Dinner Menu: September 8-10, 2016

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Duck breast/brown rice/kale/sour cherry gastric

Antipasti

bread & olives 4.5

-duck rillette   5.5

-duck liver mousse  5.5

! two pork pâté !   5.5

bruschetta/duck liver/roasted onion   6.5

chicken croquettes/beets/buttermilk sauce  6.5

GTF salad – melon/almonds 7.5

roasted tomato soup  5

ham and potato  soup  5

Pizze Rosse

garlic/basil/fresh tomato/mozz   9.5

italian sausage/delicata/mozz  10.5

tomato/kale/mozz  10.5

 

Pizze Bianche

ham/egg/scallion/mozz  10.5

duck/ onion/squash/mozz 10.5

leeks/roasted peppers/mozz   10.5

 

–add an egg, anchovies, pickled
jalapeno   2

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Newport albacore/black kale/cherry tomato/summer squash/red peppers

Secondi          (three course meal $29)

duck breast/brown rice/kale/sour cherry gastric 19.5

lamb sausage/lentils/delicata/greens   18 .5

hanger steak/smashed potatoes/chard/carrots /aioli*  20.5

Newport albacore/black kale/cherry tomato/summer squash/red peppers   20.5

eggplant schnitzel/tomato/onion/basil/mozzarella   18.5

 

To Finish

profiterole/chocolate ice cream/chocolate sauce  6.5

apple cake/crème anglaise/chantilly  6.5

sour cherry bread pudding with caramel sauce  6.5

braised plums with toasted coconut mousse  6.5

buttermilk panna cotta/raspberry compote  4.5

Lunch Menu: Week of July 28, 2014

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It’s getting very hot around here. Sounds like a good time for gazpacho….we have you covered.

Kudos and many thanks to the kitchen crew who did such a great job covering for me while I celebrated with my parents their 50th wedding anniversary.

To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
crostini of duck liver mousse 5.5
mixed field greens and altamura croutons with balsamic vinaigrette 6.5
GTF salad-grilled flat iron, toasted almond and blueberry vinaigrette 9.5
heirloom tomato salad, basil, extra virgin, balsamic and artisan bread 8.5
gazpacho with basil pesto and artisan bread 4/6
chunky vegetable soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
lamb sausage/summer squash/radicchio/mozz 10.5
ham/roasted peppers/blue cheese /mozz 10.5
Pizze Bianco
red onion/zucchini/pesto /mozz 9.5
duck/cherry tomato/pickled peppers/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Secondi
Chintimini Farm chicken tortelloni with spinach and herbed cream sauce 10.5
semolina gnocchi with Ricky’s tomato sauce, tarragon ricotta, and fennel 9.5
ratatouille, pesto, and soft poached farm egg served over polenta 9.5
Newport albacore with green beans, tomato, ceci, kalamata olives and aioli 11.5
chicken galantine with smashed potato, green beans, and basil pesto 10.5

Lunch Menu: Week of July 22, 2014

Albacore tuna is a thing of beauty…going to be a great dish this week!
Plus try the pickles. Ask your server for a sample.

See you at the farm,
jc

To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
crostini of duck liver mousse 5.5
mixed field greens and altamura croutons with balsamic vinaigrette 6.5
GTF salad-blueberry, duck confit, toasted almond and blueberry vinaigrette 9.5
marinated tomato, basil, extra virgin, balsamic and artisan bread 6.5
gazpacho with basil pesto and artisan bread 4/6
beet and vegetable soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
Italian sausage/kalamata olive/radicchio/mozz 10.5
shrimp/potato/leek /mozz 10.5

Pizze Bianco
walla walla /mozz 9.5
siletz tomato/pesto/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Secondi
mushroom ravioli with leeks, carrots, radicchio and parmesan cheese 9.5
orrecchiette with summer squash, pesto and padrone peppers 9.5
eightball squash filled with tomato, leeks, chard and an egg served over polenta 9.5
Newport albacore with green beans, tomato, ceci, kalamata olives and aioli * 11.5
lava lake lamb sausage over smashed rose gold potatoes and rainbow chard 10.5