Lunch Menu: Week of April 8, 2014

Welcome to the sunny skies this week, and the allergies, and the sweaty days in the kitchen…

Luckily this year we have the promised swamp cooler to bring down the temperature. It’s a running joke for the kitchen crew to talk about the promised swamp cooler. Every year after it gets screaming hot, Farmer John notices how melted we are and says, “I’ll get the swamp cooler running to help you guys out!” We hear a lot of banging and so on, but the cold air never flows, that was until the end of last year. Farmer John got it right, and we have a cooler that blows sooo hard we will have to glue Brian to the floor or he’ll get blown out the window.

Here is the menu for this week: (the chocolate budino is unreal)

To Start
toasted pugliese with white turnips, arugula, organic extra virgin olive oil and shaved parmesan 4.5
pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
pear and arugula salad 6.5
GTF salad-orange, sorrel, pistachio in a honey vinaigrette 9.5
curried shrimp bisque with artisan bread 4/6
mushroom soup with toasted almonds and artisan bread 4/6

Pizze Rosse
garlic /herb/mozz 9.5
bacon/kale /mozz 10.5
ham/mushroom/mozz 10.5

Pizze Bianche
olive/anchovy/thyme/mozz 9.5
Italian sausage/rapini/mozz 10.5
colazione-bacon/egg/parm/green onion/ground pepper 10.5

Menu: 20.
arugula and pear salad
rockfish with a kalamata crust over tarragon polenta (11.5)*
chocolate budino

Secondi
agnolotti of duck with pear 10.5
semolina gnocchi with blue cheese leeks, and dandelion 9.5
potato involtini with roma tomato and russian kale 9.5
duck leg confit with white bean and roasted carrots 10.5
brodetto of wild shrimp with baguette and aioli* 10.5

We’re Wide Open…Lunch Menu: Week of April 1, 2014

Welcome to the true season at the GTF Farmstand. We are now as open as we ever get with lunch service Tuesday through Friday from 11-2 and Saturday 9-2, as well as dinner service on Thursday and Friday nights starting at 5:30 p.m. There are new faces to see and new foods to try. The biggest evolution this year is pizza bianco: white sauce based pizza. The true barometer is the staff hunger, and the bianco pies are receiving a big thumbs up!

April Fools Menu Sketch

To Start
toasted pugliese with arugula, olives and shaved parmesan 4.5
two pâtés with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
pear and arugula salad with honey vinaigrette* 6.5
GTF salad – white turnips and scallions in rice wine vinaigrette 9.5
vegetable and Israeli couscous soup with artisan bread 4/6
white bean soup with toasted almonds and artisan bread 4/6

Pizze Rosso
olive/garlic /herb/mozz 9.5
bacon/kale/chili oil /mozz 10.5
Italian sausage/peppers/mozz 10.5

Pizze Bianco
spinach/anchovy/thyme/mozz 9.5
ham/caper/alpine cheese/mozz 10.5
colazione-bacon/egg/parm/green onion/ground pepper 10.5

Menu: 20.
arugula and pear salad

grilled zip steak with kale raabe, hard cooked egg and whole grain mustard hollandaise (11.5)*

crème fraiche ice cream

Secondi
ravioli of oxtail with burnt shallot, parmesan and dandelion greens 10.5
scialatielli spaghetti with Italian sausage and rapini (chili oil upon request) 9.5
creamy polenta with season’s finest vegetables and poached farm egg* 9.5
gnocchi with spinach, carrots, roasted shallot and mozzarella 9.5
brodetto of wild shrimp with baguette and aioli* 10.5