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!
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
mushroom/swiss chard/mozzarella 9.5
–Add an egg for a dollar.
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
chocolate mousse cake 5.
orange pear malva cake 5.