Lunch Menu: May 23-26, 2017

Goat cheese & basil ravioli with walla wallas, zucchini, and shaved egg yolk

Antipasti

chad fell’s bread & marinated olives 5

mixed greens, balsamic  6.5

cucumber, apple, and basil gazpacho 6

baked chevre, roasted garlic, pears and country bread with drizzled honey  8

lacinato kale salad, orange and anchovy dressing, altamura croutons 8

country pork terrine, pickled onions, whole grain mustard, chad’s bread   8

GTF salad- strawberries, hazelnuts, cucumbers, radishes, parmesan  9.5

Pizze Rosse

garlic & basil  10.5

zucchini & olives 11.5

sausage & walla walla  11.5

 

Pizze Bianche

egg, chives, proscuitto  11.5

roasted peppers & arugula 11.5

anchovy & leeks 11.5

 

–add an egg or anchovies

to any pie for  $1

Cucumber, apple, and basil gazpacho

Secondi

mushroom risotto with tarragon, gruyere and roasted carrot  11

beef short ribs on smashed potatoes with leeks and white kale 12

duck leg confit on creamy polenta with rainbow chard and honey  12

goat cheese & basil ravioli with walla wallas, zucchini and shaved egg yolk  11

seafood brodetto of rockfish with potatoes, leeks, carrots and *aioli  12

Lunch Menu: May 16-19, 2017

Mixed greens, balsamic

Antipasti

chad fell’s bread & marinated olives 5

wild rice and vegetable soup 5

heirloom tomato and roasted pepper bisque   6

mixed greens, balsamic  6.5

baked chevre, roasted garlic, pears and country bread with drizzled honey  7.5

dandelion greens, roasted peppers, gorgonzola dressing, house smoked lardons  7.5

country pork terrine, pickled onions, whole grain mustard, chad’s bread   8

GTF salad- strawberries, cucumbers, radishes, hazelnuts, balsamic vinaigrette  grana padano 9.5

Pizze Rosse

garlic & basil  10.5

goat cheese & kale 11.5

bacon & leeks  11.5

 

Pizze Bianche

egg, chives, arugula  11.5

sausage, peppers 11.5

ham, caramel onion 11.5

 

–add an egg or anchovies

to any pie for  $1

 

Dragoncello risotto with gruyere, seasons first zukes and pea tops

Secondi

tagliatelle with pork ragu and cavelo nero   11

dragoncello risotto with gruyere, seasons first zukes and pea tops   11

polenta with poached egg*, parsley hazelnut pesto, walla wallas and peppers 12

duck leg confit on brown rice pilaf with rainbow chard and honey  12

Dinner Menu: May 18-20, 2017

Antipasti

chad fell’s bread & marinated olives  5

roasted heirloom tomato bisque  6

mixed greens, balsamic vinaigrette  6.5

baked chevre, roasted garlic & caramelized onions, pears, crostini  7.5

country pork terrine, pickled rhubarb, mustard, crusty bread  8

kale salad, orange & anchovy dressing, fried breadcrumbs, capers, parmesan 8

GTF salad, strawberries, hazelnuts, radishes, turnips, balsamic, parmesan  9.5

Pizze Rosse

garlic & basil  10.5

goat cheese & kale 11.5

bacon & leeks  11.5

 

Pizze Bianche

egg, chives, arugula  11.5

sausage, peppers 11.5

ham, caramel onion 11.5

 

–add an egg or anchovies

to any pie for  $1

Secondi

fresh radiatore pasta with  snap peas & zucchini, basil pesto cream with hazelnuts  18

salmon and clam brodetto with saffron, onions, carrots, chard and baguette  20

teres major, smashed potatoes & roasted garlic,  arugula salad, horseradish whipped cream  21

duck confit marinated in red wine, soft polenta, sautéed chard, cherry rhubarb compote*  20

 

To Finish

Farm-style  chocolate cake with salted caramel    6.5

Chocolate strawberry cheesecake   6

Strawberry-poppy shortcake ice cream   5

Dinner Menu: May 11-13, 2017

Antipasti

chad fell’s bread & marinated olives  5

beet soup, tarragon crème fraiche  6

coldo verde soup  6

mixed greens, balsamic vinaigrette  5

baked chevre, roasted garlic & caramelized onions, pears, crostini  7.5

country pork terrine, pickled rhubarb, mustard, crusty bread  7.5

red oak lettuce, orange anchovy dressing, capers & fried bread crumbs* 8

grilled romaine, roasted red peppers, house smoked lardons, gorgonzola dressing  8.5

GTF salad, apples, radishes, turnips, toasted almonds, parmesan cheese & balsamic   9.5

Pizze Rosse

garlic & basil  10.5

goat cheese & spinach 11.5

bacon & leeks  11.5

 

Pizze Bianche

ham, egg, chives  11.5

mushroom, onion, arugula 11.5

potato, caper, walla walla 11.5

–add an egg or anchovies
to any pie for  $1

 

Second

Roasted mushroom & leek bolognese on creamy polenta with kale & parmesan  16

Oregon line caught ling cod, bacon braised lentils with peppers & caramelized onions, pea top salad*   19

Teres major, roasted garlic & parsnip smashed potatoes,  sautéed kale, horseradish whipped cream  21

Duck breast marinated in red wine, wild rice & hazelnut pilaf, sautéed chard, cherry rhubarb compote*  20

 

To Finish

Rhubarb Cobbler with Toffee Ripple Ice Cream   5

Glazed Chocolate Cake with Roasted Orange    6

Ricotta Cheesecake with Poached Rhubarb and Honey-Ginger Syrup   6

Lady Grey Brulee – citrus and black tea-infused crème brulee  6