| 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
|
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
Hi,
Your menu here is for May; could I see your June menu?
Thanks,
John