Lunch Menu: Week of August 2, 2016


3177-webCarpaccio of golden and chioggia beet


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


Duck ravioli with lardon, baby shallots, almonds, squash


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 14, 2015

We’ll see you out at the Farmstand this week!

To Start
antipasti with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad – grilled flat iron steak, tomatoes, cucumbers and tomato vinaigrette 10.5
caprese salad – fresh tomatoes, basil and mozzarella with artisan bread 9.5
zucchini soup with artisan bread 4/6
gazpacho and artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
italian sausage/radicchio/mozzarella 9.5
baby red onions/summer squash/mozzarella 10.5

Pizze Bianco
anchovies/duck confit/ parsley/mozzarella 10
bacon/basil pesto/mozzarella 10
tomato/eggplant/mozzarella 10.5

–Add an egg, anchovies, or pickled jalapenos for a dollar.

ravioli with baby red onions, tomatoes, tarragon and goat cheese 9.5
tomato risotto stuffed walla walla onion and baby carrots 9.5
pappardelle with summer squash, golden beets, cherry tomatoes and pesto 9.5
grilled albacore tuna over green beans, eggplant, carrots and lentils with a basil aioli 11.5
duck leg confitura with polenta, chard, green onions and a balsamic reduction 10.5

Lunch Menu Sketch: Week of September 2, 2014


Happy September everyone! We had a wonderful wine dinner with Tyee as our special guests.

Such a great atmosphere in the Farmstand for these special occasions. Very exciting, very aware of the changing season and the arrival of falling leaves and chanterelle mushrooms.

Nyhoooo here is the menu idea for Tuesday September 2:

To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
terrine of lamb with cornichon and goat cheese sauce 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad – melons and goat cheese with a cumin and honey vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread 9.5
gazpacho with artisan bread 4/6
beet soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
goat cheese/kalamata olive/red onion /mozz 10.5
Italian sausage/leeks /mozz 10.5
pizze bianco:
ham/corn/parsley /mozz 9.5
basil/squash/cherry tomato/mozz 10.5
colazione-bacon/egg/parsley/black pepper 10.5

quail agnolotti with roasted pear and leek brodo 10.5
risotto with pesto, cocozelle and cherry tomatoes 9.5
magda squash stuffed with brown rice and romesco 9.5
semolina gnocchi with pork ragú, spiced eggplant and basil leaf 10.5
grilled albacore tuna with peppers, tomato, pimento peppers, ceci and basil aioli 10.5