Local food movement comes to GTF! We are participating in this year’s Local 6 event. We are offering a dish with bay shrimp, roasted poblanos, corn and papas. See you this week at the Farmstand.
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To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
duck liver mousse with olives and goat cheese sauce 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad – polpette di melanzane, heirloom tomatoes, kalamata olive and parsley vinagrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread 9.5
roasted pepper soup with artisan bread 4/6
chunky beet soup with artisan bread 4/6
L6 newport bay shrimp with roasted poblano peppers, corn and potatoes L6
| Pizze Rosso
garlic/basil/mozzarella 9.5 sweet italian sausage and peppers/mozz 10.5 kalamata olive/duck/arugula /mozz 10.5
Pizze Bianco ham/capers/parmesan/mozz 10.5 pesto/red onion/cherry tomato/mozz 9.5 colazione-bacon/egg/parsley/black pepper 10.5 |
Secondi
GTF spaghetti carbonara, italian sausage, leeks, broccoli and basil 10.5
semolina gnocchi with roasted roma tomatoes, zucchini, herbed ricotta and pesto 9.5
creamy polenta with seasons finest vegetables and poached egg* 9.5
duck leg confit with roasted potatoes, swiss chard and carrots 10.5
GTF muffaletta, house mortadella with olive tapenade, pickled peppers, aioli, red onion, cukes and salad greens 10.5