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: July 21-23, 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

heirloom tomato/p belly/basil royal/jalapeno  6.5

bruschetta/duck liver/red wine onion   6.5

GTF salad-tomato/cuke/herb vin.  7.5

gazpacho  soup  5

roasted tomato  soup  5

Pizze Rosse

garlic/basil/tomato/mozzarella    9.5

onion/zuk/jalapeno/mozz  10.5

duck/peppers/mozz  10.5

pesto/bacon/mozz  10.5

 

Pizze Bianche

tomato/broccoli/mozz  10.5

blue/bacon/kale /mozz 10.5

potato/scallion/ham/mozz   10.5

 

–add an egg, anchovies, pickled jalapeno for  2.

 

Secondi          (three course meal $29)

duck breast/curry rice/broccoli/baby onion/ golden raisin  gastric  18.5

pork chop/polenta/carrots/chard/maple demi  19 .5

hanger steak/red potatoes/kale /cherry tomato/pesto 19.5

halibut/roasted tomato/grilled summer squash/basil  21.5

lentil filled tomato/ratatouille/pesto  16.5

 

To Finish

lime curd tarte/meringue/strawberries  6.5

marionberry baked Alaska   6.5

ricotta soufflé/strawberry/pepper and balsamic  6.5

chocolate mousse/almond bavarian/almond crunch/chocolate drizzle  6.5

Lunch Menu: Week of August 11, 2015

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To Start

pork pâté with pickles and house mustard  5.5

mixed field greens with balsamic vinaigrette  6.5

caprese salad of tomatoes, mozzarella, basil, evoo and balsamic reduction   9.5

GTF salad –melons, goat cheese, almonds and corn vinaigrette    9.5

gazpacho soup and artisan  bread  4/6

roasted peppers soup with artisan bread  4/6


Pizze Rosse

garlic/basil/mozzarella    9.5

zukes/beets/mozzarella  10.5

ham/roasted peppers/mozzarella 10.5

 

Pizze Biance

tomato/fennel/mozzarella  9.5

duck/walla walla/mozzarella 9.5

bacon/corn/pesto/mozzarella 9.5

 

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

 

Secondi

cheese ravioli with olives, zukes & fresh tomato sauce    9.5

ratatouille on creamy polenta with soft farm egg* and basil pesto  9.5

pork ragú on semolina gnocchi with ricotta & rainbow chard  9.5

ceci stuffed eightball squash on leeks & roasted peppers  9.5

duck leg confit on patty pan, lentils & green beans 10.5

seafood cacciucco of salmon, peppers, tomato, ceci and aioli*   11.5

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 July 21, 2015

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What happened?

I turned my back for one second, and now we have a rainbow of tomatoes to use on our menu. The caprese salad looks like a bowl of fruit loops, at least in terms of the colors represented. We are finding inspiration in the new ingredients coming into the kitchen daily. For example, Jimmy Nardello peppers…come and see what we did with those on the menu!

To Start
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –cherry tomatoes, Altamura crouton, shaved parmesan and basil vinaigrette 10.5
caprese salad – fresh tomatoes, basil and mozzarella with artisan bread 9.5
curried garbanzo & bacon with artisan bread 4/6
gazpacho and artisan bread 4/6

Pizze Rosse
garlic/basil/mozzarella 9.5
ham/zucchini/mozzarella 10.5
baby red onion/duck/mozzarella 10.5
eggplant/fresh tomato/mozzarella 9.5

Pizze Biance
pesto/potato/mozzarella 9.5
bacon/egg/scallions/mozzarella 10.5
pablano peppers/tomato/mozzarella 9.5
–Add an egg, anchovies or pickled jalapenos for a dollar.

Secondi
goat cheese ravioli with fresh tomato/capers/chili flake 9.5
tomato risotto with beet and caramelized fennel salad 9.5
pappardelle with pork ragú, pumpkin seed, beet greens & nardello slaw 9.5
brodetto of albacore and prawns with potatoes and aioli 11.5
grilled flank steak on a tomato and marinated summer squash salad with pesto 10.5
lentil stuffed magna squash on chard with sofrito & herbed ricotta 9.5