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

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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.

Antipasti
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

Secondi
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

Lunch Menu: Week of September 21, 2015

Welcome to the start of the fall. 🙂 This is our last week of dinner service, so call early for reservations!

Here is our lunch menu this week. Enjoy!

To Start
country pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –la mancha apples, almonds, croutons and blue cheese dressing 9.5
grilled quail on green jalapeno romesco 8.
chunky veg soup with artisan bread 4/6
ducky onions soup with artisan bread 4/6

Pizze Rosse
garlic/basil/mozzarella 9.5
lamb sausage/fennel/mozzarella 9.5
kale/yellow squash/mozzarella 9.5

Pizze Biance
butternut squash/pesto/mozzarella 10.5
pickled peppers/ham/mozzarella 9.5
colazione-bacon/egg/mozzarella 10.5

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

Secondi
butternut agnolotti, blue cheese, parmesan 9.5
roasted kabocha over polenta with black kale with pumpkin seeds and pesto 9.5
seafood stew with albacore tuna and octopus 10.5
pork polpetti with smashed potatoes and chard 9.5
duck leg with roasted butternut squash, corn and white turnip 9.5

Lunch Menu: Week of September 1, 2015

Featuring peppers, tomatoes, and melons!

To Start

pork pâté with pickles and house mustard 5.5

mixed field greens with balsamic vinaigrette 6.5

GTF salad –roasted corn and cucumber with tomato vinaigrette   9.5

melon salad-assorted melons with feta and kalamata olives 9.5

roasted pepper soup and artisan bread 4/6

creamy mushroom soup with artisan bread 4/6


Pizze Rosse

garlic/basil/mozzarella   9.5

feta/kalamata/summer squash/mozzarella 10.5

pesto/roasted peppers/mozzarella 9.5

 

Pizze Biance

duck/cipollini/mozzarella 9.5

tomato/mushroom/mozzarella 9.5

colazione – bacon/egg/pepper/mozzarella 9.5

 

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

 

Secondi

spaghetti and meatballs 9.5

lasagna with eggplant, leeks, carrot, ricotta and mozzarella 9.5

stuffed pepper over polenta with pesto 9.5

braised hen with chard and smashed potato 9.5

trout with ceci puree, romesco and green beans 10.5

Lunch Menu: Week of June 30, 2015

To Start
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –cukes and boysenberries and meyer lemon vinaigrette 9.5
Ricky’s hummus with cucumbers and tomatoes, oh my 7.5
caprese salad-tomato with mozzarella, organic extra virgin olive oil and basil 9.5
gazpacho soup with artisan bread 4/6
cold potato soup and artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
balsamic onions/roasted mushrooms/fresh tomatoes/mozzarella 9.5
duck/spinach/mozzarella 10.5

Pizze Bianco
pepperoni/green bell peppers/mozzarella 10
basil pesto/summer squash/mozzarella 10
ham/roasted jalapeno/mozzarella 10.5

–Add an egg for a dollar.

Secondi
agnolotti with mushrooms, spinach and parmesan in an herb broth 9.5
chard stuffed patty pan squash with tomatoes and zucchini 9.5
lentils with sofrito and chard baked with a ricotta crust 9.5
fish stew with salmon in a tomato based broth with ceci and aioli* 11.5
lamb ragú with pappardelle and carrots 10.5

Lunch Menu: Week of June 23, 2015

Welcome to the summer heat. The plants love it, and so do I. I have been on the river twice already this year and am ready for all things summer.  Cold gazpacho, cold beer, and BERRIES! We have marionberries, boysenberries, raspberries, blackberries ready to jump on our menu, and on the menu this week, we have a mortadella sandwich (part bologna sando and part banh mi) on which I have been feasting. Hope to see you this week on the cool, breezy patio.

Menu

To Start
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –blue cheese, almonds and boysenberries and berry vinaigrette 9.5
caprese salad-tomato with mozzarella, organic extra virgin olive oil and basil 9.5
gazpacho soup with artisan bread 4/6
cucumber soup and artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
bacon/beets/mozzarella 10.5
pepperoni/roasted garlic/mozzarella 10.5
summer squash/red onions/mozzarella 9.5

Pizze Bianco
tomato/pesto/mozzarella 9.5
ham/kale/mozzarella 10.5
duck/egg/pepper 10.5

–Add an egg for a dollar.

Secondi
orrecchiette pasta with tomato, zucchini, ricotta and bread crumbs 9.5
torta di crespelle with beets, beet greens and pesto 9.5
lentils with sofrito and chard baked with a ricotta crust 9.5
cacciucco stew with prawns and rockfish in a tomato based broth with ceci, potato and aioli* 11.5
mortadella sando with pickle, onion, aioli, and tomato on grilled Pugliese served with salad 9.5
duck confit with braised greens, baby carrots, potatoes, and cherry mostarda 9.5