| 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