Dinner Menu for June 30-July 2, 2016

Antipasti

bread-olives   4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pâté  5.5  all three 9.5

gtf farmhouse LIVERWURST  4.5

gtf chicken hearts/zucchini  5.5

bruschetta/tomato/basil   6.5

caesar salad/artisan bread/   7.5

gtf salad-beets/cuke/blue cheese  7.5

gazpacho  soup  5

ducky onion  soup  5

Pizze Rosse

garlic/basil/tomato/mozzarella    9.5

duck/kale/mozz  10.5

mushrooms/goat cheese/mozz  10.5

 

Pizze Bianche

tomato/blue/thyme/mozz  10.5

bacon/scallion/egg/mozz 10.5

ham/zukes/olives/mozz   10.5

 

-add an egg, anchovies, pickled jalapeno

for  2.

 

Secondi          (three course meal $29)

GTF chicken breast/brown rice/mushroom/kale /roasted peppers  17.5

duck breast/carrot/spinach/berries  18.5

pork chop/polenta/summer squash/chard/caramelized new onions  19.5

hanger  steak/potato/baby carrots/greens/ basil aioli* 19.5

albacore tuna/lentils/tomato/radicchio/pesto  20.5

crêpes /tomato/baby  onion/kohlrabi/pesto   16.5

 

To Finish

“tiramisu” cake/coffee/chocolate/angelfood/ anglaise   6.5

marionberry and vanilla cream filled crepes/chantilly  6.5

strawberry ice cream baked Alaska/almond  6.5

vol au vent/orange curd/marionberries and chantilly  6.5