Dinner Menu: April 30-May 2, 2015

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We will have a warm and beautiful dinner service tonight, Thursday April 30. The chef is especially excited about the tarragon custard and salmon rillette appetizer! Oh, and a very rare appearance of Chicken Breast.

Menu

Antipasti/Primi Piatti
Ricky’s pickles 3.5
salumi extra fly 9.5
orrecchiette/roasted shallot crème sauce/dandelion 7.5
goat cheese/tarragon/custard/salmon/celery 5.5
trio of antipasti 7.5
soup/carrot 5.
soup/beet 5.
GTF greens/ 7.5

Pizze Rosso
garlic/basil/mozzarella 9.5
ham/parsley/ricotta/mozzarella 10.5
roasted cipollini/spinach/mozzarella 9.5

Pizze Bianco
fava top pesto/mozzarella 9.5
sage sausage/parsley/black pepper/farm egg*/mozzarella 10.5

–Add an egg for a dollar.

 

Secondi
chicken breast/mushroom/ceci/carrots/dandelion 18.5
duck/spinach/carrot/sour cherry gastric 18.5
salmon/polenta/tomato/capers/peppers/mibuna mustard 19.5
flat iron steak/chard/ potato/onions/aioli * 19.5
spring risotto/blue cheese/crispy shallot 14.5

To Finish
blueberry cobbler/chantilly 6.5
creamy caramel cappuccino cake/caramel sauce 6.5
queen of sheba chocolate cake/chantilly/strawberry coulis 6.5

Dinner Menu – April 23, 2015

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We are serving some warm and nourishing dishes on our menu this week…..prawn pot pie for example. We hope to see you at the Farmstand.

Antipasti/Primi Piatti

Ricky’s pickles 3.5

salumi extra fly* 9.5

cavatelli con gamberi  7.5

duck butter on crispy pugliese  3.

trio of antipasti   7.5

soup/onion  5.

soup/vegetable  5.

GTF greens/roasted peppers/kalamata/balsamic  7.5

 

Pizza Rosso

garlic/basil/ mozzarella  10.5

ham/parsley/cauliflower/mozzarella  11.5

spinach/goat cheese /mozzarella  11.5

 

Pizza Bianco

Italian sausage/blue cheese/ mozzarella  11.5

bacon/parsley/parmesan/farm egg*/mozzarella 11.5

–add pickled jalapenos, egg 1.

 

Secondi

prawn pot pie  18.5

duck/spinach/gratinata/blueberry 18.5

trout/mushroom/olive /snap peas/ceci and carrot/herbs  19.5

flat iron steak/chard/beets/potato/arugula/aioli * 19.5

crespelle/spinach/beschiamella/sorrel 13.5

 

To Finish

lemon curd cheesecake/lemon candy   6.5

mocha malva cake/caramel sauce 6.5

queen of sheba chocolate cake/chantilly/strawberry coulis  6.5

Dinner Menu: April 16, 2015

goat involtini

On the menu this week is collaboration between peppers and goat cheese! A goat cheese and pickled pepper involtini with a roasted pepper sauce, a romesco sauce, and poached egg on curly mustard and brioche! Yum.

Menu

Antipasti/Primi Piatti

Ricky’s pickles 3.5

salumi extra fly* 9.5

cappellacci in spring green  7.5

goat cheese involtini with curlys and egg  6.5

trio of antipasti   7.5

soup/roasted pepper  5.

soup/tomato  5.

GTF greens/oranges/turnips/honey   7.5

 

Pizza Rosso

garlic/basil/ mozzarella  10.5

ham/arugula/blue/mozzarella  11.5

lamb sausage/mint /mozzarella  11.5

 

Pizza Bianco

spinach/balsamic onions/ mozzarella  11.5

bacon/parsley/.parmesan/farm egg*/mozzarella 11.5

 

–add pickled jalapenos, egg 1.

 

Secondi

stuffed pork loin/bacon/poppy/ceci/peppers/arugula 18.5

duck/carrot/spinach/blueberry 18.5

chinook salmon/pasta sfoglia/mushroom/chard/lovage/richness 19.5

flat iron steak/gratinata/wood sorrel/aioli * 19.5

risotto/shallots/green/blue   13.5

 

To Finish

apple & almond  tarte/chantilly   6.5

anjou pear malva cake/caramel sauce 6.5

queen of sheba chocolate cake/chantilly/strawberry coulis  6.5

Special Menu          3 courses  –  28.    

Dinner Menu: April 9-11, 2015

Toooo gooood!

Antipasti

salumi extra fly 9.5
porchetta on white bean 7.5
trio of antipasti 7.5
soup/butternut/parsnip 5.
soup/chunky vegetable 5.
GTF greens/pickled beets/carrot/orange 7.5

Pizza Rosso
garlic/oregano/ mozzarella 10.5
ham/parsnip/mozzarella 11.5
Italian sausage/kale /mozzarella 11.5

Pizza Bianco
bacon/olive/ mozzarella 11.5
leek/roasted peppers/mozzarella 11.5

–add pickled jalapenos, egg 1.

Secondi
lamb leg/ceci/kale/mint and myer lemon gremolata 18.5
duck/carrot/potato chicory tower/star anise 18.5
first Oregon season salmon/GTF polenta/bekana/shrimps & tomato & capers & olives 19.5
flat iron steak/spaetzle/bok choi/aioli 19.5
kale agnolotti/leeks/carrots/tomato water/arugula 15.5

To Finish
queen of sheba cake/chantilly/strawberry 6.5
malva pear cake/white chocolate 6.5
apple marzipan tarte/chantilly 6.5

Lunch Menu: Week of July 3, 2014

It’s a beautiful evening at the farm – come on out and see us.

Antipasti/Primi Piatti
salumi 7.5
trio of antipasti 7.5
salmon rillette on artisan bread 5.5
soup/cold/cucumber 5.
soup/squash/basil 5.
GTF greens/beet/almond/goat cheese 7.5
GTF greens/cucumber/tomato/crouton 7.5

Pizza Rosso
garlic/basil/ mozzarella 10.5
bacon/mushroom/mozzarella 11.5
ricotta/squash/pesto /mozzarella 11.5

Pizza Bianco
ham/favas/mushroom/ mozzarella 11.5
potato/onion/blue cheese/mozzarella 11.5
colazione-bacon/egg/parmesan/green onion 11.5

–add anchovy, pickled jalapenos, egg 1.

Secondi
duck /carrot/chard/ Paula and Seymour’s blackcurrant sauce 17.5
chinook/white bean/fennel/onion/pesto 19.5
lamb/polenta/squash/tomato/anchovy caper sauce 17.5
flat iron steak/smashed potato/black kale /aioli* 19.5
risotto/peas/pesto 15.5

To Finish
chocolate/coffee mousse 6.5
creme brûlée 6.5
raspberry almond cake 6.5