Dinner Menu: August 31-Sept. 2, 2017

Antipasti

chad fell’s bread & marinated olives  5

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

mixed greens, balsamic vinaigrette  6.5

GTF salad, tomato, cucumber, corn, beets, pumpkin seeds, red wine vinaigrette, and feta cheese  9.5

mushroom bisque, dill ricotta toast  7

chilled potato leek, bacon lardons, chili oil 7

 

Pizze Rosse

garlic, basil,  mozz  13

bacon, chard   13

kalamata, goat cheese    13

 

Pizze Bianche

zuke, corn, cherry tomato  13

grilled peppers and onions  13

 

add an egg or anchovies    1

Secondi

Purple Potato Gnocchi with tomato, mushroom, zucchini, kale, parsley cream and parmigiana cheese 19

Hanger Steak with garlic, mashed potato, carrot, green bean, coriander chimichurri   23

Pork Tenderloin with spaetzli, carrot, caponata, mustard jus     21

GTF Chicken Breast with arugula almond risotto, bell pepper, corn, hollandaise   22

Duck Breast with polenta, barbarella eggplant, chard, blueberry gastrique   22

Rack of lamb with polenta, kale, carrot, and blueberry gastrique 23

 

To Finish

Vanilla Panna Cotta with boysenberry compote   6

Peach Crisp with home-made vanilla ice cream   7

Chocolate Peanut Butter Layer Cake with cream   7

Vanilla Ice Cream with boysenberry compote   5