Lunch Menu: Week of July 22, 2014

Albacore tuna is a thing of beauty…going to be a great dish this week!
Plus try the pickles. Ask your server for a sample.

See you at the farm,
jc

To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
crostini of duck liver mousse 5.5
mixed field greens and altamura croutons with balsamic vinaigrette 6.5
GTF salad-blueberry, duck confit, toasted almond and blueberry vinaigrette 9.5
marinated tomato, basil, extra virgin, balsamic and artisan bread 6.5
gazpacho with basil pesto and artisan bread 4/6
beet and vegetable soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
Italian sausage/kalamata olive/radicchio/mozz 10.5
shrimp/potato/leek /mozz 10.5

Pizze Bianco
walla walla /mozz 9.5
siletz tomato/pesto/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Secondi
mushroom ravioli with leeks, carrots, radicchio and parmesan cheese 9.5
orrecchiette with summer squash, pesto and padrone peppers 9.5
eightball squash filled with tomato, leeks, chard and an egg served over polenta 9.5
Newport albacore with green beans, tomato, ceci, kalamata olives and aioli * 11.5
lava lake lamb sausage over smashed rose gold potatoes and rainbow chard 10.5

Menu – Hot Week of May 13, 2014

I am very excited about a couple of things this week:
the crust on the galette is TDF (to die for) aaaaaannnnnnddddd
the frisee salad with warm egg and bacon vinaigrette…it’s what I had for lunch today.

And the ravioli are quite good this week.

See you at the farm!

jc
tickets

To Start
toasted pugliese with duck liver mousse 4.5
pork pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
apple and arugula salad 6.5
GTF salad- flat iron steak, blue cheese, altamura croutons and honey vinaigrette 11.5
onion soup with artisan bread 4/6
mushroom soup and artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
bacon/kale/mozz 10.5
olive /blue/mozz 10.5

Pizze Bianco
anchovy/frisee/mozz 9.5
Italian sausage/chard/mozz 10.5
colazione-bacon/egg/green onion/
black pepper 10.5

Menu: 17.

  • frisee with egg and bacon vinaigrette
  • pork sausage(10.5)*
  • apple galette

Secondi
beet ravioli of ricotta with shallots and beet greens 9.5
pork sausage over tomato, kale and ceci ragú with poached egg 10.5
hand-made capunti pasta with tarragon cream sauce, walnuts, arugula and ricotta salata 9.5
torta di crespelle with onions, beets and braising greens9.5
brodetto seafood stew with raw farm fresh egg aioli* 11.5
garbure of confit of duck leg 10.5

Lunch Menu: Week of April 28, 2014

Sorry about missing the post last week – wine dinner weeks are always a tad more than I can chew…..
No complaints here. I am always grateful and a little surprised that the people still come around for my experiments!

To Start
toasted pugliese, duck liver mousse, chicory and balsamic 4.5
pork pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
apple and arugula salad 6.5
GTF salad – bartlett pears, sesame seeds and ginger/coriander vinaigrette 9.5
mushroom soup with artisan bread 4/6
ducky onion soup and artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
bacon/mushroom/dandelion/mozz 10.5
olive/thyme/blue/mozz 10.5

Pizze Bianco
shrimp/asparagus/chicory/mozz 9.5
Italian sausage/chard/mozz 10.5
colazione-bacon/egg/pea shoots/ground pepper 10.5

Menu: 20.
greens and apple salad

Mosaic Farms pork loin on polenta (10.5)*

choco tarte

Secondi
agnolotti of ricotta with leeks, carrots, shallots 9.5
creamy polenta with soft poached farm egg and seasons finest veggie* 9.5
cannelloni di manzo with chard, pickled allium and asparagus 10.5
chinook with shrimp risotto cake, white turnips and pea tops 11.5
confit of duck leg with rhubarb, potatoes and kale 10.5