Dinner Menu: Oct. 19-20, 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, watermelon radish, roasted pumpkin seed, goat cheese, garlic basil vinaigrette   9.5

Red Quinoa salad, beet, red napa cabbage, blue cheese 7.5

Bignè, duck liver mousse, mixed green  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

Barley and lentil soup 6


Pizze Rosse

with GTF  tomato sauce

mozzarella and basil   13

mozzarella, corn and roasted pepper 13

bacon and bleu cheese 13

add an egg or anchovies 1

Pizze Bianche

With béchamel sauce

kalamata and goat cheese13

sausage and leek13

mozzarella, ham and scallion13

add an egg or anchovies 1


Primi e Secondi

Beet, pecorino, onion tortellini, greens, cream sauce     20

Crepe, ricotta, corn, greens, braised red cabbage, basil pesto     16

Prime beef ribs, mashed potatoes, kale, carrot, horse radish aioli*     24

Duck breast, parsnip puree, spinach, honey   22

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

Newport, OR albacore tuna, Israeli cous-cous, spinach, carrot, onion, romesco sauce   20



Flourless Fudge Cake, caramel, cream   5

Warm Rose Tapioca, strawberry preserves, orange shortbread   5

Spiced Pumpkin Ice Cream, caramel sauce, pecans, white chocolate   7

Quince Upside Down Cake, cardamom custard  7