Lunch Menu: Week of October 27, 2015

We have a real good menu this week. Come on down!

To Start
mixed field greens with balsamic vinaigrette 6.5
pork pate, cornichon, mustard & artisan bread 6.5
GTF salad – warm potato and lentil salad in a mustard vinaigrette 6.5
Mosaic Farms pork rillette on Altamura bread with house pickles 6
brie with beet soup 6
chunky vegetable soup with artisan bread 4/6
creamy butternut soup with artisan bread 4/6

Pizze with Rosse or Biance Sauce
delicata/roasted garlic/mozzarella 9.5
bacon/broccoli/mozzarella 9.5
lobster & chanterelle mushrooms/mozzarella 9.5

–Add an egg, anchovies or pickled jalapeños for a dollar

Secondi
tagliatelle with romanesco, roasted delicata and radicchio 9.5
gnocchi with Mosaic Farms pork ragú, kale, parmesan and thyme 9.5
creamy polenta with peppers, spinach and tomatoes 9.5
chicken drummettes braised ricky style with israeli couscous salad 9.5
grilled elk loin with black kale and red wine risotto 13.5

Lunch Menu: Week of September 21, 2015

Welcome to the start of the fall. 🙂 This is our last week of dinner service, so call early for reservations!

Here is our lunch menu this week. Enjoy!

To Start
country pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –la mancha apples, almonds, croutons and blue cheese dressing 9.5
grilled quail on green jalapeno romesco 8.
chunky veg soup with artisan bread 4/6
ducky onions soup with artisan bread 4/6

Pizze Rosse
garlic/basil/mozzarella 9.5
lamb sausage/fennel/mozzarella 9.5
kale/yellow squash/mozzarella 9.5

Pizze Biance
butternut squash/pesto/mozzarella 10.5
pickled peppers/ham/mozzarella 9.5
colazione-bacon/egg/mozzarella 10.5

–Add an egg, anchovies or pickled jalapeños for a dollar

Secondi
butternut agnolotti, blue cheese, parmesan 9.5
roasted kabocha over polenta with black kale with pumpkin seeds and pesto 9.5
seafood stew with albacore tuna and octopus 10.5
pork polpetti with smashed potatoes and chard 9.5
duck leg with roasted butternut squash, corn and white turnip 9.5

Dinner Menu: May 14-16, 2015

Come and get it.

To Start
salumi extra fly 9.5
frisee salad with pork belly and egg 7.5
duck liver mousse with pickled beets and pistachio 5.
trio of antipasti 7.5
soup/beet 5.
soup/chunky vegetable 5.
GTF greens /blue cheese, cucumbers and almonds 7.5

Pizze Rosso
garlic/basil/oregano/mozzarella 10.5
ham/spinach/ricotta/mozzarella 11.5

Pizze Bianco
mushroom/swiss chard/mozzarella 10.5
beets/bacon/mozzarella 10.5
duck/pesto/mozzarella 11.5
–Add an egg for a dollar

Secondi
chicken galantina/brown rice/green garlic/baby carrots 18.5
duck/spinach/carrot /doug fir tip glaze 18.5
prawn/polenta/beet greens/cucumber/snap pea/radish 18.5
flat iron steak/bok choy/ new potato/spring onion 19.5
ricotta cannelloni/beets/dandelion/ blue cheese 14.5

To Finish
flourless chocolate cake/chantilly/raspberry 6.5
apple and orange malva pudding/ citrus anglaise 6.5
lemon cheesecake/chantilly/raspberry 6.5
pear and apricot cake/crème anglaise 6.5

Lunch Menu: Week of April 14, 2015

The duck leg is bomb diggity delicious! The risotto is a show stopper!

To Start

pork pâté with cornichon and dijon mustard  5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –beets. goat cheese, white turnips, altumura croutons and a honey vinaigrette    9.5

roasted pepper soup with artisan bread  4/6

chunky vegetable soup with artisan  bread  4/6


Pizze Rosso

garlic/basil/mozzarella    9.5

ham/arugula/blue/mozzarella  10.5

lamb sausage/mint/mozzarella  10.5

 

Pizze Bianco

spinach/balsamic onions/mozzarella  9.5

bacon/parsley/parmesan/farm egg*  10.5

–add an egg for a dollar

 

Secondi

cappellacci with spinach puree, carrot, leeks and parmesan   9.5

creamy GTF polenta with leeks, kale, beets pea top pesto and poached farm egg*  9.5

tomato water risotto with crispy shallots and blue cheese  9.5

pork ragú with bok choy, tagliatelle and bread crumbs  10.5

duck leg confit with lentils, potatoes and romesco  10.5

brodetto of Oregon salmon and prawns with ceci and aioli   11.5

Dinner Menu: April 9-11, 2015

Toooo gooood!

Antipasti

salumi extra fly 9.5
porchetta on white bean 7.5
trio of antipasti 7.5
soup/butternut/parsnip 5.
soup/chunky vegetable 5.
GTF greens/pickled beets/carrot/orange 7.5

Pizza Rosso
garlic/oregano/ mozzarella 10.5
ham/parsnip/mozzarella 11.5
Italian sausage/kale /mozzarella 11.5

Pizza Bianco
bacon/olive/ mozzarella 11.5
leek/roasted peppers/mozzarella 11.5

–add pickled jalapenos, egg 1.

Secondi
lamb leg/ceci/kale/mint and myer lemon gremolata 18.5
duck/carrot/potato chicory tower/star anise 18.5
first Oregon season salmon/GTF polenta/bekana/shrimps & tomato & capers & olives 19.5
flat iron steak/spaetzle/bok choi/aioli 19.5
kale agnolotti/leeks/carrots/tomato water/arugula 15.5

To Finish
queen of sheba cake/chantilly/strawberry 6.5
malva pear cake/white chocolate 6.5
apple marzipan tarte/chantilly 6.5