Lunch Menu Teaser: Week of September 28, 2015

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Oceans of parsley gnocchi made on a whim of our Ricky…interestingly a first for GTF. Not semolina, but rather parisian gnocchi made from a pate a choux dough. Lots of fun, and a new recipe for the restaurant.

The gnocchi will be served on the menu this week with black kale and a butternut sauce.

To Start
mixed field greens with balsamic vinaigrette 6.5
GTF salad –delicata, beets, blue cheese & balsamic vinaigrette 9.5
butternut squash soup with artisan bread 4/6
poblano soup with artisan bread 4/6

Pizze Rosse
garlic/basil/mozzarella 9.5
ham/caramelized onion/mozzarella 9.5
black kale/cherry tomatoes/mozzarella 9.5

Pizze Biance
fennel/thyme/mozzarella 9.5
butternut/red onion/mozzarella 9.5
bacon/leeks/mozzarella 10.5

–Add an egg, anchovies or pickled jalapeños for a dollar

Secondi
orecchiette with duck, butternut and black kale 9.5
brown rice stuffed delicata squash over chard and zucchini 9.5
seafood brodetto with salmon and prawns 10.5
pork polpetti with smashed potatoes, green beans and braised cabbage 9.5
Parisian gnocchi with butternut sauce and (TBD) 9.5

Welcome to the Lunch Crew! Lunch Menu: Week of March 31, 2015

It’s a sunny April at the Farmstand! We are up and running – the season proper has started. We are open five lunches and three dinners a week. We have some familiar faces in new and exciting spots, as usual. We will have some bumps while settling in, but also new blood bringing new ideas and energy. People come first for us! You can find the week’s menu at the end of this post.

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Hamid, pastry master

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Master Chad Fell, the sourdough behind the bread

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Rose, back in the house after child bearing

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Brian Runningman, secondary pan flipper

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Ricky, primary pan flipper

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Shea Shea, omelette specialist turned pizzaiola

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me the chef

To Start
pork pâté with cornichon and dijon mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –white turnips, pears and meyer lemon vinaigrette 9.5
butternut soup with artisan bread 4/6
ham & vegetables soup with artisan bread 4/6

Pizze Rosso
garlic/oregano/mozzarella 9.5
bacon/leeks/mozzarella 10.5
mushrooms/olives/mozzarella 9.5

Pizze Bianco
Italian sausage/roasted bell peppers/mozzarella 10.5
ham/eggs/kale/mozzarella 10.5
–add an egg for a dollar

Secondi
pork ravioli with mushrooms, leeks and tomato sauce 9.5
gnochetti (malloreddus) with butternut squash, ricotta cheese & arugula 9.5
roasted duck leg, spinach and white beans 10.5
garlic sausage with braised red cabbage, roasted potatoes & mustard 10.
seafood brodetto of pacific rockfish, prawns, potatoes, tomatoes & kale with ailoli* 11.5

Lunch Menu Sketch – Week of October 28, 2014

Finally we can be sure of chanterelles. This is the weather they love the most. Brian and I went up to the hills and found ten pounds last week and plan to go again this week! Speaking of doing happy things, here are Dick and Shea at their October Friday night dinner.

dickandshea

We always say “finish strong” in the kitchen, and that’s what we are trying to do with the menu this week – confit of duck leg!

To Start
pork pâté with cornichon, olives and house mustard 5.5
mixed antipasti-brie and butternut, pâté and olives, kabocha squash and oyster mushroom 9
mixed field greens with balsamic vinaigrette 6.5
GTF salad –marinated chioggia beets, shaved fennel and blue cheese 9.5
butternut squash soup with artisan bread 4/6
delicata and kale soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
bacon/kalamata olives/mozzarella 10.5
potato/capers/mozzarella 9.5

Pizze Bianco
ham/zucchini/alpine cheese/mozzarella 10.5
bacon/delicata/mozzarella 10.5
calamari/anchovy/roasted garlic & peppers 10.

–add an egg or anchovies for a dollar

Secondi
tagliatelle with roasted chicken, romanesque cauliflower & cream 10.5
butternut & brie stuffed ravioli with leeks & chickweed 9.5
braised pork shoulder over creamy polenta with collards & basil pesto 10
duck leg confit with roasted potatoes, braised cabbage & gastrique 10.5

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

Secondi
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