Menu Sketch – May 27, 2014

As you can see, the strawberries are streaming in, and I am spinning more sorbet today for tomorrow’s menu. The three-course meal will feature Lima beans, clams, and pork sausage in a cold antipasti application.

We will see how it shakes down. A Chintimini Farm chicken breast, and you guessed it, strawberry sorbet. We will also have greens with strawberries and cukes, and greens with a strawberry vinaigrette. Duck leg, pork sugo, tomato water gratinata (my current infatuation) and a ravioli with corn milk.

Come by and see! And congratulations to the weekend crew for an outstanding Saturday under pressure. They did a fantastic job!

Strawberries – May 2014

We are glutting now with awesome strawberries. I have taken a flat and turned it into sorbet that I will spin on Friday morning. If you come to lunch, ask your server for a taste, and I will send you a palate cleanser portion of straight line strawberry.
strawberries

Menu Sketch – May 20, 2014

To Start
pork pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
GTF salad – duck breast, pickled onions, apples and croutons with honey vinaigrette 9.5
curried carrot soup with artisan bread 4/6
white bean soup and artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
lamb sausage/ balsamic onions/mozz 10.5
mushroom//mozz 10.5

Pizze Bianco

anchovy/green onion/shallot/mozz 9.5
pork sausage/chard/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Menu 17.

  • gnocchi in marinara
  • porchetta sando (9.5)*
  • apple galette

Secondi
pappardelle with tomato, caper, anchovy and 9.5
GTF porchetta sando with aioli* served with a ceci and carrot salad 9.5
mushroom risotto with grilled green onion 9.5
chowder of rockfish and white shrimp 11.5
pork sugo over polenta and kale 10.5

Dinner Menu – May 16, 2014

IMG_1348[1]
We receive whole Chinook from our friends at the coast, and I love the way every person who passes through our kitchen is astounded by the big fish. I love to clean a whole fish. Matter of fact I feel just lucky, period, to enjoy the fish from Newport that came in this week for our evening menu:

Antipasti/Primi Piatti
salumi 7.5
trio of antipasti 7.5
salmon polpetti/ whole grain mustard sauce 6.
soup/sweet potato/peanut 5.
soup/white bean/kale 5.
GTF greens/baby onion/crouton 7.5
GTF greens/cucumber/goat cheese/almond 7.5
white bean ragú with altamura crust 5.

Pizza Rosso
garlic/herb/ mozzarella 10.5
bacon/kale/mozzarella 11.5
olive /blue/mozzarella 11.5

Pizza Bianco
anchovy/frisee/ mozzarella 11.5
Italian sausage/chard/mozzarella 11.5
colazione-bacon/egg/parmesan/green onion 11.5

–add anchovy, pickled jalapenos, egg 1.

Secondi
duck /carrots/beet greens/savory pudding/dried cherries 17.5
chinook/smashed potatoes/frisée/bacon vinaigrette/green onion 19.5
lamb/white beans /chard/tomato/kalamata olives/altamura 17.5
flat iron steak/polenta/beets/shallots/kale/farm egg aioli* 19.5
capunti pasta/tomato and ceci ragú/blue cheese 14.5

To Finish
coconut almond pudding/orange blossom-strawberry compote 6.5
flourless chocolate cake/chantilly cream 6.5
apple and almond galette 6.5