Dinner Menu: April 27-29, 2017

Antipasti

chad fell’s bread & marinated olives  5

creamy mushroom soup 6

black bean and vegetable soup 6

mixed greens, balsamic vinaigrette  5

baked chevre, roasted garlic & caramelized onions, pears, crostini  7.5

country pork terrine, pickled rhubarb, mustard, crusty bread  7.5

frisee, lardons and poached egg with dijon vinaigrette 8

GTF salad, apples, radishes, turnips, beets, balsamic  vinaigrette, parmesean 8

Pizze Rosse

garlic & basil  10.5

bacon & blue 11.5

kalamata & leeks   11.5

 

Pizze Bianche

egg, chive, capers 11.5

kale & sausage  11.5

 

 

Secondi                       (three course meal $29)

Ravioli of roasted garlic, caramel onion, and fresh ricotta with leek & green garlic cream 16

Oregon spring king salmon, bacon braised rye & wheat berries, fresh farm greens, mint & lemon balm buerre blanc   21.5

Teres major, green garlic & potato gratin, braised greens, pickled shiitake   21.5

Duck breast, creamy polenta, kale raab & rhubarb compote  20

 

To Finish

Rhubarb-Nut Crisp, with almond and hazelnut, served hot with ice cream     6

Lemon Meringue Tartlette with rhubarb-pear sauce    6

Boysenberry and Chocolate Cheesecake, with brownie crumble and strawberry    6

Ice Cream Platter: Vanilla Bean, Rhubarb, and Rose    5