Lunch Menu: March 23-24, 2017

Time for: Root Vegetables and Arugula

0211-webPork belly, warm ceci and cherrie salad, mizuna greens

Antipasti

chad fell’s bread & marinated olives 4

celeriac soup/prosciutto/bread 5

mixed field greens/grana padano/ balsamic vinaigrette  5

chevre/ red pearl onions & honey/ crusty bread  7

sweet corn and leek sfromato/ watercress salad 8

GTF salad/roasted beets/ hazelnuts/ apples/ chevre/ balsamic vinaigrette 8

country pork terrine/cherry chutney/pickled onions 9.5

Pizze Rosse

garlic/basil  9.5

roasted jalapeno/proscuitto/emmental 10.5

potato/bacon   10.5

 

Pizze Bianche

tarragon/goat cheese   10.5

egg/caper/leek    10.5

sausage/kalamata olive 10.5

 

 

Secondi

Root vegetable ravioli, watercress pesto & cream 11

Albacore tuna, rosso di lucca & spinach soup, meyer lemon & caper relish 11

Pork belly, warm ceci and cherry salad, mizuna greens 11

Braised short ribs, polenta, celery root slaw 12

Lunch Menu: March 16-17, 2017

Antipasti

chad fell’s bread & marinated olives 4

celeriac soup/prosciutto/bread 5

mixed field greens/grana padano/ balsamic vinaigrette  5

chevre/red pearl onions & honey/crusty bread  7

sweet corn and leek sfromato/watercress salad 8

GTF salad/roasted beets/hazelnuts/apples/chevre/balsamic vinaigrette 8

country pork terrine/cherry chutney/pickled onions 9.5

Pizze Rosse

garlic/basil  9.5

roasted jalapeno/proscuitto/emmental 10.5

potato/bacon   10.5

 

Pizze Bianche

tarragon/goat cheese   10.5

egg/caper/leek    10.5

sausage/kalamata olive 10.5

 

 

Secondi

Root vegetable ravioli, watercress pesto & cream 11

Albacore tuna, orca bean and kale soup with meyer lemon and caper relish 11

Pork belly, polenta, celery root slaw, cherry relish 11

Lunch Menu: Week of November 8, 2016

0206-web

Creamy polenta with poached egg, corn, peppers, delicata squash

Antipasti

Chad Fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

mortadella plate 6.5

goat cheese tart/ butternut and greens 7.5

ricotta zeppole/ honey mustard sauce 7.5

GTF Salad: delicata/apple/roasted garlic 9.5

curried  squash soup  4

brown rice and kale soup   4

 

 

Pizze Rosse

garlic/oregano/mozz  9.5

delicata/ham/blue/mozz 10.5

basil pesto/cauliflower/mozz 10.5

 

Pizze Bianche

egg/potato/bacon/mozz   10.5

feta/kale/sunchokes/mozz10.5

mushrooms/romanesco/mozz  10.5

 

–add egg or pickled jalapenos for  $1

0200-web

Ricotta zeppole with honey mustard sauce

Secondi

kabocha ravioli/carrots/cauliflower/basil/almonds  10

ragú of pork shoulder/collard greens/tagliatelle/parmesan  10

creamy polenta/poached egg*/corn/peppers/delicata squash   9.5

seafood brodetto/potato/rockfish/black kale/tomato/*aioli   12

pork loin/potatoes/roasted caulilflower/leeks/apple mostarda   11

Lunch Menu: Week of November 1, 2016

5676-web

 

 

 

 

 

 

Country pate with cornichon

Antipasti

Chad Fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

country pate with cornichon   6.5

3 antipasti 6.5

GTF salad:

*beets/feta cheese/ancho chile *9.5

beets and lentil soup  4

tomato corn soup   4

 

 

Pizze Rosse

garlic/oregano/mozz  9.5

bacon/caramel onions/mozz 10.5

delicata/cauliflower/mozz 10.5

 

Pizze Bianche

ham/egg/blue/mozz   10.5

sausage/potato/arugula/mozz10.5

kale/romanesco/leeks/mozz  10.5

 

–add egg or pickled jalapenos for  $1

 

5679-web

 

 

 

Basil goat cheese ravioli with delicata, carrots, arugula, almonds

Secondi

basil goat cheese ravioli/delicata/carrots/arugula/almonds  10

pork ragú/black kale/tagliatelle  10

creamy polenta/poached egg*/corn/peppers/feta/cauliflower/collards 9.5

seafood brodetto/potato/rockfish/tomato/*aioli  12

duck breast/potatoes/roasted caulilflower/leeks/basil pesto  11

5672-web

Garlic, oregano, mozzarella pizza being prepped by Shea

Special Dinner for Kitchen Staff

All year long, Chef JC is the top dog in the kitchen. He makes all the big decisions, sets the menu, and makes sure the restaurant is running smoothly. When newer kitchen staff have ideas, they don’t always make it onto the  menu. But when the last dinner of the season has been served, JC lets the new staff run their own dinner service. They can create the menu and serve whatever they like. The chef doesn’t even show up usually.

This year, by the end of a tough season, we didn’t have many newbies left. Even so, Ricky, Shea, and Olivia created their own menu, and JC helped out by washing dishes. This special dinner was already sold out over a week beforehand from word of mouth. The staff had told all of their friends and family about it, and the reservations flowed in. Hence why we didn’t advertise it.

The dinner menu was:

  • salad with grapes and beets
  • celeriac soup and curry eggplant
  • black pepper salmon terrine/corn/fennel capellaci of kabocho and kabocha
  • mozz stuffed pepper with broccoli puree
  • larded pork loin with cavelo nero and polenta
  • quince galette and buttermilk foam

Below is the photographic story of our end-of-the-season Special Staff-Made Meal, a creative detour from the typical Farmstand fare.

0162-web

Shea writing out the menu.

0154-web

Habanado peppers stuffed with mozzarella.
(A habanado pepper is a habanero with the heat bred out of it.)

0156-web

Grilled pork-belly-larded pork loin.

0158-web

Shea skillfully making her delectable pasta.

0157-web

Delicata raviolis and cubed kabocha squash. Mmmm.

web

The special menu of the night!

0163-web

Salad greens with golden beets and a grape vinaigrette.

0166-web

Creamy celeriac soup with curried eggplant.

0177-web

Stuffed habanado pepper with broccoli sauce.

0175-web

Delicata stuffed ravioli with browned butter and thyme.

0186-web

Bacon-stuffed larded pork loin.

0172-web

JC washing dishes. As usual. You can see he’s in this for the glamour.

0167-web

Black pepper salmon terrine a la Gentry.

0170-web

Quince gallettes for dessert, served with buttermilk foam. Beautiful.