Dinner Menu: June 8-10, 2017

Antipasti

chad fell’s bread & marinated olives  5

creamy curried carrot  6

mixed greens, balsamic vinaigrette  6.5

cold cucumber soup 6.

country pork terrine & extras 8

goat cheese with carmelized onions,  roasted garlic and pears 9

gtf salad with  beets, strawberries, roasted hazelnuts ,parmigiano cheese with balsamic vinaigrette   8

Bibb lettuce with cucumbers pumpkin seeds with orange basil  vinaigrette 8

 

Pizze Rosse

garlic & basil  10.5

zucchini & peppers 11.5

bacon & kale  11.5

 

Pizze Bianche

egg, scallions, arugula  11.5

prosciutto & olive 11.5

sausage & caramel onion 11.5

 

–add an egg or anchovies

to any pie for  $1

   

Secondi

Potato  Gnocchi with mushroom, tomato, fava beans, and sherry cream  17

Grilled Trout with beluga lentils, braised leeks, fava puree, and lemon beurre blanc   20

Flat Iron, smashed potatoes, roasted carrots and zucchini, and carrot-top chimichurri  22

Duck Breast and Roast Potato with mushrooms, zucchini, and cherry sauce 20

Bacon Wrapped Pork Tenderloin  with polenta and mustard jus 22

 

To Finish

Spiced Rice Pudding  with fresh strawberries and rhubarb gelly  6

Buckwheat Cake with  poached pears and white wine reduction  7

Rhubarb Meringue Tartlette and strawberry sauce   7

Ice Cream Platter: Milk Chocolate, Orange Chocolate Chip, and Cinnamon  6