Dinner Menu: July 21-23, 2016

by GTF Office on July 21, 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

caprese salad  6.5

heirloom tomato/p belly/basil royal/jalapeno  6.5

bruschetta/duck liver/red wine onion   6.5

GTF salad-tomato/cuke/herb vin.  7.5

gazpacho  soup  5

roasted tomato  soup  5

Pizze Rosse

garlic/basil/tomato/mozzarella    9.5

onion/zuk/jalapeno/mozz  10.5

duck/peppers/mozz  10.5

pesto/bacon/mozz  10.5

 

Pizze Bianche

tomato/broccoli/mozz  10.5

blue/bacon/kale /mozz 10.5

potato/scallion/ham/mozz   10.5

 

–add an egg, anchovies, pickled jalapeno for  2.

 

Secondi          (three course meal $29)

duck breast/curry rice/broccoli/baby onion/ golden raisin  gastric  18.5

pork chop/polenta/carrots/chard/maple demi  19 .5

hanger steak/red potatoes/kale /cherry tomato/pesto 19.5

halibut/roasted tomato/grilled summer squash/basil  21.5

lentil filled tomato/ratatouille/pesto  16.5

 

To Finish

lime curd tarte/meringue/strawberries  6.5

marionberry baked Alaska   6.5

ricotta soufflé/strawberry/pepper and balsamic  6.5

chocolate mousse/almond bavarian/almond crunch/chocolate drizzle  6.5

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