Lunch Menu: April 18-21, 2017

Time for: Nettles, Rhubarb, & Wildflowers

Seafood stew of tuna, crab, romas & potatoes topped with aioli

Antipasti

chad fell’s bread & marinated olives 4

ceci & chunky vegetables soup  5

creamy potato & leek soup  5

mixed green with balsamic vinaigrette  6

whole wheat tart carmelized onions, nettles, and gruyere cheese 6.5

baked brie, roasted garlic, pears and altimura crostini with drizzled honey 7.5

GTF salad, apples, beets, almonds and grana padano 9
(add smoked trout for $1.5)

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

Pizze Rosse

garlic & basil  10.5

kale & blue 11.5

proscuitto & caramel onions  10.5

 

Pizze Bianche

egg, bacon, arugula  11.5

nettles & leeks 11.5

 

 

Duck breast on bacon braised green lentils & collards with sour cherry mostarda

Secondi

orrechiette with pork ragu and grilled kale raab  12

duck & bacon ravioli with kalamata olives, kalettes and leeks 12

duck breast on bacon braised green lentils & collards with sour cherry mostarda 14

seafood stew of tuna, crab, romas & potatoes topped with aioli*  13

creamy polenta with farm soft egg*, roasted peppers, spinach, parsley walnut pesto & balsamic reduction  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: March 23-24, 2017

Time for: Root Vegetables and Arugula

0211-webPork belly, warm ceci and cherrie salad, mizuna greens

Antipasti

chad fell’s bread & marinated olives 4

celeriac soup/prosciutto/bread 5

mixed field greens/grana padano/ balsamic vinaigrette  5

chevre/ red pearl onions & honey/ crusty bread  7

sweet corn and leek sfromato/ watercress salad 8

GTF salad/roasted beets/ hazelnuts/ apples/ chevre/ balsamic vinaigrette 8

country pork terrine/cherry chutney/pickled onions 9.5

Pizze Rosse

garlic/basil  9.5

roasted jalapeno/proscuitto/emmental 10.5

potato/bacon   10.5

 

Pizze Bianche

tarragon/goat cheese   10.5

egg/caper/leek    10.5

sausage/kalamata olive 10.5

 

 

Secondi

Root vegetable ravioli, watercress pesto & cream 11

Albacore tuna, rosso di lucca & spinach soup, meyer lemon & caper relish 11

Pork belly, warm ceci and cherry salad, mizuna greens 11

Braised short ribs, polenta, celery root slaw 12