On the Menu

antipasti:
bread-olives 4.
bread-ceci puree 4.5
mf pork pâté/mustard/cornichon 5.5
polpetti/tomato/pesto 6.5
bruschetta/roasted peppers/goat ch. 5.5
bruschetta/duck/duck/arugula 5.5
mixed field greens, balsamic vinaigrette 6.5
gtf salad –trout/carrots/white turnip 9.5
sausage and ceci soup/artisan bread 4 curried carrot soup/artisan bread 4

pizze rosse:
garlic/oregano/mozz 9.5
bacon/blue/mozz 9.5
spring onion/mushroom/mozz 9.5

pizze bianche:
duck/anchovy/scallion/mozz 10.5
egg/pesto/ham/mozz 10.5
goat/olives/spinach/mozz 10.5
add an egg, pickled jalepenos
or anchovies for $1

secondi
hunters sugo with tagliatelle 10.5
beet green crespelle 9.5
bollito with pork sausage, tongue and new garlic broth 9.5
confit duck leg over polenta with baby carrots and beet greens 10.5
farro risotto 12.5

2017 Valentine’s Dinner Menu

by GTF Office on February 8, 2017 · 1 comment

To whet your appetite for our upcoming Valentine’s Dinners, we’re giving you a sneak preview of the menu, brought to you by our new chef Aaron Evans.

valentines-day-dinners-specials-boston-2016

These are the five courses:

 1) Crown Pumpkin Squash Bisque, Fried prosciutto, Watercress Oil

 2) Grilled Oregon Albacore Tuna, Meyer Lemon Beurre Blanc, Pickled Red Cabbage and Grey Shallots, Brown Rice Pilaf

 3) Leek and Parsnip Agnolotti, Roasted Jerusalem Artichokes, Watercress, Parmesan 

 4) Lamb Osso Buco braised with Cinnamon and Onions, Garlic Roasted Amarosa Potatoes, Mint Jus

 5) Choose one: Chocolate Torte, Red Beets and Berry Sauce, or 

 Semifreddo (waiting on local fruit availability – most likely Candied Kumquats and Hazelnut Topping)

 

Bon appétit!

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Lunch Menu: Week of November 8, 2016

by GTF Office on November 8, 2016 · 0 comments

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Creamy polenta with poached egg, corn, peppers, delicata squash

Antipasti

Chad Fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

mortadella plate 6.5

goat cheese tart/ butternut and greens 7.5

ricotta zeppole/ honey mustard sauce 7.5

GTF Salad: delicata/apple/roasted garlic 9.5

curried  squash soup  4

brown rice and kale soup   4

 

 

Pizze Rosse

garlic/oregano/mozz  9.5

delicata/ham/blue/mozz 10.5

basil pesto/cauliflower/mozz 10.5

 

Pizze Bianche

egg/potato/bacon/mozz   10.5

feta/kale/sunchokes/mozz10.5

mushrooms/romanesco/mozz  10.5

 

–add egg or pickled jalapenos for  $1

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Ricotta zeppole with honey mustard sauce

Secondi

kabocha ravioli/carrots/cauliflower/basil/almonds  10

ragú of pork shoulder/collard greens/tagliatelle/parmesan  10

creamy polenta/poached egg*/corn/peppers/delicata squash   9.5

seafood brodetto/potato/rockfish/black kale/tomato/*aioli   12

pork loin/potatoes/roasted caulilflower/leeks/apple mostarda   11

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Lunch Menu: Week of November 1, 2016

by GTF Office on November 1, 2016 · 0 comments

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Country pate with cornichon

Antipasti

Chad Fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

country pate with cornichon   6.5

3 antipasti 6.5

GTF salad:

*beets/feta cheese/ancho chile *9.5

beets and lentil soup  4

tomato corn soup   4

 

 

Pizze Rosse

garlic/oregano/mozz  9.5

bacon/caramel onions/mozz 10.5

delicata/cauliflower/mozz 10.5

 

Pizze Bianche

ham/egg/blue/mozz   10.5

sausage/potato/arugula/mozz10.5

kale/romanesco/leeks/mozz  10.5

 

–add egg or pickled jalapenos for  $1

 

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Basil goat cheese ravioli with delicata, carrots, arugula, almonds

Secondi

basil goat cheese ravioli/delicata/carrots/arugula/almonds  10

pork ragú/black kale/tagliatelle  10

creamy polenta/poached egg*/corn/peppers/feta/cauliflower/collards 9.5

seafood brodetto/potato/rockfish/tomato/*aioli  12

duck breast/potatoes/roasted caulilflower/leeks/basil pesto  11

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Garlic, oregano, mozzarella pizza being prepped by Shea

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Lunch Menu: Week of October 25, 2016

by GTF Office on October 25, 2016 · 0 comments

 

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3 antipasti

Antipasti

chad fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

country pate with cornichon   6.5

3 antipasti 6.5

GTF salad: **beets/feta cheese/ancho chile *9.5

beets and lentil soup  4

curried squash soup   4

 

 

 

Pizze Rosse

garlic/oregano/basil/mozz  9.5

broccoli /kale/red onion/mozz 10.5

delicata/blue/roasted garlic/mozz  10.5

 

Pizze Bianche

bacon/onion/mozz   10.5

ham/cauliflower/sunchoke/mozz10.5

bacon/fennel/arugula/mozz  10.5

 

–add egg or pickled jalapenos for  $1

 

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Semolina gnocchi/delicata/red onion/kale/Jerusalem artichokes/blue cheese

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Grilled sausage/altamura semmelknodel/cauliflower/romanesco/mustard

Secondi

kabocha ravioli/delicata/carrots/almonds/basil 11

semolina gnocchi/delicata/red onion/kale/Jerusalem artichokes/blue cheese  10

creamy sweet corn polenta/broccoli/soft farm egg*/balsamic reduction 10

grilled sausage/altamura semmelknodel/cauliflower/romanesco/mustard  11

seafood brodetto/potato/prawns/tomato/*aioli  12

duck breast/celery root puree/spinach/maple  12

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Lunch Menu: Week of October 18, 2016

by GTF Office on October 18, 2016 · 0 comments

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GTF Chicken Terrine

Antipasti

chad fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

antipasti-antipasti-antipasti 7.5

GTF chicken liver/grape jelly 6.5

GTF salad: delicata/blue cheese/almonds 9.5

lentil soup  4

celeriac soup   4

 

 

 

Pizze Rosse

garlic/oregano/mozz  9.5

broccoli /blue/mozz  10.5

delicata/kale/mozz  10.5

 

Pizze Bianche

bacon/onion/mozz   10.5

ham/egg/caper/mozz   10.5

feta/kalamata/leeks/mozz  10.5

 

–add egg or pickled jalepenos for  $1

 

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Seafood Brodetto

Secondi

kabocha ravioli/delicata/caramelised onions/kale  11

semolina gnocchi/mushrooms/delicata/cocozelle/blue cheese  10

creamy sweet corn polenta/roasted peppers/spinach/soft farm egg*/balsamic reduction 10

braised quail/green lentils/carrots/roasted garlic/leeks  11

seafood brodetto/potato/prawns/tomato/*aioli  12

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Gnocchi

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