Dinner Menu: May 18-20, 2017

Antipasti

chad fell’s bread & marinated olives  5

roasted heirloom tomato bisque  6

mixed greens, balsamic vinaigrette  6.5

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

country pork terrine, pickled rhubarb, mustard, crusty bread  8

kale salad, orange & anchovy dressing, fried breadcrumbs, capers, parmesan 8

GTF salad, strawberries, hazelnuts, radishes, turnips, balsamic, parmesan  9.5

Pizze Rosse

garlic & basil  10.5

goat cheese & kale 11.5

bacon & leeks  11.5

 

Pizze Bianche

egg, chives, arugula  11.5

sausage, peppers 11.5

ham, caramel onion 11.5

 

–add an egg or anchovies

to any pie for  $1

Secondi

fresh radiatore pasta with  snap peas & zucchini, basil pesto cream with hazelnuts  18

salmon and clam brodetto with saffron, onions, carrots, chard and baguette  20

teres major, smashed potatoes & roasted garlic,  arugula salad, horseradish whipped cream  21

duck confit marinated in red wine, soft polenta, sautéed chard, cherry rhubarb compote*  20

 

To Finish

Farm-style  chocolate cake with salted caramel    6.5

Chocolate strawberry cheesecake   6

Strawberry-poppy shortcake ice cream   5