Lunch Menu: March 30-31, 2017

Albacore tuna, house bacon braised lentils, meyer lemon & caper relish

 

Antipasti

chad fell’s bread & marinated olives 4

duck broth and vegetable soup, bread 5

mixed field greens, grana padano, balsamic vinaigrette  5

roasted red pepper & leek sformato, arugula salad 6

grilled kale raab, gorgonzola, walnuts 7

GTF salad, beets, caramelized red onion,
orange & tarragon vinaigrette, gorgonzola 8

country pork terrine, cherry chutney,
pickled onions 9

Pizze Rosse

garlic & basil  10.5

roasted pepper & bacon11.5

corn, potatoes and chives   11.5

 

Pizze Bianche

sausage & chili flake   11.5

egg, caper and arugula    11.5

caramelized onion & kale 11.5

Grilled kale raab, gorgonzola, walnuts

Secondi

Root vegetable ravioli, watercress pesto & cream 12

Albacore tuna, house bacon braised lentils, meyer lemon & caper relish 12

Boudin blanc sausage, herbed spaetzle, grilled kale raab 13

Duck, warm ceci and cherry salad, mizuna greens 13

Braised short ribs, polenta, celery root slaw 13

Lunch Menu: Week of July 26, 2016

3161-web

Duck breast with carrot puree, roasted broccoli, and golden raisin jus

Antipasti

bread/olives  4.5

bread/ pickles 5.5

country pork pâté/mustard/cornichon  5.5

tomato salad/crouton/basil/arugula  9.5

duck bruschetta/shallot/blue cheese  7

mixed field greens, balsamic vinaigrette  6.5

GTF salad  –  goat cheese/strawberry  9.5

cold gazpacho/bread  4

vegetable soup/ bread   4

 

Pizze Rosse

garlic/basil/mozz 9.5

duck/mushroom/mozz 10.5

zucchini/blue cheese/mozz  10.5

–add an egg, pickled jalapenos,

or anchovies for  $1

 

Pizze Bianche

pesto/spinach/broccoli/mozz   9.5

bacon/patty pan/jalapeno   10.5

pork ragú/baby shallot/mozz 10.5

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Cold gazpacho soup

 

Secondi

goat cheese and basil ravioli with baby onions and tomatoes  10.

halibut brodetto with carrots, fennel and aioli*  12.

magda squash with ricotta, basil, kalamata olive, tomatoes and chard 9.5

gnocchi with pesto cream sauce, broccoli, squash and almond  10.

duck breast with carrot puree, roasted broccoli, and golden raisin jus  12.

3160-web

Magda squash with ricotta, basil, kalamata olive, tomatoes and chard

Dinner Menu for June 16-18, 2016

Antipasti

bread-olives   4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pâté  5.5  all three 9.5

marinated grilled zucchini and kalamata olive  6.5

tomatoes – cucumbers tower 6.5

bruschetta/tomato/basil   6.5

bruschetta/duck/pickled beets/blue  6.5

GTF salad-tomato/cuke/blue cheese  7.5

roasted peppers  soup  5

zucchini &  ceci  soup  5

Pizze Rosse

garlic/basil/oregano/mozzarella    9.5

bleu/ham/onion/mozz  10.5

xxxxx/tomato/kale/mozz  10.5

 

Pizze Bianche

tomato/zukes/basil/mozz  10.5

egg/bacon/scallion/mozz 10.5

duck/kalamata/mozz   10.5

 

–add an egg or anchovies

for  2.

 

Secondi          (three course meal $29)

braised mary’s chicken breast/potatoes/zucchini/chard  17.5

duck/beets/potato/lentils/mint/thyme honey  18.5

albacore/ceci/tomato/basil/radicchio/olive aioli*  19.5

hanger  steak/smashed potato/chard/summer squash/pesto  19.5

pork chop/strata/chard/caramelized onions   18.5

sausage/belly/tongue/kale/new potatoes/carrot/turnip/salsa verde 17.5

stuffed magda squash/brown rice/new onion/baby carrot/black kale  16.5

 

To Finish

chocolate mousse/strawberry/thyme anglaise   6.5

brúlée grapefruit/buttermilk tart/caramel   6.5

angelsfood cake/marionberry/strawberry/pastry crème/chantilly  6.5

toasted almond pot de crème/almond crunch/chocolate  6.5

Dinner Menu for June 9-11, 2016

Antipasti

bread-olives   4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pâté  5.5  all three 9.5

tomato/hummus/basil   6.5

bruschetta/duck/pickled beets/blue  6.5

GTF salad-tomato/cuke/pumpkin  7.5

cold cuke & mint soup  5

vegetable and ham soup  5

Pizze Rosse

garlic/basil/oregano/mozzarella    9.5

bleu/bacon/mozz  10.5

goat/chard/baby onion/mozz  10.5

 

Pizze Bianche

black kale/zukes/mozz  10.5

egg/ham/black pepper/mozz 10.5

duck/anchovy/scallion/mozz   10.5

 

–add an egg or anchovies

for  2.

 

Secondi          (three course meal $29)

duck/new potato/chard/ cherry gastrique 19.5

chinook/ semmel knödel/baby carrot/ white turnip /cuke pesto  19.5

hanger steak/carrot puree/balsamic shallot/zucchini/aioli*  19.5

braised mary’s chicken breast/chard/potato   17.5

porchetta/thyme & kalamata/polenta/tomato/kale/basil pesto 18.5

mushroom sformato/tomato water/baby onion/braised celery/black kale  16.5

 

To Finish

dobos torte/choco/choco/strawberry/chantilly   6.5

cinnamon bread pudding/caramel sauce   6.5

strawberry bavarian/strawberry panzanella/basil   6.5

ricotta soufflé/sour cherry/pumpkin seed/honey/crème fraîche  6.5

Dinner Menu for June 2-4, 2016

Antipasti

bread-olives   4.5

bread-aioli  4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pâté  5.5  (all three 9.5)

gratinata of lamb sausage/white bean  6.5

bruschetta/duck/pickled beets/blue  6.5

GTF salad –strawberries/almonds  7.5

curried carrot soup  5

ducky onion soup   5

Pizze Rosse

garlic/basil/oregano/mozzarella    9.5

blue/ham/mozz  10.5

mushroom/kale/mozz  10.5

 

Pizze Bianche

pesto/zukes/mozz  10.

egg/bacon/scallion/mozz 10.5

duck/goat/onion/mozz   10.5

 

–add an egg or anchovies

for  2.

 

Secondi          (three course meal $29)

duck/ carrot puree/spring onions/favas/honey 18.5

chinook/new potatoes/beet greens/white turnip/e. v. olive oil  20.5

hanger steak/spring onion/beets/frisee/pesto  19.5

chicken breast/garlic scape risotto/mustard caper sauce/pea tops 18.5

lamb ragú/creamy polenta/chard/italian parsley 17.5

basil  strata /romas/zucchini /chard/pesto 16.5

 

To Finish

dobos torte/spiced anglaise/peanut crunch   6.5

orange crème brúlée/almond shortbread 5.5

strawberries/cream scones/chantilly  5.5

blueberry ice cream / pound cake/coconut   5.5