Lunch Menu: May 16-19, 2017

Mixed greens, balsamic


chad fell’s bread & marinated olives 5

wild rice and vegetable soup 5

heirloom tomato and roasted pepper bisque   6

mixed greens, balsamic  6.5

baked chevre, roasted garlic, pears and country bread with drizzled honey  7.5

dandelion greens, roasted peppers, gorgonzola dressing, house smoked lardons  7.5

country pork terrine, pickled onions, whole grain mustard, chad’s bread   8

GTF salad- strawberries, cucumbers, radishes, hazelnuts, balsamic vinaigrette  grana padano 9.5

Pizze Rosse

garlic & basil  10.5

goat cheese & kale 11.5

bacon & leeks  11.5


Pizze Bianche

egg, chives, arugula  11.5

sausage, peppers 11.5

ham, caramel onion 11.5


–add an egg or anchovies

to any pie for  $1


Dragoncello risotto with gruyere, seasons first zukes and pea tops


tagliatelle with pork ragu and cavelo nero   11

dragoncello risotto with gruyere, seasons first zukes and pea tops   11

polenta with poached egg*, parsley hazelnut pesto, walla wallas and peppers 12

duck leg confit on brown rice pilaf with rainbow chard and honey  12

Lunch Menu: Week of July 12, 2016


Manhattan halibut chowder with crackers, fennel and peppers


bread/olives  4.5

bread/ pickles 5.5

country pork pâté/mustard/cornichon  5.5

caprese salad  9.5

cuke salad/blue cheese 5.5

duck bruschetta/radicchio/balsamic  7

mixed field greens, balsamic vinaigrette  6.5

GTF salad  –  duck breast/blueberry 10.5

cold gazpacho/bread  4

curried peppers & apple/ bread   4

Pizze Rosse

garlic/fresh tomato/basil/mozz   9.5

peppers/broccoli/mozz  10.5



Pizze Bianche

egg/ham/caper/mozz 10.5

fresh tomato/zukes/mozz 10.5

tarragon/mushroom/mozz  10.5

-add an egg, pickled jalapenos,

or anchovies for  $1


ratatouille over polenta with farm egg* and basil  10

manhattan halibut chowder with crackers, fennel and peppers 11

tagliatelle with broccoli, carrots, blue cheese and baby onion 10

tomato risotto with olives and dragoncello 10

hanger steak with semmelknoedel, kale and pistou  13

Lunch Menu: Week of March 17, 2015

We have enjoyed seeing you again after our winter off – lots of smiles.

We have come to that awesome time of the year when the creek beds on the farm provide stinging nettles. Known as a spring tonic, they provide fresh green and vitamins to bodies that had been eating preserved meats and store-able veggies. We are serving them with raviolis!


brie cheese and pork pâté with cornichon and dijon mustard  7.

mixed field greens with balsamic vinaigrette  6.5

GTF salad –blue cheese, toasted pumpkin seeds, radish and herb vinaigrette    9.5

curried carrot soup with artisan bread  4/6

vegetable soup and artisan  bread  4/6

Pizze Rosso

garlic/oregano/mozzarella    9.5

bacon/squash/ricotta/mozzarella  10.5

mushroom/peppers/collards/mozzarella  9.5

Pizze Bianco

ham/olives/mozzarella  10.5

egg/kale raab/blue cheese/mozzarella * 10

–add an egg for a dollar



pork ravioli/creamy nettle sauce/mushrooms/leeks  10.5

ricotta tarte with kale raabe and butternut squash    9.5

GTF polenta with season’s vegetables and poached farm egg*  9.5

tagliatelle with pork ragú and collard greens  10.5

braised beef brisket with  cabbage and potatoes 11.5

Lunch Menu Sketch – Week of October 28, 2014

Finally we can be sure of chanterelles. This is the weather they love the most. Brian and I went up to the hills and found ten pounds last week and plan to go again this week! Speaking of doing happy things, here are Dick and Shea at their October Friday night dinner.


We always say “finish strong” in the kitchen, and that’s what we are trying to do with the menu this week – confit of duck leg!

To Start
pork pâté with cornichon, olives and house mustard 5.5
mixed antipasti-brie and butternut, pâté and olives, kabocha squash and oyster mushroom 9
mixed field greens with balsamic vinaigrette 6.5
GTF salad –marinated chioggia beets, shaved fennel and blue cheese 9.5
butternut squash soup with artisan bread 4/6
delicata and kale soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
bacon/kalamata olives/mozzarella 10.5
potato/capers/mozzarella 9.5

Pizze Bianco
ham/zucchini/alpine cheese/mozzarella 10.5
bacon/delicata/mozzarella 10.5
calamari/anchovy/roasted garlic & peppers 10.

–add an egg or anchovies for a dollar

tagliatelle with roasted chicken, romanesque cauliflower & cream 10.5
butternut & brie stuffed ravioli with leeks & chickweed 9.5
braised pork shoulder over creamy polenta with collards & basil pesto 10
duck leg confit with roasted potatoes, braised cabbage & gastrique 10.5

Lunch Menu: Week of August 12, 2014

Stay cool! We can help with our gazpacho and chilled cucumber soup.

Here is a menu preview:
To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad-duck breast, caramelized onion, cherry tomato and balsamic vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread 7.5
gazpacho with artisan bread 4/6
cold cucumber and mint soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
pesto/onion/tomato/mozz 10.5
Italian sausage/summer squash /mozz 10.5
Pizze Bianco
potato/radicchio/olives/goat cheese/mozz 9.5
ham/pickled jalepeno/cherry tomatoes/mozz 10.5
colazione-bacon/egg/chives/black pepper 10.5

tagliatelle with fresh tomato sauce, basil, zucchini & leeks 9.5
chicken ravioli with radicchio, melenzane & basil in a mushroom cream 10
lamb stuffed pepper on lentils with swiss chard & romesco 10.5
grilled albacore with cherry tomatoes, israeli couscous, kalamatas, green beans & aioli 11.5

To Finish
fig tart with chantilly 5.5