Lunch Menu: Week of May 5, 2015

I am a little too pooped out from my birthday weekend to post anything even partially clever.

Although I did receive a gift of a bottle of Douglas Fir tip elixir, which set into motion a series of events which led to duck leg glazed with an offshoot of said elixir appearing on the menu this week!

To Start
pork pâté with cornichon and dijon mustard 5.5
suppli al telefono 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad – snap peas, goat cheese, and kalamata vinaigrette 9.5
beet soup with artisan bread 4/6
ham and lentil soup with artisan bread 4/6
Pizze Rosso
garlic/oregano/mozzarella 9.5
italian sausage/arugula/mozzarella 10.5
roasted pepper/blue cheese/mozzarella 9.5

Pizze Bianco
fava top pesto/beets/mozzarella 9.5
roasted shallot/spinach 9.5
bacon/parsley/black pepper/soft farm egg/mozzarella 10.5

–Add an egg for a dollar
carrot ravioli with sweet woodruff cream sauce, roasted shallots,chive blossom and arugula 9.5
creamy polenta with tomato, ____, ____, and soft poached farm egg 9.5
duck leg confit with cece puree, spinach and doug fir tip glaze 10.5
lamb and beef polpetti with mibuna and tagliatelle 10.5
brodetto of chinook and white shrimp with aioli 11.5

Dinner Highlights – May 1, 2015

chicken dinner crew
The evening chefs have outdone themselves with this Mary’s chicken breast over ceci with carrots and mushrooms. And of course our evening servers are absolutely as delicious as our fare. Rachel and Jonah are a winning service combination.

Dinner Menu: April 30-May 2, 2015


We will have a warm and beautiful dinner service tonight, Thursday April 30. The chef is especially excited about the tarragon custard and salmon rillette appetizer! Oh, and a very rare appearance of Chicken Breast.


Antipasti/Primi Piatti
Ricky’s pickles 3.5
salumi extra fly 9.5
orrecchiette/roasted shallot crème sauce/dandelion 7.5
goat cheese/tarragon/custard/salmon/celery 5.5
trio of antipasti 7.5
soup/carrot 5.
soup/beet 5.
GTF greens/ 7.5

Pizze Rosso
garlic/basil/mozzarella 9.5
ham/parsley/ricotta/mozzarella 10.5
roasted cipollini/spinach/mozzarella 9.5

Pizze Bianco
fava top pesto/mozzarella 9.5
sage sausage/parsley/black pepper/farm egg*/mozzarella 10.5

–Add an egg for a dollar.


chicken breast/mushroom/ceci/carrots/dandelion 18.5
duck/spinach/carrot/sour cherry gastric 18.5
salmon/polenta/tomato/capers/peppers/mibuna mustard 19.5
flat iron steak/chard/ potato/onions/aioli * 19.5
spring risotto/blue cheese/crispy shallot 14.5

To Finish
blueberry cobbler/chantilly 6.5
creamy caramel cappuccino cake/caramel sauce 6.5
queen of sheba chocolate cake/chantilly/strawberry coulis 6.5

Lunch Menu: Week of April 28, 2015

We have added a Menu to our lunch menu…..3 courses…..lamb ragu with a pear tarte to finish, just to see if anyone is interested in a longer lunch experience.


Torta di crespelle-crepes, besciamella, mozzarella, chard, red onions served over beets


To Start
pork pâté with cornichon and dijon mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
duck blue cheese and roasted pepper tarte 6.5
GTF salad – pickled beets, apple and mint vinaigrette 9.5
carrot soup with artisan bread 4/6
soup of the day with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
ham/parsley/leeks/mozzarella 10.5
spinach/goat cheese/mozzarella 9.5

Pizze Bianco
duck confit/blue cheese/mozzarella 9.5
colazione-bacon/parsley/parmesan/farm egg* 10.5
–add an egg for a dollar

orrecchiette with red onion, dandelion, blue cheese and tomato water 9.5
polenta gratinata with herbed ricotta, kalamata olive and roma tomato 9.5
torta di crespelle with beets, greens and pesto 9.5
duck leg confit with strata, carrots and dandelion greens 10.5
lamb ragú over tagliatelle with mustard greens and lemon and parsley gremolata 10.5
trout filets over herbed potatoes and chard 11.5
Menu Pranzo
GTF greens/lamb ragú/pear tarte 15.