Lunch Menu – Week of May 16, 2016: Oregon Trail Beer Week

 

Antipasti

bread-olives  4.

bread-pesto  4.

Mosaic Farms pork pâté/mustard/cornichon 5.5

ceci fritti/cucumber/tomato  6.5

carrot and thyme terrine  5.5

bruschetta/peppers/scallions/parm  5.5

bruschetta/duck/pickled beets/blue  5.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –strawberry/pumpkin seed  9.5

spicy black  bean soup/artisan bread  4

curried carrot soup/artisan bread   4

 


Pizze Rosse

garlic/basil/oregano/mozz   9.5

bacon/zukes/mozz  10.5

spring onion/ham/mozz  10.5

 

Pizze Bianche

duck/anchovy/mozz 10.5

egg/blue/scallion/mozz 10.5

goat/olives/mozz  10.5
–add an egg, pickled jalepenos

or anchovies for  $1

 

Secondi

agnolotti of basil & goat cheese with zucchini, baby onions in a thyme broth  10

frascatelli with romas, roasted peppers, new garlic & mozz    10

duck leg confit with brown rice, carrots, roasted turnips and thyme honey   10.5

grilled pork chop with ceci, spinach and a parsley mint pesto   11.5

seafood brodetto with potatoes & aioli*   11.5

 

This week we feature some of the brews made by Oregon Trail Brewery – ask your server about our special thirst-building treat for drinkers of our OTB offerings.

Dinner Menu for May 12-14, 2016

Antipasti

bread-olives   4.5

bread-ceci puree  4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pate   5.5 or all 3 for 9.5

polpetti with pesto  6.5

polenta gnocchi with tomato  6.5

bruschetta/duck/peppers/parm   6.5

GTF salad –carrot /white turnip/poppyseed  7.5

sausage and brown rice soup  5

creamy carrot soup  5

Pizze Rosse

garlic/oregano/mozzarella    9.5

bacon/blue/mozz  10.5

spring onion/mushroom/mozz  10.5

 

Pizze Bianche

duck/anchovy/scallion/mozz  10.

egg/pesto/ham/mozz 10.5

goat/olive/chard/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi          (three course meal $29)

lamb sausage/orrecchiette/olives/tomato/peppers/mustard   17.5

pork chop/polenta/carrots/daikon/pesto  18.5

duck/carrot/chard/blackberry 18.5

butcher steak/grilled new onion/roasted pepper/potato/arugula  19.5.

salmon/halibut/prawn/clams/emmer/new garlic/beet greens 21.5

green garlic, mushroom, meyer lemon strata 16.5

 

To Finish

chocolate-almond fudge cake/chantilly/chocolate sauce   5.5

caramel cappuccino cheesecake/chantilly/strawberry 5.5

chocolate mousse/chantilly  5.5

south African milk tarte/cinnamon/chantilly   5.5

Lunch Menu: Week of May 10, 2016

1561-Clams with Bacon

 

This is a rough cut folks!

Antipasti

bread-olives  4.

bread-ceci puree  4.5

Mosaic Farms pork pâté/mustard/cornichon 5.5

polpetti/tomato/pesto  6.5

bruschetta/roasted peppers/goat cheese 5.5

bruschetta/duck/duck/arugula  5.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –trout/carrots/white turnip  9.5

sausage and ceci soup/artisan bread  4

curried carrot soup/artisan bread   4

 

 

Pizze Rosse

garlic/oregano/mozz   9.5

bacon/blue/mozz  9.5

spring onion/mushroom/mozz  9.5

 

Pizze Bianche

duck/anchovy/scallion/mozz 10.5

egg/pesto/ham/mozz 10.5

goat/olives/spinach/mozz  10.5

–add an egg, pickled jalepenos

or anchovies for  $1

 

Secondi

hunter’s sugo with tagliatelle  10.5

beet green crespelle   9.5

bollito with pork sausage, tongue  and new garlic broth   9.5

confit duck leg over polenta with baby carrots and beet greens   10.5

farro risotto  12.5

Dinner Menu for May 5-7, 2016 WWWWOOOWWW

Antipasti

bread-olives   4.5

bread-duck butter 4.

-duck rillette   5.5

-duck liver mousse  5.5

-pork pate   5.5 or all 3 for 9.5

onion rings with aioli*   5.5

pork croquetas with salsa verde  6.5

bruschetta/duck/peppers/basil   6.5

GTF salad –sugar snaps/white turnip/parsley  7.5

ham and vegetable soup  5

creamy carrot soup  5

Pizze Rosse

garlic/oregano/mozzarella    9.5

caramel. onion/blue/mozz  10.5

scallion/beet greens/mozz  10.5

 

Pizze Bianche

duck confit leeks/mozz  10.

egg/goat/dandelion/mozz 10.5

bacon/olives/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi          (three course meal $29)

braised quail/farro risotto/apple/beet greens/garlic scapes   19.

sirloin/ potato/beet greens/mustard sauce  18.5

duck/carrot/beet greens/honey 18.5

trout/pea tops/white turnips/beets/new onions 19.5.

lamb ragú/polenta/baby carrots/turnip greens 18.5

tongue/turnips/baby carrots/red wine shallots 16.5

mushroom sformato/beet greens/baby carrots/turnip greens 16.5

Lunch Menu: Week of May 3, 2016

This week we feature park grown across the road at Mosaic Farm. Chris and Erin have been raising happy pig  for more than four years at their current location. They produce a locally sourced non-GMO feed for poultry and pigs. For more info visit mosaicfarms.com.

1526-Noodle with leeks and meatballs

 

Antipasti

bread-olives  4.

bread-aioli*  4.

Mosaic Farms pork pâté/mustard/cornichon 5.5

Mosaic Farms pork croqueta/herb sauce  5.

risotto balls with herb pesto   5.5

bruschetta/roasted peppers/goat cheese  5.5

salmon terrine on citrus and beet  5.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –steak / white turnip/beets  10.5

vegetable and lentil soup/artisan bread  4

creamy burdock soup/artisan bread   4

 

 

Pizze Rosse

garlic/oregano/mozz   9.5

caramel onions/blue/mozz  9.5

scallion/beet greens/mozz  9.5

 

Pizze Bianche

duck confit/leeks /mozz 10.5

egg/goat/grilled dandelion

black pepper/mozz 10.5

bacon/olives/mozz  10.5

–add an egg, pickled jalapenos

or anchovies for  $1

 

Secondi

noodle with leeks, pork belly, mosaic pork meatballs & pork brodo  9.5

beet ravioli with new carrots & pea tops   9.5

mushroom strata with bok choy, leeks, romas and pesto  9.5

potato involtini with roasted peppers 9.5

white bean gratin with lamb sausage   11.5

seafood brodetto with ceci and aioli*  12.5