Lunch Menu: Week of November 1, 2016








Country pate with cornichon


Chad Fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

country pate with cornichon   6.5

3 antipasti 6.5

GTF salad:

*beets/feta cheese/ancho chile *9.5

beets and lentil soup  4

tomato corn soup   4



Pizze Rosse

garlic/oregano/mozz  9.5

bacon/caramel onions/mozz 10.5

delicata/cauliflower/mozz 10.5


Pizze Bianche

ham/egg/blue/mozz   10.5


kale/romanesco/leeks/mozz  10.5


–add egg or pickled jalapenos for  $1






Basil goat cheese ravioli with delicata, carrots, arugula, almonds


basil goat cheese ravioli/delicata/carrots/arugula/almonds  10

pork ragú/black kale/tagliatelle  10

creamy polenta/poached egg*/corn/peppers/feta/cauliflower/collards 9.5

seafood brodetto/potato/rockfish/tomato/*aioli  12

duck breast/potatoes/roasted caulilflower/leeks/basil pesto  11


Garlic, oregano, mozzarella pizza being prepped by Shea

Lunch Menu: Week of October 25, 2016



3 antipasti


chad fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

country pate with cornichon   6.5

3 antipasti 6.5

GTF salad: **beets/feta cheese/ancho chile *9.5

beets and lentil soup  4

curried squash soup   4




Pizze Rosse

garlic/oregano/basil/mozz  9.5

broccoli /kale/red onion/mozz 10.5

delicata/blue/roasted garlic/mozz  10.5


Pizze Bianche

bacon/onion/mozz   10.5


bacon/fennel/arugula/mozz  10.5


–add egg or pickled jalapenos for  $1



Semolina gnocchi/delicata/red onion/kale/Jerusalem artichokes/blue cheese


Grilled sausage/altamura semmelknodel/cauliflower/romanesco/mustard


kabocha ravioli/delicata/carrots/almonds/basil 11

semolina gnocchi/delicata/red onion/kale/Jerusalem artichokes/blue cheese  10

creamy sweet corn polenta/broccoli/soft farm egg*/balsamic reduction 10

grilled sausage/altamura semmelknodel/cauliflower/romanesco/mustard  11

seafood brodetto/potato/prawns/tomato/*aioli  12

duck breast/celery root puree/spinach/maple  12

Dinner Menu: September 10-12, 2015

Thanks for coming and checking this blog out. It is not always easy to find the time, but it does help to take a step back and see the big picture. We are here because we love to think up and prepare awesome dishes. Tonight the chef highly recommends the salmon dish: fingerlings, romano, beans, and roasted peppers topped with pan roasted salmon. Good so far! But then we added a corn flan and a chimichurri sauce. Out of the park!  I said good day, sir.

country pâté/cornichon/house mustard 6.5
duck liver mousse/sour cherry/balsamic reduction 6.5
duck rillette/pear 6.5
…all three 9.5
trio of antipasti 7.5
soup/ducky onion 5.
soup/cold melon 5.
GTF greens/melon/cukes/balsamic vinaigrette 7.5

Pizze Rosse
garlic/basil/mozzarella 10.5
duck/summer squash/mozzarella 11.5
corn /mushroom/mozzarella 10.5
Pizze Bianche
tomato/pesto/mozzarella 10.5
kalamata/goat cheese/summer squash/mozzarella 11.5
pesto/roasted peppers/mozzarella 10.5

–Add anchovy or an egg for a dollar.

Secondi        special menu 3 courses – 28
duck/carrot puree/black kale/berry sauce 18.
pork chop/zucchini/spaetzle/roasted tomato/caramelized onion 18.
flat iron/ smashed potato/chard/red chimichurri 19.5
chinook salmon/romano beans/corn flan/fingerling potato/roasted pepper19.5
summer napoleon /tomato/squash/eggplant/basil/polenta/mozzarella 15.5

To Finish
queen of sheba cake/berry coulis/chantilly 6.5
panna cotta/fruit compote 6.5
Portuguese custard/chocolate mousse/anglaise 6.5
caramelized apple/blueberry/almond cake 6.5

Dinner Menu: Saturday Night, July 18, 2015

To Start
salumi 9.5
trio of antipasti 7.5
cold soup/gazpacho 5.
soup/ carrot and fennel 5.
albacore tuna/tomato/squash/caper 7.5
GTF greens/cucumber/tomato/goat cheese/balsamic vinaigrette 7.5

Pizze Rosse
garlic/basil/mozzarella 10.5
potato/pesto/mozzarella 10.5
baby red onion/summer squash/mozzarella 10.5

Pizze Biance
anchovy/duck confit/parsley/mozzarella 11.5
bacon/green onion/egg/mozzarella 11.5
tomato/eggplant/mozzarella 10.5

–Add anchovy or an egg for a dollar.

salmon/ spoonbread/baby onion/fennel/beets 19.5
roasted duck breast/carrot/chard/onion and cherry mostarda 18.5
flat iron/potato/tomatoes/braising greens/aioli 19.5
prawns and pork loin/polenta/squash/tomato glaze 18.5
potato involtini/blue cheese/beets/chard/roasted onions 15.5

To Finish
chocolate ganache cake /berry coulis 6.5
raspberry mousse/berry coulis 6.5
marionberry and blueberry cobbler 6.5

Dinner Menu: June 4-6, 2015

The weather is fine, and we are expecting a lovely dinner service!

To Start
salumi extra fly 9.5
trio of antipasti 7.5
confit drumstick/lentils/thyme 6.
duck liver mousse/radicchio/apple 6.
soup/ 5.
GTF greens/ 7.5

Pizze Rosse
garlic/basil/mozzarella 10.5
sausage/garlic scapes/mozzarella 11.5
zucchini/duck/mozzarella 11.5
pesto/goat cheese/beets/mozzarella 10.5

Pizze Bianche
ham/mushroom/mozzarella 11.5
zucchini/blue/chard/mozzarella 11.5
bacon /eggcracked /pepper/mozzarella 11.5

–Add an egg for a dollar.

pork chop/polenta/cocozelle squash/tomatoes/capers 18.5
duck/cherry strata/carrots/thyme demi 18.5
salmon/new potato/new garlic broth/peas/scapes/beets 19.5
flat iron /white beans/tomato/chard/olives 19.5
beet risotto/radicchio/blue cheese 15.5