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

Evening Menu Sketch: May 7-8, 2014

The Salmon was the prettiest yet this season! It is always a thrill to clean a salmon so fresh it smells like the liquid in a good oyster…yum.

Antipasti/Primi Piatti
salumi 7.5
trio of antipasti 7.5
salmon rillettes/ grilled baguette 6.
soup/mushroom/parmesan 5.
soup/vegetable/ceci 5.
GTF greens/orange/white turnip/almond 7.5
GTF greens/goat cheese/pistachio/rhubarb 7.5

Pizza Rosso
garlic/herb/ mozzarella 10.5
duck/mushroom/mozzarella 11.5
olive/thyme/blue/mozzarella 11.5

Pizza Bianco
anchovy/dandelion/ mozzarella 11.5
ham/chard/mozz 11.5
colazione-bacon/egg/parmesan/green onion 11.5

–add anchovy, pickled jalapenos, egg 1.

Secondi
duck /carrots/israeli couscous/mint/dried cherries 17.5
chinook/risotto/white turnip/cucumber/radish/arugula 19.5
lamb/polenta /chard/altamura/ caper and herb sauce 17.5
flat iron steak/olive smashed potato/beet greens/tomato/shallots/farm egg aioli* 19.
savory bread pudding/blue cheese/braised greens/pistachios 15.5

Evening Menu Sketch: Mayday 2014

oven

Every Thursday and Friday night, the lights go down, candles get lit, and we serve a slightly more sophisticated menu. The ambiance is unbeatable. I sometimes look out over the dining room longingly and curse my fate: helping to create this magical experience but never sitting down to enjoy it!

Here is a peek into the likely menu for tonight:
Antipasti/Primi Piatti
salumi 8.5
trio of antipasti 7.5
apple/cilantro ceviche/ grilled baguette 6.
soup/sweet potato/peanut 5.
soup/mushroom/ginger 5.
GTF greens/apple/turnip/dandelion 7.5
GTF greens/goat cheese/pear/almond 7.5

Pizza Rosso
garlic/herb/ mozzarella 10.5
bacon/mushroom/dandelion/mozzarella 11.5
olive/thyme/blue/mozzarella 11.5

Pizza Bianco
shrimp/ham/ mozzarella 11.5
italian sausage/chard/mozz 11.5
colazione-bacon/egg/parmesan/pea shoots 11.5

–add anchovy, pickled jalapenos, egg 1.

Secondi
duck /baby carrots/beet greens/savory bread pudding/star anise 17.5
Mosaic Farms pork chop/green cabbage/caraway/rhubarb 19.
brodetto all’anconetana/snapper/octopus/tomato/spice 17.5
lamb/polenta/kalamata olives/chard/tomato 17.5
beet risotto/blue cheese/arugula 15.5

Lunch Menu: Week of April 28, 2014

Sorry about missing the post last week – wine dinner weeks are always a tad more than I can chew…..
No complaints here. I am always grateful and a little surprised that the people still come around for my experiments!

To Start
toasted pugliese, duck liver mousse, chicory and balsamic 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 – bartlett pears, sesame seeds and ginger/coriander vinaigrette 9.5
mushroom soup with artisan bread 4/6
ducky onion soup and artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
bacon/mushroom/dandelion/mozz 10.5
olive/thyme/blue/mozz 10.5

Pizze Bianco
shrimp/asparagus/chicory/mozz 9.5
Italian sausage/chard/mozz 10.5
colazione-bacon/egg/pea shoots/ground pepper 10.5

Menu: 20.
greens and apple salad

Mosaic Farms pork loin on polenta (10.5)*

choco tarte

Secondi
agnolotti of ricotta with leeks, carrots, shallots 9.5
creamy polenta with soft poached farm egg and seasons finest veggie* 9.5
cannelloni di manzo with chard, pickled allium and asparagus 10.5
chinook with shrimp risotto cake, white turnips and pea tops 11.5
confit of duck leg with rhubarb, potatoes and kale 10.5

Wow, We Love the Heat! (Lunch Menu: Week of April 15, 2014)

Some of us in the kitchen got the sunburns this weekend!
Some of us had birthday parties. When you see Melissa, wish her a happy birthday.
Some of us harvested the seasons’ first RHUBARB!

Sorry about the lack of pictures…hard to remember the camera whilst running out the door behind the kids getting on the school bus.

IMG_1304
Birthday girl!

Menu Sketch April 15

To Start
toasted pugliese with white turnips and house mortadella 4.5
two pork pâtés with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
apple and arugula salad 6.5
GTF salad- smoked duck breast, orange and rhubarb vinaigrette 9.5
vegetable soup with artisan bread 4/6
sorrel soup and artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
bacon/olive/mozz 10.5
anchovy/caramelized onion/mozz 10.5

Pizze Bianco
olive/goat cheese/thyme/mozz 9.5
Italian sausage/kale/mozz 10.5
colazione-bacon/egg/parm/green onion/ground pepper 10.5

Menu: 20.
smoked duck breast salad
capellaci of chicken with leeks and watercress(11.5)*
apple, blackberry and rhubarb tart

Secondi
cappellacci of game hen with leeks and watercress 10.5
spaghetti carbonara with bacon and dandelion 9.5
creamy polenta with seasons best veggies and easy poached farm egg*9.5
pork ragú with thyme spaetzle and kale 10.5
pacific rockfish with braised cabbages and potatoes 10.5
ricotta cannelloni with kale, mushrooms and tomato sauce 9.5