Oceans of parsley gnocchi made on a whim of our Ricky…interestingly a first for GTF. Not semolina, but rather parisian gnocchi made from a pate a choux dough. Lots of fun, and a new recipe for the restaurant.
The gnocchi will be served on the menu this week with black kale and a butternut sauce.
mixed field greens with balsamic vinaigrette 6.5
GTF salad –delicata, beets, blue cheese & balsamic vinaigrette 9.5
butternut squash soup with artisan bread 4/6
poblano soup with artisan bread 4/6
ham/caramelized onion/mozzarella 9.5
black kale/cherry tomatoes/mozzarella 9.5
butternut/red onion/mozzarella 9.5
–Add an egg, anchovies or pickled jalapeños for a dollar
orecchiette with duck, butternut and black kale 9.5
brown rice stuffed delicata squash over chard and zucchini 9.5
seafood brodetto with salmon and prawns 10.5
pork polpetti with smashed potatoes, green beans and braised cabbage 9.5
Parisian gnocchi with butternut sauce and (TBD) 9.5