Angela in the office revamped the website to work on a larger variety of devices.
On another topic…we take reservations for six of our seven weekly services. If you have a frustrated time getting a table for the Saturday brunch, try one of our services that do take reservations.
To those who have had trouble landing a table, please accept my apologies, and do try at a different time or day, and I will so gladly make you some delicious grub.
For no reason at all, a picture of our seafood cacciuocco.
A mushroom terrine like the one we served at the wine dinner!
One of the ways we feel the seasons changing in the GTF kitchen is the morphing of the salad mix.
At the start of the year, we all come out of our hibernation in time to clean and plan for Valentine’s dinners, and the salad mix is about as hearty as salad mix can get – baby kale, mustards, arugula, escaroles and radicchio. It is a complete meal, full of big flavors and a lot of chew – one of my favorite times for salad mix. But as the days get longer and warmer, the salad mix gentles up, and we get the baby lettuce coming in and changing the way salads eat. It’s also very nice.
On our menu last week we had a scrumptious salad of green and red mustards and watercress with a roasted garlic herb dressing tossed with altamura toasted bread crumbs. Real good combination inspired by a salad Farmer John had up in Portland.
Stay tuned for next weeks menu!
No promises – we have to see how it all shakes down – but there are going to be some sweet dishes on this menu!
antipasti of marinated peppers, brie cheese, olives and baguette 5.5
country pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
GTF salad-grapefruit, pistachio, and goat cheese with a coriander vinaigrette 9.5
onion soup with artisan bread and alpine cheese 4/6
vegetable minestrone soup with artisan bread 4/6
garlic /herb/mozzarella 9.5
Italian sausage/roasted onion 10.5
bacon/leeks/blue cheese/tomato/mozzarella 10.5
peppers/olives/goat cheese/tom/mozz 9.5
–add egg/pepperoni 1.
spaghetti ala chitarra with garlic, egg, cream 9.5
orrechiette with pork ragu 9.5
cappelletti with goat cheese 9.5
polenta with egg, veggies, and oxtail jam 9.5
torta di crespelle with braising mix 9.5
rockfish, rutabaga, tomato, potato, mustard greens 11.5
Learning is a never-ending process in the craft of cooking. I spent the day tasting, learning, discussing and laughing with Chef Tim Bass, the charcuterist for King Estates Winery. He loves what he does! That’s why he looks a little bit like the buddha, smiling and holding his cured hams. We tasted salami’s, coppa’s, fresh sausage, country ham, pressed terrines, lardo, more lardo, pancetta, and quanciale.
Sorry doc, I’ll do a few extra laps to burn off all the cholesterol.
A great nod of thanks to King Estates and head Chef Ben Nadolny for inviting me share in their pork processes.