Views Around the Farm Stand + Lunch Menu for July 31-August 3

Moroccan pork stew with chard and ceci

The circle garden is in full bloom and humming with honeybees and other native pollinators. Our guests are welcome (encouraged!) to take self guided walking tours around the farm during business hours.

Menu Vocabulary Word of the Week: pappardelle–pasta in the form of wide ribbons

GTF salad with cured coho salmon, cucumbers, calendula flowers, and caper-goat cheese vinaigrette

squash soup with artisan bread

The Lunch Menu (subject to change based on availability)

antipasti

duck liver mousse with dried cherries, balsamic, and baguette
caprese salad with tomato, mozzarella, and basil
mixed greens with balsamic vinaigrette
GTF salad with cured coho salmon, cucumbers, calendula flowers, and caper-goat cheese vinaigrette
squash soup with artisan bread
ham and barley soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
pork belly/green pepper/tomato/mozzarella
lamb/ walla wallas/tomato/mozzarella
chard/patty pan/tomato/mozzarella
add egg, pickled jalapeƱos, or fresh tomatoes

 

secondi ($9-$9.5)

duck agnolotti with carrots and caramelized onions
pappardelle with GTF meatballs and ricotta salata
polenta with season’s best veggies and poached egg
ricotta stuffed eightball squash with salad greens and tomato
salad of rockfish, cucumbers, tomato, and arugula
Moroccan pork stew with chard and ceci

 

lamb/ walla wallas/tomato/mozzarella

duck agnolotti with carrots and caramelized onions

polenta with season’s best veggies and poached egg

salad of rockfish, cucumbers, tomato, and arugula