Dinner Menu for May 19-21, 2016

 

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Antipasti

bread-olives   4.5

bread-pesto  4.5

duck rillette   5.5

duck liver mousse  5.5

pork pâté  5.5  all three 9.5

curried salmon terrine  5.5

rillette filled thyme elcair  5.5

bruschetta/duck/pickled beets/blue  6.5

GTF salad –strawberries/pumpkin seeds  7.5

black bean  soup  5

carrot and curry soup  5

Pizze Rosse

garlic/oregano/mozzarella    9.5

bacon/zukes/mozz  10.5

spring onion/ham/mozz  10.5

 

Pizze Bianche

duck/anchovy/scallion/mozz  10.

egg/blue/scallion/mozz 10.5

goat/olive/mozz   10.5

 

–add an egg or anchovies

for  2.

 

Secondi         (three course meal $29)

chinook salmon/brodo/noodle/carrots/daikon/sugar snap/mint   19.5

duck/carrot/greens/turnip/blackberry 18.5

hanger steak/new potato/chard/radish/butter lettuce/caper salsa verde  19.5.

quail/lentils/roasted peppers/grilled walla walla/balsamic 18.5

semolina soufflé/thyme/caramelized onions/greens/golden raisin 16.5

 

To Finish

chocolate-almond fudge cake/chantilly/strawberry coulis   5.5

cappuccino cheesecake/caramel sauce 5.5

strawberry vanilla pie/chantilly  5.5

chocolate/coffee mousse cake/chantilly   5.5

The First Dinners Were Big Fun! Lunch Menu – Week of April 7, 2015

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We welcomed our evening crew last week for the first dinners of the year. We saw some good friends and excellent regulars. Welcome back to Fabio, Aaron, Ben,  “danger” Wakeman, Christina “dance party,” and a fine nice to meet you to Marina and Sage and Taylor.

Special favorites of the week were the duck (sold out at 6 p.m. on Friday) Trout!( love that fish on the bone) and of course the Flat iron steak….there was a mix up from our supplier and they gave us too much but we used it all!   Thanks for coming out and giving us a good warm-up!

Here is the lunch menu starting tomorrow:

To Start
pork pâté with cornichon and dijon mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –beets. goat cheese, almonds and a mint vinaigrette 9.5
black bean soup with artisan bread 4/6
leeks and carrot soup with artisan bread 4/6

Pizze Rosso
garlic/oregano/mozzarella 9.5
ham/parsnip/mozzarella 10.5
Italian sausage/kale/mozzarella 10.5

Pizze Bianco
bacon/olive/mozzarella 10.5
leek/roasted peppers/ mozzarella 10.
–add an egg for a dollar

Secondi
kale ravioli with bacon milk, celery diamonds and crushed pistachios 9.5
semolina gnocchi with ricotta cheese, roma tomato and tatsoi greens 9.5
white bean gratinata with Altamura croutonga, pea top sauce and fried farm egg 9.5
white shrimp spiedini with roasted potatoes, shallots and pumpkin seed and roasted pepper sauce 10.5
Mosaic Farm pork chop over polenta and kale with sour cherry sauce 11.5