Dinner Menu: May 11-13, 2017

Antipasti

chad fell’s bread & marinated olives  5

beet soup, tarragon crème fraiche  6

coldo verde 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

red oak lettuce, orange anchovy dressing, capers & fried bread crumbs* 8

grilled romaine, roasted red peppers, house smoked lardons, gorgonzola dressing  8.5

GTF salad, apples, radishes, turnips, toasted almonds, parmesan cheese & balsamic   9.5

Pizze Rosse

garlic & basil  10.5

goat cheese & spinach 11.5

bacon & leeks  11.5

 

Pizze Bianche

ham, egg, chives  11.5

mushroom, onion, arugula 11.5

potato, caper, walla walla 11.5

–add an egg or anchovies
to any pie for  $1

 

Second

Roasted mushroom & leek bolognese on creamy polenta with kale & parmesan  16

Oregon line caught ling cod, bacon braised lentils with peppers & caramelized onions, pea top salad*   19

Teres major, roasted garlic & parsnip smashed potatoes,  sautéed kale, horseradish whipped cream  21

Duck breast marinated in red wine, wild rice & hazelnut pilaf, sautéed chard, cherry rhubarb compote*  20

 

To Finish

Rhubarb Cobbler with Toffee Ripple Ice Cream   5

Glazed Chocolate Cake with Roasted Orange    6

Ricotta Cheesecake with Poached Rhubarb and Honey-Ginger Syrup   6

Lady Grey Brulee – citrus and black tea-infused crème brulee  6

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