Lunch Menu: Week of August 15, 2017

Fresh orrechiette with summer squash, cherry tomatoes, herbed ricotta and hazelnuts

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

chilled corn soup, served with bread   5

blush potato and leek soup, served with bread   5

mixed greens with balsamic    6.5

goat cheese and roasted pepper crostini   4

GTF salad – tomatoes, caramelized shallots, croutons, and a lemon-cherry tomato vinaigrette 9.5

 

 

Pizze Rosse

garlic and basil    13

bacon and bleu cheese    13

anaheim peppers, roasted onions  13

 

 

 

Pizze Bianche

kalamata and chard  13

zukes, cherry tomato, goat cheese  13

 

add an egg or anchovies   1

 

Secondi

fresh orrechiette with summer squash, cherry tomatoes, herbed ricotta and hazelnuts   13

shrimp-n-grits with sweet corn, roasted shishito peppers, garlic and tomatoes   14

grilled quails on german potato salad with green beans   12

GTF burger on a brioche bun with bacon, pickle, tomato, mustard aioli,* and a mixed salad  12

Dinner Menu: August 10-12, 2017

Antipasti

chad fell’s bread & marinated olives  5

roasted bone marrow, gremolata, crostini  7

country pork terrine, seasonal accompaniments  9

baked local chevre, roasted onions, garlic, pears and crostini  9

mixed greens, balsamic vinaigrette  6.5

GTF salad, sweet corn,  green beans, cucumber, tomato, toasted hazelnuts, buttermilk dill dressing  9.5

chilled beet soup, feta, mint  6

 

Pizze Rosse

garlic, basil   13

bacon &caramel onion 13

anaheim pepper & potato  13

 

Pizze Bianche

ham & leek   13

kale, tomato & kalamata  13

 

add an egg or anchovies 1

Secondi

Summer Risotto with grilled Barbaraella eggplant, tomato, leek, chard, chermoula, corn butter 19

Chinook Salmon with pesto couscous, tomato, corn, purslane, meyer lemon buerre blanc   22

Grilled Flank Steak with buttermilk mashed potato, mushroom, green bean & hazelnut, horseradish aioli     23

GTF Chicken Breast with polenta, carrot, fennel, chard, blueberry gastrique   21

Braised Pork Ragu with fettuccini, eggplant, mushroom, carrot, kale, poblano puree    20

 

To Finish

Strawberry Pear Crisp with ice cream  8

Carrot Cantelope Sorbet  7

Layered Chocolate Mousse with blackberry sauce   7

Dinner Menu: August 3-5, 2017

Antipasti

chad fell’s bread & marinated olives   5

country pork terrine, seasonal accompaniments  9

baked local chevre, roasted onions, garlic, pears and crostini  9

mixed greens, balsamic vinaigrette  6.5

farmstand cobb, egg, duck, bacon, tomato, cucumber, blue cheese, red wine vinaigrette  8.5

GTF salad, roast shallot, string bean, pumpkin & sunflower seed, cucumber, orange, citrus herb dressing  9.5

carrot & ginger soup, chermoula  7

chilled beet soup, cardamom cream  7

Pizze Rosse

garlic & basil  12

bacon, bleu   13

anaheim pepper, cherry tomato  13

 

Pizze Bianche

ham, leek 13

zukes, kalamata, mushroom  13

-add an egg or anchovies  1

 

 

Secondi

Potato Gnocchi with mushroom, tomato, squash, chard, corn nage  19

Chinook Salmon with quinoa, bacon, tomato, corn, purslane, caper brown butter  21.5

Braised Short Ribs with mashed potato, carrot, patty pan squash, red wine reduction, horseradish aioli  23

Duck Breast with creamy polenta, grilled radicchio, mushroom, strawberry balsamic reduction   22

Pork Loin with buttermilk spaetzli, eggplant, rainbow chard, mustard jus  21

 

To Finish

Grapefruit Mimosa Sorbet  7

Strawberry Ice Cream with shortbread stars  7

Almond-Hazelnut Brownie Tart  7

Lunch Menu: Week of August 1, 2017

Season’s first sweet corn with shishito peppers, cherry tomatoes, poached egg and pesto

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

chilled tomatillo and anaheim soup, served with bread   5

southwestern soup with tomatillos, roasted pablanos and corn, served with bread   5

mixed greens with balsamic    6.5

GTF salad –  a variety of tomatoes, croutons, shallots, and a sweet basil vinaigrette   9.5

pork pate with mustard, cornichon and fresh bread    7

 Pizze Rosse

garlic & basil    13

bacon, bleu    13

anaheim pepper, cherry tomato  13

 

 

Pizze Bianche

ham, leek   13

zukes, kalamata, mushroom  13

– add an egg or anchovies   1

 

Nicoise salad of grilled tuna, olives, green beans, radicchio, tomato, potato & aioli 

Secondi

ravioli of goat cheese and parmesan with ratatouille, extra virgin and fresh basil leaves   13

season’s first sweet corn with shishito peppers, cherry tomatoes, poached egg and pesto   14

pork and mushroom ragu with fennel bulb, apples and cavelo nero on potato gnocchi   14

nicoise salad of grilled tuna, olives, green beans, radicchio, tomato, potato & *aioli   14

Dinner Menu: July 27-29 2017

Antipasti

chad fell’s bread & marinated olives   5

white gazpacho, tomato in chili oil  7

mixed greens, balsamic vinaigrette  6.5

country pork terrine, seasonal accompaniments  9

baked local chevre, roasted onions, garlic, pears and crostini  9

farmstand Caesar 8

GTF salad, poached pear, walnuts,  blue cheese, pickled onion, sunflower seeds, lemon basil vinaigrette 9.5

 

Pizze Rosse

garlic & basil 13

bacon, kale, bleu   13

broccoli & goat cheese  13

 

Pizze Bianche

ham, scallion, olive 13

caramel onion & zukes 13

 

 

Secondi

Potato Gnocchi with mushroom, tomato, squash, escarole, corn nage 19

Rockfish with quinoa, broccoli puree, bacon, tomato, corn, purslane, caper brown butter   21.5

Braised Short Ribs with mashed potato, carrot, patty pan squash, red wine reduction, horseradish aioli     23

Duck Breast with creamy polenta, grilled radicchio, mushroom, strawberry balsamic reduction   22

Pork Loin with buckwheat spaetzli, eggplant, rainbow chard, arugula and basil pesto   21

 

To Finish

Death by Chocolate Cake   6

Lemon Tart with berries   7

Strawberry Ricotta Cheesecake  8