Dinner Menu for June 16-18, 2016

Antipasti

bread-olives   4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pâté  5.5  all three 9.5

marinated grilled zucchini and kalamata olive  6.5

tomatoes – cucumbers tower 6.5

bruschetta/tomato/basil   6.5

bruschetta/duck/pickled beets/blue  6.5

GTF salad-tomato/cuke/blue cheese  7.5

roasted peppers  soup  5

zucchini &  ceci  soup  5

Pizze Rosse

garlic/basil/oregano/mozzarella    9.5

bleu/ham/onion/mozz  10.5

xxxxx/tomato/kale/mozz  10.5

 

Pizze Bianche

tomato/zukes/basil/mozz  10.5

egg/bacon/scallion/mozz 10.5

duck/kalamata/mozz   10.5

 

–add an egg or anchovies

for  2.

 

Secondi          (three course meal $29)

braised mary’s chicken breast/potatoes/zucchini/chard  17.5

duck/beets/potato/lentils/mint/thyme honey  18.5

albacore/ceci/tomato/basil/radicchio/olive aioli*  19.5

hanger  steak/smashed potato/chard/summer squash/pesto  19.5

pork chop/strata/chard/caramelized onions   18.5

sausage/belly/tongue/kale/new potatoes/carrot/turnip/salsa verde 17.5

stuffed magda squash/brown rice/new onion/baby carrot/black kale  16.5

 

To Finish

chocolate mousse/strawberry/thyme anglaise   6.5

brúlée grapefruit/buttermilk tart/caramel   6.5

angelsfood cake/marionberry/strawberry/pastry crème/chantilly  6.5

toasted almond pot de crème/almond crunch/chocolate  6.5

Dinner Entrees: September 24-26, 2015

Check out the lamb dish – fall flavors bringing big inspirations. Not many dinners left, folks!

Secondi
duck breast/celeriac/broccoli/almond/maple 18.
albacore tuna/ceci/peppers/kalamata/squash 18.
flat iron/ smashed potato/carrot/chard/garlic aioli 19.5
lamb/brown rice/delicata/beets/herb butter 19.5
semolina gnocchi/mushrooms/roasted tomato/ricotta/ pesto 15.5

Dinner Highlights – May 1, 2015

chicken dinner crew
The evening chefs have outdone themselves with this Mary’s chicken breast over ceci with carrots and mushrooms. And of course our evening servers are absolutely as delicious as our fare. Rachel and Jonah are a winning service combination.