Dinner Menu for June 2-4, 2016

Antipasti

bread-olives   4.5

bread-aioli  4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pâté  5.5  (all three 9.5)

gratinata of lamb sausage/white bean  6.5

bruschetta/duck/pickled beets/blue  6.5

GTF salad –strawberries/almonds  7.5

curried carrot soup  5

ducky onion soup   5

Pizze Rosse

garlic/basil/oregano/mozzarella    9.5

blue/ham/mozz  10.5

mushroom/kale/mozz  10.5

 

Pizze Bianche

pesto/zukes/mozz  10.

egg/bacon/scallion/mozz 10.5

duck/goat/onion/mozz   10.5

 

–add an egg or anchovies

for  2.

 

Secondi          (three course meal $29)

duck/ carrot puree/spring onions/favas/honey 18.5

chinook/new potatoes/beet greens/white turnip/e. v. olive oil  20.5

hanger steak/spring onion/beets/frisee/pesto  19.5

chicken breast/garlic scape risotto/mustard caper sauce/pea tops 18.5

lamb ragú/creamy polenta/chard/italian parsley 17.5

basil  strata /romas/zucchini /chard/pesto 16.5

 

To Finish

dobos torte/spiced anglaise/peanut crunch   6.5

orange crème brúlée/almond shortbread 5.5

strawberries/cream scones/chantilly  5.5

blueberry ice cream / pound cake/coconut   5.5