Spring is in the Air

I can’t wait to see you again!

Those of you who have been dining with us for several years can remember when there was always a table waiting, even at the peak of summer. Our popularity has been growing and tables are harder to come by. But, in the past few years the long-time regulars have found a haven at the beginning of the season. Not everyone knows or thinks about GTF being open at this time of year. Things move at a leisurely pace. There is time for chatting with Alison, Melissa(momo), Rachel, Andi, Jonah and the rest of the crew. There is time for fun and experimenting in the kitchen. Many times our experiments make their way out to the diners in the form of special unexpected treats. Come on in and yawn and stretch with us and check out our new, wait for it, dimmer lights. It makes the Farmstand a touch more romantic.

And in breaking news: We will be open this year for Saturday night dinner service!

Teaser: there will be some kind of scallop salad on the menu next week!

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

Thoughts on Next Week’s Menu Already?

Maybe it is because we are slowing down with the season or maybe it’s the season itself, but I always feel so creative when November rolls around. I think for our last week we will have a great big fat grilled sausage over the purple barley with braised cabbage wedges!

And I have two octopi left for usage…pizza? Antipasti? OCTOPUS FRITTERS? If you have some input send me a comment – maybe you will inspire the menu for our last week. What if I grind the octopus into cakes/patties and braise them?

jc

 

 

 

Lunch Menu: Week of November 4, 2014

ONLY TWO WEEKS LEFT!

What? I know, that’s what I’m saying. How is that possible that we have come to the end of another season?

I have loved thinking and planning and cooking for you all for these last several years. I am grateful that you still want to come and sample what we are cooking/experimenting with. Italy has become a welcome and comfortable inspiration to our menus and plating style. Mille grazie a tutti. We will spend all winter practicing and researching new pastas for next year!

For now come and try some of our comfort food for the cool weather.

jc,

gtf chef

 

Antipasti

salumi plate with cornichon, olives and house mustard and brie cheese 8.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –roasted delicata, pistachios, blue cheese and parsley vinaigrette 9.5
butternut squash soup with artisan bread 4/6
hearty vegetables & couscous in chicken broth soup with artisan bread 4/6

Pizze Rosso
garlic/oregano/mozzarella 9.5
Italian sausage/delicata/arugula/mozzarella 10.5
kalamata olive/blue cheese/spinach/mozzarella 10.

Pizze Bianco
ham/leeks/gruyere/mozzarella 10.5
kale/peppers/corn/mozzarella 10.
egg/bacon/parsley 10.

–add an egg or anchovies for a dollar
Secondi
tagliatelle with delicata, cavelo nero & fresh tomato sauce 9.5
autumn risotto with chiogga beets, butternut squash & arugula 10
crespelle delicata & besciamella with smashed butternut, kale & basil pesto 10
alpine cheese gratinata with leeks, roasted peppers & cauliflower 9.5
lamb meatballs with roasted potatoes , GTF sauerkraut & house mustard 10.5