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.
frittata with roasted shallot and sorrel
wild gulf shrimp risotto (11.5)
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
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
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
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
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.
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.
Next course was a parsley and parsnip root soup with pickled apple and crispy duck confit. We forgot to snap a picture!
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.