Dinner Menu for May 12-14, 2016

by GTF Office on May 13, 2016 · 0 comments

Antipasti

bread-olives   4.5

bread-ceci puree  4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pate   5.5 or all 3 for 9.5

polpetti with pesto  6.5

polenta gnocchi with tomato  6.5

bruschetta/duck/peppers/parm   6.5

GTF salad –carrot /white turnip/poppyseed  7.5

sausage and brown rice soup  5

creamy carrot soup  5

Pizze Rosse

garlic/oregano/mozzarella    9.5

bacon/blue/mozz  10.5

spring onion/mushroom/mozz  10.5

 

Pizze Bianche

duck/anchovy/scallion/mozz  10.

egg/pesto/ham/mozz 10.5

goat/olive/chard/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi          (three course meal $29)

lamb sausage/orrecchiette/olives/tomato/peppers/mustard   17.5

pork chop/polenta/carrots/daikon/pesto  18.5

duck/carrot/chard/blackberry 18.5

butcher steak/grilled new onion/roasted pepper/potato/arugula  19.5.

salmon/halibut/prawn/clams/emmer/new garlic/beet greens 21.5

green garlic, mushroom, meyer lemon strata 16.5

 

To Finish

chocolate-almond fudge cake/chantilly/chocolate sauce   5.5

caramel cappuccino cheesecake/chantilly/strawberry 5.5

chocolate mousse/chantilly  5.5

south African milk tarte/cinnamon/chantilly   5.5

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