Lunch Menu: Week of May 3, 2016

This week we feature park grown across the road at Mosaic Farm. Chris and Erin have been raising happy pig  for more than four years at their current location. They produce a locally sourced non-GMO feed for poultry and pigs. For more info visit mosaicfarms.com.

1526-Noodle with leeks and meatballs

 

Antipasti

bread-olives  4.

bread-aioli*  4.

Mosaic Farms pork pâté/mustard/cornichon 5.5

Mosaic Farms pork croqueta/herb sauce  5.

risotto balls with herb pesto   5.5

bruschetta/roasted peppers/goat cheese  5.5

salmon terrine on citrus and beet  5.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –steak / white turnip/beets  10.5

vegetable and lentil soup/artisan bread  4

creamy burdock soup/artisan bread   4

 

 

Pizze Rosse

garlic/oregano/mozz   9.5

caramel onions/blue/mozz  9.5

scallion/beet greens/mozz  9.5

 

Pizze Bianche

duck confit/leeks /mozz 10.5

egg/goat/grilled dandelion

black pepper/mozz 10.5

bacon/olives/mozz  10.5

–add an egg, pickled jalapenos

or anchovies for  $1

 

Secondi

noodle with leeks, pork belly, mosaic pork meatballs & pork brodo  9.5

beet ravioli with new carrots & pea tops   9.5

mushroom strata with bok choy, leeks, romas and pesto  9.5

potato involtini with roasted peppers 9.5

white bean gratin with lamb sausage   11.5

seafood brodetto with ceci and aioli*  12.5

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