Lunch Menu: Week of August 2, 2016

 


3177-webCarpaccio of golden and chioggia beet

Antipasti

bread/olives  4.5

bread/pesto 4.5

eggplant puree/tomato 5.5

carpaccio of golden and chioggia beet  6.5

mixed field greens, balsamic vinaigrette  6.5

duck bruschetta  6.5

caprese salad  6.5

GTF salad  –

duck breast/peach/fennel vin  9.5

cold gazpacho/bread  4

yellow squash soup/bread   4

 

Pizze Rosse

garlic/basil/mozz  9.5

duck/leek/pickled jalap/mozz  10.5

ham/peppers/spinach/egg/  11.5

–add an egg, pickled jalapenos $1

 

Pizze Bianche

porkbelly/corn/mozz   10.5

shallots/basil/blue/mozz   10.5

bacon/pesto/squash /mozz   10.5

Ivy Pie

peach/blue cheese/arugula 10.5

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Duck ravioli with lardon, baby shallots, almonds, squash

Secondi

duck ravioli with lardon, baby shallots, almonds, squash 10.

grilled albacore tuna with tomato, potato, zucchini, radicchio and pesto 12.

ricotta stuffed onion with carrots, beans and braising greens 10

gnocchi with pork ragú and chard  10.

quail with ceci, tomato, zucchini, chard with a golden raisin relish 11.

Lunch Menu: Week of July 5, 2016

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Seafood cacciucco of tuna & halibut with ceci, peppers & tomato

Antipasti

bread/olives  4.0

bread/ pesto  5.5

country pork pâté/mustard/cornichon  5.5

tomato/mozzarella/basil  6.5

albacore/zucchini/tomato/peppers 7.5

liverwurst sando/potato salad   6.5

duck bruschetta/radicchio/balsamic  7

mixed field greens, balsamic vinaigrette  6.5

gtf salad  –  beet/blue/almond 10.5

cold gazpacho/bread  4

curry carrot/ bread   4

Pizze Rosse

garlic/fresh tomato/basil/mozz   9.5

beet greens/goat/mush/mozz  10.5

ham/onion/capers/mozz  10.5

 

Pizze Bianche

egg/bacon/blue/mozz 10.5

tomato/zukes/olives/mozz 10.5

duck/anchovy/scallion/mozz  10.5

-add an egg, pickled jalapenos or anchovies for  $1

 


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Pizza with garlic, fresh tomato, basil, and mozzarella

Secondi

basil and goat cheese ravioli, fresh tomato and patty pan squash  10

orrecchiette with duck and peas and black kale 10

torta di crespelle with beets and chard 10

grilled quail, with carrots, baby onions and greens  12

seafood cacciucco of tuna & halibut with ceci, peppers & tomato   13

 

Oodles of Noodles

GTF prides itself on high quality ingredients, making food from scratch, and preparing menus with respect for European traditions. Our dishes run a theme of peasant cuisine in Italy.

Our fresh pasta is delicate, smooth, and yet has a distinctive bite. It has “hand taste,” the special taste that lets you know this pasta was made from scratch, with the love and energy of human hands. Flour, water, and egg are combined in perfect proportions and kneaded together. The dough is rolled through a Kitchen-Aid pasta roller several times, folding and refolding before each pass. The resulting long rectangle is dusted with flour and cut into various shapes. Sometimes we make wide noodles, as shown below:

 

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Other times we make fettuccine noodles. Below, the long rectangle is cut into shorter rectangles. Aaron rolls up each short rectangle length-wise and uses a knife to cut it into thin strips.
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For ravioli, we use a fluted pastry cutter to make squares with grooved edges. In the photos below, an herb cheese filling has been tucked between two squares of pasta that were then sealed together. Shea delicately brings the corners of each ravioli together and trims off any excess dough. Finally she places them on a baking sheet and sprinkles a bit of flour over these little nuggets of goodness.

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We firmly believe that you’ll never leave a meal dissatisfied when our fresh pasta is involved. But you’ll just have to try it for yourself to know for sure.

 

 

Menu Sketch – June 9, 2014

To Start
pork pâté with cornichon and whole grain mustard 6.5
mixed field greens and altamura croutons with balsamic vinaigrette 6.5
strawberries and almonds on mixed greens with balsamic vinaigrette 8.5
GTF salad – house-smoked duck breast with apples vinaigrette 9.5
ceci and vegetable soup with artisan bread 4/6
creamy carrot soup and artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
lamb sausage/pesto /mozz 10.5
olive/zucchini/ricotta /mozz 10.5

Pizze Bianco
arugula/baby onion/olives /parmesan 9.5
ham/caper/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Menu 17.

  • rockfish/ lima beans/kalamata/basil
  • duck leg/green lentils (11.5)
  • !strawberry sorbet!

Secondi
pork ravioli/grilled sugarloaf 10.5
fennel tagliatelle/prawns/cheesy poof/fava/scapes/spinach 10.5
tomato water gratinata with mozzarella, basil, parmesan, pesto, zukes, peppers and olives 9.5
semolina gnocchi/pesto/ricotta/onions 9.5
duck leg confit with green lentils and Swiss chard 11.5
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