2017 Valentine’s Dinner Menu

To whet your appetite for our upcoming Valentine’s Dinners, we’re giving you a sneak preview of the menu, brought to you by our new chef Aaron Evans.

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These are the five courses:

 1) Crown Pumpkin Squash Bisque, Fried prosciutto, Watercress Oil

 2) Grilled Oregon Albacore Tuna, Meyer Lemon Beurre Blanc, Pickled Red Cabbage and Grey Shallots, Brown Rice Pilaf

 3) Leek and Parsnip Agnolotti, Roasted Jerusalem Artichokes, Watercress, Parmesan 

 4) Lamb Osso Buco braised with Cinnamon and Onions, Garlic Roasted Amarosa Potatoes, Mint Jus

 5) Choose one: Chocolate Torte, Red Beets and Berry Sauce, or 

 Semifreddo (waiting on local fruit availability – most likely Candied Kumquats and Hazelnut Topping)

 

Bon appétit!

Lunch Menu: Week of August 22, 2016

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Seafood brodetto with tomato, potato & aioli

Antipasti

bread & olive oil  4.

mixed field greens, balsamic vinaigrette  6.5

green bean/cipollini/chicken heart  6.

eggplant/fennel/tomato/pugliese  6.

GTF salad –

blue/melon/honey vinaigrette 9.5

ducky onion soup /bread  4

cold watermelon soup/bread   4

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

red onion/fennel/chili/mozz  10.5

peppers/corn/mozz  10.5

 

Pizze Bianche

ham/egg/pesto/mozz   10.5

duck/mushrooms/mozz   10.5

zukes/cherry tom /mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

Secondi

corn risotto with cherry tomatoes, olives, leeks & basil pesto 11

chicken ravioli with plums, parsley & cippolini onions  11

semolina gnocchi with pork ragú, rainbow chard & tomatoes  10.5

grilled pork loin with duck fat potatoes, green beans & salsa verde 12

seafood brodetto with tomato, potato & aioli*  12

Lunch Menu: Week of August 16, 2016

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Antipasti

duck rillettes on toast  6.5

country pâté/mustard/cornichon  6.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –blue cheese/beets/melon/tarragon  9.5

creamy roasted peppers/bread  4

gazpacho soup/bread   4

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon/blue/mozz  10.5

fennel/spicy sausage/mozz  10.5

 

Pizze Bianche

ham/egg/scallion/mozz   10.5

squash/onions/pesto/mozz   10.5

leeks/corn/cherry tom /mozz  10.5

–add egg, anchovies or

pickled jalepenos for  $1

Secondi
corn risotto with cherry tomatoes, olives, basil pesto and parsley 11
pork ragú over semolina tagliatelle with chard and tomatoes 10.5
duck leg confit with coriander garbanzos, green beans & romesco 11
ratatouille on polenta with soft farm egg* and balsamic reduction 9.5
seafood brodetto of salmon with tomato, potato & aioli* 12

Dinner Menu: August 11-13, 2016

Antipasti

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

Antipasti:

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