Dinner Menu: Oct. 6-7, 2017


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

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

Mixed greens, lemon vinaigrette     6.5

Gtf salad, green beans, cucumber, toasted pumpkin seed, bell pepper, lemon vinaigrette     9.5

Eggplant parmigiana with mixed greens 7.5

Bignè with duck liver mousse with mixed greens 7 .5

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

Beef meatballs with tomato sauce and mixed greens 7.5

Kale and vegetable soup 6

Pizze Rosse

with Gtf  tomato sauce

mozzarella and basil   13

mozzarella, corn and peppers 13

Kalamata and goat cheese 13

Pizze Bianche

With béchamel sauce

duck confit and roasted onion   13

mozzarella, bacon and kale13

mozzarella, tomato and broccoli 13

add an egg or anchovies 1

Primi e Secondi

Mezzelune winter squash ravioli with pork belly and porter reduction sauce   20

Delicata squash and treviso radicchio risotto with blue cheese   16

Painted Hills flat iron steak, mashed potatoes, kale, broccoli, horse radish aioli    23

Duck breast, carrot puree, spinach, honey   22

Carlton farm pork chops, creamy polenta, chard, broccoli, basil pesto 22

Newport, OR albacore tuna, black lentil, spinach, carrot, celery, onion, romesco sauce   20




Pumpkin Gingerbread Roll with lemon cream   5

Home-Made Tiramisu   7

Warm Apple Blackberry Crisp with cinnamon-sugar ice cream   8