We’re Wide Open…Lunch Menu: Week of April 1, 2014

Welcome to the true season at the GTF Farmstand. We are now as open as we ever get with lunch service Tuesday through Friday from 11-2 and Saturday 9-2, as well as dinner service on Thursday and Friday nights starting at 5:30 p.m. There are new faces to see and new foods to try. The biggest evolution this year is pizza bianco: white sauce based pizza. The true barometer is the staff hunger, and the bianco pies are receiving a big thumbs up!

April Fools Menu Sketch

To Start
toasted pugliese with arugula, olives and shaved parmesan 4.5
two pâtés with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
pear and arugula salad with honey vinaigrette* 6.5
GTF salad – white turnips and scallions in rice wine vinaigrette 9.5
vegetable and Israeli couscous soup with artisan bread 4/6
white bean soup with toasted almonds and artisan bread 4/6

Pizze Rosso
olive/garlic /herb/mozz 9.5
bacon/kale/chili oil /mozz 10.5
Italian sausage/peppers/mozz 10.5

Pizze Bianco
spinach/anchovy/thyme/mozz 9.5
ham/caper/alpine cheese/mozz 10.5
colazione-bacon/egg/parm/green onion/ground pepper 10.5

Menu: 20.
arugula and pear salad

grilled zip steak with kale raabe, hard cooked egg and whole grain mustard hollandaise (11.5)*

crème fraiche ice cream

Secondi
ravioli of oxtail with burnt shallot, parmesan and dandelion greens 10.5
scialatielli spaghetti with Italian sausage and rapini (chili oil upon request) 9.5
creamy polenta with season’s finest vegetables and poached farm egg* 9.5
gnocchi with spinach, carrots, roasted shallot and mozzarella 9.5
brodetto of wild shrimp with baguette and aioli* 10.5

Lunch Menu Sketch: March 27-29, 2014

I realize it’s not much lead time to decide what to get, but here is the proposed menu for Thursday!

To Start

toasted pugliese with olives, mushrooms, marinated mozzarella 6.5
two pâtés with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
chicories with bread crumb and caesar vinaigrette* 6.5
GTF salad-goat cheese, almonds, cranberries and herb vinaigrette 9.5
mushroom soup with artisan bread 4/6
vegetable soup with artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
bacon/peppers/chili oil /mozz 10.5
Italian sausage/spinach/mozz 10.5

Pizze Bianco

watercress/anchovy/onion/mozz 9.5
mushroom/ham/thyme/mozz 10.5
colazione-bacon/egg/parm/green onion/pepper 9.5

Menú
brûléed egg with sauce gribiche
grilled zip steak and sweetbreads (11.5)*
crème fraiche ice cream

Secondi
ravioli of chicken with bacon milk and sorrel 10.5
orrechiette with pork ragú and spinach 9.5
mushroom cannelloni with ricotta and winter squash 9.5
shrimp cacciucco with garbanzos and peppers 10.5

Farmstand Opening – Lunch Menu: March 6-8, 2014

wood oven pizza with sunchokes/mushrooms/thyme/freshmozz
wood oven pizza with sunchokes/mushrooms/thyme/fresh mozzarella

We opened on Thursday to a rising river, a table full of French musicians, 11 a.m. lunch tables, doubt about the ambition of our pasta program, cloudy skies, and a hot pizza oven.
We have some new faces waiting on tables and primping the vegetables. Charlotte spent a little time in the kitchen last year and is back to learn from our veggie pro Sally O. Candace is in the house to wait tables and share wine advice.

NEW on the menu is a fixed price menu option, “pranzo veloce” in Italian

This Week
Salad of octopus, roasted peppers, and potato
Breast of Chintimini Farm chicken with a rutabaga gratinata and braising greens
Almond and apple tart with creme fraiche ice cream

Hope to see you on this sunny day!