Dinner Menu for April 21-23, 2016

Insider tip!!! Ask for ciccioli (chee-chee-oh-lee)

Antipasti

bread-olives   4.5

bruschetta/duck/carm onion/broc sprouts/parmesan  5.5

-chicken galantine   5.5

-duck liver mousse  5.5

-pork pate   5.5 or all 3 for 9.5

papas bravas    5.5

gamberi fritti  5.5

bruschetta/duck liver/apple/white turnip  5.5

GTF salad –apples/blue cheese/herb dressing  7.5

GTF salad-mache/bacon/egg/shallot   7.5

lentil and vegetable soup  5

curried carrot  soup  5

Pizze Rosse

garlic/oregano/mozzarella    9.5

three cheese/baby basil  10.5

badon/leeks/mozz  10.5

 

Pizze Bianche

duck/kale/mozz  10.

olive/spinach/shallot/mozz 10.5

lamb sausage/egg/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi          (three course meal $29)

duck/carrot puree/spinach/spiced honey   19.

flat iron/ potato/chard/aioli*  20.5

pork chop/canederli/carrots/mustard grain/ pea shoots 18.5

chicken breast/farro pilaf/beet greens/sherry demi  18.5

halibut/acqua pazza/spinach/aioli*   19.5.

mushroom tarte/spinach/baby beets/baby basil 16.5

 

To Finish

apricot custard gateaux/apricot anglaise   5.5

flourless choco-almond cake/chocolate sauce   5.5

lemon mousse parfait  5.5

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