Dinner Menu: August 14-17, 2019

Salads & Small Plates

Sourdough bread with basil, olive oil, and balsamic vinegar  6-

 Simple salad and champagne vinaigrette  7-

Mixed green salad with summer vegetables, pepitas, and basil vinaigrette  9-

 Plate of farm pickled vegetables  6-

Tomato salad with olives, cucumbers, shallot, basil, and sherry vinegar  9-

GTF chicken liver mousse on toasted baguette with a strawberry-tomatillo mostarda and dressed greens  10-

Spicy salmon pate with cucumbers and dill on sourdough bread  10-

Grilled corn with green chili and charred scallion butter  6-

Tomato gazpacho with olive oil and basil  6-

 

Entrees  

Plate of grilled summer vegetables with romesco and toasted pepitas  15-

Fennel cappellacci with radicchio, olives, fresh tomato pan sauce, basil and shaved pecorino 20-

Seared Oregon albacore with roasted poblano and corn puree, green beans, sweet peppers and cherry tomatoes  24-

Grilled Community Cow ribeye with smoked summer vegetable succotash and charred scallion butter  25-

Grilled GTF chicken with roasted tomatillo salsa, grilled summer squash, onions and roasted new potatoes  23-

 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs  13-

Pizza Margherita  13-        

Sage sausage, shaved new potatoes, scallions, tomato sauce and fontina  15-   

Basil pesto, cherry tomato, shishito peppers and pecorino  14-

Grilled corn, roasted peppers, sweet onions and fontina  14-