Lunch Menu: Week of July 26, 2016

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Duck breast with carrot puree, roasted broccoli, and golden raisin jus

Antipasti

bread/olives  4.5

bread/ pickles 5.5

country pork pâté/mustard/cornichon  5.5

tomato salad/crouton/basil/arugula  9.5

duck bruschetta/shallot/blue cheese  7

mixed field greens, balsamic vinaigrette  6.5

GTF salad  –  goat cheese/strawberry  9.5

cold gazpacho/bread  4

vegetable soup/ bread   4

 

Pizze Rosse

garlic/basil/mozz 9.5

duck/mushroom/mozz 10.5

zucchini/blue cheese/mozz  10.5

–add an egg, pickled jalapenos,

or anchovies for  $1

 

Pizze Bianche

pesto/spinach/broccoli/mozz   9.5

bacon/patty pan/jalapeno   10.5

pork ragú/baby shallot/mozz 10.5

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Cold gazpacho soup

 

Secondi

goat cheese and basil ravioli with baby onions and tomatoes  10.

halibut brodetto with carrots, fennel and aioli*  12.

magda squash with ricotta, basil, kalamata olive, tomatoes and chard 9.5

gnocchi with pesto cream sauce, broccoli, squash and almond  10.

duck breast with carrot puree, roasted broccoli, and golden raisin jus  12.

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Magda squash with ricotta, basil, kalamata olive, tomatoes and chard

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

Lunch Menu – Week of May 12, 2015

Writing the weekly menu at GTF is like swinging on a trapeze. By that I mean we go from one new idea/concept/ingredient that we are all fired up about to the next. Each one leads to the next. My friend, Claudia, gave me some Doug Fir syrup for my  birthday! Which appeared on the menu last week as a glaze on the duck. I liked it very much – sweet and salty and citrus and green. My next thought was combining it with a smokey flavor. So this week we are all fired up about smoking: we are smoking duck breast for our GTF salad and pork belly for our carbonara pasta dish. Next week? Who knows!

To Start
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
duck rillette crostini with apple 5.5
GTF salad – smoked duck breast, beets and red wine vinaigrette 9.5
vegetable soup with artisan bread 4/6
ham and lentil soup with artisan bread 4/6
Pizze Rosso
garlic/oregano/mozzarella 9.5
ham/spinach/mozzarella 10.5
ricotta/(TBD)/mozzarella 9.5

Pizze Bianco
mushroom/swiss chard/mozzarella 9.5
beets/bacon/mozzarella 10.5
duck/pesto/mozzarella 10.5

–Add an egg for a dollar.

Secondi
mint and goat cheese ravioli with baby carrots and snap peas 9.5
GTF spaghetti carbonara, pork belly, farm egg yolk, cream* 9.5
duck leg confit with ceci, peppers and tomato and a kalamata olive herb sauce 10.5
herb gratinata over braised red cabbage and swiss chard 9.5
seafood yellow curry with new potatoes, onions, carrots and spinach 11.5

Dolce
chocolate mousse cake 5.
orange pear malva cake 5.

Dinner Menu – April 23, 2015

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We are serving some warm and nourishing dishes on our menu this week…..prawn pot pie for example. We hope to see you at the Farmstand.

Antipasti/Primi Piatti

Ricky’s pickles 3.5

salumi extra fly* 9.5

cavatelli con gamberi  7.5

duck butter on crispy pugliese  3.

trio of antipasti   7.5

soup/onion  5.

soup/vegetable  5.

GTF greens/roasted peppers/kalamata/balsamic  7.5

 

Pizza Rosso

garlic/basil/ mozzarella  10.5

ham/parsley/cauliflower/mozzarella  11.5

spinach/goat cheese /mozzarella  11.5

 

Pizza Bianco

Italian sausage/blue cheese/ mozzarella  11.5

bacon/parsley/parmesan/farm egg*/mozzarella 11.5

–add pickled jalapenos, egg 1.

 

Secondi

prawn pot pie  18.5

duck/spinach/gratinata/blueberry 18.5

trout/mushroom/olive /snap peas/ceci and carrot/herbs  19.5

flat iron steak/chard/beets/potato/arugula/aioli * 19.5

crespelle/spinach/beschiamella/sorrel 13.5

 

To Finish

lemon curd cheesecake/lemon candy   6.5

mocha malva cake/caramel sauce 6.5

queen of sheba chocolate cake/chantilly/strawberry coulis  6.5

Lunch Menu: Week of March 17, 2015

We have enjoyed seeing you again after our winter off – lots of smiles.

We have come to that awesome time of the year when the creek beds on the farm provide stinging nettles. Known as a spring tonic, they provide fresh green and vitamins to bodies that had been eating preserved meats and store-able veggies. We are serving them with raviolis!

Antipasti

brie cheese and pork pâté with cornichon and dijon mustard  7.

mixed field greens with balsamic vinaigrette  6.5

GTF salad –blue cheese, toasted pumpkin seeds, radish and herb vinaigrette    9.5

curried carrot soup with artisan bread  4/6

vegetable soup and artisan  bread  4/6


Pizze Rosso

garlic/oregano/mozzarella    9.5

bacon/squash/ricotta/mozzarella  10.5

mushroom/peppers/collards/mozzarella  9.5

Pizze Bianco

ham/olives/mozzarella  10.5

egg/kale raab/blue cheese/mozzarella * 10

–add an egg for a dollar

 

Secondi

pork ravioli/creamy nettle sauce/mushrooms/leeks  10.5

ricotta tarte with kale raabe and butternut squash    9.5

GTF polenta with season’s vegetables and poached farm egg*  9.5

tagliatelle with pork ragú and collard greens  10.5

braised beef brisket with  cabbage and potatoes 11.5