Dinner Menu: May 25-27, 2017

Time for: Strawberries, Rhubarb, & Flowers

Antipasti

chad fell’s bread & marinated olives  5

radish top and leek scape soup  6

cucumber, basil & apple gazpacho

mixed greens, balsamic vinaigrette  6.5

baked chevre, roasted garlic & caramelized onions, pears, crostini  8

kale caesar, orange & anchovy dressing, altimura croutons, capers, parmesan 8

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

 

Pizze Rosse

garlic & basil  10.5

zucchini & olives 11.5

sausage & walla walla  11.5

 

Pizze Bianche

egg, chives, proscuitto  11.5

roasted peppers & arugula 11.5

anchovy & leeks 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

Roasted peppers, kale, and broccoli over soft polenta, poached egg, garlic and olive tapenade 18

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

Duck breast marinated in red wine, soft polenta, sautéed spinach, cherry rhubarb compote*  20

To Finish

Rhubarb-Strawberry Mousse Cake  7.5

Ice Cream Platter: Boysenberry Ripple, Vanilla, Farm Strawberry   7

Fallen Angel Grapefruit Cake with Cream Cheese Frosting  7.5