Lunch Menu: Week of September 21, 2015

Welcome to the start of the fall. 🙂 This is our last week of dinner service, so call early for reservations!

Here is our lunch menu this week. Enjoy!

To Start
country pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –la mancha apples, almonds, croutons and blue cheese dressing 9.5
grilled quail on green jalapeno romesco 8.
chunky veg soup with artisan bread 4/6
ducky onions soup with artisan bread 4/6

Pizze Rosse
garlic/basil/mozzarella 9.5
lamb sausage/fennel/mozzarella 9.5
kale/yellow squash/mozzarella 9.5

Pizze Biance
butternut squash/pesto/mozzarella 10.5
pickled peppers/ham/mozzarella 9.5
colazione-bacon/egg/mozzarella 10.5

–Add an egg, anchovies or pickled jalapeños for a dollar

Secondi
butternut agnolotti, blue cheese, parmesan 9.5
roasted kabocha over polenta with black kale with pumpkin seeds and pesto 9.5
seafood stew with albacore tuna and octopus 10.5
pork polpetti with smashed potatoes and chard 9.5
duck leg with roasted butternut squash, corn and white turnip 9.5

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

Wow Dinner Menu: Thursday July 23, 2015

We hope you enjoy your meals – we enjoyed creating and plating them.

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Antipasti
duck terrine/pickled onion and beets 6.5
pork pâté/cornichon/house mustard/kalamata olive 6.5
duck liver mousse/apple/balsamic reduction 6.5
…a little of all three salumi 9.5
trio of antipasti 7.5
cold soup/gazpacho 5.
soup/ ducky onion 5.
GTF greens/corn/roasted onion/pumpkin seeds/tomato & peppers vinaigrette 7.5

Pizze Rosse
garlic/basil/mozzarella 10.5
ham/zucchini/mozzarella 11.5
baby red onion/duck/mozzarella 10.5

Pizze Biance
pesto/eggplant/potato/mozzarella 10.5
bacon/egg /scallions/mozzarella 11.5
tomato/poblano pepper/mozzarella 10.5

–Add anchovy or an egg for a dollar.

Secondi
albacore/ corn and prawn vellutata/tomato/poblano peppers/pepitos 18.5
duck/brown rice/fennel/carrot/blackberry gastric 17.5
flat iron/potato/chard/beets/aioli 19.5
lamb/red wine walla walla/green beans/zucchini/pesto 19.5
semolina gnocchi/patty pan/striper squash /red onions/basil leaf pesto 15.5

To Finish
queen of sheba cake/chantilly/berry coulis 6.5
lemon cheese cake/berry coulis 6.5
portuguese custard pie/raspberry mousse/anglaise 6.5
chocolate cake/chantilly cream/berry coulis 6.5

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

Secondi
chicken & mushroom ravioli with squash and eggplant 10.5
pork ragĂş 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

Lunch Menu Sketch: Week of September 9, 2014

Good luck at school to teachers and students alike!

Lunch Menu:

To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
duck liver mousse with olives and goat cheese sauce 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad – melons, grapes and raspberries with a croutons and honey vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread 9.5
gazpacho with artisan bread 4/6
ducky onion soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
sweet italian sausage and peppers/mozz 10.5
kalamata olive/duck/arugula /mozz 10.5

Pizze Bianco
ham/capers/parmesan/mozz 10.5
pesto/red onion/cherry tomato/mozz 9.5
colazione-bacon/egg/parsley/black pepper 10.5

Secondi
duck ravioli with roasted pear, and leek brodo 10.5
summer risotto with squash, beets, leeks and blue cheese 9.5
crespelle with ricotta and caramelized onion filling over spinach, yellow tomato and pesto 9.5
beef polpette with tomato and chard over creamy polenta 10.5
white shrimp over a salad of beans, ceci, cherry tomatoes with aioli 10.5