The Pheasant Court Wine Dinner is coming up this Saturday. Here’s what I’m thinking:
- wood fired etc. for the opener/meet and greet
- celeriac soup with candied kabocha
- bay shrimp croqueta with creamed corn
- delicata squash with kalamata, red onion, feta, and basil leaf
- tomato water
- duck breast with garbanzo’s leeks, tomatoes, and eggplant
- Hamid’s dessert
Not much time to post today…the busy season has begun!
We will highlight duck breast and pork chops as our proteins this week for lunch.
Farm goodies include: strawberries, cukes, black kale, new onions, and garlic scapes.
What combinations would you come up with?
Spoiler: we smoked some Chinook today for our menu.
See you at the farm,
pork pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
GTF salad – duck breast, pickled onions, apples and croutons with honey vinaigrette 9.5
curried carrot soup with artisan bread 4/6
white bean soup and artisan bread 4/6
garlic /herb/mozz 9.5
lamb sausage/ balsamic onions/mozz 10.5
anchovy/green onion/shallot/mozz 9.5
pork sausage/chard/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5
- gnocchi in marinara
- porchetta sando (9.5)*
- apple galette
pappardelle with tomato, caper, anchovy and 9.5
GTF porchetta sando with aioli* served with a ceci and carrot salad 9.5
mushroom risotto with grilled green onion 9.5
chowder of rockfish and white shrimp 11.5
pork sugo over polenta and kale 10.5