Lunch Menu: Week of August 11, 2015

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To Start

pork pâté with pickles and house mustard  5.5

mixed field greens with balsamic vinaigrette  6.5

caprese salad of tomatoes, mozzarella, basil, evoo and balsamic reduction   9.5

GTF salad –melons, goat cheese, almonds and corn vinaigrette    9.5

gazpacho soup and artisan  bread  4/6

roasted peppers soup with artisan bread  4/6


Pizze Rosse

garlic/basil/mozzarella    9.5

zukes/beets/mozzarella  10.5

ham/roasted peppers/mozzarella 10.5

 

Pizze Biance

tomato/fennel/mozzarella  9.5

duck/walla walla/mozzarella 9.5

bacon/corn/pesto/mozzarella 9.5

 

–Add an egg, anchovies or pickled jalapeños for a dollar.

 

Secondi

cheese ravioli with olives, zukes & fresh tomato sauce    9.5

ratatouille on creamy polenta with soft farm egg* and basil pesto  9.5

pork ragú on semolina gnocchi with ricotta & rainbow chard  9.5

ceci stuffed eightball squash on leeks & roasted peppers  9.5

duck leg confit on patty pan, lentils & green beans 10.5

seafood cacciucco of salmon, peppers, tomato, ceci and aioli*   11.5

Lunch Menu: Week of August 4, 2016

To Start

pork pâté with pickles and house mustard  5.5

flat bread with smoked eggplant caviar, tomatoes and extra virgin olive oil 5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –marinated beets,  cucumbers, pumpkin seeds and basil vinaigrette    9.5

caprese salad – fresh tomatoes, basil and mozzarella with artisan bread  9.5

cold cuke soup with artisan bread  4/6

creamy mushroom soup and artisan  bread  4/6


Pizze Rosse

garlic/basil/mozzarella    9.5

zukes/tomatoes/mozzarella  10.5

mushrooms/roasted peppers/mozzarella 10.5

 

Pizze Biance

pesto/ham/olives/mozzarella  9.5

duck/corn/mozzarella 9.5

bacon/egg/scallion/mozzarella 9.5

 

–Add an egg, anchovies or pickled jalapenos for a dollar.

 

 

Secondi

cheese ravioli with olives, zukes, red onion & fresh  tomato sauce    9.5

ratatouille on creamy polenta with soft farm egg* and basil pesto

pork ragú on semolina gnocchi with, ricotta & rainbow chard  9.5

seafood risotto of prawns, fennel & cherry tomatoes   10.5

albacore tuna with tomatoes, grilled zucchini, green beans, ceci and aioli* 11.5

 

Enjoy!

Lunch Menu: Week of April 21, 2015

Welcome to the warm weather! Chicks are  coming…the farm will be raising egg chickens to hopefully supply all of our restaurant’s needs! When that project comes to fruition I will write a piece and take some pictures.

In the meantime come and spend an hour at our table. Here is our offering this week:

To Start

pork pâté with cornichon and dijon mustard  5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –beets. goat cheese, white turnips and a honey vinaigrette    9.5

leek and potato soup with artisan bread  4/6

tomato soup with artisan  bread  4/6


Pizze Rosso

garlic/basil/mozzarella    9.5

ham/parsley/cauliflower/mozzarella  10.5

spinach/goat cheese/mozzarella  9.5

 

Pizze Bianco

lamb sausage/blue cheese/mozzarella  9.5

colazione-bacon/parsley/parmesan/farm egg*  10.5

 

–Add an egg for a dollar

 

Secondi

agnolotti with blue cheese and caramelized shallots   9.5

cannelloni with ricotta and herb filling, sorrel beschiamella and spinach  9.5

pork ragú with GTF polenta, collard greens and preserved meyer lemon  10.5

duck leg confit with lentils, carrots and arugula   10.5

spaghetti ala chitarra with prawns, tomato, spinach and red onion   11.5

Lunch Menu: Week of April 14, 2015

The duck leg is bomb diggity delicious! The risotto is a show stopper!

To Start

pork pâté with cornichon and dijon mustard  5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –beets. goat cheese, white turnips, altumura croutons and a honey vinaigrette    9.5

roasted pepper soup with artisan bread  4/6

chunky vegetable soup with artisan  bread  4/6


Pizze Rosso

garlic/basil/mozzarella    9.5

ham/arugula/blue/mozzarella  10.5

lamb sausage/mint/mozzarella  10.5

 

Pizze Bianco

spinach/balsamic onions/mozzarella  9.5

bacon/parsley/parmesan/farm egg*  10.5

–add an egg for a dollar

 

Secondi

cappellacci with spinach puree, carrot, leeks and parmesan   9.5

creamy GTF polenta with leeks, kale, beets pea top pesto and poached farm egg*  9.5

tomato water risotto with crispy shallots and blue cheese  9.5

pork ragú with bok choy, tagliatelle and bread crumbs  10.5

duck leg confit with lentils, potatoes and romesco  10.5

brodetto of Oregon salmon and prawns with ceci and aioli   11.5