Lunch Menu: Week of March 9, 2017

Time for: Rain, Roots & Sharing

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Albacore tuna, orca beans, kale soup with meyer lemon and caper relish

Antipasti

bread & marinated olives 4

celeriac soup/prosciutto/bread 5

mixed field greens/beets/grana padano/ hazelnuts/balsamic vinaigrette  5

chevre/cipollinis & honey/crostini  6

sweet corn and leek sfromato/watercress salad 8

country pork terrine/chutney chutney/pickled onions 9.5

 

 

 

Pizze Rosse

garlic/basil  9.5

pablano pepper/proscuitto   10.5

portobello mushroom/bacon   10.5

 

Pizze Bianche

anchovy/potato/onion   10.5

bacon/caper/leek    10.5

kale/kalamata olive 10.5

 

 

Secondi

Chicken fricassee of green cabbage, garlic, chickpeas, and kumquats 11

Root vegetable ravioli, watercress pesto & cream 11

Albacore tuna, orca beans, kale soup with meyer lemon and caper relish 11

Braised short ribs, cabbage and celery root slaw, soft polenta 12

Lunch Menu: Week of March 2, 2017

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Testukabuto squash soup, crostini, prosciutto

Antipasti

Testukabuto squash soup, crostini, prosciutto 4.0

Farm greens, roasted beets, hazelnuts, balsamic, parmesan 6.0

House bread, marinated kalamata olives & roasted garlic 5.0

Sweet corn and leek sformato, watercress salad 7.0

Honey glazed cipollini onions, herbed buttermilk chevre, toasted baguette 8.0

Country pork terrine, pickled onions, bread 9.0

 

Secondi

Braised oxtail, cabbage and celery root slaw, soft polenta 12

Jerusalem artichoke, parsnip, & leek agnolotti with watercress pesto 10.5

Albacore tuna, orca beans, kale soup with meyer lemon and caper relish 11

Chicken fricassee of green cabbage, garlic, chickpeas, and kumquats 10

2017 Valentine’s Dinner Menu

To whet your appetite for our upcoming Valentine’s Dinners, we’re giving you a sneak preview of the menu, brought to you by our new chef Aaron Evans.

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These are the five courses:

 1) Crown Pumpkin Squash Bisque, Fried prosciutto, Watercress Oil

 2) Grilled Oregon Albacore Tuna, Meyer Lemon Beurre Blanc, Pickled Red Cabbage and Grey Shallots, Brown Rice Pilaf

 3) Leek and Parsnip Agnolotti, Roasted Jerusalem Artichokes, Watercress, Parmesan 

 4) Lamb Osso Buco braised with Cinnamon and Onions, Garlic Roasted Amarosa Potatoes, Mint Jus

 5) Choose one: Chocolate Torte, Red Beets and Berry Sauce, or 

 Semifreddo (waiting on local fruit availability – most likely Candied Kumquats and Hazelnut Topping)

 

Bon appétit!

Tetsukabuto Squash

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We’d like to introduce you to the Tetsukabuto Squash, commonly called a Japanese pumpkin. Although we are now out of butternut, we have PLENTY of Tetsukabuto to go around. The nearly round, dark green fruit has a deep yellow flesh that is so sweet and nutty and smooth and creamy, it’s like custard. It is well-suited for any pumpkin or winter squash recipe, but is especially delicious simply baked and served by itself.

Get your own Tetsukabuto at any of the farmers’ markets we attend, or call us to make a special order.

Lunch Menu: Week of November 8, 2016

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Creamy polenta with poached egg, corn, peppers, delicata squash

Antipasti

Chad Fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

mortadella plate 6.5

goat cheese tart/ butternut and greens 7.5

ricotta zeppole/ honey mustard sauce 7.5

GTF Salad: delicata/apple/roasted garlic 9.5

curried  squash soup  4

brown rice and kale soup   4

 

 

Pizze Rosse

garlic/oregano/mozz  9.5

delicata/ham/blue/mozz 10.5

basil pesto/cauliflower/mozz 10.5

 

Pizze Bianche

egg/potato/bacon/mozz   10.5

feta/kale/sunchokes/mozz10.5

mushrooms/romanesco/mozz  10.5

 

–add egg or pickled jalapenos for  $1

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Ricotta zeppole with honey mustard sauce

Secondi

kabocha ravioli/carrots/cauliflower/basil/almonds  10

ragú of pork shoulder/collard greens/tagliatelle/parmesan  10

creamy polenta/poached egg*/corn/peppers/delicata squash   9.5

seafood brodetto/potato/rockfish/black kale/tomato/*aioli   12

pork loin/potatoes/roasted caulilflower/leeks/apple mostarda   11