Lunch Menu: Week of October 11, 2016

0187-webMeatballs on creamy polenta with chard & roasted peppers

Antipasti

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

 

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Crepes with mushroom bechamel, kale, leeks & broccoli puree

Secondi

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

May 1-15: Special Menu featuring Mosaic Farms Meat

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It’s that time of year when we like to feature some of our local vintners, meat suppliers, specific regions, and special items created at the farm. Starting us off  is our neighbor, Mosaic Farms. Just up the road from GTF, Mosaic Farms provides us with as local, sustainable, and delicious pig meat as we can get. The farm’s owner and operator, our friend Chris Hansen, describes his holistic farming practices in this video, where you also get a chance to see his pigs roaming in their happy home.

During the first half of May, JC has hams and shoulders, which he will embellish our daily menus with. His grand plan includes the following:

  • polpetti en brodo (meatballs in pork broth)
  • paté
  • rillettes
  • pork cracklins
  • ragu
  • salt pork
  • copa involtini (butterflied pork sholder)
  • …and maybe even sausage

Back in 2012, chef JC broke down a whole pig for a similar special feature – check out the entire process documented at our Flickr photo set here. Below is one of those photos. Fair warning: we believe people should know what their food looks like at all stages, however some of the images are graphic. Pig Break-down

The moral of the story is this: if you like pork even 1% as much as JC does, you’ll want to make a special trip out to the GTF Farmstand in early May to try out these mouth-watering morsels.