Lunch Menu: Week of April 12, 2016

Antipasti

GTF chicken galantine-pickles 5.5

bread-olives  4.

pepper and parmesan puffs  3.5

fennel and paprika potatoes  5.5

blue cheese croquettas  5.5

bruschetta/duck liver/apple/arugula  5.5

bruschetta/carm onion/duck confit /parm  5.5

quail with golden raisin and green garlic  7.

mixed field greens with balsamic vinaigrette  6.5

GTF salad –apples/goat cheese/white turnip

mustard dressing  9.5

ham and farro soup with artisan bread  4

parsnip soup with artisan bread   4

 

 

Pizze Rosse

garlic/oregano/mozzarella    9.5

ham/blue/mozz  10.5

leeks/mushroom/mozz 10.5

 

Pizze Bianche

kale/olive/mozz  10.5

carm. shallot/bacon/mozz 10.5

ham/egg/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi

orrecchiette with duck, leeks, grilled dandelion and parmesan 10.5

stuffed cipollini with runny farm egg*, on carrots and spinach in a thyme brodo   10.5

mushroom strata with kale, leeks and romas  9.5

polpetti, a.k.a. meatballs, on polenta with spinach and peppers 10.5

brodetto with salmon and rockfish 11.5

Dinner Menu: April 30-May 2, 2015

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We will have a warm and beautiful dinner service tonight, Thursday April 30. The chef is especially excited about the tarragon custard and salmon rillette appetizer! Oh, and a very rare appearance of Chicken Breast.

Menu

Antipasti/Primi Piatti
Ricky’s pickles 3.5
salumi extra fly 9.5
orrecchiette/roasted shallot crème sauce/dandelion 7.5
goat cheese/tarragon/custard/salmon/celery 5.5
trio of antipasti 7.5
soup/carrot 5.
soup/beet 5.
GTF greens/ 7.5

Pizze Rosso
garlic/basil/mozzarella 9.5
ham/parsley/ricotta/mozzarella 10.5
roasted cipollini/spinach/mozzarella 9.5

Pizze Bianco
fava top pesto/mozzarella 9.5
sage sausage/parsley/black pepper/farm egg*/mozzarella 10.5

–Add an egg for a dollar.

 

Secondi
chicken breast/mushroom/ceci/carrots/dandelion 18.5
duck/spinach/carrot/sour cherry gastric 18.5
salmon/polenta/tomato/capers/peppers/mibuna mustard 19.5
flat iron steak/chard/ potato/onions/aioli * 19.5
spring risotto/blue cheese/crispy shallot 14.5

To Finish
blueberry cobbler/chantilly 6.5
creamy caramel cappuccino cake/caramel sauce 6.5
queen of sheba chocolate cake/chantilly/strawberry coulis 6.5

Lunch Menu: Week of April 28, 2015

We have added a Menu to our lunch menu…..3 courses…..lamb ragu with a pear tarte to finish, just to see if anyone is interested in a longer lunch experience.

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Torta di crespelle-crepes, besciamella, mozzarella, chard, red onions served over beets

Menu

To Start
pork pâté with cornichon and dijon mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
duck blue cheese and roasted pepper tarte 6.5
GTF salad – pickled beets, apple and mint vinaigrette 9.5
carrot soup with artisan bread 4/6
soup of the day with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
ham/parsley/leeks/mozzarella 10.5
spinach/goat cheese/mozzarella 9.5

Pizze Bianco
duck confit/blue cheese/mozzarella 9.5
colazione-bacon/parsley/parmesan/farm egg* 10.5
–add an egg for a dollar

Secondi
orrecchiette with red onion, dandelion, blue cheese and tomato water 9.5
polenta gratinata with herbed ricotta, kalamata olive and roma tomato 9.5
torta di crespelle with beets, greens and pesto 9.5
duck leg confit with strata, carrots and dandelion greens 10.5
lamb ragú over tagliatelle with mustard greens and lemon and parsley gremolata 10.5
trout filets over herbed potatoes and chard 11.5
Menu Pranzo
GTF greens/lamb ragú/pear tarte 15.

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