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Dinner Menu for June 2-4, 2016

Antipasti

bread-olives   4.5

bread-aioli  4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pâté  5.5  (all three 9.5)

gratinata of lamb sausage/white bean  6.5

bruschetta/duck/pickled beets/blue  6.5

GTF salad –strawberries/almonds  7.5

curried carrot soup  5

ducky onion soup   5

 Pizze Rosse

garlic/basil/oregano/mozzarella    9.5

blue/ham/mozz  10.5

mushroom/kale/mozz  10.5

 

Pizze Bianche

pesto/zukes/mozz  10.

egg/bacon/scallion/mozz 10.5

duck/goat/onion/mozz   10.5

 

–add an egg or anchovies

for  2.

 

Secondi          (three course meal $29)

duck/ carrot puree/spring onions/favas/honey 18.5

chinook/new potatoes/beet greens/white turnip/e. v. olive oil  20.5

hanger steak/spring onion/beets/frisee/pesto  19.5

chicken breast/garlic scape risotto/mustard caper sauce/pea tops 18.5

lamb ragú/creamy polenta/chard/italian parsley 17.5

basil  strata /romas/zucchini /chard/pesto 16.5

 

To Finish

dobos torte/spiced anglaise/peanut crunch   6.5

orange crème brúlée/almond shortbread 5.5

strawberries/cream scones/chantilly  5.5

blueberry ice cream / pound cake/coconut   5.5

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Dinner Menu Highlights – April 7-9, 2016

To tease the palate…We are open for Thursday, Friday, and Saturday night dinner service.

 

Secondi          (three course meal $29)

duck/carrot puree/spinach/golden raisin gastric   19.

quail/strata/leeks/carrots/sour cherry mostarda  18.5

flat iron/ smashed potato/arugula/caramelized onion   20.5

short ribs/polenta/kale/gremolata  19.5

chinook salmon#/spaetzle/carrots/leeks/aioli  19.

gnocchi with mozzarella/kale/tomato/parmesan  15.5

 

To Finish

crème brúlée   5.5

apple custard tart/chantilly   5.5

chocolate cake/mocha sauce/almond crisp  5.5

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Dinner Menu for April 7-9, 2016

Antipasti

bread-olive oil-salt  3.5

crostini/ciccioli/burdock/raabe/parmesan  4.5

-pork pâté   5.5

-liver mousse  5.5

-duck rillette   5.5 or all 3 for 9.5

salt cod croquette with roasted pepper sauce   5.5

fennel and paprika potatoes  5.5

bruschetta/duck liver/apple/arugula  5.5

GTF salad –apples/blue cheese/honey dressing  7.5

GTF salad-corn salad/sunchoke/pumpkin seeds   7.5

lentil soup  5

parsnip soup  5

 Pizze Rosse

garlic/oregano/mozzarella    9.5

bacon/blue/mozz  10.5

leeks/kale raabe/mozz  10.5

 

Pizze Bianche

corn/peppers/mozz  10.

kalamata/red potato/mozz 10.5

ham/egg/mozzarella 10.5
–add an egg or anchovies

for  2.

 

 

Secondi          (three course meal $29)

duck/carrot puree/spinach/golden raisin gastric   19.

quail/strata/leeks/carrots/sour cherry mostarda  18.5

flat iron/ smashed potato/arugula/caramelized onion   20.5

short ribs/polenta/kale/gremolata  19.5

chinook salmon#/spaetzle/peppers /spinach/olives/aioli  19.

gnocchi with mozzarella/peppers/leeks/tomato/mozzeralla  15.5

 

To Finish

crème brúlée/almond crisp   5.5

apple custard tart/chantilly/caramel sauce   5.5

chocolate cake/mocha sauce  5.5

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Dinner Menu for April 1-2, 2016

Antipasti

country pâté/duck liver mousse/duck rillette  6.5 each/9.5 all

cheesy puffs 3.5

kalamata olive and roasted pepper bruschetta    6.5

soup/ducky onion  5.

soup/cold melon  5.

GTF greens/melon/cukes/balsamic  vinaigrette   7.5

 

Pizze Rosse

garlic/basil/mozzarella    10.5

corn/roasted peppers/mozzarella  11.5

ham eggplant/mozzarella  10.5

Pizze Bianche

goat cheese/pesto/mozzarella  10.5

zucchini /tomato/mozzarella  11.5

kale/anchovy /egg/mozzarella  10.5

–add anchovy or an egg for a dollar

 

Secondi

duck/carrot puree/black kale/maple butter sauce   19.

grilled pork sausage/spaetzle/raabe/mustard   17.

flat iron/ smashed potato/carrots 20.5

trout saltimbocca/tomato/faro/arugula  18.5

gnocchi with ricotta/kale/bread crumbs   15.5

 

To Finish

queen of sheba cake/berry coulis/chantilly   6.5

crème brúlée  6.5

malva pudding/custard sauce   6.5

vanilla and chocolate roulade/berry compote    6.5

special menu          3 courses  –  28    

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Views Around the Farm Stand + Menu March 8-9

cheese pizza with a mini salad of marinated kale and pickled red onions

The winter/spring season at the farmstand is off to a great start. Lots of folks are coming in for veggies, pastries, coffee, and meals. Here are a few photos taken Thursday, March 8.

to start:

country pâte and liverwurst with cornichon and whole grain mustard
mixed greens with balsamic vinaigrette
GTF salad with beets, blue cheese, almonds, and a sweet chili vinaigrette
potato and leek soup with artisan bread
vegetable barley and ham soup with artisan bread
 
potato/kale/blue cheese pizza

pizze:

garlic/tomato/mozzarella
pepperoni/pickled peppers/tomato/mozzarella
Italian sausage/zucchini/tomato/mozzarella
potato/kale/blue cheese/tomato/mozzarella 
 

agnolotti

secondi:

agnolotti with shrimp, sorrel, and goat cheese
smoked pork sausage over braised cabbage
creamy polenta with vegetables and poached egg
fish stew of clams, mussels, and rockfish
 
housemade pickled red onions

 

 

 

 

 

 

 

 

 

 

 

 

 

This is Ana Patty (and yes, everyone calls her ‘Ana Patty’), the brains and hands behind all the pastries and sweets that come from the farmstand kitchen. She’s a master of dough and batter.

doughnut batter in the works
the pastry case