Welcome to the Lunch Crew! Lunch Menu: Week of March 31, 2015

It’s a sunny April at the Farmstand! We are up and running – the season proper has started. We are open five lunches and three dinners a week. We have some familiar faces in new and exciting spots, as usual. We will have some bumps while settling in, but also new blood bringing new ideas and energy. People come first for us! You can find the week’s menu at the end of this post.

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Hamid, pastry master

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Master Chad Fell, the sourdough behind the bread

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Rose, back in the house after child bearing

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Brian Runningman, secondary pan flipper

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Ricky, primary pan flipper

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Shea Shea, omelette specialist turned pizzaiola

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me the chef

To Start
pork pâté with cornichon and dijon mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –white turnips, pears and meyer lemon vinaigrette 9.5
butternut soup with artisan bread 4/6
ham & vegetables soup with artisan bread 4/6

Pizze Rosso
garlic/oregano/mozzarella 9.5
bacon/leeks/mozzarella 10.5
mushrooms/olives/mozzarella 9.5

Pizze Bianco
Italian sausage/roasted bell peppers/mozzarella 10.5
ham/eggs/kale/mozzarella 10.5
–add an egg for a dollar

Secondi
pork ravioli with mushrooms, leeks and tomato sauce 9.5
gnochetti (malloreddus) with butternut squash, ricotta cheese & arugula 9.5
roasted duck leg, spinach and white beans 10.5
garlic sausage with braised red cabbage, roasted potatoes & mustard 10.
seafood brodetto of pacific rockfish, prawns, potatoes, tomatoes & kale with ailoli* 11.5

Lunch Menu: Week of July 15, 2014 — Summer is here!

The tomatoes are showing up with the heat….not the police, but the sun shining down on newly shorn fields. We will have the first caprese salads of the year on the menu this week. Mounds of fresh, juicy tomatoes with fresh mozzarella and basil all dressed with our organic extra virgin olive oil, balsamic vinegar, salt and pepper. So bright and perfect for the season.

Highlights:

*marionberry vinaigrette
*great pate
*Ricky’s gazpacho
*poppy seeds in the eightball squash

To Start
country pâté with mixed olives, whole grain mustard and cornichon 5.5
crostini of duck liver mousse 5.5
mixed field greens and altamura croutons with balsamic vinaigrette 6.5
GTF salad- goat cheese, basil, pistachios and marionberry vinaigrette 9.5
caprese salad-mozzarella, basil, extra virgin, balsamic and *artisan bread 9.5
gazpacho with basil pesto and artisan bread 4/6
mushroom soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
Italian sausage/kalamata olive/radicchio/mozz 10.5
duck/fennel/pesto /mozz 10.5

Pizze Bianco
ham/squashes/red wine onions /mozz 9.5
beets/pesto/ricotta/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Secondi
agnolotti of duck confit with new onions, chard and parmesan cheese 9.5
semolina gnocchi with siletz tomatoes, ricotta, leeks and pesto 9.5
brown rice and poppy seed stuffed eightball squash over tomato and braising greens 9.5
pacific rockfish with ratatouille 10.5
grilled pork chops, potato salad, marinated grilled zucchini 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.

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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