Lunch Menu: Week of July 12, 2016

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Manhattan halibut chowder with crackers, fennel and peppers

Antipasti

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

pot/bacon/scallion/blue/mozz10.5

 

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


Secondi

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 July 21, 2015

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What happened?

I turned my back for one second, and now we have a rainbow of tomatoes to use on our menu. The caprese salad looks like a bowl of fruit loops, at least in terms of the colors represented. We are finding inspiration in the new ingredients coming into the kitchen daily. For example, Jimmy Nardello peppers…come and see what we did with those on the menu!

To Start
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –cherry tomatoes, Altamura crouton, shaved parmesan and basil vinaigrette 10.5
caprese salad – fresh tomatoes, basil and mozzarella with artisan bread 9.5
curried garbanzo & bacon with artisan bread 4/6
gazpacho and artisan bread 4/6

Pizze Rosse
garlic/basil/mozzarella 9.5
ham/zucchini/mozzarella 10.5
baby red onion/duck/mozzarella 10.5
eggplant/fresh tomato/mozzarella 9.5

Pizze Biance
pesto/potato/mozzarella 9.5
bacon/egg/scallions/mozzarella 10.5
pablano peppers/tomato/mozzarella 9.5
–Add an egg, anchovies or pickled jalapenos for a dollar.

Secondi
goat cheese ravioli with fresh tomato/capers/chili flake 9.5
tomato risotto with beet and caramelized fennel salad 9.5
pappardelle with pork ragú, pumpkin seed, beet greens & nardello slaw 9.5
brodetto of albacore and prawns with potatoes and aioli 11.5
grilled flank steak on a tomato and marinated summer squash salad with pesto 10.5
lentil stuffed magna squash on chard with sofrito & herbed ricotta 9.5

Lunch Menu: Week of July 14, 2015

We’ll see you out at the Farmstand this week!

To Start
antipasti with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad – grilled flat iron steak, tomatoes, cucumbers and tomato vinaigrette 10.5
caprese salad – fresh tomatoes, basil and mozzarella with artisan bread 9.5
zucchini soup with artisan bread 4/6
gazpacho and artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
italian sausage/radicchio/mozzarella 9.5
baby red onions/summer squash/mozzarella 10.5

Pizze Bianco
anchovies/duck confit/ parsley/mozzarella 10
bacon/basil pesto/mozzarella 10
tomato/eggplant/mozzarella 10.5

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

Secondi
ravioli with baby red onions, tomatoes, tarragon and goat cheese 9.5
tomato risotto stuffed walla walla onion and baby carrots 9.5
pappardelle with summer squash, golden beets, cherry tomatoes and pesto 9.5
grilled albacore tuna over green beans, eggplant, carrots and lentils with a basil aioli 11.5
duck leg confitura with polenta, chard, green onions and a balsamic reduction 10.5