New Kitchen Stars!

This Friday’s dinner is presented by our two new acquisitions of 2014! Emily and Fabio, one coming from Wisconson via Colorado and one coming from Sicily via Newport, will be presenting a very Sicilian dinner, with arancini, seafood spaghetti, a dish with rolled and filled flank steak,  and a delicate almond based cookie with some form of sorbetto. I can’t wait.

Lunch Menu Sketch: Week of October 7, 2014

Paula, Lisa, and Rachel served up a ripping good meal of the highest caliber last Friday night in what we call our October Fridays Dinners. One highlight was the Asian-inspired sausage that featured our own ginger. Yes, GTF ginger!  I do believe everyone left with a happy tummy on Friday night.

For lunch this week:

To Start
pork pate with cornichon, olives and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –roasted sunchokes, roasted pears, blue cheese and poppy seed vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread 9.5
mushroom soup with artisan bread 4/6
tomato soup with artisan bread 4/6

Pizza Rosso
marinara-garlic/oregano/tomato sauce 9.5
bacon/butternut/fennel/mozzarella 10.5
kalamata/leeks/feta/mozzarella 10.5
Pizze Bianco
egg/parsley pesto/ricotta/mozzarella 10.5
ham/summer squash/peppers/mozzarella 10.5
four cheese pie 9.5

–add an egg, anchovies or pickled serranos for one dollar

Secondi
semolina gnocchi with parsley pesto, ricotta, leeks, and zucchini 9.5
polpette d’agnello over smashed butternut, greens 10
season’s finest roasted vegetables over creamy polenta with poached egg and balsamic reduction 9.5
brown rice stuffed pepper with chard and cherry tomatoes 9.5
seafood cacciucco of tuna rockfish with peppers, ceci, tomato and aioli 10

Pheasant Court Wine Dinner Pictures

Thanks to Marcia and Charlie for playing with us at our September Wine dinner.
We had a ball and ate and drank like kings.
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Our first course: parsley root soup with puff pastry, kabocha squash puree and bacon,
and Croqueta of bay and white shrimp with Ricky’s pickled peppers and creamed corn. Muy yummy!

Lunch Menu: Week of September 23, 2014

It’s warm and filling menu time! The gray day calls for something out of the wood fired oven…pizza pizza. We also have a lovely bay shrimp salad on the menu!

To Start
country pâté with mixed olives, mustard, pickled peppers 5.5
mixed field greens with balsamic vinaigrette 6.5
newport bay shrimp salad on red butter lettuce
GTF salad – house smoked duck breast with delicata, capers and red onion and herb vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozzarella and artisan bread 9.5
ducky onion w/herbs soup with artisan bread 4/6
vegetable soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
bacon/eggplant/spinach/mozzarella 10.5
kalamata olive/peppers/red onion /mozzarella 10.5

Pizze Bianco
ham/zucchini/mozzarella 10.5
butternut squash/tomato/blue cheese/mozzarella 9.5
colazione-bacon/egg/scallion/black pepper 10.5

Secondi
chicken & mushroom ravioli with squash and eggplant 10.5
pork ragú over green kale & pappardelle 9.5
roasted peppers & spinach over creamy polenta with poached egg* 9.5
torta de crespelle of winter squash, kale and onion 9.5
fish stew of tuna & shrimp with fennel, leeks, tomato and aioli 10

Ideas for the Pheasant Court Wine Dinner

The Pheasant Court Wine Dinner is coming up this Saturday. Here’s what I’m thinking:

  • wood fired etc. for the opener/meet and greet
  • celeriac soup with candied kabocha
  • bay shrimp croqueta with creamed corn
  • delicata squash with kalamata, red onion, feta, and basil leaf
  • tomato water
  • duck breast with garbanzo’s leeks, tomatoes, and eggplant
  • Hamid’s dessert

jc