Dinner Menu: June 29th-July 1st, 2017

Antipasti

chad fell’s bread & marinated olives  5

cream of escarole  6

mixed greens, balsamic vinaigrette  6.5

cold gazpacho  6.

country pork terrine & extras 8

baked local chevre with caramelized onions, roasted garlic, pears and crostini 9

GTF salad with  roasted zucchini, parmigiano cheese, with a dill buttermilk ranch   9

 

Pizze Rosse

garlic & basil  10.5

garlic scapes & goat cheese 11.5

bacon, baby onion & kale  12.5

 

Pizze Bianche

egg & scallions 11.5

zucchini & roasted peppers 115

–add an egg or anchovies to any pie for  $1

Secondi

Potato  Gnocchi with slow tomato, fennel, fava, arugula, mushroom & mascarpone cream, parmesan  17

King Salmon with verde rice, bergamot minted snap peas, shellfish broth and buerre blanc   20

Teres major steak fritas, handcut fries, carrots, fennel and herb butter  22

Duck Breast with  white beans, spinach, poached garlic puree and marionberry gastrique 22

Bacon-wrapped pork loin with potato gratin, braised cabbage, carrot and grain mustard jus

To Finish

Lemon Cream Roll, fresh berries, cream   8.5

Chocolate Cardamom Cake, roasted navel orange, vanilla ice cream 8.5

Poached Pear, sabayon custard, rhubarb gellie   8

Strawberry-Watermelon Sorbet   7