Dinner Menu: Sept. 14-16, 2017

Antipasti

Grilled seasonal vegetables,  marinated olives, lemon vinaigrette,  GTF bread    8

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

Mixed greens, balsamic vinaigrette     6.5

GTF salad, cucumber, roasted almond, green beans, feta dill dressing    9.5

Eggplant parmigiana with mixed green   6.5

Caprese salad with tomatoes, mozzarella, basil, balsamic, olive oil

Beet soup with parmesan crisp    6

 

Pizze Rosse

with GTF house-made tomato sauce

mozzarella and basil   13

mozzarella, roasted peppers, car. onion 13

mozzarella, bacon   13

 

Pizze Bianche

with béchamel sauce

zucchini, house made sausage   13

bacon, kalamata  13

broccoli, kale 13

add an egg or anchovies 1

Primi e Secondi 

Spaghetti with Clam Sauce, tomatoes, garlic, chili flakes, parsley, white wine    20

GTF Bell Peppers, brown rice, zucchini and chard broth, basil pesto     19

Painted Hills Flank Steak, mashed potatoes, kale, horse radish aioli     23

Duck Breast, carrot puree, spinach, honey   22

Carlton Farm Pork Ragu, creamy polenta, chard, basil pesto  22

Newport-Oregon Chinook Salmon, spinach, lentils, garlic-mint lemon sauce   22

 

Dolci

Spiced Chocolate Mousse, with cream and shortbread 6

Apple Caramel Crisp with ginger ice cream   8