Dinner Menu: August 10-12, 2017

Antipasti

chad fell’s bread & marinated olives  5

roasted bone marrow, gremolata, crostini  7

country pork terrine, seasonal accompaniments  9

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

mixed greens, balsamic vinaigrette  6.5

GTF salad, sweet corn,  green beans, cucumber, tomato, toasted hazelnuts, buttermilk dill dressing  9.5

chilled beet soup, feta, mint  6

 

Pizze Rosse

garlic, basil   13

bacon &caramel onion 13

anaheim pepper & potato  13

 

Pizze Bianche

ham & leek   13

kale, tomato & kalamata  13

 

add an egg or anchovies 1

Secondi

Summer Risotto with grilled Barbaraella eggplant, tomato, leek, chard, chermoula, corn butter 19

Chinook Salmon with pesto couscous, tomato, corn, purslane, meyer lemon buerre blanc   22

Grilled Flank Steak with buttermilk mashed potato, mushroom, green bean & hazelnut, horseradish aioli     23

GTF Chicken Breast with polenta, carrot, fennel, chard, blueberry gastrique   21

Braised Pork Ragu with fettuccini, eggplant, mushroom, carrot, kale, poblano puree    20

 

To Finish

Strawberry Pear Crisp with ice cream  8

Carrot Cantelope Sorbet  7

Layered Chocolate Mousse with blackberry sauce   7