|Insider tip!!! Ask for ciccioli (chee-chee-oh-lee)
bruschetta/duck/carm onion/broc sprouts/parmesan 5.5
-chicken galantine 5.5
-duck liver mousse 5.5
-pork pate 5.5 or all 3 for 9.5
papas bravas 5.5
gamberi fritti 5.5
bruschetta/duck liver/apple/white turnip 5.5
GTF salad –apples/blue cheese/herb dressing 7.5
GTF salad-mache/bacon/egg/shallot 7.5
lentil and vegetable soup 5
curried carrot soup 5
three cheese/baby basil 10.5
lamb sausage/egg/mozzarella 10.5
–add an egg or anchovies
Secondi (three course meal $29)
duck/carrot puree/spinach/spiced honey 19.
flat iron/ potato/chard/aioli* 20.5
pork chop/canederli/carrots/mustard grain/ pea shoots 18.5
chicken breast/farro pilaf/beet greens/sherry demi 18.5
halibut/acqua pazza/spinach/aioli* 19.5.
mushroom tarte/spinach/baby beets/baby basil 16.5
apricot custard gateaux/apricot anglaise 5.5
flourless choco-almond cake/chocolate sauce 5.5
lemon mousse parfait 5.5
Wow, what a weekend we had – with big-time birthdays and Spindrift wine dinners on Saturday night!
We made a fancified corn dog with pickled corn kernels, fennel and red onion salad, turmeric aioli (tried to make it look like french’s mustard) and a disk of pork belly garnished mortadella dipped in corn dog batter and deep fried!
Yum, and good whimsical fun. Tabitha from Spindrift was in the Farmstand with her kids when the menu discussion began. The kids (or I?) said corn dogs…and that was that.
See you for some bombdiggity pomodoro soup!
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
crostini of duck liver mousse 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad-melons, toasted almond wrapped blue cheese and honey vinaigrette 9.5
tomato salad, basil, extra virgin, balsamic and artisan bread 7.5
melanzane e pomodoro zuppa with basil and artisan bread 4/6
chunky vegetable soup with artisan bread 4/6
bacon/Kalamata olive/mozz 10.5
Italian sausage/roasted peppers /mozz 10.5
tomato/squash/pesto /mozz 9.5
ham/eightball/blue cheese/mozz 10.5
black pepper 10.5
duck agnolotti with black olive and mushroom 10.5
tagliatelle with pesto, fresh tomato, and roasted squash 9.5
crespelle with tarragon ricotta and chard 9.5
cacciuco of newport albacore, shrimp, and rockfish 11.5
duck leg with papas bravas, green beans, caramelized onions 10.5