Outrageous pies await you this week at the Farmstand! I had to do double take, this pie looked so good.
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad – blackberries, smoked duck breast, cinnamon vinaigrette 9.5
caprese salad-tomato with mozzarella, organic extra virgin olive oil and basil 9.5
cold cucumber soup with artisan bread 4/6
gazpacho and artisan bread 4/6
Italian sausage/cocozelle/mozzarella 9.5
goat cheese/summer squash/mozzarella 10.5
eggplant/baby red onion/mozzarella 10
duck/green peppers/mozzarella 10
–Add an egg or pickled jalapenos for a dollar.
ricotta and peppers ravioli with duck, bacon milk and grilled zucchini 9.5
brown rice stuffed patty pan squash with braising greens and baby carrots 9.5
spaghetti with pepper sauce, poached egg, radicchio and almonds 9.5
brodetto of albacore and prawns 11.5
ragú misto with with pasta sfoglia 10.5
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:
trio of antipasti 7.5
apple/cilantro ceviche/ grilled baguette 6.
soup/sweet potato/peanut 5.
GTF greens/apple/turnip/dandelion 7.5
GTF greens/goat cheese/pear/almond 7.5
garlic/herb/ mozzarella 10.5
shrimp/ham/ mozzarella 11.5
italian sausage/chard/mozz 11.5
colazione-bacon/egg/parmesan/pea shoots 11.5
–add anchovy, pickled jalapenos, egg 1.
duck /baby carrots/beet greens/savory bread pudding/star anise 17.5
Mosaic Farms pork chop/green cabbage/caraway/rhubarb 19.
brodetto all’anconetana/snapper/octopus/tomato/spice 17.5
lamb/polenta/kalamata olives/chard/tomato 17.5
beet risotto/blue cheese/arugula 15.5