Lunch Menu: May 23-26, 2017

 

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

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

Dinner Menu: April 13-15, 2017

Antipasti

gougeres 2

chad fell’s bread & marinated olives  4

dungeness crab bisque 6

mixed greens, balsamic vinaigrette, grana padano  5

whole wheat tart with leeks, celery root, and gruyer cheese  6.5

grilled kale raab, gorgonzola, walnuts  7

GTF salad, apples, radishes, smoked trout, orange & tarragon vinaigrette 8

country pork terrine, pickled rhubarb, mustard, crusty bread  8

dungeness crab bruschetta, goat cheese, roasted red peppers   11

Pizze Rosse

garlic & basil  10.5

bacon & blue 11.5

kalamata & leeks   11.5

 

Pizze Bianche

egg, chive, capers 11.5

kale & prosciutto  11.5

 

 

Secondi                       (three course meal $32)

Agnolotti of goat cheese & leeks, purple sprouted broccoli, parsley walnut pesto & cream  16

Albacore tuna, clams and bacon braised ceci in brodetto*    18.5

Beef short ribs, smashed potatoes, farm greens and pan jus   20.5

Duck breast, creamy polenta, kale raab & sour cherry mostarda 19

To Finish

watermelon margarita sorbet, blackberry granita     6

chocolate bread pudding,  orange and white chocolate sauce, tart cherries        6

paula’s gingerbread with toffee sauce and ice cream   6

Lunch Menu: April 11-14, 2017

Time for: Hakurei Turnips, Radishes, Sprouting Broccoli

Country pork terrine, pickled rhubarb, mustard, crusty bread

Antipasti

chad fell’s bread & marinated olives 4

duck confit and vegetable soup 5

dungeness crab bisque & micro dill 7

mixed greens, beets, balsamic vinaigrette  6

whole wheat tart with leeks, celery root, and gruyer on a small salad 6.5

grilled kale raab, gorgonzola, walnuts 7

GTF salad, apples, pears, blanched almonds and brie 8

country pork terrine, pickled rhubarb, mustard, crusty bread  8

Pizze Rosse

garlic & basil  10.5

bacon & blue 11.5

kalamata & leeks 10.5

 

Pizze Bianche

egg, chive, capers  11.5

kale & proscuitto 11.5

 

 

Pork ragu with semolina gnocchi and collard raab

Secondi

pork ragu with semolina gnocchi and collard raab 12

spaghetti carbonara with house bacon, chives, caramelized onions & arugula 12

beef short ribs, roasted red potatoes, pickled onions and kale 13

seafood stew with albacore tuna, ceci and aioli  13

choice of poached egg or boudin blanc sausage with polenta, parsley hazelnut pesto, roasted peppers and balsamic reduction  12

Dinner Menu: April 6-8, 2017

Antipasti

Chad Fell’s bread & marinated olives  4

duck confit and lentil soup 7

mixed greens, balsamic vinaigrette  5

whole wheat tart with leeks, celery root, and gruyer cheese  6.5

quiche with potatoes and caramelized onions on a small salad 6.5

grilled kale raab, gorgonzola, walnuts  7

GTF salad, apples, radishes, hakurei turnips, orange & tarragon vinaigrette, grana padano  8

country pork terrine, pickled onions, mustard, crusty bread  8

boudin blanc sausage, house smoked bacon braised collard greens, pan fried spaetzli  10

dungeness crab bruschetta   11

Pizze Rosse

garlic & basil  10.5

bacon & leeks 11.5

kalamata & house sausage   11.5

 

Pizze Bianche

egg, chive, arugula  11.5

peppers, potato, blue 11.5

caramel onions, anchovy, kale 11.5

 

 

 

Secondi                       (three course meal $32)

Agnolotti of goat cheese & leeks with purple sprouted broccoli & cream 16

Grilled Albacore tuna, bacon braised ceci,  olive and roasted garlic  18.5

Beef short ribs, smashed potatoes, celeriac slaw*  20.5

Duck breast, creamy polenta, kale raab & sour cherry mostarda 19

To Finish

honey comb panna cotta     6

chocolate hazelnut tart         6

rhubarb apple nut crumble   6

 

Lunch Menu: April 4-7, 2017

Time for: Hakurei Turnips, Radishes, Sprouting Broccoli

Beef short ribs, roasted potatoes, celeriac slaw

Antipasti

chad fell’s bread & marinated olives 4

creamy roasted peppers soup, bread 5

mixed greens, balsamic vinaigrette  5

whole wheat tart with nettles, onions, and goat cheese on a small salad 6.5

grilled kale raab, gorgonzola, walnuts 7

GTF salad, apples, radishes, hakurei turnips, orange & tarragon vinaigrette, grana padano 8

boudin blanc sausage, braised collard greens & duck broth 9

Pizze Rosse

garlic & basil  10.5

nettles, proscuitto, leeks 11.5

kalamata & house sausage   11.5

 

Pizze Bianche

egg, chive, arugula  11.5

peppers, potato, blue 11.5

caramel onions, anchovy, kale 11.5

Secondi

Agnolotti of goat cheese & leeks with purple sprouted broccoli & cream 12

Grilled Albacore tuna, Israeli couscous, spinach & romesco 12

Beef short ribs, roasted potatoes, celeriac slaw*  13

Duck leg confit, creamy polenta, kale raab & sour cherry mostarda 13