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

Lunch Menu: Week of August 5, 2014

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!

To Start
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

Pizze Rosso
garlic/basil/mozzarella 9.5
bacon/Kalamata olive/mozz 10.5
Italian sausage/roasted peppers /mozz 10.5
Pizze Bianco
tomato/squash/pesto /mozz 9.5
ham/eightball/blue cheese/mozz 10.5
colazione-bacon/egg/green onion/
black pepper 10.5

Secondi
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