Dinner Menu: Week of Oct. 10-13, 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 balsamic vinaigrette 9-

 Plate of farm pickled vegetables 6-

Tuscan kale salad with Gravenstein apples, fennel, mint yogurt, pecorino and breadcrumbs 9-

Smoked black cod and beet salad with swiss chard, rye croutons and caraway dressing 11-

Kabocha squash tartine with feta, honey, hazelnuts, radish greens and lemon zest 8-

Butternut squash soup with toasted pepitas and toast 6-                              

Entrees  

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

Seared GTF chicken with creamy polenta, grilled chicories, chanterelles, roasted fennel and sweet pepper mostarda 23-

Wild mushroom risotto with butternut squash, leeks, kale and fontina  22-

Seared black cod with sauteed tomatoes, celery, leeks, poached potatoes, white wine, butter, and fresh herbs 25-

Grilled beef tenderloin with creamed collards, marinated peppers, shaved fennel and fried capers 25- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-  

Tomato sauce and mozzarella with fresh herbs 11-      

Fennel sausage, bell peppers, red onion, GTF tomato sauce, and mozzarella 15- 

Delicata squash, kale, shallots, and fontina 15- 

Smoked cod, Roma tomatoes, shaved celeriac, dill, fontina 14-