Lunch Menu: May 9-12, 2017

Grilled romaine, roasted peppers, gorgonzola dressing, house smoked lardons


chad fell’s bread & marinated olives 5

chilled beet soup, tarragon crème fraiche  6

sausage, collards and pepper soup   6

mixed greens, balsamic  6.5

baked chevre, roasted garlic, pears and country bread with drizzled honey  7.5

grilled romaine, roasted peppers, gorgonzola dressing, house smoked lardons  7.5

red oak lettuce, orange anchovy dressing, fried capers, bread crumbs 7.5

country pork terrine, pickled onions, mustard, chad fell bread  8

GTF salad- apples, cucumbers, radishes, almonds, grana padano 9.5

Pizze Rosse

garlic & basil  10.5

goat cheese & kale 11.5

bacon & leeks  11.5


Pizze Bianche

ham, egg, chives  11.5

mushroom, onion, arugula 11.5

potato, caper, walla walla 11.5


add an egg or anchovies to any pie for  $1



Duck confit on israeli couscous with jerusalem artichokes, cherries, bok choy and romesco 


goat cheese & basil ravioli with oyster mushrooms, olives & roasted peppers   12

crepes of ricotta with spinach, romas roasted garlic and walla wallas  11

duck confit on israeli couscous with jerusalem artichokes, cherries, bok choy and romesco  12

pork ragu on creamy polenta with collard raab  11

brodetto of rockfish & clams with tomato, potato, kale & aioli  12

Lunch Menu: Week of July 7, 2015


Outrageous pies await you this week at the Farmstand! I had to do double take, this pie looked so good.

To Start
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

Pizze Rosso
garlic/basil/mozzarella 9.5
Italian sausage/cocozelle/mozzarella 9.5
goat cheese/summer squash/mozzarella 10.5

Pizze Bianco
eggplant/baby red onion/mozzarella 10
duck/green peppers/mozzarella 10
bacon/pepper/egg/mozzarella 10.5

–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

Evening Menu Sketch: Mayday 2014


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

Pizza Rosso
garlic/herb/ mozzarella 10.5
bacon/mushroom/dandelion/mozzarella 11.5
olive/thyme/blue/mozzarella 11.5

Pizza Bianco
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