Dinner Menu: Oct. 12-14, 2017

Antipasti

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, roasted corn, green beans, toasted hazelnuts, lemon vinaigrette     9.5

Eggplant parmigiana 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

Ceci minestrone 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 

Butternut squash ravioli, pork belly broth, greens, hazelnut, pecorino     20

Roasted delicata squash, wild rice, treviso radicchio, spinach, carrot, basil pesto     16

Painted Hills flat iron steak, mashed potatoes, kale, horseradish aioli    23

Duck breast, carrot puree, spinach, honey   22

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

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

Dolci

Pumpkin Cheesecake with caramel sauce  8

Baby Chocolate Bundt and strawberry compote  7

Tahini Chocolate Chip Cookies with brown sugar ice cream   7