Lunch Menu: Week of July 25, 2017

Brodetto of tuna, prawns, rockfish & salmon with new potatoes, tomato, fennel & aioli

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

tomato, spinach, and lentil soup, served with bread   5

summer squash and sage soup, served with bread   5

mixed greens with balsamic    6.5

GTF salad –  croutons, tomatoes, hard-boiled eggs and caesar dressing   9.5

 Pizze Rosse

garlic & basil    13

bacon, kale, bleu    13

broccoli & goat  13

 

 

Pizze Bianche

ham, scallion, olive    13

caramel omion & zukes   13

 

add an egg or anchovies   1

Secondi

ravioli of goat cheese and parmesan with ratatouille, extra virgin and fresh basil leaves   13

isaraeli couscous soup with roasted tomato, crispy duck and cucumber mint buttermilk   14

pork ragu with fennel bulb, apples, cavelo nero and fresh tagliatelle pasta   14

duck breast on creamy polenta with boysenberries and swiss chard    14

brodetto of tuna, prawns, rockfish & salmon with new potatoes, tomato, fennel & aioli

Dinner Menu: July 20-22, 2017

 

Antipasti

chad fell’s bread & marinated olives   5

chilled beet soup, smoked trout toast  7

vegetable chowder, carrot top pesto 6

mixed greens, balsamic vinaigrette  6.5

boudin blanc, pickled berries, grain mustard  9

baked local chevre, roasted onions, garlic, pears and crostini  9

farmstand cobb, egg, bacon, duck, blue cheese, tomato, kohlrabi, red wine vinaigrette 9

GTF salad, roasted garlic, tomatoes,  cucumbers, onion, red wine vinaigrette

9.5

 

Pizze Rosse

garlic, basil & mozz  11

bacon & kale 12

roasted pepper, onion   12

 

Pizze Bianche

fresh tomato,  goat cheese 12

ham & scallions  12

 

 

Secondi

Tagliatelle with mushroom, tomato, fennel, chard, sherry cream, carrot top pesto 19

Salmon with cous cous, eggplant, squash, fava puree, green mole sauce   21.5

Flat Iron Steak with buttermilk mashed potato, carrot, broccolini, horseradish aioli     23

Duck Breast with creamy polenta, broccolini, chard, cherry gastrique   22

Pork Loin with spaetzli, braised cabbage, carrot, grain mustard jus   21

 

To Finish

Warm Boysenberry Crisp with Apple Cinnamon Ice Cream  8

Chocolate Mousse with Lemon Ricotta Cookie and Strawberries  7

 

Lunch Menu: Week of July 18, 2017

Pork ragu with fennel bulb, apples, cavelo nero and fresh tagliatelle pasta

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

chilled green gazpacho, served with bread   5

white bean, tomato and spinach soup, served with bread   5

mixed greens with balsamic    6.5

GTF salad –  tomatoes, cucumbers, and sunflower seeds with a roasted garlic vinaigrette    9.5

kaleidoscope goat cheese on chad fell’s fresh bread    6

Pizze Rosse

garlic & basil    11

roaste pepper, zuke, onion    12

bacon & kale  12

 

 

Pizze Bianche

tomatoes & goat cheese    12

ham & broccoli    12

thyme, tarragon, oregano, chili flake  12

 

– add an egg or anchovies   1

Local goat chevre and basil ravioli with roasted beets, broccolini and almonds

Secondi

local goat chevre and basil ravioli with roasted beets, broccolini and almonds  13

pork ragu with fennel bulb, apples, cavelo nero and fresh tagliatelle pasta  13

shrimp-n-grits with roasted peppers, kale and tomatoes   13

seafood brodetto with albacore tuna, tomatoes, potatoes, fennel, carrots and *aioli     13

 

Dinner Menu: July 13-15, 2017

Antipasti

chad fell’s bread & marinated olives  5

gazpacho   6

chicken posole soup  7

mixed greens, balsamic vinaigrette  8

boudin blanc, pickled mulberry, grain mustard  9

handmade mozzarella caprese  8.5

farmstand kale, nuts, seeds, sprouts, onion, omega vinaigrette  8

GTF salad with  grilled squash, carrot, onion, dill & buttermilk dressing  8

Pizze Rosse

garlic & basil  10.5

bacon & mushroom  11.5

 

Pizze Bianche

tomato & grilled onion  11.5

ham & kale 11.5

–add an egg or anchovies to any pie for  $1

Secondi

Potato  Gnocchi, eggplant, mushroom, kale, tomato consomme, basil pesto 18

Ling cod with amaranth risotto, grilled squash, spinach, citrus nage  21.5

Flat Iron Steak au poivre with buttermilk mashed potato, carrot, rainbow chard  23

Duck Breast with panisse, ratatouille, cherry gastrique  22

Pork Loin with whole wheat spaetzli, sweet & sour cabbage, carrot, mustard jus  21

To Finish

Rocky Road Ice Cream in a home-made waffle cone

Cherry Pie a la Mode

Cardamom Panna Cotta with boysenberry compote

Lunch Menu: Week of July 11-14, 2017

An adaptation of our grilled albacore tuna entree. Instead of polenta with roasted peppers and tomatoes, we substituted broccoli, carrots, and roasted potatoes, all fresh from the farm.

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    3

white bean and spinach soup, served with bread   5

mixed greens with balsamic    6.5

local herb goat cheese and tomato crostini    5

GTF salad –  tomatoes, cucumbers, and sunflower seeds with a roasted garlic vinaigrette    9.5

pork pate with pickled vegetables, mustard and bread     8

Pizza rosse – garlic & basil

 

Pizze Rosse

garlic & basil    11

zucchini & kalamata    12

bacon & mushrooms  12

 

Pizza Bianche

tomatoes & baby onions    12

ham& scallions    12

 

–add an egg or anchovies   1

 

Secondi

shea’s ricotta ravioli with goat whey  broccoli, favas and radicchio  13

ratatouille with parmesan, balsamic reduction, baguette and a poached egg    12

GTF style ramen with pork belly, egg, spinach roots and scallions in a rich duck broth   13

grilled pork shoulder on green lentils, carrots and a basil hazelnut pesto   13

grilled albacore tuna on polenta with roasted peppers and tomatoes   13