tomato/goat cheese/balsamic vinaigrette 7.5

Pizze Rosse
garlic/basil/mozzarella 10.5
potato/pesto/mozzarella 10.5
baby red onion/summer squash/mozzarella 10.5

Pizze Biance
anchovy/duck confit/parsley/mozzarella 11.5
bacon/green onion/egg/mozzarella 11.5
tomato/eggplant/mozzarella 10.5

–Add anchovy or an egg for a dollar.

salmon/ spoonbread/baby onion/fennel/beets 19.5
roasted duck breast/carrot/chard/onion and cherry mostarda 18.5
flat iron/potato/tomatoes/braising greens/aioli 19.5
prawns and pork loin/polenta/squash/tomato glaze 18.5
potato involtini/blue cheese/beets/chard/roasted onions 15.5

To Finish
chocolate ganache cake /berry coulis 6.5
raspberry mousse/berry coulis 6.5
marionberry and blueberry cobbler 6.5