Lunch Menu: Week of April 8, 2014

Welcome to the sunny skies this week, and the allergies, and the sweaty days in the kitchen…

Luckily this year we have the promised swamp cooler to bring down the temperature. It’s a running joke for the kitchen crew to talk about the promised swamp cooler. Every year after it gets screaming hot, Farmer John notices how melted we are and says, “I’ll get the swamp cooler running to help you guys out!” We hear a lot of banging and so on, but the cold air never flows, that was until the end of last year. Farmer John got it right, and we have a cooler that blows sooo hard we will have to glue Brian to the floor or he’ll get blown out the window.

Here is the menu for this week: (the chocolate budino is unreal)

To Start
toasted pugliese with white turnips, arugula, organic extra virgin olive oil and shaved parmesan 4.5
pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
pear and arugula salad 6.5
GTF salad-orange, sorrel, pistachio in a honey vinaigrette 9.5
curried shrimp bisque with artisan bread 4/6
mushroom soup with toasted almonds and artisan bread 4/6

Pizze Rosse
garlic /herb/mozz 9.5
bacon/kale /mozz 10.5
ham/mushroom/mozz 10.5

Pizze Bianche
olive/anchovy/thyme/mozz 9.5
Italian sausage/rapini/mozz 10.5
colazione-bacon/egg/parm/green onion/ground pepper 10.5

Menu: 20.
arugula and pear salad
rockfish with a kalamata crust over tarragon polenta (11.5)*
chocolate budino

Secondi
agnolotti of duck with pear 10.5
semolina gnocchi with blue cheese leeks, and dandelion 9.5
potato involtini with roma tomato and russian kale 9.5
duck leg confit with white bean and roasted carrots 10.5
brodetto of wild shrimp with baguette and aioli* 10.5

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

Wine Dinner ft. Spindrift Cellars: April 26 2014

valentines 016TablesBeforedinner
For the evening of Saturday, April 26, we have invited winemakers Tabitha and Matt to help us plan and pour a selection of their best wines paired with an evening’s worth of our freshest ideas and freshest produce.

The reservations are limited sadly, and we begin taking reservations on April 1st. Really, no foolin’. Call 541-929-4273.

Menu Sketch for Spindrift Cellars Wine Dinner (throwin’ it down):

antipasti of mushroom terrine, country pate and liverwurst
wood sorrel soup with goat cheese croquetta
cured tongue salad with arugula, chives, pickled shallots and lovage/ginger sauce
hand made cavatelli pasta with hopefully green garlic, brown butter and almond
seafood risotto with wild shrimp, watercress and leeks
intermezzo of grapefruit sorbet
beef in brioche with kale and candied carrots
roast peppers and cherry bavaroise

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

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