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.

Dinner Menu Highlights – April 7-9, 2016

To tease the palate…We are open for Thursday, Friday, and Saturday night dinner service.

 

Secondi          (three course meal $29)

duck/carrot puree/spinach/golden raisin gastric   19.

quail/strata/leeks/carrots/sour cherry mostarda  18.5

flat iron/ smashed potato/arugula/caramelized onion   20.5

short ribs/polenta/kale/gremolata  19.5

chinook salmon#/spaetzle/carrots/leeks/aioli  19.

gnocchi with mozzarella/kale/tomato/parmesan  15.5

 

To Finish

crème brúlée   5.5

apple custard tart/chantilly   5.5

chocolate cake/mocha sauce/almond crisp  5.5

Dinner Menu for April 7-9, 2016

Antipasti

bread-olive oil-salt  3.5

crostini/ciccioli/burdock/raabe/parmesan  4.5

-pork pâté   5.5

-liver mousse  5.5

-duck rillette   5.5 or all 3 for 9.5

salt cod croquette with roasted pepper sauce   5.5

fennel and paprika potatoes  5.5

bruschetta/duck liver/apple/arugula  5.5

GTF salad –apples/blue cheese/honey dressing  7.5

GTF salad-corn salad/sunchoke/pumpkin seeds   7.5

lentil soup  5

parsnip soup  5

Pizze Rosse

garlic/oregano/mozzarella    9.5

bacon/blue/mozz  10.5

leeks/kale raabe/mozz  10.5

 

Pizze Bianche

corn/peppers/mozz  10.

kalamata/red potato/mozz 10.5

ham/egg/mozzarella 10.5
–add an egg or anchovies

for  2.

 

 

Secondi          (three course meal $29)

duck/carrot puree/spinach/golden raisin gastric   19.

quail/strata/leeks/carrots/sour cherry mostarda  18.5

flat iron/ smashed potato/arugula/caramelized onion   20.5

short ribs/polenta/kale/gremolata  19.5

chinook salmon#/spaetzle/peppers /spinach/olives/aioli  19.

gnocchi with mozzarella/peppers/leeks/tomato/mozzeralla  15.5

 

To Finish

crème brúlée/almond crisp   5.5

apple custard tart/chantilly/caramel sauce   5.5

chocolate cake/mocha sauce  5.5

Dinner Menu for April 1-2, 2016

Antipasti

country pâté/duck liver mousse/duck rillette  6.5 each/9.5 all

cheesy puffs 3.5

kalamata olive and roasted pepper bruschetta    6.5

soup/ducky onion  5.

soup/cold melon  5.

GTF greens/melon/cukes/balsamic  vinaigrette   7.5

 

Pizze Rosse

garlic/basil/mozzarella    10.5

corn/roasted peppers/mozzarella  11.5

ham eggplant/mozzarella  10.5

Pizze Bianche

goat cheese/pesto/mozzarella  10.5

zucchini /tomato/mozzarella  11.5

kale/anchovy /egg/mozzarella  10.5

–add anchovy or an egg for a dollar

 

Secondi

duck/carrot puree/black kale/maple butter sauce   19.

grilled pork sausage/spaetzle/raabe/mustard   17.

flat iron/ smashed potato/carrots 20.5

trout saltimbocca/tomato/faro/arugula  18.5

gnocchi with ricotta/kale/bread crumbs   15.5

 

To Finish

queen of sheba cake/berry coulis/chantilly   6.5

crème brúlée  6.5

malva pudding/custard sauce   6.5

vanilla and chocolate roulade/berry compote    6.5

special menu          3 courses  –  28    

Lunch Menu: Week of July 3, 2014

It’s a beautiful evening at the farm – come on out and see us.

Antipasti/Primi Piatti
salumi 7.5
trio of antipasti 7.5
salmon rillette on artisan bread 5.5
soup/cold/cucumber 5.
soup/squash/basil 5.
GTF greens/beet/almond/goat cheese 7.5
GTF greens/cucumber/tomato/crouton 7.5

Pizza Rosso
garlic/basil/ mozzarella 10.5
bacon/mushroom/mozzarella 11.5
ricotta/squash/pesto /mozzarella 11.5

Pizza Bianco
ham/favas/mushroom/ mozzarella 11.5
potato/onion/blue cheese/mozzarella 11.5
colazione-bacon/egg/parmesan/green onion 11.5

–add anchovy, pickled jalapenos, egg 1.

Secondi
duck /carrot/chard/ Paula and Seymour’s blackcurrant sauce 17.5
chinook/white bean/fennel/onion/pesto 19.5
lamb/polenta/squash/tomato/anchovy caper sauce 17.5
flat iron steak/smashed potato/black kale /aioli* 19.5
risotto/peas/pesto 15.5

To Finish
chocolate/coffee mousse 6.5
creme brûlée 6.5
raspberry almond cake 6.5