Dinner Menu: August 17-19, 2017

Antipasti

chad fell’s bread & marinated olives  5

roasted bone marrow, gremolata, crostini  7

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 cucumber soup, pickled peppers  6

 

Pizze Rosse

garlic and basil  13

bacon &bleu cheese 13 anaheim pepper &roasted  onion   13

 

Pizze Bianche

kalamata and chard   13

zukes, cherry tomato and goat cheese  13

 

add an egg or anchovies 1

Secondi

Potato Gnocchi with onion puree, mushroom, tomato, chard, corn nage, onion blossom    19

Chinook Salmon with quinoa, tomato, corn, zucchini, napa cabbage, meyer lemon buerre blanc   22

Grilled Flank Steak with buttermilk mashed potato, green bean, carrot, coriander chimichurri     23

Duck Breast with roasted potato, leek, mushroom, corn, blueberry gastrique   22

Braised Pork Ragu with polenta, eggplant, chard, jimmy nardello relish    20

 

To Finish

Peach Crisp with home-made ginger ice cream   8

Green Tea Tapioca with toasted pecans and charentais   8

Chocolate Baby Bundt Cake with strawberry sauce   8