bread-olive oil-salt 3.5
-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
leeks/kale raabe/mozz 10.5
kalamata/red potato/mozz 10.5
–add an egg or anchovies
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
crème brúlée/almond crisp 5.5
apple custard tart/chantilly/caramel sauce 5.5
chocolate cake/mocha sauce 5.5
Wow, what a weekend we had – with big-time birthdays and Spindrift wine dinners on Saturday night!
We made a fancified corn dog with pickled corn kernels, fennel and red onion salad, turmeric aioli (tried to make it look like french’s mustard) and a disk of pork belly garnished mortadella dipped in corn dog batter and deep fried!
Yum, and good whimsical fun. Tabitha from Spindrift was in the Farmstand with her kids when the menu discussion began. The kids (or I?) said corn dogs…and that was that.
See you for some bombdiggity pomodoro soup!
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
crostini of duck liver mousse 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad-melons, toasted almond wrapped blue cheese and honey vinaigrette 9.5
tomato salad, basil, extra virgin, balsamic and artisan bread 7.5
melanzane e pomodoro zuppa with basil and artisan bread 4/6
chunky vegetable soup with artisan bread 4/6
bacon/Kalamata olive/mozz 10.5
Italian sausage/roasted peppers /mozz 10.5
tomato/squash/pesto /mozz 9.5
ham/eightball/blue cheese/mozz 10.5
black pepper 10.5
duck agnolotti with black olive and mushroom 10.5
tagliatelle with pesto, fresh tomato, and roasted squash 9.5
crespelle with tarragon ricotta and chard 9.5
cacciuco of newport albacore, shrimp, and rockfish 11.5
duck leg with papas bravas, green beans, caramelized onions 10.5