Lunch Menu Sketch: Week of September 2, 2014

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Happy September everyone! We had a wonderful wine dinner with Tyee as our special guests.

Such a great atmosphere in the Farmstand for these special occasions. Very exciting, very aware of the changing season and the arrival of falling leaves and chanterelle mushrooms.

Nyhoooo here is the menu idea for Tuesday September 2:

To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
terrine of lamb with cornichon and goat cheese sauce 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad – melons and goat cheese with a cumin and honey vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread 9.5
gazpacho with artisan bread 4/6
beet soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
goat cheese/kalamata olive/red onion /mozz 10.5
Italian sausage/leeks /mozz 10.5
pizze bianco:
ham/corn/parsley /mozz 9.5
basil/squash/cherry tomato/mozz 10.5
colazione-bacon/egg/parsley/black pepper 10.5

Secondi
quail agnolotti with roasted pear and leek brodo 10.5
risotto with pesto, cocozelle and cherry tomatoes 9.5
magda squash stuffed with brown rice and romesco 9.5
semolina gnocchi with pork ragú, spiced eggplant and basil leaf 10.5
grilled albacore tuna with peppers, tomato, pimento peppers, ceci and basil aioli 10.5

Lunch Menu: Week of July 28, 2014

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It’s getting very hot around here. Sounds like a good time for gazpacho….we have you covered.

Kudos and many thanks to the kitchen crew who did such a great job covering for me while I celebrated with my parents their 50th wedding anniversary.

To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
crostini of duck liver mousse 5.5
mixed field greens and altamura croutons with balsamic vinaigrette 6.5
GTF salad-grilled flat iron, toasted almond and blueberry vinaigrette 9.5
heirloom tomato salad, basil, extra virgin, balsamic and artisan bread 8.5
gazpacho with basil pesto and artisan bread 4/6
chunky vegetable soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
lamb sausage/summer squash/radicchio/mozz 10.5
ham/roasted peppers/blue cheese /mozz 10.5
Pizze Bianco
red onion/zucchini/pesto /mozz 9.5
duck/cherry tomato/pickled peppers/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Secondi
Chintimini Farm chicken tortelloni with spinach and herbed cream sauce 10.5
semolina gnocchi with Ricky’s tomato sauce, tarragon ricotta, and fennel 9.5
ratatouille, pesto, and soft poached farm egg served over polenta 9.5
Newport albacore with green beans, tomato, ceci, kalamata olives and aioli 11.5
chicken galantine with smashed potato, green beans, and basil pesto 10.5

Lunch Menu: Week of July 15, 2014 — Summer is here!

The tomatoes are showing up with the heat….not the police, but the sun shining down on newly shorn fields. We will have the first caprese salads of the year on the menu this week. Mounds of fresh, juicy tomatoes with fresh mozzarella and basil all dressed with our organic extra virgin olive oil, balsamic vinegar, salt and pepper. So bright and perfect for the season.

Highlights:

*marionberry vinaigrette
*great pate
*Ricky’s gazpacho
*poppy seeds in the eightball squash

To Start
country pâté with mixed olives, whole grain mustard and cornichon 5.5
crostini of duck liver mousse 5.5
mixed field greens and altamura croutons with balsamic vinaigrette 6.5
GTF salad- goat cheese, basil, pistachios and marionberry vinaigrette 9.5
caprese salad-mozzarella, basil, extra virgin, balsamic and *artisan bread 9.5
gazpacho with basil pesto and artisan bread 4/6
mushroom soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
Italian sausage/kalamata olive/radicchio/mozz 10.5
duck/fennel/pesto /mozz 10.5

Pizze Bianco
ham/squashes/red wine onions /mozz 9.5
beets/pesto/ricotta/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Secondi
agnolotti of duck confit with new onions, chard and parmesan cheese 9.5
semolina gnocchi with siletz tomatoes, ricotta, leeks and pesto 9.5
brown rice and poppy seed stuffed eightball squash over tomato and braising greens 9.5
pacific rockfish with ratatouille 10.5
grilled pork chops, potato salad, marinated grilled zucchini 10.5