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-

Peacock kale salad with apples, fennel, chevre, roasted pepper vinaigrette and breadcrumbs 9-

Spinach salad with roasted beets, caramelized celery root, rye croutons and caraway dressing 11-

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

Fall vegetable and wheat berry soup with wild mushrooms and toast 6-

Entrees

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

Seared GTF chicken with creamy polenta, grilled chicories, wild mushrooms, roasted fennel and chicken jus 23-

Risotto of wild mushrooms, butternut squash, leeks, kale and gruyere cheese 20-

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

Braised beef osso bucco with celeriac puree, roasted fall vegetables and gremolata 25-

Pizza Bianca with fresh herbs 13-

Tomato sauce and mozzarella with fresh arugula 11-

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

Delicata squash, kale, shallots, and gruyere 15-

Shaved celeriac, butter-braised leeks, chevre and mozzarella 14-