Dinner Menu: June 1-3, 2017

Antipasti

chad fell’s bread & marinated olives  5

roasted heirloom tomato bisque  6

xxxxxxxxxxxxx soup

mixed greens, balsamic vinaigrette  6.5

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

country pork terrine & extras 8

romaine, capers, crouton, parmesan 8

GTF salad, strawberries, hazelnuts, radishes, turnips, balsamic, parmesan  9.5

Pizze Rosse

garlic & basil  10.5

zucchini & peppers 11.5

bacon & kale  11.5

 

Pizze Bianche

egg, scallions, arugula  11.5

prosciutto & olive 11.5

sausage & caramel onion 11.5

 

–add an egg or anchovies

to any pie for  $1

Secondi

Fresh radiatore pasta with olives,  leek scapes, goat cheese, bread crumbs  16

Salmon on lentils with green garlic, chard, carrots  20

Teres major, smashed potatoes,  black kale, aioli*  21

Duck breast, mushroom bread pudding, spinach and cherries 20

Lamb over polenta with walla walla onions, zucchini, lemon and parsley  21

 

To Finish

Pear and blueberry crumble with vanilla ice cream   6.5

Neapolitan cake with cream  7.5

Chocolate farmstyle cake in a white chocolate puddle   7.5

Boysenberry and hazelnut ice cream sandwich  6.5

Lunch Menu: May 30-June 2, 2017

Seafood risotto with prawns, thyme and Walla Walla onions

Antipasti

chad fell’s bread & olives 5

mixed greens, balsamic  6.5

baked chevre with pears, caramel onions, chad fell bread and honey  8

GTF salad- apples, cucumbers, walnuts and balsamic vinaigrette  9.5

Pizza Bianche: prosciutto & olive

Pizze Rosse

garlic & basil  10.5

zucchini & peppers 11

bacon & kale  11

Pizze Bianche

egg, scallion, arugula  11

prosciutto & olive 11

sausage & onion 11

 

–add an egg or anchovies

to any pie for  $1

Duck ravioli with roasted carrots, black kale and shaved egg yolks

Secondi

spaghetti & meatballs with fresh basil, zucchini and marinara sauce  11

duck ravioli with roasted carrots, black kale and shaved egg yolks  11

seafood risotto with prawns, thyme and walla walla onions  11

creamy polenta with poached egg, spinach, peppers and balsamic reduction  11

Dinner Menu: May 25-27, 2017

Time for: Strawberries, Rhubarb, & Flowers

Antipasti

chad fell’s bread & marinated olives  5

radish top and leek scape soup  6

cucumber, basil & apple gazpacho

mixed greens, balsamic vinaigrette  6.5

baked chevre, roasted garlic & caramelized onions, pears, crostini  8

kale caesar, orange & anchovy dressing, altimura croutons, capers, parmesan 8

GTF salad, strawberries, hazelnuts, radishes, balsamic, parmesan  9.5

 

Pizze Rosse

garlic & basil  10.5

zucchini & olives 11.5

sausage & walla walla  11.5

 

Pizze Bianche

egg, chives, proscuitto  11.5

roasted peppers & arugula 11.5

anchovy & leeks 11.5

 

–add an egg or anchovies

to any pie for  $1

   

Secondi

Fresh radiatore pasta with  snap peas & zucchini, basil pesto cream with hazelnuts  18

Roasted peppers, kale, and broccoli over soft polenta, poached egg, garlic and olive tapenade 18

Teres major, smashed potatoes & roasted garlic,  arugula salad, horseradish whipped cream  21

Duck breast marinated in red wine, soft polenta, sautéed spinach, cherry rhubarb compote*  20

To Finish

Rhubarb-Strawberry Mousse Cake  7.5

Ice Cream Platter: Boysenberry Ripple, Vanilla, Farm Strawberry   7

Fallen Angel Grapefruit Cake with Cream Cheese Frosting  7.5

Lunch Menu: May 23-26, 2017

Goat cheese & basil ravioli with walla wallas, zucchini, and shaved egg yolk

Antipasti

chad fell’s bread & marinated olives 5

mixed greens, balsamic  6.5

cucumber, apple, and basil gazpacho 6

baked chevre, roasted garlic, pears and country bread with drizzled honey  8

lacinato kale salad, orange and anchovy dressing, altamura croutons 8

country pork terrine, pickled onions, whole grain mustard, chad’s bread   8

GTF salad- strawberries, hazelnuts, cucumbers, radishes, parmesan  9.5

Pizze Rosse

garlic & basil  10.5

zucchini & olives 11.5

sausage & walla walla  11.5

 

Pizze Bianche

egg, chives, proscuitto  11.5

roasted peppers & arugula 11.5

anchovy & leeks 11.5

 

–add an egg or anchovies

to any pie for  $1

Cucumber, apple, and basil gazpacho

Secondi

mushroom risotto with tarragon, gruyere and roasted carrot  11

beef short ribs on smashed potatoes with leeks and white kale 12

duck leg confit on creamy polenta with rainbow chard and honey  12

goat cheese & basil ravioli with walla wallas, zucchini and shaved egg yolk  11

seafood brodetto of rockfish with potatoes, leeks, carrots and *aioli  12

Lunch Menu: May 16-19, 2017

Mixed greens, balsamic

Antipasti

chad fell’s bread & marinated olives 5

wild rice and vegetable soup 5

heirloom tomato and roasted pepper bisque   6

mixed greens, balsamic  6.5

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

dandelion greens, roasted peppers, gorgonzola dressing, house smoked lardons  7.5

country pork terrine, pickled onions, whole grain mustard, chad’s bread   8

GTF salad- strawberries, cucumbers, radishes, hazelnuts, balsamic vinaigrette  grana padano 9.5

Pizze Rosse

garlic & basil  10.5

goat cheese & kale 11.5

bacon & leeks  11.5

 

Pizze Bianche

egg, chives, arugula  11.5

sausage, peppers 11.5

ham, caramel onion 11.5

 

–add an egg or anchovies

to any pie for  $1

 

Dragoncello risotto with gruyere, seasons first zukes and pea tops

Secondi

tagliatelle with pork ragu and cavelo nero   11

dragoncello risotto with gruyere, seasons first zukes and pea tops   11

polenta with poached egg*, parsley hazelnut pesto, walla wallas and peppers 12

duck leg confit on brown rice pilaf with rainbow chard and honey  12