An adaptation of our grilled albacore tuna entree. Instead of polenta with roasted peppers and tomatoes, we substituted broccoli, carrots, and roasted potatoes, all fresh from the farm.
Antipasti
chad fell’s bread & olives 5
emily’s farm fresh pickle plate 3
white bean and spinach soup, served with bread 5
mixed greens with balsamic 6.5
local herb goat cheese and tomato crostini 5
GTF salad – tomatoes, cucumbers, and sunflower seeds with a roasted garlic vinaigrette 9.5
pork pate with pickled vegetables, mustard and bread 8
Pizza rosse – garlic & basil
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Pizze Rosse garlic & basil 11 zucchini & kalamata 12 bacon & mushrooms 12
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Pizza Bianche
tomatoes & baby onions 12 ham& scallions 12
–add an egg or anchovies 1
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Secondi
shea’s ricotta ravioli with goat whey broccoli, favas and radicchio 13
ratatouille with parmesan, balsamic reduction, baguette and a poached egg 12
GTF style ramen with pork belly, egg, spinach roots and scallions in a rich duck broth 13
grilled pork shoulder on green lentils, carrots and a basil hazelnut pesto 13
grilled albacore tuna on polenta with roasted peppers and tomatoes 13