Lunch Menu: Week of June 23, 2015

Welcome to the summer heat. The plants love it, and so do I. I have been on the river twice already this year and am ready for all things summer.  Cold gazpacho, cold beer, and BERRIES! We have marionberries, boysenberries, raspberries, blackberries ready to jump on our menu, and on the menu this week, we have a mortadella sandwich (part bologna sando and part banh mi) on which I have been feasting. Hope to see you this week on the cool, breezy patio.

Menu

To Start
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –blue cheese, almonds and boysenberries and berry vinaigrette 9.5
caprese salad-tomato with mozzarella, organic extra virgin olive oil and basil 9.5
gazpacho soup with artisan bread 4/6
cucumber soup and artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
bacon/beets/mozzarella 10.5
pepperoni/roasted garlic/mozzarella 10.5
summer squash/red onions/mozzarella 9.5

Pizze Bianco
tomato/pesto/mozzarella 9.5
ham/kale/mozzarella 10.5
duck/egg/pepper 10.5

–Add an egg for a dollar.

Secondi
orrecchiette pasta with tomato, zucchini, ricotta and bread crumbs 9.5
torta di crespelle with beets, beet greens and pesto 9.5
lentils with sofrito and chard baked with a ricotta crust 9.5
cacciucco stew with prawns and rockfish in a tomato based broth with ceci, potato and aioli* 11.5
mortadella sando with pickle, onion, aioli, and tomato on grilled Pugliese served with salad 9.5
duck confit with braised greens, baby carrots, potatoes, and cherry mostarda 9.5

Lunch Menu: Week of April 28, 2015

We have added a Menu to our lunch menu…..3 courses…..lamb ragu with a pear tarte to finish, just to see if anyone is interested in a longer lunch experience.

DSCN0088[1]

Torta di crespelle-crepes, besciamella, mozzarella, chard, red onions served over beets

Menu

To Start
pork pâté with cornichon and dijon mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
duck blue cheese and roasted pepper tarte 6.5
GTF salad – pickled beets, apple and mint vinaigrette 9.5
carrot soup with artisan bread 4/6
soup of the day with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
ham/parsley/leeks/mozzarella 10.5
spinach/goat cheese/mozzarella 9.5

Pizze Bianco
duck confit/blue cheese/mozzarella 9.5
colazione-bacon/parsley/parmesan/farm egg* 10.5
–add an egg for a dollar

Secondi
orrecchiette with red onion, dandelion, blue cheese and tomato water 9.5
polenta gratinata with herbed ricotta, kalamata olive and roma tomato 9.5
torta di crespelle with beets, greens and pesto 9.5
duck leg confit with strata, carrots and dandelion greens 10.5
lamb ragú over tagliatelle with mustard greens and lemon and parsley gremolata 10.5
trout filets over herbed potatoes and chard 11.5
Menu Pranzo
GTF greens/lamb ragú/pear tarte 15.

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 for Opening Week: March 6-8, 2014

No promises – we have to see how it all shakes down – but there are going to be some sweet dishes on this menu!

To Start
antipasti of marinated peppers, brie cheese, olives and baguette 5.5
country pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
GTF salad-grapefruit, pistachio, and goat cheese with a coriander vinaigrette 9.5
onion soup with artisan bread and alpine cheese 4/6
vegetable minestrone soup with artisan bread 4/6

Pizze
garlic /herb/mozzarella 9.5
Italian sausage/roasted onion 10.5
bacon/leeks/blue cheese/tomato/mozzarella 10.5
arugula/sunchokes/tomato/mozzarella 9.5
peppers/olives/goat cheese/tom/mozz 9.5
–add egg/pepperoni 1.

Secondi
spaghetti ala chitarra with garlic, egg, cream 9.5
orrechiette with pork ragu 9.5
cappelletti with goat cheese 9.5
polenta with egg, veggies, and oxtail jam 9.5
torta di crespelle with braising mix 9.5
rockfish, rutabaga, tomato, potato, mustard greens 11.5