Dinner Menu: August 17-19, 2017


chad fell’s bread & marinated olives  5

roasted bone marrow, gremolata, crostini  7

baked local chevre, roasted onions, garlic, pears and crostini  9

mixed greens, balsamic vinaigrette  6.5

GTF salad, sweet corn,  green beans, cucumber, tomato, toasted hazelnuts, buttermilk dill dressing  9.5

chilled cucumber soup, pickled peppers  6


Pizze Rosse

garlic and basil  13

bacon &bleu cheese 13 anaheim pepper &roasted  onion   13


Pizze Bianche

kalamata and chard   13

zukes, cherry tomato and goat cheese  13


add an egg or anchovies 1


Potato Gnocchi with onion puree, mushroom, tomato, chard, corn nage, onion blossom    19

Chinook Salmon with quinoa, tomato, corn, zucchini, napa cabbage, meyer lemon buerre blanc   22

Grilled Flank Steak with buttermilk mashed potato, green bean, carrot, coriander chimichurri     23

Duck Breast with roasted potato, leek, mushroom, corn, blueberry gastrique   22

Braised Pork Ragu with polenta, eggplant, chard, jimmy nardello relish    20


To Finish

Peach Crisp with home-made ginger ice cream   8

Green Tea Tapioca with toasted pecans and charentais   8

Chocolate Baby Bundt Cake with strawberry sauce   8

Dinner Menu: June 29th-July 1st, 2017


chad fell’s bread & marinated olives  5

cream of escarole  6

mixed greens, balsamic vinaigrette  6.5

cold gazpacho  6.

country pork terrine & extras 8

baked local chevre with caramelized onions, roasted garlic, pears and crostini 9

GTF salad with  roasted zucchini, parmigiano cheese, with a dill buttermilk ranch   9


Pizze Rosse

garlic & basil  10.5

garlic scapes & goat cheese 11.5

bacon, baby onion & kale  12.5


Pizze Bianche

egg & scallions 11.5

zucchini & roasted peppers 115

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


Potato  Gnocchi with slow tomato, fennel, fava, arugula, mushroom & mascarpone cream, parmesan  17

King Salmon with verde rice, bergamot minted snap peas, shellfish broth and buerre blanc   20

Teres major steak fritas, handcut fries, carrots, fennel and herb butter  22

Duck Breast with  white beans, spinach, poached garlic puree and marionberry gastrique 22

Bacon-wrapped pork loin with potato gratin, braised cabbage, carrot and grain mustard jus

To Finish

Lemon Cream Roll, fresh berries, cream   8.5

Chocolate Cardamom Cake, roasted navel orange, vanilla ice cream 8.5

Poached Pear, sabayon custard, rhubarb gellie   8

Strawberry-Watermelon Sorbet   7

Dinner Menu: September 8-10, 2016


Duck breast/brown rice/kale/sour cherry gastric


bread & olives 4.5

-duck rillette   5.5

-duck liver mousse  5.5

! two pork pâté !   5.5

bruschetta/duck liver/roasted onion   6.5

chicken croquettes/beets/buttermilk sauce  6.5

GTF salad – melon/almonds 7.5

roasted tomato soup  5

ham and potato  soup  5

Pizze Rosse

garlic/basil/fresh tomato/mozz   9.5

italian sausage/delicata/mozz  10.5

tomato/kale/mozz  10.5


Pizze Bianche

ham/egg/scallion/mozz  10.5

duck/ onion/squash/mozz 10.5

leeks/roasted peppers/mozz   10.5


–add an egg, anchovies, pickled
jalapeno   2


Newport albacore/black kale/cherry tomato/summer squash/red peppers

Secondi          (three course meal $29)

duck breast/brown rice/kale/sour cherry gastric 19.5

lamb sausage/lentils/delicata/greens   18 .5

hanger steak/smashed potatoes/chard/carrots /aioli*  20.5

Newport albacore/black kale/cherry tomato/summer squash/red peppers   20.5

eggplant schnitzel/tomato/onion/basil/mozzarella   18.5


To Finish

profiterole/chocolate ice cream/chocolate sauce  6.5

apple cake/crème anglaise/chantilly  6.5

sour cherry bread pudding with caramel sauce  6.5

braised plums with toasted coconut mousse  6.5

buttermilk panna cotta/raspberry compote  4.5

Dinner Menu: August 11-13, 2016


bread-olive oil and balsamic  4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pâté  5.5  all three 9.5

caprese salad  7.5

salmon cake/tomato and radicchio 7.5

bruschetta/duck liver/roasted onion   6.5

GTF salad-strawberry/pumpkin seed   7.5

cold gazpacho  soup  5

ducky onion  soup  5

Pizze Rosse

garlic/basil/mozzarella    9.5

bacon/leek/mozz  10.5

duck/scallions/mozz  10.5


Pizze Bianche

egg /pesto/mozz  10.5

onions/ham/blue /mozz 10.5

corn/cherrytom/squash/mozz   10.5


–add an egg, anchovies, pickled jalapeno for  2.


Secondi          (three course meal $29)

duck breast/carrot/chard /demi glace    19.5

pork loin/lentils/roasted stuffed apple/mustard   19 .5

hanger steak/red potatoes/beans/beets/aioli* 20.5

salmon/polenta/eggplant/tomato/radicchio/caper and herbs  21.5

sweet corn risotto/roasted cherry tomatoes/parsley/blue cheese  16.5


To Finish

vacherin/strawberry ice cream/anglaise/basil syrup 6.5

apple gallette/chantilly/thyme   6.5

panna cotta/ strawberry coulis/shortbread  6.5

chocolate mousse/almond bavarian/almond crunch   6.5

Dinner Menu: July 28-30, 2016


bread-olives   4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pâté  5.5  all three 9.5

caprese salad  6.5

brie/strawberry/pumpkin seeds/honey  6.5

heirloom tomato/pork belly /jalapeno/radicchio  6.5

bruschetta/duck liver/red wine onion   6.5

GTF salad-strawberry/pumpkin seed   7.5

cold gazpacho  soup  5

hot  tomato  soup  5

Pizze Rosse:

garlic/basil/tomato/mozzarella    9.5

duck/mushroom/mozz  10.5

zucchini/blue cheese/mozz  10.5

pesto/bacon/mozz  10.5


Pizze Bianche:

pesto/spinach/broccoli/mozz  10.5

bacon/patty pan /mozz 10.5

ham/shallot/mozz   10.5


–add an egg, anchovies, pickled jalapeno

for  2.


Secondi          (three course meal $29)

duck breast/carrot/green bean/ golden raisin  gastric  18.5

GTF chicken breast/eggplant/summer squash/radicchio/cherry tom 18 .5

hanger  steak/red potatoes/chard/baby onion/basil pesto aioli 19.5

prawn spiedini/roasted tomato/kalamata olive/zucchini/ceci  20.5

ricotta stuffed walla walla/chard/baby carrots/pesto  16.5


To Finish

chocolate mousse*/almond bavarian/almond crunch/chocolate drizzle  6.5

strawberry ice cream baked Alaska   6.5

honey panna cotta/almond shortbread/strawberry  6.5

Sherry and dried cherry custard tarte/chantilly   6.5