Tag: Kitchen crew

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.

Hamid, pastry master

Master Chad Fell, the sourdough behind the bread

Rose, back in the house after child bearing

Brian Runningman, secondary pan flipper

Ricky, primary pan flipper

Shea Shea, omelette specialist turned pizzaiola

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