Dinner Menu: April 30-May 2, 2015

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We will have a warm and beautiful dinner service tonight, Thursday April 30. The chef is especially excited about the tarragon custard and salmon rillette appetizer! Oh, and a very rare appearance of Chicken Breast.

Menu

Antipasti/Primi Piatti
Ricky’s pickles 3.5
salumi extra fly 9.5
orrecchiette/roasted shallot crème sauce/dandelion 7.5
goat cheese/tarragon/custard/salmon/celery 5.5
trio of antipasti 7.5
soup/carrot 5.
soup/beet 5.
GTF greens/ 7.5

Pizze Rosso
garlic/basil/mozzarella 9.5
ham/parsley/ricotta/mozzarella 10.5
roasted cipollini/spinach/mozzarella 9.5

Pizze Bianco
fava top pesto/mozzarella 9.5
sage sausage/parsley/black pepper/farm egg*/mozzarella 10.5

–Add an egg for a dollar.

 

Secondi
chicken breast/mushroom/ceci/carrots/dandelion 18.5
duck/spinach/carrot/sour cherry gastric 18.5
salmon/polenta/tomato/capers/peppers/mibuna mustard 19.5
flat iron steak/chard/ potato/onions/aioli * 19.5
spring risotto/blue cheese/crispy shallot 14.5

To Finish
blueberry cobbler/chantilly 6.5
creamy caramel cappuccino cake/caramel sauce 6.5
queen of sheba chocolate cake/chantilly/strawberry coulis 6.5

Dinner Menu: April 16, 2015

goat involtini

On the menu this week is collaboration between peppers and goat cheese! A goat cheese and pickled pepper involtini with a roasted pepper sauce, a romesco sauce, and poached egg on curly mustard and brioche! Yum.

Menu

Antipasti/Primi Piatti

Ricky’s pickles 3.5

salumi extra fly* 9.5

cappellacci in spring green  7.5

goat cheese involtini with curlys and egg  6.5

trio of antipasti   7.5

soup/roasted pepper  5.

soup/tomato  5.

GTF greens/oranges/turnips/honey   7.5

 

Pizza Rosso

garlic/basil/ mozzarella  10.5

ham/arugula/blue/mozzarella  11.5

lamb sausage/mint /mozzarella  11.5

 

Pizza Bianco

spinach/balsamic onions/ mozzarella  11.5

bacon/parsley/.parmesan/farm egg*/mozzarella 11.5

 

–add pickled jalapenos, egg 1.

 

Secondi

stuffed pork loin/bacon/poppy/ceci/peppers/arugula 18.5

duck/carrot/spinach/blueberry 18.5

chinook salmon/pasta sfoglia/mushroom/chard/lovage/richness 19.5

flat iron steak/gratinata/wood sorrel/aioli * 19.5

risotto/shallots/green/blue   13.5

 

To Finish

apple & almond  tarte/chantilly   6.5

anjou pear malva cake/caramel sauce 6.5

queen of sheba chocolate cake/chantilly/strawberry coulis  6.5

Special Menu          3 courses  –  28.    

Lunch Menu: Week of July 3, 2014

It’s a beautiful evening at the farm – come on out and see us.

Antipasti/Primi Piatti
salumi 7.5
trio of antipasti 7.5
salmon rillette on artisan bread 5.5
soup/cold/cucumber 5.
soup/squash/basil 5.
GTF greens/beet/almond/goat cheese 7.5
GTF greens/cucumber/tomato/crouton 7.5

Pizza Rosso
garlic/basil/ mozzarella 10.5
bacon/mushroom/mozzarella 11.5
ricotta/squash/pesto /mozzarella 11.5

Pizza Bianco
ham/favas/mushroom/ mozzarella 11.5
potato/onion/blue cheese/mozzarella 11.5
colazione-bacon/egg/parmesan/green onion 11.5

–add anchovy, pickled jalapenos, egg 1.

Secondi
duck /carrot/chard/ Paula and Seymour’s blackcurrant sauce 17.5
chinook/white bean/fennel/onion/pesto 19.5
lamb/polenta/squash/tomato/anchovy caper sauce 17.5
flat iron steak/smashed potato/black kale /aioli* 19.5
risotto/peas/pesto 15.5

To Finish
chocolate/coffee mousse 6.5
creme brûlée 6.5
raspberry almond cake 6.5

Wine Dinner Evolution

Putting together a no holds barred multi-course wine-paired dinner is a process, an evolution, and a lot of open field running. Mostly it’s leaning over a counter with a tired kitchen tribe bouncing ideas that I mostly ignore. But then someone’s dish idea sparks a train of thought, and we pull up different options for different elements (taste, texture, richness,etc..) that come together to form a successful dish.

“We need something sweet to balance the salty fat,” for example.
“How about beet?”
“How about apple?”
“How about beet and apple?”

It happens quickly and then I try to put the pieces together, like where can I get what, how much time it will take to plate, etc. It changes just as quickly.

Anyhoo…here’s what we have so far:

*assorted antipasti including our country pate and artisanal bread
*almond mousse with beets, apples, brioche and almond dust
*cavatelli with favas, scapes and blue foam
*smoked pheasant breast with mustard and new potatoes
*cucumber palate cleanser
*grilled elk with red wine risotto, black kale, and smoked fennel salt
*dessert from our pastry chef Hamid

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