Tag Archives: country pork pate

Lunch Menu: Week of July 12, 2016

2997-web

Manhattan halibut chowder with crackers, fennel and peppers

Antipasti

bread/olives  4.5

bread/ pickles 5.5

country pork pâté/mustard/cornichon  5.5

caprese salad  9.5

cuke salad/blue cheese 5.5

duck bruschetta/radicchio/balsamic  7

mixed field greens, balsamic vinaigrette  6.5

GTF salad  –  duck breast/blueberry 10.5

cold gazpacho/bread  4

curried peppers & apple/ bread   4

Pizze Rosse

garlic/fresh tomato/basil/mozz   9.5

peppers/broccoli/mozz  10.5

pot/bacon/scallion/blue/mozz10.5

 

Pizze Bianche

egg/ham/caper/mozz 10.5

fresh tomato/zukes/mozz 10.5

tarragon/mushroom/mozz  10.5

-add an egg, pickled jalapenos,

or anchovies for  $1


Secondi

ratatouille over polenta with farm egg* and basil  10

manhattan halibut chowder with crackers, fennel and peppers 11

tagliatelle with broccoli, carrots, blue cheese and baby onion 10

tomato risotto with olives and dragoncello 10

hanger steak with semmelknoedel, kale and pistou  13

Lunch Menu for May 31, 2016 and on to the Beginning of June!

1640-Hanger Steak

 

Antipasti

bread/basil/garlic   4.0

bread/peppers/goat  6.0

country pork pâté/mustard/cornichon  5.5

duck rillettes/thyme gougere/pickle  5.5

salmon terrine/fava/carrot/scape  5.5

bruschetta/duck liver/onion/balsamic 6.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –duck/berry/pumpkin seed  10.5

tomato & roasted pepper soup/bread  4

lentil and veg soup/ bread   4

 

Pizze Rosse

garlic/basil/oregano/mozz   9.5

blue/ham/mozz  10.5

mushrooms/kale/mozz  10.5

 

Pizze Bianche

basil pesto/zukes/mozz 10.5

egg/bacon/scallion/mozz 10.5

duck/goat/onion/mozz  10.5

–add an egg, pickled jalapenos

or anchovies for  $1

 

Secondi

tagliatelle with pork ragú and rainbow chard   10

semolina gnocchi with romas, roasted peppers and baby onions   9.5

fried strata with baby carrots walla walla and basil pesto  10.5

hanger steak with walla wallas, kale, roasted potatoes   12.5

seafood brodetto of chinook slamon with potatoes & aioli*   11.5

Lunch Menu: Week of September 21, 2015

Welcome to the start of the fall. 🙂 This is our last week of dinner service, so call early for reservations!

Here is our lunch menu this week. Enjoy!

To Start
country pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –la mancha apples, almonds, croutons and blue cheese dressing 9.5
grilled quail on green jalapeno romesco 8.
chunky veg soup with artisan bread 4/6
ducky onions soup with artisan bread 4/6

Pizze Rosse
garlic/basil/mozzarella 9.5
lamb sausage/fennel/mozzarella 9.5
kale/yellow squash/mozzarella 9.5

Pizze Biance
butternut squash/pesto/mozzarella 10.5
pickled peppers/ham/mozzarella 9.5
colazione-bacon/egg/mozzarella 10.5

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

Secondi
butternut agnolotti, blue cheese, parmesan 9.5
roasted kabocha over polenta with black kale with pumpkin seeds and pesto 9.5
seafood stew with albacore tuna and octopus 10.5
pork polpetti with smashed potatoes and chard 9.5
duck leg with roasted butternut squash, corn and white turnip 9.5

Lunch Menu: Mid-September 2016

Chef suggests: duck cannelloni! It’s real good, and the first winter squash of the season is on the menu.

To Start
country pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –pears, almonds, croutons and blue cheese dressing 9.5
tomato soup with artisan bread 4/6
ducky mushroom soup with artisan bread 4/6

Pizze Rosse
garlic/basil/mozzarella 9.5
ham/roasted peppers/mozzarella 9.5
squash/mushrooom/mozzarella 10

Pizze Biance
kale/corn/mozzarella 10.5
bacon/tomato/mozzarella 9.5
pesto/egg/mozzarella 10.5
–Add an egg, anchovies or pickled jalapeños for a dollar

Secondi
goat cheese tortelloni roasted peppers, kalamata olives and arugula 9.5
late summer napoleon over polenta with pesto 9.5
prawns in tomato curry with ceci and potato 10.5
beef polpetti with smashed potato with eggplant, tomatoes and chard 9.5
duck cannelloni with kabocha smash, black kale and garlic beschiamella sauce 10.5

Lunch Menu: Week of September 7, 2015

DSCN0170[1]

Here is our goat cheese and leek tarte over black kale and golden beets with pesto and Parmesan. Yum!

Please excuse my lack of posts. Life gets busy around the farm!

 

To Start

country pork pâté with pickles and house mustard  5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –assorted melons, almonds and goat cheese  9.5

tomato soup with artisan bread  4/6

vegetables soup with artisan bread   4/6


Pizze Rosse

garlic/basil/mozzarella    9.5

corn/roasted peppers/mozzarella  9.5

ham/eggplant/mozzarella 10

 

Pizze Biance

goat cheese/pesto/mozzarella  10.5

tomato/zucchini/mozzarella 9.5

kale/anchovy/egg/mozzarella 10.5

 

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

 

Secondi

shrimp ravioli with carrot sauce   9.5

goat cheese and leek custard tarte over golden beets  and black kale with pesto  9.5

olive potato involtini over tomatoes and tiger squash with romesco   9.5

pork ragú with  romano beans and tomato water orrecchiette pasta  9.5

albacore tuna in a corn and roasted pepper chowder  10.5