Lunch Menu: Week of September 27, 2016

dscn0148

Grilled quail with braised red cabbage & duck fat fried potatoes

Antipasti

Chad Fell bread & olive oil  4.5

Chad Fell bread & olives  5.5

mixed field greens/balsamic vinaigrette  6.5

melon/kalamata/fennel salad 7.5

GTF salad – beets/ blue cheese/
poppyseed dressing 9.5

corn and curry soup  4

ceci and tomato soup   4

 

 

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon/broccoli /blue/mozz  10.5

zuke/arugula/anchovy /mozz  10.5

 

Pizze Bianche

sausage/corn/mozz   10.5

egg/kale/onion/mozz   10.5

tomato/thyme/leeks/mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

 

dscn0143

Seafood brodetto of salmon & albacore with potato, tomato & aioli

Secondi

chicken ravioli with beet greens, broccoli & mushrooms   11

semolina gnocchi with roasted tomatoes, corn & mozzarella  10

grilled quail with braised red cabbage & duck fat fried potatoes  11

creamy polenta with poached farm egg*, black kale, roasted peppers & balsamic reduction  10

seafood brodetto of salmon & albacore with potato, tomato & aioli  12

Lunch Menu: Week of August 30, 2016

4640-web

Gnocchi & meatballs with tomato sauce and summer squash

Antipasti

bread & olive oil  4.

mixed field greens, balsamic vinaigrette  6.5

puff pastry with duck, apple + parsley  6.

dirty potato croquettes with green aioli  6.

grilled quail + stuffing 6.

GTF salad – blue/melon/orange poppy vinaigrette 9.5

lentils + veg soup /bread  4

cold watermelon soup/bread   4

 

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon/zukes/mozz  10.5

cherry tom/fennel /mozz  10.5

 

Pizze Bianche

egg/pesto/leeks/mozz   10.5

ham/blue/scallions/mozz   10.5

duck/shishito peppers/mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

4630-web

Grilled quail + stuffing

Secondi

gnocchi & meatballs with tomato sauce and summer squash  10

brie & carrot ravioli with shishito peppers, eggplant & blue cheese 11

duck leg confit with green beans, polenta & romesco  11

savory bread pudding with tomatoes, chard &  fried egg  11

seafood brodetto with tomato, potato & aioli*  12

Lunch Menu: Week of March 8, 2016

Great to see everyone last week…..We will try to maintain that kind of creativity and focus this week with a menu that includes GTF sunchokes, Washington clams, and Carlton pork. Shea made spaetzle real good for the root vegetable ragu.

Antipasti
foccaccia and olive oil 3.5
olives 3.5
pepper and parmesan puffs 3.5
pork pâté with pickles and house mustard 5.5
beet risotto suppli 6.5
pork belly on ceci 6.5
bruschetta/brie/leeks/kale5.5
bruschetta/goat ch./sunchoke/beets 5.5
almond sformato/carrots/brown rice/parsnip 5.5
mixed field greens with balsamic vinaigrette 6.5
gtf salad –orange, beets and radish with honey and turmeric dressing 9.5
potato and leek soup with artisan bread 4
creamy beet soup with artisan bread 4

Pizze Rosse
garlic/oregano/mozzarella 9.5
goat cheese/peppers/mozz 9.5
sausage/red onion/mozzarella 10

Pizze Biance
ham/kale/blue/mozzarella 10.5
bacon/mushroom/mozzarella 10.5
rapini/egg/mozzarella 10.5

–add an egg or anchovies for 2.

Secondi
four cheese ravioli with kale, shallots and parmesan 9.5
spaetzli with root vegetable ragú and fava top pesto 9.5
rockfish and clams in a tomato chowder with puff crackers 10.5
grilled quail over polenta with romas, leeks and broccoli 10.5
sausage over braised cabbage and potatoes with house mustard 10.5

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

Wine Dinner with Tyee Winery

This Saturday we will rock the “seven” with Merrilee Buchanan, the winemaker of Tyeeeeeee.

Our wine dinners are casual affairs. They begin with a starting sip accompanied by pate bites and artisan bread, followed by a tour with the Farmer to see where your dinner is coming from. From there, we serve paired courses till the cheery end, singing, boasting, and laughing, etc.

I don’t have the pairings done yet but they are coming. Here is the working menu:

  • pate, blue cheese, pickles and olives
  • melon soup with goat cheese foam and basil oil served with a stuffed golden cherry tomato
  • lamb terrine with beets
  • shrimp on papas bravas with romesco
  • basil sorbet
  • grilled quail over cocozelle squash risotto
  • dessert by our pastry chef Hamid
  • all this for a mere $62 bones, life is good