Dinner Menu – April 23, 2015

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We are serving some warm and nourishing dishes on our menu this week…..prawn pot pie for example. We hope to see you at the Farmstand.

Antipasti/Primi Piatti

Ricky’s pickles 3.5

salumi extra fly* 9.5

cavatelli con gamberi  7.5

duck butter on crispy pugliese  3.

trio of antipasti   7.5

soup/onion  5.

soup/vegetable  5.

GTF greens/roasted peppers/kalamata/balsamic  7.5

 

Pizza Rosso

garlic/basil/ mozzarella  10.5

ham/parsley/cauliflower/mozzarella  11.5

spinach/goat cheese /mozzarella  11.5

 

Pizza Bianco

Italian sausage/blue cheese/ mozzarella  11.5

bacon/parsley/parmesan/farm egg*/mozzarella 11.5

–add pickled jalapenos, egg 1.

 

Secondi

prawn pot pie  18.5

duck/spinach/gratinata/blueberry 18.5

trout/mushroom/olive /snap peas/ceci and carrot/herbs  19.5

flat iron steak/chard/beets/potato/arugula/aioli * 19.5

crespelle/spinach/beschiamella/sorrel 13.5

 

To Finish

lemon curd cheesecake/lemon candy   6.5

mocha malva cake/caramel sauce 6.5

queen of sheba chocolate cake/chantilly/strawberry coulis  6.5

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

Lunch Menu for Opening Week: March 6-8, 2014

No promises – we have to see how it all shakes down – but there are going to be some sweet dishes on this menu!

To Start
antipasti of marinated peppers, brie cheese, olives and baguette 5.5
country pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
GTF salad-grapefruit, pistachio, and goat cheese with a coriander vinaigrette 9.5
onion soup with artisan bread and alpine cheese 4/6
vegetable minestrone soup with artisan bread 4/6

Pizze
garlic /herb/mozzarella 9.5
Italian sausage/roasted onion 10.5
bacon/leeks/blue cheese/tomato/mozzarella 10.5
arugula/sunchokes/tomato/mozzarella 9.5
peppers/olives/goat cheese/tom/mozz 9.5
–add egg/pepperoni 1.

Secondi
spaghetti ala chitarra with garlic, egg, cream 9.5
orrechiette with pork ragu 9.5
cappelletti with goat cheese 9.5
polenta with egg, veggies, and oxtail jam 9.5
torta di crespelle with braising mix 9.5
rockfish, rutabaga, tomato, potato, mustard greens 11.5