Dinner Menu: July 6-8, 2017

Antipasti

chad fell’s bread & marinated olives  5

chilled beet & roasted pepper soup with caraway cream, smoked trout   6

curried carrot soup with chermoula   5

country pork terrine & extras 8

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

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

farmstand kale salad with nuts, seeds, sprouts, onion, fennel & omega vinaigrette  12

Pizze Rosse

garlic & basil  10.5

zukes & red pepper  11.5

bacon and baby onion 12.5

 

Pizze Bianche

ham, egg, & scallions 11.5

fresh tomato & kale 115

–add an egg or anchovies

to any pie for  $1

Secondi

Potato  Gnocchi with slow roasted tomato, eggplant, fava, fennel, arugula and basil pesto  19

Seared Halibut with beluga lentil, fava puree, spinach and grilled lemon buerre blanc  22

Painted Hills Flat Iron Steak with buttermilk mashed potatoes, roasted carrot, broccolini and red wine reduction  23

GTF Chicken al Mattone with white beans, caponata, spinach and rosemary jus 21

Grilled Pork Loin with buttermilk polenta, rainbow chard, carrot, grain mustard jus  20

To Finish

Chocolate Hazelnut Ice Cream Sandwich   7

Lime and Mint Mouse   7.5

Marionberry Shortcake with Cream   7.5