Tag Archives: Toasted Pugliese

Menu – Hot Week of May 13, 2014

I am very excited about a couple of things this week:
the crust on the galette is TDF (to die for) aaaaaannnnnnddddd
the frisee salad with warm egg and bacon vinaigrette…it’s what I had for lunch today.

And the ravioli are quite good this week.

See you at the farm!

jc
tickets

To Start
toasted pugliese with duck liver mousse 4.5
pork pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
apple and arugula salad 6.5
GTF salad- flat iron steak, blue cheese, altamura croutons and honey vinaigrette 11.5
onion soup with artisan bread 4/6
mushroom soup and artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
bacon/kale/mozz 10.5
olive /blue/mozz 10.5

Pizze Bianco
anchovy/frisee/mozz 9.5
Italian sausage/chard/mozz 10.5
colazione-bacon/egg/green onion/
black pepper 10.5

Menu: 17.

  • frisee with egg and bacon vinaigrette
  • pork sausage(10.5)*
  • apple galette

Secondi
beet ravioli of ricotta with shallots and beet greens 9.5
pork sausage over tomato, kale and ceci ragú with poached egg 10.5
hand-made capunti pasta with tarragon cream sauce, walnuts, arugula and ricotta salata 9.5
torta di crespelle with onions, beets and braising greens9.5
brodetto seafood stew with raw farm fresh egg aioli* 11.5
garbure of confit of duck leg 10.5

Lunch Menu: Week of April 28, 2014

Sorry about missing the post last week – wine dinner weeks are always a tad more than I can chew…..
No complaints here. I am always grateful and a little surprised that the people still come around for my experiments!

To Start
toasted pugliese, duck liver mousse, chicory and balsamic 4.5
pork pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
apple and arugula salad 6.5
GTF salad – bartlett pears, sesame seeds and ginger/coriander vinaigrette 9.5
mushroom soup with artisan bread 4/6
ducky onion soup and artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
bacon/mushroom/dandelion/mozz 10.5
olive/thyme/blue/mozz 10.5

Pizze Bianco
shrimp/asparagus/chicory/mozz 9.5
Italian sausage/chard/mozz 10.5
colazione-bacon/egg/pea shoots/ground pepper 10.5

Menu: 20.
greens and apple salad

Mosaic Farms pork loin on polenta (10.5)*

choco tarte

Secondi
agnolotti of ricotta with leeks, carrots, shallots 9.5
creamy polenta with soft poached farm egg and seasons finest veggie* 9.5
cannelloni di manzo with chard, pickled allium and asparagus 10.5
chinook with shrimp risotto cake, white turnips and pea tops 11.5
confit of duck leg with rhubarb, potatoes and kale 10.5

Wow, We Love the Heat! (Lunch Menu: Week of April 15, 2014)

Some of us in the kitchen got the sunburns this weekend!
Some of us had birthday parties. When you see Melissa, wish her a happy birthday.
Some of us harvested the seasons’ first RHUBARB!

Sorry about the lack of pictures…hard to remember the camera whilst running out the door behind the kids getting on the school bus.

IMG_1304
Birthday girl!

Menu Sketch April 15

To Start
toasted pugliese with white turnips and house mortadella 4.5
two pork pâtés with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
apple and arugula salad 6.5
GTF salad- smoked duck breast, orange and rhubarb vinaigrette 9.5
vegetable soup with artisan bread 4/6
sorrel soup and artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
bacon/olive/mozz 10.5
anchovy/caramelized onion/mozz 10.5

Pizze Bianco
olive/goat cheese/thyme/mozz 9.5
Italian sausage/kale/mozz 10.5
colazione-bacon/egg/parm/green onion/ground pepper 10.5

Menu: 20.
smoked duck breast salad
capellaci of chicken with leeks and watercress(11.5)*
apple, blackberry and rhubarb tart

Secondi
cappellacci of game hen with leeks and watercress 10.5
spaghetti carbonara with bacon and dandelion 9.5
creamy polenta with seasons best veggies and easy poached farm egg*9.5
pork ragú with thyme spaetzle and kale 10.5
pacific rockfish with braised cabbages and potatoes 10.5
ricotta cannelloni with kale, mushrooms and tomato sauce 9.5

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

We’re Wide Open…Lunch Menu: Week of April 1, 2014

Welcome to the true season at the GTF Farmstand. We are now as open as we ever get with lunch service Tuesday through Friday from 11-2 and Saturday 9-2, as well as dinner service on Thursday and Friday nights starting at 5:30 p.m. There are new faces to see and new foods to try. The biggest evolution this year is pizza bianco: white sauce based pizza. The true barometer is the staff hunger, and the bianco pies are receiving a big thumbs up!

April Fools Menu Sketch

To Start
toasted pugliese with arugula, olives and shaved parmesan 4.5
two pâtés with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
pear and arugula salad with honey vinaigrette* 6.5
GTF salad – white turnips and scallions in rice wine vinaigrette 9.5
vegetable and Israeli couscous soup with artisan bread 4/6
white bean soup with toasted almonds and artisan bread 4/6

Pizze Rosso
olive/garlic /herb/mozz 9.5
bacon/kale/chili oil /mozz 10.5
Italian sausage/peppers/mozz 10.5

Pizze Bianco
spinach/anchovy/thyme/mozz 9.5
ham/caper/alpine cheese/mozz 10.5
colazione-bacon/egg/parm/green onion/ground pepper 10.5

Menu: 20.
arugula and pear salad

grilled zip steak with kale raabe, hard cooked egg and whole grain mustard hollandaise (11.5)*

crème fraiche ice cream

Secondi
ravioli of oxtail with burnt shallot, parmesan and dandelion greens 10.5
scialatielli spaghetti with Italian sausage and rapini (chili oil upon request) 9.5
creamy polenta with season’s finest vegetables and poached farm egg* 9.5
gnocchi with spinach, carrots, roasted shallot and mozzarella 9.5
brodetto of wild shrimp with baguette and aioli* 10.5