Lunch Menu: Week of May 3, 2016

This week we feature park grown across the road at Mosaic Farm. Chris and Erin have been raising happy pig  for more than four years at their current location. They produce a locally sourced non-GMO feed for poultry and pigs. For more info visit mosaicfarms.com.

1526-Noodle with leeks and meatballs

 

Antipasti

bread-olives  4.

bread-aioli*  4.

Mosaic Farms pork pâté/mustard/cornichon 5.5

Mosaic Farms pork croqueta/herb sauce  5.

risotto balls with herb pesto   5.5

bruschetta/roasted peppers/goat cheese  5.5

salmon terrine on citrus and beet  5.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –steak / white turnip/beets  10.5

vegetable and lentil soup/artisan bread  4

creamy burdock soup/artisan bread   4

 

 

Pizze Rosse

garlic/oregano/mozz   9.5

caramel onions/blue/mozz  9.5

scallion/beet greens/mozz  9.5

 

Pizze Bianche

duck confit/leeks /mozz 10.5

egg/goat/grilled dandelion

black pepper/mozz 10.5

bacon/olives/mozz  10.5

–add an egg, pickled jalapenos

or anchovies for  $1

 

Secondi

noodle with leeks, pork belly, mosaic pork meatballs & pork brodo  9.5

beet ravioli with new carrots & pea tops   9.5

mushroom strata with bok choy, leeks, romas and pesto  9.5

potato involtini with roasted peppers 9.5

white bean gratin with lamb sausage   11.5

seafood brodetto with ceci and aioli*  12.5

Lunch Menu: Week of April 5, 2016

gtf kitchen shirts from three years running
GTF kitchen shirts from three years running

Antipasti

bread-olive oil-salt  3.5

pepper and parmesan puffs  3.5

farro risotto with pork and duck  6.5

muffaletta    6.5

fennel and paprika potatoes  5.5

salt cod croquettas  5.5

bruschetta/duck liver/apple/arugula  5.5

bruschetta/carm onion/peppers/goat  5.5

grilled kale raabe with lemon and almond   5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –apples/blue cheese/pumpkin seeds/honey dressing  9.5

lentil soup with artisan bread  4

carrot soup with artisan bread   4

Pizze Rosse

garlic/oregano/mozzarella    9.5

bacon/blue/mozz  10.5

leeks/kale raabe/mozz10.5

 

Pizze Bianche

peppers/mozz  10.5

kalamata/new potato/mozz 10.5

ham/egg/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi

ravioli with tomato, leek, kale, parmesan and olive oil 9.5

semolina gnocchi with ragú, mozzarella & spinach 9.5

potato involtini with grilled kale raabe and caramelized shallots   9.5

rye tagliatelle with smoked trout, kalamata olives, thyme and parsley  10.5

pork sausage with spaetzle,  fava tops and whole grain mustard sauce 10.5

confit duck leg over lentils with potatoes and spinach 10.5

Dinner Menu: Saturday Night, July 18, 2015

To Start
salumi 9.5
trio of antipasti 7.5
cold soup/gazpacho 5.
soup/ carrot and fennel 5.
albacore tuna/tomato/squash/caper 7.5
GTF greens/cucumber/tomato/goat cheese/balsamic vinaigrette 7.5

Pizze Rosse
garlic/basil/mozzarella 10.5
potato/pesto/mozzarella 10.5
baby red onion/summer squash/mozzarella 10.5

Pizze Biance
anchovy/duck confit/parsley/mozzarella 11.5
bacon/green onion/egg/mozzarella 11.5
tomato/eggplant/mozzarella 10.5

–Add anchovy or an egg for a dollar.

Secondi
salmon/ spoonbread/baby onion/fennel/beets 19.5
roasted duck breast/carrot/chard/onion and cherry mostarda 18.5
flat iron/potato/tomatoes/braising greens/aioli 19.5
prawns and pork loin/polenta/squash/tomato glaze 18.5
potato involtini/blue cheese/beets/chard/roasted onions 15.5

To Finish
chocolate ganache cake /berry coulis 6.5
raspberry mousse/berry coulis 6.5
marionberry and blueberry cobbler 6.5

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