Dinner Menu: August 3-5, 2017

Antipasti

chad fell’s bread & marinated olives   5

country pork terrine, seasonal accompaniments  9

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

mixed greens, balsamic vinaigrette  6.5

farmstand cobb, egg, duck, bacon, tomato, cucumber, blue cheese, red wine vinaigrette  8.5

GTF salad, roast shallot, string bean, pumpkin & sunflower seed, cucumber, orange, citrus herb dressing  9.5

carrot & ginger soup, chermoula  7

chilled beet soup, cardamom cream  7

Pizze Rosse

garlic & basil  12

bacon, bleu   13

anaheim pepper, cherry tomato  13

 

Pizze Bianche

ham, leek 13

zukes, kalamata, mushroom  13

-add an egg or anchovies  1

 

 

Secondi

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

Chinook Salmon with quinoa, 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 buttermilk spaetzli, eggplant, rainbow chard, mustard jus  21

 

To Finish

Grapefruit Mimosa Sorbet  7

Strawberry Ice Cream with shortbread stars  7

Almond-Hazelnut Brownie Tart  7