Dinner Menu: July 20-22, 2017

 

Antipasti

chad fell’s bread & marinated olives   5

chilled beet soup, smoked trout toast  7

vegetable chowder, carrot top pesto 6

mixed greens, balsamic vinaigrette  6.5

boudin blanc, pickled berries, grain mustard  9

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

farmstand cobb, egg, bacon, duck, blue cheese, tomato, kohlrabi, red wine vinaigrette 9

GTF salad, roasted garlic, tomatoes,  cucumbers, onion, red wine vinaigrette

9.5

 

Pizze Rosse

garlic, basil & mozz  11

bacon & kale 12

roasted pepper, onion   12

 

Pizze Bianche

fresh tomato,  goat cheese 12

ham & scallions  12

 

 

Secondi

Tagliatelle with mushroom, tomato, fennel, chard, sherry cream, carrot top pesto 19

Salmon with cous cous, eggplant, squash, fava puree, green mole sauce   21.5

Flat Iron Steak with buttermilk mashed potato, carrot, broccolini, horseradish aioli     23

Duck Breast with creamy polenta, broccolini, chard, cherry gastrique   22

Pork Loin with spaetzli, braised cabbage, carrot, grain mustard jus   21

 

To Finish

Warm Boysenberry Crisp with Apple Cinnamon Ice Cream  8

Chocolate Mousse with Lemon Ricotta Cookie and Strawberries  7