Dinner Menu: Sept. 7-9, 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, apples, cucumber, maple roasted walnuts, buttermilk bleu cheese dressing     9.5

creamy mushroom soup, jimmy nardelo peppers    6

 

Pizze Rosse

garlic and basil   13

peppers, zukes, caramel onions 13

bacon and kale   13

Pizze Bianche

cherry tomato, corn, scallion   13

house sausage and kalamata  13

 

add an egg or anchovies 1

Secondi

beet risotto with blue cheese, arugula and toasted walnuts     19

seafood cioppino of albacore tuna, prawns, ceci,  dry farmed romas, roasted peppers and cavelo nero    23

grilled hangar steak with german potato salad, green beans, carrots and a rosemary aioli     23

duck breast on sweet corn grits with rainbow chard and boysenberries     22

semolina gnocchi with grilled peppers, squash, cherry tomatoes, basil, balsamic reduction and romesco    20

To Finish

fresh blackberry panna cotta    6

chocolate zucchini cake with vanilla ice cream   6

cucumber-melon sorbet   6