Welcome to the Lunch Crew! Lunch Menu: Week of March 31, 2015

It’s a sunny April at the Farmstand! We are up and running – the season proper has started. We are open five lunches and three dinners a week. We have some familiar faces in new and exciting spots, as usual. We will have some bumps while settling in, but also new blood bringing new ideas and energy. People come first for us! You can find the week’s menu at the end of this post.

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Hamid, pastry master

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Master Chad Fell, the sourdough behind the bread

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Rose, back in the house after child bearing

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Brian Runningman, secondary pan flipper

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Ricky, primary pan flipper

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Shea Shea, omelette specialist turned pizzaiola

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me the chef

To Start
pork pâté with cornichon and dijon mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –white turnips, pears and meyer lemon vinaigrette 9.5
butternut soup with artisan bread 4/6
ham & vegetables soup with artisan bread 4/6

Pizze Rosso
garlic/oregano/mozzarella 9.5
bacon/leeks/mozzarella 10.5
mushrooms/olives/mozzarella 9.5

Pizze Bianco
Italian sausage/roasted bell peppers/mozzarella 10.5
ham/eggs/kale/mozzarella 10.5
–add an egg for a dollar

Secondi
pork ravioli with mushrooms, leeks and tomato sauce 9.5
gnochetti (malloreddus) with butternut squash, ricotta cheese & arugula 9.5
roasted duck leg, spinach and white beans 10.5
garlic sausage with braised red cabbage, roasted potatoes & mustard 10.
seafood brodetto of pacific rockfish, prawns, potatoes, tomatoes & kale with ailoli* 11.5

Final Lunch Menu of 2014: November 11-15

Here is a solid start to the menu for this week, with a few details to work out tomorrow before service!

To Start
salumi plate with cornichon, olives and house mustard and brie cheese 8.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –flank steak, roasted delicata, blue cheese and parsley vinaigrette 9.5
creamy celeriac soup with bacon, curried apples & artisan bread 4/6
soup with artisan bread 4/6

Pizze Rosso
garlic/oregano/mozzarella 9.5
lamb sausage/kalamata/mozzarella 10.5
octopus/bacon/kale/mozzarella 10.

Pizze Bianco
ham/butternut/mozzarella 10.5
delicata/red onion/blue cheese/mozzarella 10.
sweetbreads/egg/parmesan/leeks 10.

–add an egg or anchovies for a dollar

Secondi
semolina gnocchi with butternut squash, leeks and brie cheese 9.5
roasted pepper gratinata with……………. romesco 9.5
ragú misto with black kale, creamy polenta & fried egg 10
garlic sausage on GTF sauerkraut and Lonesome Whistle purple barley 10