Lunch Menu: May 9-12, 2017

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

Antipasti

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 

Secondi

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

For the Lucky in Love – Our Valentine’s Menu for 2016

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We can’t wait to welcome our Valentine’s diners to the Farm Stand on Friday, Saturday, and of course Sunday, February 14th. We are already planning and prepping.

There are still a few seats left for the Friday dinner – Saturday and Sunday are booked solid. Get a seat if you can…the menu is shaping up nicely.

Cooking in the winter with a limited supply of veggies is always a challenge, but having a limited selection makes it easy to decide  what goes on the plate. We like a challenge, and we like an easy decision, so it’s a win-win for us.

Tentatively we have as our menu:

marinated beets with pasta sfoglie, mache, and a blue cheese foam

pressed duck terrina with carrots, parsnip and a roasted pepper sauce

rockfish, mussels and clams with a hearty fennel broth

grilled pork tenderloin over lentils, kale, and salsify

sipping chocolate with zeppoli