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

Dinner Menu for April 7-9, 2016

Antipasti

bread-olive oil-salt  3.5

crostini/ciccioli/burdock/raabe/parmesan  4.5

-pork pâté   5.5

-liver mousse  5.5

-duck rillette   5.5 or all 3 for 9.5

salt cod croquette with roasted pepper sauce   5.5

fennel and paprika potatoes  5.5

bruschetta/duck liver/apple/arugula  5.5

GTF salad –apples/blue cheese/honey dressing  7.5

GTF salad-corn salad/sunchoke/pumpkin seeds   7.5

lentil soup  5

parsnip soup  5

Pizze Rosse

garlic/oregano/mozzarella    9.5

bacon/blue/mozz  10.5

leeks/kale raabe/mozz  10.5

 

Pizze Bianche

corn/peppers/mozz  10.

kalamata/red potato/mozz 10.5

ham/egg/mozzarella 10.5
–add an egg or anchovies

for  2.

 

 

Secondi          (three course meal $29)

duck/carrot puree/spinach/golden raisin gastric   19.

quail/strata/leeks/carrots/sour cherry mostarda  18.5

flat iron/ smashed potato/arugula/caramelized onion   20.5

short ribs/polenta/kale/gremolata  19.5

chinook salmon#/spaetzle/peppers /spinach/olives/aioli  19.

gnocchi with mozzarella/peppers/leeks/tomato/mozzeralla  15.5

 

To Finish

crème brúlée/almond crisp   5.5

apple custard tart/chantilly/caramel sauce   5.5

chocolate cake/mocha sauce  5.5

Dinner Menu for April 1-2, 2016

Antipasti

country pâté/duck liver mousse/duck rillette  6.5 each/9.5 all

cheesy puffs 3.5

kalamata olive and roasted pepper bruschetta    6.5

soup/ducky onion  5.

soup/cold melon  5.

GTF greens/melon/cukes/balsamic  vinaigrette   7.5

 

Pizze Rosse

garlic/basil/mozzarella    10.5

corn/roasted peppers/mozzarella  11.5

ham eggplant/mozzarella  10.5

Pizze Bianche

goat cheese/pesto/mozzarella  10.5

zucchini /tomato/mozzarella  11.5

kale/anchovy /egg/mozzarella  10.5

–add anchovy or an egg for a dollar

 

Secondi

duck/carrot puree/black kale/maple butter sauce   19.

grilled pork sausage/spaetzle/raabe/mustard   17.

flat iron/ smashed potato/carrots 20.5

trout saltimbocca/tomato/faro/arugula  18.5

gnocchi with ricotta/kale/bread crumbs   15.5

 

To Finish

queen of sheba cake/berry coulis/chantilly   6.5

crème brúlée  6.5

malva pudding/custard sauce   6.5

vanilla and chocolate roulade/berry compote    6.5

special menu          3 courses  –  28    

Dinner Menu: September 10-12, 2015

Thanks for coming and checking this blog out. It is not always easy to find the time, but it does help to take a step back and see the big picture. We are here because we love to think up and prepare awesome dishes. Tonight the chef highly recommends the salmon dish: fingerlings, romano, beans, and roasted peppers topped with pan roasted salmon. Good so far! But then we added a corn flan and a chimichurri sauce. Out of the park!  I said good day, sir.

Antipasti
country pâté/cornichon/house mustard 6.5
duck liver mousse/sour cherry/balsamic reduction 6.5
duck rillette/pear 6.5
…all three 9.5
trio of antipasti 7.5
soup/ducky onion 5.
soup/cold melon 5.
GTF greens/melon/cukes/balsamic vinaigrette 7.5

Pizze Rosse
garlic/basil/mozzarella 10.5
duck/summer squash/mozzarella 11.5
corn /mushroom/mozzarella 10.5
Pizze Bianche
tomato/pesto/mozzarella 10.5
kalamata/goat cheese/summer squash/mozzarella 11.5
pesto/roasted peppers/mozzarella 10.5

–Add anchovy or an egg for a dollar.

Secondi        special menu 3 courses – 28
duck/carrot puree/black kale/berry sauce 18.
pork chop/zucchini/spaetzle/roasted tomato/caramelized onion 18.
flat iron/ smashed potato/chard/red chimichurri 19.5
chinook salmon/romano beans/corn flan/fingerling potato/roasted pepper19.5
summer napoleon /tomato/squash/eggplant/basil/polenta/mozzarella 15.5

To Finish
queen of sheba cake/berry coulis/chantilly 6.5
panna cotta/fruit compote 6.5
Portuguese custard/chocolate mousse/anglaise 6.5
caramelized apple/blueberry/almond cake 6.5

Lunch Menu – Week of May 12, 2015

Writing the weekly menu at GTF is like swinging on a trapeze. By that I mean we go from one new idea/concept/ingredient that we are all fired up about to the next. Each one leads to the next. My friend, Claudia, gave me some Doug Fir syrup for my  birthday! Which appeared on the menu last week as a glaze on the duck. I liked it very much – sweet and salty and citrus and green. My next thought was combining it with a smokey flavor. So this week we are all fired up about smoking: we are smoking duck breast for our GTF salad and pork belly for our carbonara pasta dish. Next week? Who knows!

To Start
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
duck rillette crostini with apple 5.5
GTF salad – smoked duck breast, beets and red wine vinaigrette 9.5
vegetable soup with artisan bread 4/6
ham and lentil soup with artisan bread 4/6
Pizze Rosso
garlic/oregano/mozzarella 9.5
ham/spinach/mozzarella 10.5
ricotta/(TBD)/mozzarella 9.5

Pizze Bianco
mushroom/swiss chard/mozzarella 9.5
beets/bacon/mozzarella 10.5
duck/pesto/mozzarella 10.5

–Add an egg for a dollar.

Secondi
mint and goat cheese ravioli with baby carrots and snap peas 9.5
GTF spaghetti carbonara, pork belly, farm egg yolk, cream* 9.5
duck leg confit with ceci, peppers and tomato and a kalamata olive herb sauce 10.5
herb gratinata over braised red cabbage and swiss chard 9.5
seafood yellow curry with new potatoes, onions, carrots and spinach 11.5

Dolce
chocolate mousse cake 5.
orange pear malva cake 5.