Dinner Menu: Sept. 21-23, 2017

Antipasti

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

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

Mixed greens, lemon vinaigrette   6.5

Gtf salad, corn, roasted hazelnut, green beans, parmesan, lemon vinaigrette   9.5

Eggplant parmigiana with mixed greens   6.5

Caprese salad with tomatoes, mozzarella, basil, balsamic, e.v.o.o.   6 .5

Panzanella salad with golden bread cubes, tomatoes, red onion, kalamata, capers, basil   6.5

Salmon flan with tomato sauce and mixed greens   6.5

Broccoli soup with parmesan crisp   6

Pizze Rosse

with GTF  tomato sauce

 

garlic and basil   13

roasted peppers, cherry tomato   13

caramelised onion,  ham   13

Pizze Bianche

with béchamel sauce

 

zucchini, basil pesto   13

bacon, bleu cheese   13

Kalamata , goat cheese   13


-add an egg or anchovies   1

Primi e Secondi

Broken spaghetti with ceci, prawns, carrot, onion,  tomato broth   20

Crepes with eggplant and leek, chard, roasted peppers, basil pesto   16

Painted Hills flank steak, mashed potatoes, kale, horse radish aioli   23

Duck breast, carrot puree, kale, grape juice sauce   22

Anderson ranch lamb, creamy polenta, chard, basil pesto   22

Newport, OR albacore tuna, kale, cous-cous, garlic-mint lemon sauce   20


Dolci

Pistachio-Walnut Baklava with spiced honey syrup   6

Warm Chocolate Zucchini Cake with cream and blackberry   8

New York Cheesecake with warm rhubarb-rose compote   8