The First Dinners Were Big Fun! Lunch Menu – Week of April 7, 2015


We welcomed our evening crew last week for the first dinners of the year. We saw some good friends and excellent regulars. Welcome back to Fabio, Aaron, Ben,  “danger” Wakeman, Christina “dance party,” and a fine nice to meet you to Marina and Sage and Taylor.

Special favorites of the week were the duck (sold out at 6 p.m. on Friday) Trout!( love that fish on the bone) and of course the Flat iron steak….there was a mix up from our supplier and they gave us too much but we used it all!   Thanks for coming out and giving us a good warm-up!

Here is the lunch menu starting tomorrow:

To Start
pork pâté with cornichon and dijon mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –beets. goat cheese, almonds and a mint vinaigrette 9.5
black bean soup with artisan bread 4/6
leeks and carrot soup with artisan bread 4/6

Pizze Rosso
garlic/oregano/mozzarella 9.5
ham/parsnip/mozzarella 10.5
Italian sausage/kale/mozzarella 10.5

Pizze Bianco
bacon/olive/mozzarella 10.5
leek/roasted peppers/ mozzarella 10.
–add an egg for a dollar

kale ravioli with bacon milk, celery diamonds and crushed pistachios 9.5
semolina gnocchi with ricotta cheese, roma tomato and tatsoi greens 9.5
white bean gratinata with Altamura croutonga, pea top sauce and fried farm egg 9.5
white shrimp spiedini with roasted potatoes, shallots and pumpkin seed and roasted pepper sauce 10.5
Mosaic Farm pork chop over polenta and kale with sour cherry sauce 11.5

Lunch Menu: Week of October 14, 2014

Check it out!

To Start
pork pate with cornichon, olives and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –roasted delicata and sunchokes with pumpkin seeds and ginger vinaigrette 9.5
creamy butternut squash soup with artisan bread 4/6
chunky vegetable soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozz 9.5
kalamata/feta/leeks/mozzarella 10.5
pork ragú/pickled peppers/mozzarella 10.5

Pizze Bianco
gruyere/ham/thyme/mozzarella 10.5
delicata squash/bacon/mozzarella 10.5
butternut squash/mushroom/goat cheese 10.

–add an egg, anchovies or pickled peppers for one dollar

lamb ravioli with broccoli, delicata and roasted red onions in thyme brodo 9.5
involtini of gruyere , fresh herbs & potato on zukes, tomatoes & tuscan kale 10
roasted peppers & spinach over smashed butternut with poached egg and balsamic reduction 9.5
seafood cacciucco with ceci, tomato, roasted peppers, kale and aioli 10

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!


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

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