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

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

Dinner Menu for April 28-30, 2016

Sorry to be late with the menu post…it has been a very porky and busy week!

Antipasti

bread-olives   4.5

-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 liver/apple/white turnip  5.5

GTF salad –apples/blue cheese/balsamic  7.5

GTF salad-chicory/grapefruit/herb dressing   7.5

ham and vegetable soup  5

creamy carrot  soup  5

Pizze Rosse

garlic/oregano/mozzarella    9.5

mushroom/leek/mozz  10.5

bacon/kale/mozz  10.5

 

Pizze Bianche

pork sausage/beet green/mozz  10.

pesto/.egg/mozz 10.5

broccoli/beet greens/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi          (three course meal $29)

duck/carrot puree/spinach/spiced honey   19.

flat iron/ potato/chard/aioli*  20.5

grilled  mosaic farms pork/ceci/chard/salsa verde 18.5

salmon/farro/olives/carrots/herb aioli*   19.5.

semolina gnocchi/peppers/tomato/mozz/pesto 16.5

 

To Finish

flourless chocolate fudge cake/chocolate sauce   5.5

warm almond custard galette/chantilly   5.5

apricot cream gateau/apricot anglaise  5.5

orange pudding cake/caramel sauce  5.5

Menu Sketch – June 9, 2014

To Start
pork pâté with cornichon and whole grain mustard 6.5
mixed field greens and altamura croutons with balsamic vinaigrette 6.5
strawberries and almonds on mixed greens with balsamic vinaigrette 8.5
GTF salad – house-smoked duck breast with apples vinaigrette 9.5
ceci and vegetable soup with artisan bread 4/6
creamy carrot soup and artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
lamb sausage/pesto /mozz 10.5
olive/zucchini/ricotta /mozz 10.5

Pizze Bianco
arugula/baby onion/olives /parmesan 9.5
ham/caper/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Menu 17.

  • rockfish/ lima beans/kalamata/basil
  • duck leg/green lentils (11.5)
  • !strawberry sorbet!

Secondi
pork ravioli/grilled sugarloaf 10.5
fennel tagliatelle/prawns/cheesy poof/fava/scapes/spinach 10.5
tomato water gratinata with mozzarella, basil, parmesan, pesto, zukes, peppers and olives 9.5
semolina gnocchi/pesto/ricotta/onions 9.5
duck leg confit with green lentils and Swiss chard 11.5
kitchennovember-039.jpg