Dinner Menu for May 26-28, 2016

I will put up pictures as soon as we start plating at 5:30 on Thursday.

Welcome to the strawberries!

IMG_1631

Antipasti

bread-olives   4.5

bread-pesto  4.5

duck rillette   5.5

duck liver mousse  5.5

pork pâté  5.5  (all three 9.5)

baked ricotta filled tomato  6.5

pulled duck slider/thyme and pickle  5.5

bruschetta/duck/pickled beets/blue  6.5

GTF salad –strawberries/pumpkin seeds  7.5

zuppa di pane 5

mushroom soup  5

Pizze Rosse

garlic/basil/oregano/mozzarella    9.5

mushroom/zukes/mozz  10.5

spinach/blue/scapes/mozz  10.5

 

Pizze Bianche

pesto/kale/mozz  10.

egg/ham/dandelion/mozz 10.5

goat/scallion/arugula/mozz   10.5

 

–add an egg or anchovies

for  2.

 

Secondi          (three-course meal $29)

duck/carrot/greens/turnip/blackberry 18.5

chinook/ white bean/purple potato/ dandelion/scapes/aioli  19.5

hanger steak/walla walla onion/roasted peppers/potato/pesto  19.5.

pork chop/polenta/new onion/baby carrot/favas/parsley/meyer lemon 18.5

basil & bleu cheese strata/grilled scapes/romas/zucchini  16.5

 

To Finish

sweet woodruff pot de crème/strawberry vol au vent   5.5

baked alaska “Hamid” /chocolate/almond/meringue/chocolate sauce  5.5

semolina pudding/caramelized golden raisin/pumpkin seed brittle/earl grey anglaise  5.5

orange sorbet “Momo”/grilled pound cake/cold strawberry soup  5.5

Dinner Menu for April 14-16, 2016

Antipasti

bruschetta/duck/carm onion/broc sprouts/parmesan  5.5

-chicken galantine   5.5

-liver mousse  5.5

-pork rillette   5.5 or all 3 for 9.5

blue cheese croquette with roasted pepper sauce   5.5

fennel and paprika potatoes  5.5

polenta fries with aioli**  5.5

bruschetta/duck liver/apple/arugula  5.5

GTF salad –apples/blue cheese/honey dressing  7.5

GTF salad-arugula/olives/shaved parmesan   7.5

ham and lentil soup  5

mushroom soup  5

Pizze Rosse

garlic/oregano/mozzarella    9.5

ham/blue/mozz  10.5

leeks/mushroom/mozz  10.5

 

Pizze Bianche

kale/olive/mozz  10.

shallot/bacon/mozz 10.5

spinach/egg/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi          (three course meal $29)

duck/carrot puree/spinach/golden raisin gastric   19.

flat iron/ potato/cipollini/kale/romesco***   20.5

lamb sausage/lentils/tomatoes/sauce gribiche  17

halibut/spinach/olive/leeks/peppers/polenta/aioli   19.5.

mushroom strata/cipollini/spinach/tomato/mint pesto  15.5

 

To Finish

caramel lamington cake/cream anglaise   5.5

flourless chocolate cake/chocolate sauce   5.5

profiterole/mousseline cream/cream anglaise  5.5

Lunch Menu Sketch: Week of October 7, 2014

Paula, Lisa, and Rachel served up a ripping good meal of the highest caliber last Friday night in what we call our October Fridays Dinners. One highlight was the Asian-inspired sausage that featured our own ginger. Yes, GTF ginger!  I do believe everyone left with a happy tummy on Friday night.

For lunch this week:

To Start
pork pate with cornichon, olives and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –roasted sunchokes, roasted pears, blue cheese and poppy seed vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread 9.5
mushroom soup with artisan bread 4/6
tomato soup with artisan bread 4/6

Pizza Rosso
marinara-garlic/oregano/tomato sauce 9.5
bacon/butternut/fennel/mozzarella 10.5
kalamata/leeks/feta/mozzarella 10.5
Pizze Bianco
egg/parsley pesto/ricotta/mozzarella 10.5
ham/summer squash/peppers/mozzarella 10.5
four cheese pie 9.5

–add an egg, anchovies or pickled serranos for one dollar

Secondi
semolina gnocchi with parsley pesto, ricotta, leeks, and zucchini 9.5
polpette d’agnello over smashed butternut, greens 10
season’s finest roasted vegetables over creamy polenta with poached egg and balsamic reduction 9.5
brown rice stuffed pepper with chard and cherry tomatoes 9.5
seafood cacciucco of tuna rockfish with peppers, ceci, tomato and aioli 10

Lunch Menu: Week of July 15, 2014 — Summer is here!

The tomatoes are showing up with the heat….not the police, but the sun shining down on newly shorn fields. We will have the first caprese salads of the year on the menu this week. Mounds of fresh, juicy tomatoes with fresh mozzarella and basil all dressed with our organic extra virgin olive oil, balsamic vinegar, salt and pepper. So bright and perfect for the season.

Highlights:

*marionberry vinaigrette
*great pate
*Ricky’s gazpacho
*poppy seeds in the eightball squash

To Start
country pâté with mixed olives, whole grain mustard and cornichon 5.5
crostini of duck liver mousse 5.5
mixed field greens and altamura croutons with balsamic vinaigrette 6.5
GTF salad- goat cheese, basil, pistachios and marionberry vinaigrette 9.5
caprese salad-mozzarella, basil, extra virgin, balsamic and *artisan bread 9.5
gazpacho with basil pesto and artisan bread 4/6
mushroom soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
Italian sausage/kalamata olive/radicchio/mozz 10.5
duck/fennel/pesto /mozz 10.5

Pizze Bianco
ham/squashes/red wine onions /mozz 9.5
beets/pesto/ricotta/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Secondi
agnolotti of duck confit with new onions, chard and parmesan cheese 9.5
semolina gnocchi with siletz tomatoes, ricotta, leeks and pesto 9.5
brown rice and poppy seed stuffed eightball squash over tomato and braising greens 9.5
pacific rockfish with ratatouille 10.5
grilled pork chops, potato salad, marinated grilled zucchini 10.5

Menu – Hot Week of May 13, 2014

I am very excited about a couple of things this week:
the crust on the galette is TDF (to die for) aaaaaannnnnnddddd
the frisee salad with warm egg and bacon vinaigrette…it’s what I had for lunch today.

And the ravioli are quite good this week.

See you at the farm!

jc
tickets

To Start
toasted pugliese with duck liver mousse 4.5
pork pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
apple and arugula salad 6.5
GTF salad- flat iron steak, blue cheese, altamura croutons and honey vinaigrette 11.5
onion soup with artisan bread 4/6
mushroom soup and artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
bacon/kale/mozz 10.5
olive /blue/mozz 10.5

Pizze Bianco
anchovy/frisee/mozz 9.5
Italian sausage/chard/mozz 10.5
colazione-bacon/egg/green onion/
black pepper 10.5

Menu: 17.

  • frisee with egg and bacon vinaigrette
  • pork sausage(10.5)*
  • apple galette

Secondi
beet ravioli of ricotta with shallots and beet greens 9.5
pork sausage over tomato, kale and ceci ragú with poached egg 10.5
hand-made capunti pasta with tarragon cream sauce, walnuts, arugula and ricotta salata 9.5
torta di crespelle with onions, beets and braising greens9.5
brodetto seafood stew with raw farm fresh egg aioli* 11.5
garbure of confit of duck leg 10.5