Dinner Menu: May 11-13, 2017


chad fell’s bread & marinated olives  5

beet soup, tarragon crème fraiche  6

coldo verde soup  6

mixed greens, balsamic vinaigrette  5

baked chevre, roasted garlic & caramelized onions, pears, crostini  7.5

country pork terrine, pickled rhubarb, mustard, crusty bread  7.5

red oak lettuce, orange anchovy dressing, capers & fried bread crumbs* 8

grilled romaine, roasted red peppers, house smoked lardons, gorgonzola dressing  8.5

GTF salad, apples, radishes, turnips, toasted almonds, parmesan cheese & balsamic   9.5

Pizze Rosse

garlic & basil  10.5

goat cheese & spinach 11.5

bacon & leeks  11.5


Pizze Bianche

ham, egg, chives  11.5

mushroom, onion, arugula 11.5

potato, caper, walla walla 11.5

–add an egg or anchovies
to any pie for  $1



Roasted mushroom & leek bolognese on creamy polenta with kale & parmesan  16

Oregon line caught ling cod, bacon braised lentils with peppers & caramelized onions, pea top salad*   19

Teres major, roasted garlic & parsnip smashed potatoes,  sautéed kale, horseradish whipped cream  21

Duck breast marinated in red wine, wild rice & hazelnut pilaf, sautéed chard, cherry rhubarb compote*  20


To Finish

Rhubarb Cobbler with Toffee Ripple Ice Cream   5

Glazed Chocolate Cake with Roasted Orange    6

Ricotta Cheesecake with Poached Rhubarb and Honey-Ginger Syrup   6

Lady Grey Brulee – citrus and black tea-infused crème brulee  6

Lunch Menu: Week of June 6, 2016

IMG_1677bread/basil pesto



bread/basil pesto  4.0

bread/tomatoes  6.5

country pork pâté/mustard/cornichon  5.5

ricotta sformato/fava/zucchini/scape  5.5

bruschetta/duck liver/onion/balsamic 6.5

mixed field greens, balsamic vinaigrette  6.5

gtf salad –goat cheese/strawberry 10.5

cold cucumber/bread  4

ducky onion soup/ bread   4


Pizze Rosse

garlic/basil/oregano/mozz   9.5

blue/bacon/mozz  10.5

goat/chard/shallot/mozz  10.5


Pizze Bianche

black kale/zukes/mozz 10.5

egg/ham/black pepper/mozz 10.5

duck/anchovy/scallion/mozz  10.5

–add an egg, pickled jalapenos

or anchovies for  $1



semolina gnocchi  


duck ravioli, creamy basil, fava/radicchio/ Altamura crouton   10

semolina gnocchi with tomatoes, peppers, baby onions and blue cheese  10

tomato risotto with grilled zucchini, mushrooms and garlic scapes 10

hanger steak with field greens duck roasted potatoes & aioli  12.5

seafood curry with ceci, cilantro, peanuts   11



chocolate & chocolate cake with chantilly  6

Dinner Menu Highlights – April 7-9, 2016

To tease the palate…We are open for Thursday, Friday, and Saturday night dinner service.


Secondi          (three course meal $29)

duck/carrot puree/spinach/golden raisin gastric   19.

quail/strata/leeks/carrots/sour cherry mostarda  18.5

flat iron/ smashed potato/arugula/caramelized onion   20.5

short ribs/polenta/kale/gremolata  19.5

chinook salmon#/spaetzle/carrots/leeks/aioli  19.

gnocchi with mozzarella/kale/tomato/parmesan  15.5


To Finish

crème brúlée   5.5

apple custard tart/chantilly   5.5

chocolate cake/mocha sauce/almond crisp  5.5

Dinner Menu for April 7-9, 2016


bread-olive oil-salt  3.5

crostini/ciccioli/burdock/raabe/parmesan  4.5

-pork pâté   5.5

-liver mousse  5.5

-duck rillette   5.5 or all 3 for 9.5

salt cod croquette with roasted pepper sauce   5.5

fennel and paprika potatoes  5.5

bruschetta/duck liver/apple/arugula  5.5

GTF salad –apples/blue cheese/honey dressing  7.5

GTF salad-corn salad/sunchoke/pumpkin seeds   7.5

lentil soup  5

parsnip soup  5

Pizze Rosse

garlic/oregano/mozzarella    9.5

bacon/blue/mozz  10.5

leeks/kale raabe/mozz  10.5


Pizze Bianche

corn/peppers/mozz  10.

kalamata/red potato/mozz 10.5

ham/egg/mozzarella 10.5
–add an egg or anchovies

for  2.



Secondi          (three course meal $29)

duck/carrot puree/spinach/golden raisin gastric   19.

quail/strata/leeks/carrots/sour cherry mostarda  18.5

flat iron/ smashed potato/arugula/caramelized onion   20.5

short ribs/polenta/kale/gremolata  19.5

chinook salmon#/spaetzle/peppers /spinach/olives/aioli  19.

gnocchi with mozzarella/peppers/leeks/tomato/mozzeralla  15.5


To Finish

crème brúlée/almond crisp   5.5

apple custard tart/chantilly/caramel sauce   5.5

chocolate cake/mocha sauce  5.5

Wow Dinner Menu: Thursday July 23, 2015

We hope you enjoy your meals – we enjoyed creating and plating them.


duck terrine/pickled onion and beets 6.5
pork pâté/cornichon/house mustard/kalamata olive 6.5
duck liver mousse/apple/balsamic reduction 6.5
…a little of all three salumi 9.5
trio of antipasti 7.5
cold soup/gazpacho 5.
soup/ ducky onion 5.
GTF greens/corn/roasted onion/pumpkin seeds/tomato & peppers vinaigrette 7.5

Pizze Rosse
garlic/basil/mozzarella 10.5
ham/zucchini/mozzarella 11.5
baby red onion/duck/mozzarella 10.5

Pizze Biance
pesto/eggplant/potato/mozzarella 10.5
bacon/egg /scallions/mozzarella 11.5
tomato/poblano pepper/mozzarella 10.5

–Add anchovy or an egg for a dollar.

albacore/ corn and prawn vellutata/tomato/poblano peppers/pepitos 18.5
duck/brown rice/fennel/carrot/blackberry gastric 17.5
flat iron/potato/chard/beets/aioli 19.5
lamb/red wine walla walla/green beans/zucchini/pesto 19.5
semolina gnocchi/patty pan/striper squash /red onions/basil leaf pesto 15.5

To Finish
queen of sheba cake/chantilly/berry coulis 6.5
lemon cheese cake/berry coulis 6.5
portuguese custard pie/raspberry mousse/anglaise 6.5
chocolate cake/chantilly cream/berry coulis 6.5