Lunch Menu: Week of June 9, 2015

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One of the things that we are excited about this week is the smoked chicken breast that will go on the menu. We will put it with our GTF greens and basil vinaigrette for a light hot weather lunch.

To Start
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –smoked Mary’s organic chicken, tomato and basil vinaigrette 9.5
tomato salad with mozzarella cheese, radicchio and basil 8.5
lamb cannelloni on green lentils 6.5
white bean, squash & tomato soup with artisan bread 4/6
potato soup and artisan bread 4/6
Pizze Rosso
garlic/basil/mozzarella 9.5
ham/zucchini/mozzarella 10.5
mushroom/garlic scapes/mozzarella 10.5

Pizze Bianco:
duck/pesto/mozzarella 10.5
baby onion/blue cheese/mozzarella 9.5
colazione/bacon/egg/pepper 10.5

–Add an egg for a dollar.

Secondi:
beet capellacci, roasted onion, favas, pesto and Parmesan 9.5
beet beet risotto with radicchio and blue cheese 9.5
grilled burger with brioche bun, pickled onions, aioli, and greens 9.5
composed salad of salmon and prawns with peppers, tomatoes, potatoes and baby carrots 11.5

Lunch Menu: Week of August 5, 2014

Wow, what a weekend we had – with big-time birthdays and Spindrift wine dinners on Saturday night!
We made a fancified corn dog with pickled corn kernels, fennel and red onion salad, turmeric aioli (tried to make it look like french’s mustard) and a disk of pork belly garnished mortadella dipped in corn dog batter and deep fried!
Yum, and good whimsical fun. Tabitha from Spindrift was in the Farmstand with her kids when the menu discussion began. The kids (or I?) said corn dogs…and that was that.

See you for some bombdiggity pomodoro soup!

To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
crostini of duck liver mousse 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad-melons, toasted almond wrapped blue cheese and honey vinaigrette 9.5
tomato salad, basil, extra virgin, balsamic and artisan bread 7.5
melanzane e pomodoro zuppa with basil and artisan bread 4/6
chunky vegetable soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
bacon/Kalamata olive/mozz 10.5
Italian sausage/roasted peppers /mozz 10.5
Pizze Bianco
tomato/squash/pesto /mozz 9.5
ham/eightball/blue cheese/mozz 10.5
colazione-bacon/egg/green onion/
black pepper 10.5

Secondi
duck agnolotti with black olive and mushroom 10.5
tagliatelle with pesto, fresh tomato, and roasted squash 9.5
crespelle with tarragon ricotta and chard 9.5
cacciuco of newport albacore, shrimp, and rockfish 11.5
duck leg with papas bravas, green beans, caramelized onions 10.5