Dinner Menu: April 6-8, 2017


Chad Fell’s bread & marinated olives  4

duck confit and lentil soup 7

mixed greens, balsamic vinaigrette  5

whole wheat tart with leeks, celery root, and gruyer cheese  6.5

quiche with potatoes and caramelized onions on a small salad 6.5

grilled kale raab, gorgonzola, walnuts  7

GTF salad, apples, radishes, hakurei turnips, orange & tarragon vinaigrette, grana padano  8

country pork terrine, pickled onions, mustard, crusty bread  8

boudin blanc sausage, house smoked bacon braised collard greens, pan fried spaetzli  10

dungeness crab bruschetta   11

Pizze Rosse

garlic & basil  10.5

bacon & leeks 11.5

kalamata & house sausage   11.5


Pizze Bianche

egg, chive, arugula  11.5

peppers, potato, blue 11.5

caramel onions, anchovy, kale 11.5




Secondi                       (three course meal $32)

Agnolotti of goat cheese & leeks with purple sprouted broccoli & cream 16

Grilled Albacore tuna, bacon braised ceci,  olive and roasted garlic  18.5

Beef short ribs, smashed potatoes, celeriac slaw*  20.5

Duck breast, creamy polenta, kale raab & sour cherry mostarda 19

To Finish

honey comb panna cotta     6

chocolate hazelnut tart         6

rhubarb apple nut crumble   6


Lunch Menu: Week of October 18, 2016


GTF Chicken Terrine


chad fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

antipasti-antipasti-antipasti 7.5

GTF chicken liver/grape jelly 6.5

GTF salad: delicata/blue cheese/almonds 9.5

lentil soup  4

celeriac soup   4




Pizze Rosse

garlic/oregano/mozz  9.5

broccoli /blue/mozz  10.5

delicata/kale/mozz  10.5


Pizze Bianche

bacon/onion/mozz   10.5

ham/egg/caper/mozz   10.5

feta/kalamata/leeks/mozz  10.5


–add egg or pickled jalepenos for  $1



Seafood Brodetto


kabocha ravioli/delicata/caramelised onions/kale  11

semolina gnocchi/mushrooms/delicata/cocozelle/blue cheese  10

creamy sweet corn polenta/roasted peppers/spinach/soft farm egg*/balsamic reduction 10

braised quail/green lentils/carrots/roasted garlic/leeks  11

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



Lunch Menu: Week of October 11, 2016

0187-webMeatballs on creamy polenta with chard & roasted peppers


chad fell bread & olive oil  4.5

chad fell bread & olives  5.5

mixed field greens/balsamic vinaigrette  6.5

antipasti-antipasti-antipasti 7.5

GTF chicken liver/grape jelly 6.5

GTF salad: delicata/blue cheese/almonds 9.5

lentil soup  4

celeriac soup   4




Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon /blue/mozz  10.5

delicata/red onion/mozz  10.5


Pizze Bianche

tomato/kale/mozz   10.5

ham/egg/caper/mozz   10.5

broccoli/kalamata/mozz  10.5


–add egg, anchovies or

pickled jalepenos for  $1



Crepes with mushroom bechamel, kale, leeks & broccoli puree


spaghetti carbonara with pork belly, broccoli & radicchio  12

delicata ravioli with brown butter, thyme, kabocha & spinach  11

meatballs on creamy polenta with chard & roasted peppers 11

crepes with mushroom bechamel, kale, leeks & broccoli puree  11

seafood brodetto of tuna & salmon with potato, tomato & aioli  12

Lunch Menu: Week of April 5, 2016

gtf kitchen shirts from three years running
GTF kitchen shirts from three years running


bread-olive oil-salt  3.5

pepper and parmesan puffs  3.5

farro risotto with pork and duck  6.5

muffaletta    6.5

fennel and paprika potatoes  5.5

salt cod croquettas  5.5

bruschetta/duck liver/apple/arugula  5.5

bruschetta/carm onion/peppers/goat  5.5

grilled kale raabe with lemon and almond   5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –apples/blue cheese/pumpkin seeds/honey dressing  9.5

lentil soup with artisan bread  4

carrot soup with artisan bread   4

Pizze Rosse

garlic/oregano/mozzarella    9.5

bacon/blue/mozz  10.5

leeks/kale raabe/mozz10.5


Pizze Bianche

peppers/mozz  10.5

kalamata/new potato/mozz 10.5

ham/egg/mozzarella 10.5


–add an egg or anchovies

for  2.



ravioli with tomato, leek, kale, parmesan and olive oil 9.5

semolina gnocchi with ragú, mozzarella & spinach 9.5

potato involtini with grilled kale raabe and caramelized shallots   9.5

rye tagliatelle with smoked trout, kalamata olives, thyme and parsley  10.5

pork sausage with spaetzle,  fava tops and whole grain mustard sauce 10.5

confit duck leg over lentils with potatoes and spinach 10.5

Welcome Back to the Farmstand!! Lunch Menu: Week of March 1, 2016

sfogliatella di mele i pastinaca


The Farmstand crew has been dusting, sweeping, rearranging, building, staining, thinking and straining to get the patio ready for dining and the produce ready for perusing. The winter has gone by quickly, we’ve had more catering than usual, and it feels as if we have just cought our breath from last years’ dining season. We have a few new faces this year and a few old faces in new spots…..

In the kitchen, Sage, one of our young and ambitious cooks, will take over as this year’s egg flipper. This will leave Shea more time to make her perfect pasta. Chad will once again be our bread master. Hamid will satisfy our sweet tooth. Ricky will own the soups and sauces and and and. Fabio and Aaron will hold down the evening service. JC will once again walk around and coerce everyone into trying something new. As we speak, I am roasting pork belly and parsnips.

Out in the Farmstand, we welcome back Althea, Charlotte, MoMo, Allison, Rachel, Karli, Miranda, and Jonah. Ali will be serving on Saturdays, and Clayton will be manning the front counter.

And speaking of new, here is potentially our first lunch menu! I will add pictures as the prep progresses.

foccaccia and olive oil 3.5
olives 3.5
pepper and parmesan puffs 3.5
pork pâté with pickles and house mustard 5.5
sfogliatella di mele i pastinaca 6.5
crostini of salted rockfish 5.5
crostini of chicken livers 5.5
frittata with brie and peppers 5.5
shrimp croquetta on meyer lemon sauce 6.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –apples and blue cheese with
lemon dressing 9.5
minestrone soup with artisan bread 4
lentil soup with artisan bread 4

Pizze Rosse
garlic/basil/mozzarella 9.5
ham/roasted peppers/mozzarella 9.5
squash/mushrooom/mozzarella 10

Pizze Biance
kale/corn/mozzarella 10.5
bacon/tomato/mozzarella 9.5
pesto/egg/mozzarella 10.5

–add an egg, anchovies or pickled jalapeños for a dollar

mushroom agnolotti with roasted sunchokes and red kale 9.5
potato involtini with roma tomatoes, leeks, and carrots 9.5
prawns and tagliatelle with caramelized shallots, capers and turnip raabe 10.5
beet risotto with blue cheese and parsnip 9.5
pork ragú on smashed potato with spinach and xxx 10.5