Dinner Menu for June 23-25, 2016

by GTF Office on June 23, 2016 · 0 comments

Antipasti

bread-olives   4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pâté  5.5  all three 9.5

prawn salad/mint/cuke/tomato  7.

bruschetta/tomato/basil   6.5

bruschetta/beef tongue & baby onion   6.5

GTF salad-beets/cuke/blue cheese  7.5

creamy zucchini/eggplant soup  5

cold cucumber and mint  soup  5

Pizze Rosse

garlic/basil/tomato/mozzarella    9.5

bleu/bacon/onion/mozz  10.5

bells/zukes/kale/mozz  10.5

 

Pizze Bianche

tomato/olives/mozz  10.5

ham/caper/egg/mozz 10.5

duck/anchovy/scallion/mozz   10.5

 

-add an egg, anchovies, pickled jalapeno

for  2.

 

Secondi          (three course meal $29)

chicken galantina/bacon & thyme/polenta/kale/pesto  17.5

duck breast/strata/spinach/berries  18.5

lamb/ lentils/baby carrots/beets/black kale  19.5

hanger  steak/tomatoes/radicchio/new potatoes/kalamata/ aioli* 19.5

halibut/eggplant/summer squash/roasted peppers/thyme/basil leaf  20.5

crespelle/goat cheese/chard/beets/pesto   16.5

 

To Finish

chocolate brioche bread pudding/butterscotch crème anglaise   6.5

cardamom crème brúlée/ orange shortbread   6.5

chocolate and sherry sorbet/angelfood cake & marionberries  6.5

pavlova /chantilly/fresh berries and toasted almond  6.5

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