Lunch Menu: April 25-28, 2017

Antipasti

chad fell’s bread & marinated olives 5

black bean and vegetable soup  5

mixed greens, balsamic vinaigrette  6.5

beet root and nettle quiche 7

baked chevre, roasted garlic, pears and altamura with drizzled honey 7.5

frisee, lardons, poached egg, dijon vinaigrette 8

country pork terrine, pickled rhubarb, mustard, crusty bread  8

GTF salad, apples, pears, hazelnuts and goat cheese 9.5

 

Pizze Rosse

garlic and basil  10.5

leek and sausage 11.5

pork belly and mushroom  11.5

 

Pizze Bianche

egg, caper, and arugula  11.5

kalamata and spinach11.5

bacon and chive 11.5

   

Secondi

pork ragu on orrechiette with grilled collard raab  12

beet risotto with gorgonzola, hazelnuts & endive salad  10

duck leg confit on brown rice pilaf with oyster mushrooms & parsley lemon balm pesto 11

brodetto of rockfish & clams with romas , greens, potatoes &  *aioli   12

Dinner Menu: April 20-22, 2017

Antipasti

chad fell’s bread & marinated olives  4

curry carrot soup 6

mixed greens, balsamic vinaigrette, grana padano cheese  5

whole wheat tart with nettles, caramelized onions, and gruyer cheese  6.5

baked chevre, roasted garlic & caramelized onions, pears, crostini  7.5

GTF salad, apples, radishes, turnips, beets, balsamic  vinaigrette 8

country pork terrine, pickled rhubarb, mustard, crusty bread  8

Pizze Rosse

garlic & basil  10.5

bacon & blue 11.5

kalamata & leeks   11.5

 

Pizze Bianche

egg, chive, capers 11.5

kale & sausage  11.5

 

 

Secondi                       (three course meal $29)

Orecchiette, onions, peppers, mushrooms & leeks in cream 16

Boudin blanc sausage, pan fried herbed spaetzli, sautéed over-winter greens18

Rockfish and clam brodetto, cecci, carrots & spinach with grilled bread*    18.5

Teres major, smashed potatoes, braised greens, aioli, pickled onions  21.5

Duck breast, creamy polenta, kale raab & sour cherry mostarda 20

 

To Finish

Baked chocolate truffle, bacon & maple ice cream    6

Spiced rice pudding with rhubarb & poached pears   6

Crème brulee tartlette with fresh grapefruit   6

Gingerbread Roulade with lemon cream & blueberry preserves   6

Lunch Menu: April 18-21, 2017

Time for: Nettles, Rhubarb, & Wildflowers

Seafood stew of tuna, crab, romas & potatoes topped with aioli

Antipasti

chad fell’s bread & marinated olives 4

ceci & chunky vegetables soup  5

creamy potato & leek soup  5

mixed green with balsamic vinaigrette  6

whole wheat tart carmelized onions, nettles, and gruyere cheese 6.5

baked brie, roasted garlic, pears and altimura crostini with drizzled honey 7.5

GTF salad, apples, beets, almonds and grana padano 9
(add smoked trout for $1.5)

country pork terrine, pickled rhubarb, mustard, crusty bread  8

Pizze Rosse

garlic & basil  10.5

kale & blue 11.5

proscuitto & caramel onions  10.5

 

Pizze Bianche

egg, bacon, arugula  11.5

nettles & leeks 11.5

 

 

Duck breast on bacon braised green lentils & collards with sour cherry mostarda

Secondi

orrechiette with pork ragu and grilled kale raab  12

duck & bacon ravioli with kalamata olives, kalettes and leeks 12

duck breast on bacon braised green lentils & collards with sour cherry mostarda 14

seafood stew of tuna, crab, romas & potatoes topped with aioli*  13

creamy polenta with farm soft egg*, roasted peppers, spinach, parsley walnut pesto & balsamic reduction  12

Dinner Menu: April 13-15, 2017

Antipasti

gougeres 2

chad fell’s bread & marinated olives  4

dungeness crab bisque 6

mixed greens, balsamic vinaigrette, grana padano  5

whole wheat tart with leeks, celery root, and gruyer cheese  6.5

grilled kale raab, gorgonzola, walnuts  7

GTF salad, apples, radishes, smoked trout, orange & tarragon vinaigrette 8

country pork terrine, pickled rhubarb, mustard, crusty bread  8

dungeness crab bruschetta, goat cheese, roasted red peppers   11

Pizze Rosse

garlic & basil  10.5

bacon & blue 11.5

kalamata & leeks   11.5

 

Pizze Bianche

egg, chive, capers 11.5

kale & prosciutto  11.5

 

 

Secondi                       (three course meal $32)

Agnolotti of goat cheese & leeks, purple sprouted broccoli, parsley walnut pesto & cream  16

Albacore tuna, clams and bacon braised ceci in brodetto*    18.5

Beef short ribs, smashed potatoes, farm greens and pan jus   20.5

Duck breast, creamy polenta, kale raab & sour cherry mostarda 19

To Finish

watermelon margarita sorbet, blackberry granita     6

chocolate bread pudding,  orange and white chocolate sauce, tart cherries        6

paula’s gingerbread with toffee sauce and ice cream   6

Lunch Menu: April 11-14, 2017

Time for: Hakurei Turnips, Radishes, Sprouting Broccoli

Country pork terrine, pickled rhubarb, mustard, crusty bread

Antipasti

chad fell’s bread & marinated olives 4

duck confit and vegetable soup 5

dungeness crab bisque & micro dill 7

mixed greens, beets, balsamic vinaigrette  6

whole wheat tart with leeks, celery root, and gruyer on a small salad 6.5

grilled kale raab, gorgonzola, walnuts 7

GTF salad, apples, pears, blanched almonds and brie 8

country pork terrine, pickled rhubarb, mustard, crusty bread  8

Pizze Rosse

garlic & basil  10.5

bacon & blue 11.5

kalamata & leeks 10.5

 

Pizze Bianche

egg, chive, capers  11.5

kale & proscuitto 11.5

 

 

Pork ragu with semolina gnocchi and collard raab

Secondi

pork ragu with semolina gnocchi and collard raab 12

spaghetti carbonara with house bacon, chives, caramelized onions & arugula 12

beef short ribs, roasted red potatoes, pickled onions and kale 13

seafood stew with albacore tuna, ceci and aioli  13

choice of poached egg or boudin blanc sausage with polenta, parsley hazelnut pesto, roasted peppers and balsamic reduction  12