Lunch Menu: Week of July 28, 2015

A thanks to everyone who comes and checks out the menus and pictures. We are building quite a following on the webs and in the restaurant. Our brand of madness isn’t perfect for everyone, but sometimes it’s just right for lunch, dinner or breakfast.  The tuna is beautiful this week…eat it while it is plentiful. Just like tomatoes and squash and all of the other treats in the farm stand around this time.


pork pâté with pickles and house mustard 5.5
flat bread with smoked eggplant caviar, tomatoes and extra virgin olive oil 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –marinated beets, cucumbers, pumpkin seeds and basil vinaigrette 9.5
caprese salad – fresh tomatoes, basil and mozzarella with artisan bread 9.5
chunky vegetable soup with artisan bread 4/6
tomato gazpacho and artisan bread 4/6

Pizze Rosse
garlic/basil/mozzarella 9.5
Italian sausage/corn/mozzarella 10.5
mushroom/cocozelle/blue cheese/mozzarella 10.5

Pizze Biance
pesto/tomato/mozzarella 9.5
duck/green peppers/mozzarella 9.5
ham/egg/scallion/mozzarella 9.5

–Add an egg, anchovies or pickled jalapenos for a dollar.

zucchini ravioli with mushroom brodo and cherry tomatoes 9.5
creamy polenta with roasted peppers, tomato, chard and poached farm egg * 9.5
semolina gnocchi with creamy tomato and basil sauce, ricotta, radicchio and parsley 9.5
albacore tuna with heirloom tomatoes, grilled zucchini, green beans and pesto 11.5
duck breast on lentils with baby carrots and blackberry glaze 11.5
beef polpetti with smashed potatoes, chard, romesco sauce and pumpkin seeds 10.5

Lunch Menu: Week of May 5, 2015

I am a little too pooped out from my birthday weekend to post anything even partially clever.

Although I did receive a gift of a bottle of Douglas Fir tip elixir, which set into motion a series of events which led to duck leg glazed with an offshoot of said elixir appearing on the menu this week!

To Start
pork pâté with cornichon and dijon mustard 5.5
suppli al telefono 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad – snap peas, goat cheese, and kalamata vinaigrette 9.5
beet soup with artisan bread 4/6
ham and lentil soup with artisan bread 4/6
Pizze Rosso
garlic/oregano/mozzarella 9.5
italian sausage/arugula/mozzarella 10.5
roasted pepper/blue cheese/mozzarella 9.5

Pizze Bianco
fava top pesto/beets/mozzarella 9.5
roasted shallot/spinach 9.5
bacon/parsley/black pepper/soft farm egg/mozzarella 10.5

–Add an egg for a dollar
carrot ravioli with sweet woodruff cream sauce, roasted shallots,chive blossom and arugula 9.5
creamy polenta with tomato, ____, ____, and soft poached farm egg 9.5
duck leg confit with cece puree, spinach and doug fir tip glaze 10.5
lamb and beef polpetti with mibuna and tagliatelle 10.5
brodetto of chinook and white shrimp with aioli 11.5

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



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

Lunch Menu Sketch – Week of October 28, 2014

Finally we can be sure of chanterelles. This is the weather they love the most. Brian and I went up to the hills and found ten pounds last week and plan to go again this week! Speaking of doing happy things, here are Dick and Shea at their October Friday night dinner.


We always say “finish strong” in the kitchen, and that’s what we are trying to do with the menu this week – confit of duck leg!

To Start
pork pâté with cornichon, olives and house mustard 5.5
mixed antipasti-brie and butternut, pâté and olives, kabocha squash and oyster mushroom 9
mixed field greens with balsamic vinaigrette 6.5
GTF salad –marinated chioggia beets, shaved fennel and blue cheese 9.5
butternut squash soup with artisan bread 4/6
delicata and kale soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
bacon/kalamata olives/mozzarella 10.5
potato/capers/mozzarella 9.5

Pizze Bianco
ham/zucchini/alpine cheese/mozzarella 10.5
bacon/delicata/mozzarella 10.5
calamari/anchovy/roasted garlic & peppers 10.

–add an egg or anchovies for a dollar

tagliatelle with roasted chicken, romanesque cauliflower & cream 10.5
butternut & brie stuffed ravioli with leeks & chickweed 9.5
braised pork shoulder over creamy polenta with collards & basil pesto 10
duck leg confit with roasted potatoes, braised cabbage & gastrique 10.5

Lunch Menu: Week of September 23, 2014

It’s warm and filling menu time! The gray day calls for something out of the wood fired oven…pizza pizza. We also have a lovely bay shrimp salad on the menu!

To Start
country pâté with mixed olives, mustard, pickled peppers 5.5
mixed field greens with balsamic vinaigrette 6.5
newport bay shrimp salad on red butter lettuce
GTF salad – house smoked duck breast with delicata, capers and red onion and herb vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozzarella and artisan bread 9.5
ducky onion w/herbs soup with artisan bread 4/6
vegetable soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
bacon/eggplant/spinach/mozzarella 10.5
kalamata olive/peppers/red onion /mozzarella 10.5

Pizze Bianco
ham/zucchini/mozzarella 10.5
butternut squash/tomato/blue cheese/mozzarella 9.5
colazione-bacon/egg/scallion/black pepper 10.5

chicken & mushroom ravioli with squash and eggplant 10.5
pork ragú over green kale & pappardelle 9.5
roasted peppers & spinach over creamy polenta with poached egg* 9.5
torta de crespelle of winter squash, kale and onion 9.5
fish stew of tuna & shrimp with fennel, leeks, tomato and aioli 10