Lunch Menu Sketch: March 20-22, 2014

by GTF Office on March 17, 2014 · 2 comments

The quince tree has leafed out and the nettles are growing. The chef got a sunburn from jogging in the sunshine. The risotto on last week’s menu was the big seller. All of the new crew members are coming on board. Our new Pastry Chef Hamid is showing a distinctive style in our pastry case and at the markets. Van Vleet meat is teaching me about the difference between a mock tender and the teres major (the steak we sell as a Zip Steak). The river is down and morale is up. The pizza oven is so thrilled to be hot (700 degrees Farenheit) again.

Here is the menu sketch for the coming week:

To Start
toasted pugliese with kalamata tapenade, arugula and shaved parmesan 4.5
herbed pork pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
escarole with herbed bread crumb and garlic vinaigrette
GTF salad – parmesan, croutons, and anchovy and herb vinaigrette 9.5
a soup with artisan bread 4/6
a soup with artisan bread 4/6

Pizze
garlic /herb/tom/mozz 9.5
bacon/peppers/tom/mozz 10.5
caper/ham/besciamella/mozz 10.5
shallot/anchovy/thyme/tom/mozz 9.5
sunchoke/mushroom/tom/mozz 9.5
–add egg/anchovy 1.

Menú: 20.
arancini with aoili
grilled zip steak with smashed potatoes (11.5)
flourless chocolate torta

Secondi
ravioli of pork with nettles and cream 10.5
orrechiette with arugula, roasted peppers, olives and garlic 9.5
roasted semolina gnocchi with mozzarella and tomatoes 9.5
polenta with wild shrimp and wood sorrel 10.5
pork ragú with spaetzle and carrots 10.5
blue cheese gratinata with chard and rutabaga 9.5

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{ 2 comments… read them below or add one }

Ana March 18, 2014 at 9:59 pm

Happy Days JC! It is fun to read how things are going :) I think I will call during lunch this week…look out!

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Anne Wright March 19, 2014 at 11:51 pm

This sounds amazing! Great work JC and kitchen crew! I miss you all!

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