Dinner Menu: July 27-29 2017

Antipasti

chad fell’s bread & marinated olives   5

white gazpacho, tomato in chili oil  7

mixed greens, balsamic vinaigrette  6.5

country pork terrine, seasonal accompaniments  9

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

farmstand Caesar 8

GTF salad, poached pear, walnuts,  blue cheese, pickled onion, sunflower seeds, lemon basil vinaigrette 9.5

 

Pizze Rosse

garlic & basil 13

bacon, kale, bleu   13

broccoli & goat cheese  13

 

Pizze Bianche

ham, scallion, olive 13

caramel onion & zukes 13

 

 

Secondi

Potato Gnocchi with mushroom, tomato, squash, escarole, corn nage 19

Rockfish with quinoa, broccoli puree, bacon, tomato, corn, purslane, caper brown butter   21.5

Braised Short Ribs with mashed potato, carrot, patty pan squash, red wine reduction, horseradish aioli     23

Duck Breast with creamy polenta, grilled radicchio, mushroom, strawberry balsamic reduction   22

Pork Loin with buckwheat spaetzli, eggplant, rainbow chard, arugula and basil pesto   21

 

To Finish

Death by Chocolate Cake   6

Lemon Tart with berries   7

Strawberry Ricotta Cheesecake  8