Lunch Menu Sketch: March 20-22, 2014

The quince tree has leafed out and the nettles are growing. The chef got a sunburn from jogging in the sunshine. The risotto on last week’s menu was the big seller. All of the new crew members are coming on board. Our new Pastry Chef Hamid is showing a distinctive style in our pastry case and at the markets. Van Vleet meat is teaching me about the difference between a mock tender and the teres major (the steak we sell as a Zip Steak). The river is down and morale is up. The pizza oven is so thrilled to be hot (700 degrees Farenheit) again.

Here is the menu sketch for the coming week:

To Start
toasted pugliese with kalamata tapenade, arugula and shaved parmesan 4.5
herbed pork pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
escarole with herbed bread crumb and garlic vinaigrette
GTF salad – parmesan, croutons, and anchovy and herb vinaigrette 9.5
a soup with artisan bread 4/6
a soup with artisan bread 4/6

Pizze
garlic /herb/tom/mozz 9.5
bacon/peppers/tom/mozz 10.5
caper/ham/besciamella/mozz 10.5
shallot/anchovy/thyme/tom/mozz 9.5
sunchoke/mushroom/tom/mozz 9.5
–add egg/anchovy 1.

Menú: 20.
arancini with aoili
grilled zip steak with smashed potatoes (11.5)
flourless chocolate torta

Secondi
ravioli of pork with nettles and cream 10.5
orrechiette with arugula, roasted peppers, olives and garlic 9.5
roasted semolina gnocchi with mozzarella and tomatoes 9.5
polenta with wild shrimp and wood sorrel 10.5
pork ragú with spaetzle and carrots 10.5
blue cheese gratinata with chard and rutabaga 9.5

Lunch Menu: March 13-15, 2014

We had a wonderful opening last Thursday. Thank you to all who paid such close attention to when we would open!

I am jazzed over this new menu idea. It gets the creative juices flowing. Spring wild things are pushing the menu with nettles and wood sorrel appearing around the woods and the farm.

P.S. The brasato is really a pork sauerbraten that I learned in Munich. I am serving it with spaetzle, a German, Austrian and northern Italian egg dumpling. The idea of serving a kasespaetzle is very exciting for those who have eaten it as a kid.

Menú: 20.
frittata with roasted shallot and sorrel
wild gulf shrimp risotto (11.5)
chocolate budino

To Start
pork pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
GTF salad-apple, almond, and goat cheese with a honey vinaigrette 9.5
white bean and ham soup with artisan bread 4/6
ribollita soup with artisan bread 4/6

Pizze
garlic /herb/mozzarella 9.5
bacon/peppers 10.5
caper/ham/besciamella/mozzarella 10.5
shallot/anchovy/thyme/tomato/mozz 9.5
sunchoke/mushroom/tom/mozz 9.5
–add egg/anchovy 1.

Secondi
ravioli of chicken with nettles and parsnip 10.5
orrechiette with roasted peppers and olives and garlic 9.5
polenta with egg, veggies, and oxtail jam 9.5
brasato di maiale with spaetzle and carrots 10.5
blue cheese gratinata on braising greens 9.5

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!

Valentine’s Menu – 2014

Valentine’s Day is coming!

We have filled our Friday and Saturday night dinners and have opened up a new Thursday night dinner for those of you who felt a little miffed about a lack of information. Sorry about all that. Please call 541-929-4270 for reservations.

Valentine’s Menu:

  • oysters
  • salad: beets/apple/pumpkin seeds/bitter greens/honey
  • primi: pasta/butternut/brown butter/thyme
  • intermezzo
  • secondi: Chintimini Farm chicken/stuffed leg/boudin/sunchoke puree/kale
  • dolce: almond cake/creme fraiche/quince

Valentines Dinner 2013 – Menu and Photos

The Farmstand is off to a warm and wonderful start with our Valentine’s celebration in full swing. We had a packed house on Thursday and Friday and again today. We have been working hard all week. Here is the menu with pictures.

Guests were greeted with an amuse bouche of pork and pistachio terrina with pickled beets and house mustard.
Next to come to the table was a dungeness crab croquetta accented with a key lime aioli and served with a salad of watercress, apple, and grapefruit.

Next course was a parsley and parsnip root soup with pickled apple and crispy duck confit. We forgot to snap a picture!

As a fourth course we prepared a casonsei rossi, which in this case was a beet-filled ravioli with toasted shallots and poppy seeds.
As the main course we served duck breast with potato puree, rutabaga, kale, demi-glace, and a toasted wheat berry foam.
And to finish we served a spiced cheesecake with port granita, creme anglaise, hazelnuts, and Speculoos cookie crumb.

What great time we had. Thanks to all those who came to eat, and to the crew who picked especially for us in the winter fields.  LUNCHES START UP FEBRUARY 28th! We will see you there.