Lunch Menu: May 2-5, 2017

Antipasti

oysters on the half shell, mint and lemon balm mignonette 2.5 ea

chad fell’s bread & marinated olives 5

french onion soup, croutons, gruyere 6.5

sopa caldo verde   5

mixed greens, balsamic, beets  6.5

baked chevre, roasted garlic, pears and country bread with drizzled honey  7.5

frisee, lardon, poached egg, hand torn croutons dijon  7

country pork terrine, pickled onions, mustard, chad fell bread  8

GTF salad, apples, pears, radishes, almonds and parmesan 9.5

Pizze Rosse

garlic & basil  10.5

leek & sausage 11.5

goat cheese & mushrooms  11.5

 

Pizze Bianche

potato, bacon, chive  11.5

anchovy, onion, arugula 11.5

kale & olives 11.5

 

add an egg to any pie for  $1

 

 

Secondi

spaghetti carbonara with house pork belly, kale, caramel onions, chives & endive   12

ravioli of ricotta with kalamatas, leeks & romas  11

duck leg confit on ceci puree with grilled raab and romesco  12

creamy polenta with farm soft egg, roasted peppers, spinach, parsley lemon balm pesto and balsamic reduction   11

Dinner Menu: April 27-29, 2017

Antipasti

chad fell’s bread & marinated olives  5

creamy mushroom soup 6

black bean and vegetable soup 6

mixed greens, balsamic vinaigrette  5

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

country pork terrine, pickled rhubarb, mustard, crusty bread  7.5

frisee, lardons and poached egg with dijon vinaigrette 8

GTF salad, apples, radishes, turnips, beets, balsamic  vinaigrette, parmesean 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)

Ravioli of roasted garlic, caramel onion, and fresh ricotta with leek & green garlic cream 16

Oregon spring king salmon, bacon braised rye & wheat berries, fresh farm greens, mint & lemon balm buerre blanc   21.5

Teres major, green garlic & potato gratin, braised greens, pickled shiitake   21.5

Duck breast, creamy polenta, kale raab & rhubarb compote  20

 

To Finish

Rhubarb-Nut Crisp, with almond and hazelnut, served hot with ice cream     6

Lemon Meringue Tartlette with rhubarb-pear sauce    6

Boysenberry and Chocolate Cheesecake, with brownie crumble and strawberry    6

Ice Cream Platter: Vanilla Bean, Rhubarb, and Rose    5

Lunch Menu: April 25-28, 2017


Beet risotto with gorgonzola, hazelnuts & endive salad

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

Pork ragu on orrechiette with grilled collard raab

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