Lunch Menu: Week of August 9, 2016

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Gnocchi with ratatouille and ricotta

Antipasti

chicken liverwurst/tomato/foccacia  6.5

roasted eggplant/peppers/onions  6.5

duck liver/cippolini/tarragon  6.5

country pâté/mustard/cornichon  6.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad  –  smoked chicken/blue cheese/golden beet  9.5

ducky walla walla soup/bread  4

tomato soup/bread   4

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon/leek/mozz  10.5

sausage/potato/mozz  11.5

 

 

Pizze Bianche:

egg/pesto/mozz   10.5

ham/onions/blue/mozz   10.5

squash/corn/cherry /mozz  10.5

–add egg, anchovies or

pickled jalepenos for $1

Secondi

basil & goat cheese ravioli with grilled peaches, shallots & almond 10.

sweet corn grits with smoked tomato, soft farm egg* and balsamic reduction 10

duck leg confit with green lentils, pork belly, chard and basil pesto 11

gnocchi with ratatouille and ricotta  9.5

seafood brodetto with tomato, potato, fennel & aioli*  12.

Dinner Menu: August 4-6, 2016

Antipasti:

bread-olive oil and balsamic  4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pâté  5.5  all three 9.5

chicken liverwurst/tomato on bread 5.5

p belly /corn/tomato/squash salad   7.5

bruschetta/duck liver/roasted onion   6.5

GTF salad-strawberry/pumpkin seed   7.5

cold gazpacho  soup  5

tomato  soup  5

Pizze Rosse:

garlic/basil/mozzarella    9.5

tomato/leek/jalapeno/mozz  10.5

ham/peppers/mozz  10.5

 

Pizze Bianche:

pork belly/corn/mozz  10.5

onions/basil/blue /mozz 10.5

bacon/pesto/squash/mozz   10.5

 

–add an egg, anchovies, pickled jalapeno  2.

Secondi          (three course meal $29)

duck breast/carrot/chard/golden raisins/curry    19.5

chicken breast/polenta/squash/pepper slaw  19 .5

flat iron steak/red potatoes/chard/roasted tomato/basil pesto  23.5

brodetto of ling cod/prawn/manila clam/aioli**  21.5

spaetzle/summer squash/roasted baby onion/pesto/candied cherry tomatoes  16.5

 

To Finish

bruleed fig tarte with earl grey aglaise  6.5

strawberry ice cream baked Alaska   6.5

curried panna cotta/ peanut butter cookie  6.5

chocolate chocolate chili cake/strawberry /chantilly   6.5

Lunch Menu: Week of November 10, 2015

It’s our last week of the 2015 season. We still have so much good food to share. Come see us!

To Start
mixed field greens with balsamic vinaigrette 6.5
awesome pork pate, cornichon, mustard artisan bread 6.5
GTF salad –duck confit and quince with a parsley vinaigrette 9.5
tomato soup with artisan bread 4/6
creamy celeriac soup with artisan bread 4/6

Pizze with Rosse or Biance Sauce
ham/roasted cauliflower/mozzarella 9.5
broccoli/butternut/mozzarella 9.5
delicata/caramelized onions/mozzarella 9.5

–Add an egg, anchovies or pickled jalapeños for a dollar

Secondi
ravioli of buttercup squash with brown butter/almond cream sauce 9.5
braised red cabbage with roasted delicata rings 9.
shrimp on shrimp brodetto with potatoes and aioli# 10.5
chicken breast with ginger sauce, carrots and polenta 11.5
chicken wings with jasmine rice, black kale, and GTF kimchi 9.5

Lunch Menu: Mid-September 2016

Chef suggests: duck cannelloni! It’s real good, and the first winter squash of the season is on the menu.

To Start
country pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –pears, almonds, croutons and blue cheese dressing 9.5
tomato soup with artisan bread 4/6
ducky mushroom soup with artisan bread 4/6

Pizze Rosse
garlic/basil/mozzarella 9.5
ham/roasted peppers/mozzarella 9.5
squash/mushrooom/mozzarella 10

Pizze Biance
kale/corn/mozzarella 10.5
bacon/tomato/mozzarella 9.5
pesto/egg/mozzarella 10.5
–Add an egg, anchovies or pickled jalapeños for a dollar

Secondi
goat cheese tortelloni roasted peppers, kalamata olives and arugula 9.5
late summer napoleon over polenta with pesto 9.5
prawns in tomato curry with ceci and potato 10.5
beef polpetti with smashed potato with eggplant, tomatoes and chard 9.5
duck cannelloni with kabocha smash, black kale and garlic beschiamella sauce 10.5

Lunch Menu: Week of September 7, 2015

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Here is our goat cheese and leek tarte over black kale and golden beets with pesto and Parmesan. Yum!

Please excuse my lack of posts. Life gets busy around the farm!

 

To Start

country pork pâté with pickles and house mustard  5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –assorted melons, almonds and goat cheese  9.5

tomato soup with artisan bread  4/6

vegetables soup with artisan bread   4/6


Pizze Rosse

garlic/basil/mozzarella    9.5

corn/roasted peppers/mozzarella  9.5

ham/eggplant/mozzarella 10

 

Pizze Biance

goat cheese/pesto/mozzarella  10.5

tomato/zucchini/mozzarella 9.5

kale/anchovy/egg/mozzarella 10.5

 

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

 

Secondi

shrimp ravioli with carrot sauce   9.5

goat cheese and leek custard tarte over golden beets  and black kale with pesto  9.5

olive potato involtini over tomatoes and tiger squash with romesco   9.5

pork ragú with  romano beans and tomato water orrecchiette pasta  9.5

albacore tuna in a corn and roasted pepper chowder  10.5