Dinner Menu: June 15-17, 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

baked chevre with caramelized walla wallas, roasted garlic,pears and crostini 9

GTF salad with  cucumbers, apples, roasted hazelnuts, parmigiano cheese with balsamic vinaigrette   9

 

Pizze Rosse

garlic & basil  10.5

zucchini & peppers 11.5

bacon & kale  11.5

 

Pizze Bianche

egg, scallions, arugula  11.5

ham & walla walla 11.5

goat cheese & 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

Salmon 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, kale 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