Lunch Menu: Week of March 1, 2018

Lunch on the Farm

Farm salad (6.00)
GTF Mesclun mix, carrot, radish, farm giardiniera, yogurt herb, or thyme and balsamic dressing

Beet & chevre (7.50)
Pickled name beets, hazelnut lemon chevre, red & green mizuna mustard greens, yellow onion, beet pickle juice vinaigrette

Root vegetable slaw (4.00)
Carrot, parsnip, celeriac, beets, parsley, red onion, yogurt herb dressing

GTF vegetable soup (6.00) (cup 4.00)
Potato, parsnip, carrot, kale, chard, onion, tomato, Chad’s bread

White bean and bread (8.00)
White bean spread, prop 1 microgreens, pickled red and white onions, Chad’s baguette

Polenta & chard cakes (7.00)
Polenta cakes, rainbow chard, black & red kale, poached egg, bacon, garlic, onion

Fish cakes & greens (11.00)
Washington petrale sole, potato, herbs, leeks, chicory greens, scallion & garlic aioli, lemon thyme vinaigrette

Reuben sandwich (12.00) (half 7.00)
Pastrami, Isaac’s sauerkraut, swiss cheese, farm thousand island, Chad’s rye, choice of GTF side salad, soup, or slaw

Muffaletta sandwich (14.00) (half 9.00)
Mortadella, salami, ham, provolone cheese, farm giardiniera, scallion & garlic aioli, Chad’s ciabatta, choice of GTF side salad, soup, or slaw

Carbonara (15.00)
Farm made noodles, smoked root vegetables, bacon lardons, onion, egg, parmesan (vegetarian available)

Pork & Beans (11.00)
Pork meatballs, Hutterite beans, fava top & basil pesto, toasted nut crumble

Chicken & fontina (16.00)
Airline chicken breast, herb & butter fontina, braising greens, parsnip & celeriac puree, pickled mustard seed sauce

Beef ragu & gnocchi (18.00)
Braised beef, red wine, carrots, parsnip, celeriac, potato gnocchi, mache, parmesan

News from the Farm – Beginning of 2018

GTF is off to a great start in 2018. Spring vegetables are here!  We have been getting great production from our overwintering greens. All the fresh greens you are eating today are from our outdoor production. Watercress and mache are from greenhouse production. All the roots were harvested this last fall and stored away for your enjoyment for many months to come.

Our propagation greenhouse is full of starts which will be transplanted into our high tunnels as well as become our first outdoor plantings. We’ve got a lot of healthy young tomato plants with grafted rootstock to make them even happier. In our high tunnels we have seeded carrots, beets, spinach, cilantro, white turnips, radishes, scallions, chicory, and peas.

If you are willing to embrace the mud, we welcome you to take a look around and enjoy the beauty of our vegetables bursting forth.

Lunch Menu: Week of August 2, 2016

 


3177-webCarpaccio of golden and chioggia beet

Antipasti

bread/olives  4.5

bread/pesto 4.5

eggplant puree/tomato 5.5

carpaccio of golden and chioggia beet  6.5

mixed field greens, balsamic vinaigrette  6.5

duck bruschetta  6.5

caprese salad  6.5

GTF salad  –

duck breast/peach/fennel vin  9.5

cold gazpacho/bread  4

yellow squash soup/bread   4

 

Pizze Rosse

garlic/basil/mozz  9.5

duck/leek/pickled jalap/mozz  10.5

ham/peppers/spinach/egg/  11.5

–add an egg, pickled jalapenos $1

 

Pizze Bianche

porkbelly/corn/mozz   10.5

shallots/basil/blue/mozz   10.5

bacon/pesto/squash /mozz   10.5

Ivy Pie

peach/blue cheese/arugula 10.5

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Duck ravioli with lardon, baby shallots, almonds, squash

Secondi

duck ravioli with lardon, baby shallots, almonds, squash 10.

grilled albacore tuna with tomato, potato, zucchini, radicchio and pesto 12.

ricotta stuffed onion with carrots, beans and braising greens 10

gnocchi with pork ragú and chard  10.

quail with ceci, tomato, zucchini, chard with a golden raisin relish 11.

Lunch Menu: Week of July 5, 2016

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Seafood cacciucco of tuna & halibut with ceci, peppers & tomato

Antipasti

bread/olives  4.0

bread/ pesto  5.5

country pork pâté/mustard/cornichon  5.5

tomato/mozzarella/basil  6.5

albacore/zucchini/tomato/peppers 7.5

liverwurst sando/potato salad   6.5

duck bruschetta/radicchio/balsamic  7

mixed field greens, balsamic vinaigrette  6.5

gtf salad  –  beet/blue/almond 10.5

cold gazpacho/bread  4

curry carrot/ bread   4

Pizze Rosse

garlic/fresh tomato/basil/mozz   9.5

beet greens/goat/mush/mozz  10.5

ham/onion/capers/mozz  10.5

 

Pizze Bianche

egg/bacon/blue/mozz 10.5

tomato/zukes/olives/mozz 10.5

duck/anchovy/scallion/mozz  10.5

-add an egg, pickled jalapenos or anchovies for  $1

 


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Pizza with garlic, fresh tomato, basil, and mozzarella

Secondi

basil and goat cheese ravioli, fresh tomato and patty pan squash  10

orrecchiette with duck and peas and black kale 10

torta di crespelle with beets and chard 10

grilled quail, with carrots, baby onions and greens  12

seafood cacciucco of tuna & halibut with ceci, peppers & tomato   13

 

Oodles of Noodles

GTF prides itself on high quality ingredients, making food from scratch, and preparing menus with respect for European traditions. Our dishes run a theme of peasant cuisine in Italy.

Our fresh pasta is delicate, smooth, and yet has a distinctive bite. It has “hand taste,” the special taste that lets you know this pasta was made from scratch, with the love and energy of human hands. Flour, water, and egg are combined in perfect proportions and kneaded together. The dough is rolled through a Kitchen-Aid pasta roller several times, folding and refolding before each pass. The resulting long rectangle is dusted with flour and cut into various shapes. Sometimes we make wide noodles, as shown below:

 

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Other times we make fettuccine noodles. Below, the long rectangle is cut into shorter rectangles. Aaron rolls up each short rectangle length-wise and uses a knife to cut it into thin strips.
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For ravioli, we use a fluted pastry cutter to make squares with grooved edges. In the photos below, an herb cheese filling has been tucked between two squares of pasta that were then sealed together. Shea delicately brings the corners of each ravioli together and trims off any excess dough. Finally she places them on a baking sheet and sprinkles a bit of flour over these little nuggets of goodness.

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We firmly believe that you’ll never leave a meal dissatisfied when our fresh pasta is involved. But you’ll just have to try it for yourself to know for sure.