Dinner Menu: Sept. 25-28, 2019

Salads & Small Plates

Sourdough bread with butter and Newport sea salt  6-

Simple salad and champagne vinaigrette  7-

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

Plate of farm pickled vegetables  6-

Radicchio salad with Gravenstein apples, fennel, shallots, mint yogurt and mozzarella  9-

Chevre tartine with grapes, honey, hazelnuts and lemon zest  8-

Tiger eye bean soup with charred radicchio, pecorino, and grilled bread  6-

Entrees  

Plate of roasted fall vegetables with mole verde and toasted pepitas  15-

Seared black cod with spiced yogurt, roasted delicata squash, sweet onions, and grilled broccoli  19-

Kabocha squash ravioli with toasted hazelnuts, chevre, roasted fennel, onions and brown butter  23-

Grilled GTF chicken with olive oil fried potatoes, roasted peppers, pickled red onions and aji verde sauce  23-

Community Cow braised beef stuffed cabbage with tomato sauce and roasted cauliflower and stewed kale  24- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs  13-

Pizza Margherita  13-        

Sage sausage, sweet peppers, red onion, GTF tomato sauce, and mozzarella  15- 

Chanterelle mushrooms, duck egg, shallots, and fontina  15- 

Roasted corn, fresh tomato, poached garlic, basil pesto and gruyere  14-