Dinner Menu: September 10-12, 2015

by GTF Office on September 10, 2015 · 0 comments

Thanks for coming and checking this blog out. It is not always easy to find the time, but it does help to take a step back and see the big picture. We are here because we love to think up and prepare awesome dishes. Tonight the chef highly recommends the salmon dish: fingerlings, romano, beans, and roasted peppers topped with pan roasted salmon. Good so far! But then we added a corn flan and a chimichurri sauce. Out of the park!  I said good day, sir.

Antipasti
country pâté/cornichon/house mustard 6.5
duck liver mousse/sour cherry/balsamic reduction 6.5
duck rillette/pear 6.5
…all three 9.5
trio of antipasti 7.5
soup/ducky onion 5.
soup/cold melon 5.
GTF greens/melon/cukes/balsamic vinaigrette 7.5

Pizze Rosse
garlic/basil/mozzarella 10.5
duck/summer squash/mozzarella 11.5
corn /mushroom/mozzarella 10.5
Pizze Bianche
tomato/pesto/mozzarella 10.5
kalamata/goat cheese/summer squash/mozzarella 11.5
pesto/roasted peppers/mozzarella 10.5

–Add anchovy or an egg for a dollar.

Secondi        special menu 3 courses – 28
duck/carrot puree/black kale/berry sauce 18.
pork chop/zucchini/spaetzle/roasted tomato/caramelized onion 18.
flat iron/ smashed potato/chard/red chimichurri 19.5
chinook salmon/romano beans/corn flan/fingerling potato/roasted pepper19.5
summer napoleon /tomato/squash/eggplant/basil/polenta/mozzarella 15.5

To Finish
queen of sheba cake/berry coulis/chantilly 6.5
panna cotta/fruit compote 6.5
Portuguese custard/chocolate mousse/anglaise 6.5
caramelized apple/blueberry/almond cake 6.5

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