Dinner Menu: April 20-22, 2017

Antipasti

chad fell’s bread & marinated olives  4

curry carrot soup 6

mixed greens, balsamic vinaigrette, grana padano cheese  5

whole wheat tart with nettles, caramelized onions, and gruyer cheese  6.5

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

GTF salad, apples, radishes, turnips, beets, balsamic  vinaigrette 8

country pork terrine, pickled rhubarb, mustard, crusty bread  8

Pizze Rosse

garlic & basil  10.5

bacon & blue 11.5

kalamata & leeks   11.5

 

Pizze Bianche

egg, chive, capers 11.5

kale & sausage  11.5

 

 

Secondi                       (three course meal $29)

Orecchiette, onions, peppers, mushrooms & leeks in cream 16

Boudin blanc sausage, pan fried herbed spaetzli, sautéed over-winter greens18

Rockfish and clam brodetto, cecci, carrots & spinach with grilled bread*    18.5

Teres major, smashed potatoes, braised greens, aioli, pickled onions  21.5

Duck breast, creamy polenta, kale raab & sour cherry mostarda 20

 

To Finish

Baked chocolate truffle, bacon & maple ice cream    6

Spiced rice pudding with rhubarb & poached pears   6

Crème brulee tartlette with fresh grapefruit   6

Gingerbread Roulade with lemon cream & blueberry preserves   6

Dinner Menu: April 13-15, 2017

Antipasti

gougeres 2

chad fell’s bread & marinated olives  4

dungeness crab bisque 6

mixed greens, balsamic vinaigrette, grana padano  5

whole wheat tart with leeks, celery root, and gruyer cheese  6.5

grilled kale raab, gorgonzola, walnuts  7

GTF salad, apples, radishes, smoked trout, orange & tarragon vinaigrette 8

country pork terrine, pickled rhubarb, mustard, crusty bread  8

dungeness crab bruschetta, goat cheese, roasted red peppers   11

Pizze Rosse

garlic & basil  10.5

bacon & blue 11.5

kalamata & leeks   11.5

 

Pizze Bianche

egg, chive, capers 11.5

kale & prosciutto  11.5

 

 

Secondi                       (three course meal $32)

Agnolotti of goat cheese & leeks, purple sprouted broccoli, parsley walnut pesto & cream  16

Albacore tuna, clams and bacon braised ceci in brodetto*    18.5

Beef short ribs, smashed potatoes, farm greens and pan jus   20.5

Duck breast, creamy polenta, kale raab & sour cherry mostarda 19

To Finish

watermelon margarita sorbet, blackberry granita     6

chocolate bread pudding,  orange and white chocolate sauce, tart cherries        6

paula’s gingerbread with toffee sauce and ice cream   6

Dinner Menu: April 6-8, 2017

Antipasti

Chad Fell’s bread & marinated olives  4

duck confit and lentil soup 7

mixed greens, balsamic vinaigrette  5

whole wheat tart with leeks, celery root, and gruyer cheese  6.5

quiche with potatoes and caramelized onions on a small salad 6.5

grilled kale raab, gorgonzola, walnuts  7

GTF salad, apples, radishes, hakurei turnips, orange & tarragon vinaigrette, grana padano  8

country pork terrine, pickled onions, mustard, crusty bread  8

boudin blanc sausage, house smoked bacon braised collard greens, pan fried spaetzli  10

dungeness crab bruschetta   11

Pizze Rosse

garlic & basil  10.5

bacon & leeks 11.5

kalamata & house sausage   11.5

 

Pizze Bianche

egg, chive, arugula  11.5

peppers, potato, blue 11.5

caramel onions, anchovy, kale 11.5

 

 

 

Secondi                       (three course meal $32)

Agnolotti of goat cheese & leeks with purple sprouted broccoli & cream 16

Grilled Albacore tuna, bacon braised ceci,  olive and roasted garlic  18.5

Beef short ribs, smashed potatoes, celeriac slaw*  20.5

Duck breast, creamy polenta, kale raab & sour cherry mostarda 19

To Finish

honey comb panna cotta     6

chocolate hazelnut tart         6

rhubarb apple nut crumble   6

 

Lunch Menu: Week of November 1, 2016

5676-web

 

 

 

 

 

 

Country pate with cornichon

Antipasti

Chad Fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

country pate with cornichon   6.5

3 antipasti 6.5

GTF salad:

*beets/feta cheese/ancho chile *9.5

beets and lentil soup  4

tomato corn soup   4

 

 

Pizze Rosse

garlic/oregano/mozz  9.5

bacon/caramel onions/mozz 10.5

delicata/cauliflower/mozz 10.5

 

Pizze Bianche

ham/egg/blue/mozz   10.5

sausage/potato/arugula/mozz10.5

kale/romanesco/leeks/mozz  10.5

 

–add egg or pickled jalapenos for  $1

 

5679-web

 

 

 

Basil goat cheese ravioli with delicata, carrots, arugula, almonds

Secondi

basil goat cheese ravioli/delicata/carrots/arugula/almonds  10

pork ragú/black kale/tagliatelle  10

creamy polenta/poached egg*/corn/peppers/feta/cauliflower/collards 9.5

seafood brodetto/potato/rockfish/tomato/*aioli  12

duck breast/potatoes/roasted caulilflower/leeks/basil pesto  11

5672-web

Garlic, oregano, mozzarella pizza being prepped by Shea

Lunch Menu: Week of October 25, 2016

 

5569-web

3 antipasti

Antipasti

chad fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

country pate with cornichon   6.5

3 antipasti 6.5

GTF salad: **beets/feta cheese/ancho chile *9.5

beets and lentil soup  4

curried squash soup   4

 

 

 

Pizze Rosse

garlic/oregano/basil/mozz  9.5

broccoli /kale/red onion/mozz 10.5

delicata/blue/roasted garlic/mozz  10.5

 

Pizze Bianche

bacon/onion/mozz   10.5

ham/cauliflower/sunchoke/mozz10.5

bacon/fennel/arugula/mozz  10.5

 

–add egg or pickled jalapenos for  $1

 

5571-web

Semolina gnocchi/delicata/red onion/kale/Jerusalem artichokes/blue cheese

5572-web

Grilled sausage/altamura semmelknodel/cauliflower/romanesco/mustard

Secondi

kabocha ravioli/delicata/carrots/almonds/basil 11

semolina gnocchi/delicata/red onion/kale/Jerusalem artichokes/blue cheese  10

creamy sweet corn polenta/broccoli/soft farm egg*/balsamic reduction 10

grilled sausage/altamura semmelknodel/cauliflower/romanesco/mustard  11

seafood brodetto/potato/prawns/tomato/*aioli  12

duck breast/celery root puree/spinach/maple  12