Dinner Menu for April 14-16, 2016

Antipasti

bruschetta/duck/carm onion/broc sprouts/parmesan  5.5

-chicken galantine   5.5

-liver mousse  5.5

-pork rillette   5.5 or all 3 for 9.5

blue cheese croquette with roasted pepper sauce   5.5

fennel and paprika potatoes  5.5

polenta fries with aioli**  5.5

bruschetta/duck liver/apple/arugula  5.5

GTF salad –apples/blue cheese/honey dressing  7.5

GTF salad-arugula/olives/shaved parmesan   7.5

ham and lentil soup  5

mushroom soup  5

Pizze Rosse

garlic/oregano/mozzarella    9.5

ham/blue/mozz  10.5

leeks/mushroom/mozz  10.5

 

Pizze Bianche

kale/olive/mozz  10.

shallot/bacon/mozz 10.5

spinach/egg/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi          (three course meal $29)

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

flat iron/ potato/cipollini/kale/romesco***   20.5

lamb sausage/lentils/tomatoes/sauce gribiche  17

halibut/spinach/olive/leeks/peppers/polenta/aioli   19.5.

mushroom strata/cipollini/spinach/tomato/mint pesto  15.5

 

To Finish

caramel lamington cake/cream anglaise   5.5

flourless chocolate cake/chocolate sauce   5.5

profiterole/mousseline cream/cream anglaise  5.5

Lunch Menu: Week of April 12, 2016

Antipasti

GTF chicken galantine-pickles 5.5

bread-olives  4.

pepper and parmesan puffs  3.5

fennel and paprika potatoes  5.5

blue cheese croquettas  5.5

bruschetta/duck liver/apple/arugula  5.5

bruschetta/carm onion/duck confit /parm  5.5

quail with golden raisin and green garlic  7.

mixed field greens with balsamic vinaigrette  6.5

GTF salad –apples/goat cheese/white turnip

mustard dressing  9.5

ham and farro soup with artisan bread  4

parsnip soup with artisan bread   4

 

 

Pizze Rosse

garlic/oregano/mozzarella    9.5

ham/blue/mozz  10.5

leeks/mushroom/mozz 10.5

 

Pizze Bianche

kale/olive/mozz  10.5

carm. shallot/bacon/mozz 10.5

ham/egg/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi

orrecchiette with duck, leeks, grilled dandelion and parmesan 10.5

stuffed cipollini with runny farm egg*, on carrots and spinach in a thyme brodo   10.5

mushroom strata with kale, leeks and romas  9.5

polpetti, a.k.a. meatballs, on polenta with spinach and peppers 10.5

brodetto with salmon and rockfish 11.5

Lunch Menu: Week of April 5, 2016

gtf kitchen shirts from three years running
GTF kitchen shirts from three years running

Antipasti

bread-olive oil-salt  3.5

pepper and parmesan puffs  3.5

farro risotto with pork and duck  6.5

muffaletta    6.5

fennel and paprika potatoes  5.5

salt cod croquettas  5.5

bruschetta/duck liver/apple/arugula  5.5

bruschetta/carm onion/peppers/goat  5.5

grilled kale raabe with lemon and almond   5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –apples/blue cheese/pumpkin seeds/honey dressing  9.5

lentil soup with artisan bread  4

carrot soup with artisan bread   4

Pizze Rosse

garlic/oregano/mozzarella    9.5

bacon/blue/mozz  10.5

leeks/kale raabe/mozz10.5

 

Pizze Bianche

peppers/mozz  10.5

kalamata/new potato/mozz 10.5

ham/egg/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi

ravioli with tomato, leek, kale, parmesan and olive oil 9.5

semolina gnocchi with ragú, mozzarella & spinach 9.5

potato involtini with grilled kale raabe and caramelized shallots   9.5

rye tagliatelle with smoked trout, kalamata olives, thyme and parsley  10.5

pork sausage with spaetzle,  fava tops and whole grain mustard sauce 10.5

confit duck leg over lentils with potatoes and spinach 10.5

Lunch Menu: Week of March 29, 2016 – Last Lunches in March!

DSC_0239We have had a lively March with many visits from many old friends. We have been extremely busy, thanks to you eaters. It has been a great warm-up for the full schedule that happens in April!

We will be open for lunches on Tuesday through Friday, brunches on Saturday, and dinners on Thursday, Friday, and Saturday beginning in April.

Antipasti

bread-olive oil-salt  3.5

pepper and parmesan puffs  3.5

pork pâté with pickles and house mustard  5.5

suppli with fava top pesto   6.5

fennel and paprika potatoes  5.5

bruschetta/goat ch./beets/arugula  5.5

bruschetta/kalamata/brie/fa va top  5.5

grilled kale raab with lemon and almond   5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad – beets, goat cheese and almonds in a

tarragon dressing  9.5

kale and tomato soup with artisan bread  4

curried carrot soup with artisan bread   4

 

 

Pizze Rosse

garlic/oregano/mozzarella    9.5

mushroom/broccoli/mozz  10.5

bacon/shallot/mozzarella 10.5

kalamata/anchovies/chili oil  10.5

 

Pizze Bianche

sausage/peppers/mozzarella  10.5

ham/corn/blue/mozzarella 10.5

rapini/egg/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi

nettle agnolotti with almond cream sauce and crispy carrot  9.5

semolina gnocchi with roma tomato, ricotta and spinach 10.5

roasted garlic strata on romas with kale and leeks   9.5

crespelle di pollo with beschiamella sauce and kale  10.5

rockfish with roasted peppers and capers on polenta  11.

pork sausage with lentils and fava top pesto  10.5