The Farmstand crew has been dusting, sweeping, rearranging, building, staining, thinking and straining to get the patio ready for dining and the produce ready for perusing. The winter has gone by quickly, we’ve had more catering than usual, and it feels as if we have just cought our breath from last years’ dining season. We have a few new faces this year and a few old faces in new spots…..
In the kitchen, Sage, one of our young and ambitious cooks, will take over as this year’s egg flipper. This will leave Shea more time to make her perfect pasta. Chad will once again be our bread master. Hamid will satisfy our sweet tooth. Ricky will own the soups and sauces and and and. Fabio and Aaron will hold down the evening service. JC will once again walk around and coerce everyone into trying something new. As we speak, I am roasting pork belly and parsnips.
Out in the Farmstand, we welcome back Althea, Charlotte, MoMo, Allison, Rachel, Karli, Miranda, and Jonah. Ali will be serving on Saturdays, and Clayton will be manning the front counter.
And speaking of new, here is potentially our first lunch menu! I will add pictures as the prep progresses.
Antipasti
foccaccia and olive oil 3.5
olives 3.5
pepper and parmesan puffs 3.5
pork pâté with pickles and house mustard 5.5
sfogliatella di mele i pastinaca 6.5
crostini of salted rockfish 5.5
crostini of chicken livers 5.5
frittata with brie and peppers 5.5
shrimp croquetta on meyer lemon sauce 6.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –apples and blue cheese with
lemon dressing 9.5
minestrone soup with artisan bread 4
lentil soup with artisan bread 4
–add an egg, anchovies or pickled jalapeños for a dollar
Secondi
mushroom agnolotti with roasted sunchokes and red kale 9.5
potato involtini with roma tomatoes, leeks, and carrots 9.5
prawns and tagliatelle with caramelized shallots, capers and turnip raabe 10.5
beet risotto with blue cheese and parsnip 9.5
pork ragú on smashed potato with spinach and xxx 10.5
One of the things that we are excited about this week is the smoked chicken breast that will go on the menu. We will put it with our GTF greens and basil vinaigrette for a light hot weather lunch.
To Start
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –smoked Mary’s organic chicken, tomato and basil vinaigrette 9.5
tomato salad with mozzarella cheese, radicchio and basil 8.5
lamb cannelloni on green lentils 6.5
white bean, squash & tomato soup with artisan bread 4/6
potato soup and artisan bread 4/6 Pizze Rosso
garlic/basil/mozzarella 9.5
ham/zucchini/mozzarella 10.5
mushroom/garlic scapes/mozzarella 10.5
Secondi:
beet capellacci, roasted onion, favas, pesto and Parmesan 9.5
beet beet risotto with radicchio and blue cheese 9.5
grilled burger with brioche bun, pickled onions, aioli, and greens 9.5
composed salad of salmon and prawns with peppers, tomatoes, potatoes and baby carrots 11.5
Every Thursday and Friday night, the lights go down, candles get lit, and we serve a slightly more sophisticated menu. The ambiance is unbeatable. I sometimes look out over the dining room longingly and curse my fate: helping to create this magical experience but never sitting down to enjoy it!
Here is a peek into the likely menu for tonight: Antipasti/Primi Piatti
salumi 8.5
trio of antipasti 7.5
apple/cilantro ceviche/ grilled baguette 6.
soup/sweet potato/peanut 5.
soup/mushroom/ginger 5.
GTF greens/apple/turnip/dandelion 7.5
GTF greens/goat cheese/pear/almond 7.5
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