Dinner Menu: April 30-May 2, 2015

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We will have a warm and beautiful dinner service tonight, Thursday April 30. The chef is especially excited about the tarragon custard and salmon rillette appetizer! Oh, and a very rare appearance of Chicken Breast.

Menu

Antipasti/Primi Piatti
Ricky’s pickles 3.5
salumi extra fly 9.5
orrecchiette/roasted shallot crème sauce/dandelion 7.5
goat cheese/tarragon/custard/salmon/celery 5.5
trio of antipasti 7.5
soup/carrot 5.
soup/beet 5.
GTF greens/ 7.5

Pizze Rosso
garlic/basil/mozzarella 9.5
ham/parsley/ricotta/mozzarella 10.5
roasted cipollini/spinach/mozzarella 9.5

Pizze Bianco
fava top pesto/mozzarella 9.5
sage sausage/parsley/black pepper/farm egg*/mozzarella 10.5

–Add an egg for a dollar.

 

Secondi
chicken breast/mushroom/ceci/carrots/dandelion 18.5
duck/spinach/carrot/sour cherry gastric 18.5
salmon/polenta/tomato/capers/peppers/mibuna mustard 19.5
flat iron steak/chard/ potato/onions/aioli * 19.5
spring risotto/blue cheese/crispy shallot 14.5

To Finish
blueberry cobbler/chantilly 6.5
creamy caramel cappuccino cake/caramel sauce 6.5
queen of sheba chocolate cake/chantilly/strawberry coulis 6.5