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Lunch Menu: Week of July 19th

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Halibut and prawns in a yellow curry

Antipasti

bread/olives  4.5

bread/ pickles 5.5

country pork pâté/mustard/cornichon  5.5

caprese salad  9.5

risotto cake/radicchio/pesto 5.5

duck bruschetta/beet/blue cheese  7

mixed field greens, balsamic vinaigrette  6.5

GTF salad  –  tomato/cuke/herb vin  9.5

cold gazpacho/bread  4

roasted tomato soup/ bread   4

 Pizze Bianche

tomato/broccoli/mozz   9.5

blue/bacon/kale/mozz  10.5

potato/scallions/ham/mozz10.5

 

Pizze Rosse

garlic/basil/mozz 9.5

onion/zuke/jalapeno/mozz 10.5

lamb sausage/pepper/mozz  10.5

pesto/bacon/mozz   10.5

add an egg, pickled jalapenos,

or anchovies for  $1

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Secondi

goat cheese and tarragon ravioli with roasted baby onions and beets  10.

halibut and prawns in a yellow curry with ceci and kale 11.

lentil filled tomato with ratatouille, pesto and greens 9.5

duck leg over braised cabbage with potato and russian kale 11.

braised pork on semolina with braising greens  10.

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Lunch Menu: Week of August 11, 2015

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To Start

pork pâté with pickles and house mustard  5.5

mixed field greens with balsamic vinaigrette  6.5

caprese salad of tomatoes, mozzarella, basil, evoo and balsamic reduction   9.5

GTF salad –melons, goat cheese, almonds and corn vinaigrette    9.5

gazpacho soup and artisan  bread  4/6

roasted peppers soup with artisan bread  4/6


Pizze Rosse

garlic/basil/mozzarella    9.5

zukes/beets/mozzarella  10.5

ham/roasted peppers/mozzarella 10.5

 

Pizze Biance

tomato/fennel/mozzarella  9.5

duck/walla walla/mozzarella 9.5

bacon/corn/pesto/mozzarella 9.5

 

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

 

Secondi

cheese ravioli with olives, zukes & fresh tomato sauce    9.5

ratatouille on creamy polenta with soft farm egg* and basil pesto  9.5

pork ragú on semolina gnocchi with ricotta & rainbow chard  9.5

ceci stuffed eightball squash on leeks & roasted peppers  9.5

duck leg confit on patty pan, lentils & green beans 10.5

seafood cacciucco of salmon, peppers, tomato, ceci and aioli*   11.5

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Lunch Menu: Week of August 4, 2016

To Start

pork pâté with pickles and house mustard  5.5

flat bread with smoked eggplant caviar, tomatoes and extra virgin olive oil 5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –marinated beets,  cucumbers, pumpkin seeds and basil vinaigrette    9.5

caprese salad – fresh tomatoes, basil and mozzarella with artisan bread  9.5

cold cuke soup with artisan bread  4/6

creamy mushroom soup and artisan  bread  4/6


Pizze Rosse

garlic/basil/mozzarella    9.5

zukes/tomatoes/mozzarella  10.5

mushrooms/roasted peppers/mozzarella 10.5

 

Pizze Biance

pesto/ham/olives/mozzarella  9.5

duck/corn/mozzarella 9.5

bacon/egg/scallion/mozzarella 9.5

 

–Add an egg, anchovies or pickled jalapenos for a dollar.

  

 

Secondi

cheese ravioli with olives, zukes, red onion & fresh  tomato sauce    9.5

ratatouille on creamy polenta with soft farm egg* and basil pesto

pork ragú on semolina gnocchi with, ricotta & rainbow chard  9.5

seafood risotto of prawns, fennel & cherry tomatoes   10.5

albacore tuna with tomatoes, grilled zucchini, green beans, ceci and aioli* 11.5

 

Enjoy!

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Lunch Menu: Week of July 28, 2015

A thanks to everyone who comes and checks out the menus and pictures. We are building quite a following on the webs and in the restaurant. Our brand of madness isn’t perfect for everyone, but sometimes it’s just right for lunch, dinner or breakfast.  The tuna is beautiful this week…eat it while it is plentiful. Just like tomatoes and squash and all of the other treats in the farm stand around this time.

Menu

pork pâté with pickles and house mustard 5.5
flat bread with smoked eggplant caviar, tomatoes and extra virgin olive oil 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –marinated beets, cucumbers, pumpkin seeds and basil vinaigrette 9.5
caprese salad – fresh tomatoes, basil and mozzarella with artisan bread 9.5
chunky vegetable soup with artisan bread 4/6
tomato gazpacho and artisan bread 4/6

Pizze Rosse
garlic/basil/mozzarella 9.5
Italian sausage/corn/mozzarella 10.5
mushroom/cocozelle/blue cheese/mozzarella 10.5

Pizze Biance
pesto/tomato/mozzarella 9.5
duck/green peppers/mozzarella 9.5
ham/egg/scallion/mozzarella 9.5

–Add an egg, anchovies or pickled jalapenos for a dollar.

Secondi
zucchini ravioli with mushroom brodo and cherry tomatoes 9.5
creamy polenta with roasted peppers, tomato, chard and poached farm egg * 9.5
semolina gnocchi with creamy tomato and basil sauce, ricotta, radicchio and parsley 9.5
albacore tuna with heirloom tomatoes, grilled zucchini, green beans and pesto 11.5
duck breast on lentils with baby carrots and blackberry glaze 11.5
beef polpetti with smashed potatoes, chard, romesco sauce and pumpkin seeds 10.5

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Lunch Menu: Week of July 21, 2015

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What happened?

I turned my back for one second, and now we have a rainbow of tomatoes to use on our menu. The caprese salad looks like a bowl of fruit loops, at least in terms of the colors represented. We are finding inspiration in the new ingredients coming into the kitchen daily. For example, Jimmy Nardello peppers…come and see what we did with those on the menu!

To Start
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –cherry tomatoes, Altamura crouton, shaved parmesan and basil vinaigrette 10.5
caprese salad – fresh tomatoes, basil and mozzarella with artisan bread 9.5
curried garbanzo & bacon with artisan bread 4/6
gazpacho and artisan bread 4/6

Pizze Rosse
garlic/basil/mozzarella 9.5
ham/zucchini/mozzarella 10.5
baby red onion/duck/mozzarella 10.5
eggplant/fresh tomato/mozzarella 9.5

Pizze Biance
pesto/potato/mozzarella 9.5
bacon/egg/scallions/mozzarella 10.5
pablano peppers/tomato/mozzarella 9.5
–Add an egg, anchovies or pickled jalapenos for a dollar.

Secondi
goat cheese ravioli with fresh tomato/capers/chili flake 9.5
tomato risotto with beet and caramelized fennel salad 9.5
pappardelle with pork ragú, pumpkin seed, beet greens & nardello slaw 9.5
brodetto of albacore and prawns with potatoes and aioli 11.5
grilled flank steak on a tomato and marinated summer squash salad with pesto 10.5
lentil stuffed magna squash on chard with sofrito & herbed ricotta 9.5