Lunch Menu Sketch: Week of October 21, 2014

Check it out! We have an octopie on the menu…not multiple octopuses but octopus on a pizza pie.

To Start

pork pate with cornichon, olives and house mustard  5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –flank steak, roasted kabocha squash, poppyseed vinaigrette   9.5

potato leek soup with artisan bread  4/6

delicata and kale soup with  artisan  bread  4/6

Pizze Rosso

garlic/basil/mozz    9.5

ham/mushroom/capers/mozzarella  10.5

kalamata/delicata/mozzarella  10.5

Pizze Bianco

4 cheese pie  10.5

bacon/thyme/kale/mozzarella  10.5

butternut/octopus/pickled peppers 10.

–add an egg, anchovies or pickled peppers for one dollar

 

Secondi

ravioli of butternut squash with broccoli, cabbage and italian sausage   9.5

involtini of gruyere , fresh herbs & potato on zukes, eggplant, tomatoes & tuscan kale  9.5

crepes filled with braised pork shoulder & ricotta with kale & delicata  9.5

semolina gnocchi with roasted red onion, butternut squash & mozzarella   9.5

Lunch Menu Sketch: Week of October 7, 2014

Paula, Lisa, and Rachel served up a ripping good meal of the highest caliber last Friday night in what we call our October Fridays Dinners. One highlight was the Asian-inspired sausage that featured our own ginger. Yes, GTF ginger!  I do believe everyone left with a happy tummy on Friday night.

For lunch this week:

To Start
pork pate with cornichon, olives and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –roasted sunchokes, roasted pears, blue cheese and poppy seed vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread 9.5
mushroom soup with artisan bread 4/6
tomato soup with artisan bread 4/6

Pizza Rosso
marinara-garlic/oregano/tomato sauce 9.5
bacon/butternut/fennel/mozzarella 10.5
kalamata/leeks/feta/mozzarella 10.5
Pizze Bianco
egg/parsley pesto/ricotta/mozzarella 10.5
ham/summer squash/peppers/mozzarella 10.5
four cheese pie 9.5

–add an egg, anchovies or pickled serranos for one dollar

Secondi
semolina gnocchi with parsley pesto, ricotta, leeks, and zucchini 9.5
polpette d’agnello over smashed butternut, greens 10
season’s finest roasted vegetables over creamy polenta with poached egg and balsamic reduction 9.5
brown rice stuffed pepper with chard and cherry tomatoes 9.5
seafood cacciucco of tuna rockfish with peppers, ceci, tomato and aioli 10

Lunch Menu Sketch: Week of September 16, 2014

Local food movement comes to GTF! We are participating in this year’s Local 6 event. We are offering a dish with bay shrimp, roasted poblanos, corn and papas. See you this week at the Farmstand.

jc

 

To Start

country pâté with mixed olives,  mustard, cornichon and house pickles  5.5

duck liver mousse with olives and goat cheese sauce  5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad – polpette di melanzane, heirloom tomatoes, kalamata olive and parsley vinagrette   9.5

caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread  9.5

roasted pepper soup with artisan bread  4/6

chunky beet soup with  artisan  bread  4/6

L6 newport bay shrimp with roasted poblano peppers, corn and potatoes  L6


Pizze Rosso

garlic/basil/mozzarella 9.5

sweet italian sausage and peppers/mozz  10.5

kalamata olive/duck/arugula /mozz  10.5

 

Pizze Bianco

ham/capers/parmesan/mozz  10.5

pesto/red onion/cherry tomato/mozz  9.5

colazione-bacon/egg/parsley/black pepper  10.5

 

Secondi

GTF spaghetti carbonara, italian sausage, leeks, broccoli and basil  10.5

semolina gnocchi with roasted roma tomatoes, zucchini, herbed ricotta  and pesto 9.5

creamy polenta with seasons finest  vegetables and poached egg* 9.5

duck leg confit with roasted potatoes, swiss chard and carrots  10.5

GTF muffaletta, house mortadella with olive tapenade, pickled peppers, aioli, red onion, cukes and salad greens  10.5

Menu Sketch – June 9, 2014

To Start
pork pâté with cornichon and whole grain mustard 6.5
mixed field greens and altamura croutons with balsamic vinaigrette 6.5
strawberries and almonds on mixed greens with balsamic vinaigrette 8.5
GTF salad – house-smoked duck breast with apples vinaigrette 9.5
ceci and vegetable soup with artisan bread 4/6
creamy carrot soup and artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
lamb sausage/pesto /mozz 10.5
olive/zucchini/ricotta /mozz 10.5

Pizze Bianco
arugula/baby onion/olives /parmesan 9.5
ham/caper/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Menu 17.

  • rockfish/ lima beans/kalamata/basil
  • duck leg/green lentils (11.5)
  • !strawberry sorbet!

Secondi
pork ravioli/grilled sugarloaf 10.5
fennel tagliatelle/prawns/cheesy poof/fava/scapes/spinach 10.5
tomato water gratinata with mozzarella, basil, parmesan, pesto, zukes, peppers and olives 9.5
semolina gnocchi/pesto/ricotta/onions 9.5
duck leg confit with green lentils and Swiss chard 11.5
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