Lunch Menu: May 30-June 2, 2017

Seafood risotto with prawns, thyme and Walla Walla onions

Antipasti

chad fell’s bread & olives 5

mixed greens, balsamic  6.5

baked chevre with pears, caramel onions, chad fell bread and honey  8

GTF salad- apples, cucumbers, walnuts and balsamic vinaigrette  9.5

Pizza Bianche: prosciutto & olive

Pizze Rosse

garlic & basil  10.5

zucchini & peppers 11

bacon & kale  11

Pizze Bianche

egg, scallion, arugula  11

prosciutto & olive 11

sausage & onion 11

 

–add an egg or anchovies

to any pie for  $1

Duck ravioli with roasted carrots, black kale and shaved egg yolks

Secondi

spaghetti & meatballs with fresh basil, zucchini and marinara sauce  11

duck ravioli with roasted carrots, black kale and shaved egg yolks  11

seafood risotto with prawns, thyme and walla walla onions  11

creamy polenta with poached egg, spinach, peppers and balsamic reduction  11

Lunch Menu: Week of October 25, 2016

 

5569-web

3 antipasti

Antipasti

chad fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

country pate with cornichon   6.5

3 antipasti 6.5

GTF salad: **beets/feta cheese/ancho chile *9.5

beets and lentil soup  4

curried squash soup   4

 

 

 

Pizze Rosse

garlic/oregano/basil/mozz  9.5

broccoli /kale/red onion/mozz 10.5

delicata/blue/roasted garlic/mozz  10.5

 

Pizze Bianche

bacon/onion/mozz   10.5

ham/cauliflower/sunchoke/mozz10.5

bacon/fennel/arugula/mozz  10.5

 

–add egg or pickled jalapenos for  $1

 

5571-web

Semolina gnocchi/delicata/red onion/kale/Jerusalem artichokes/blue cheese

5572-web

Grilled sausage/altamura semmelknodel/cauliflower/romanesco/mustard

Secondi

kabocha ravioli/delicata/carrots/almonds/basil 11

semolina gnocchi/delicata/red onion/kale/Jerusalem artichokes/blue cheese  10

creamy sweet corn polenta/broccoli/soft farm egg*/balsamic reduction 10

grilled sausage/altamura semmelknodel/cauliflower/romanesco/mustard  11

seafood brodetto/potato/prawns/tomato/*aioli  12

duck breast/celery root puree/spinach/maple  12

Lunch Menu: Week of October 11, 2016

0187-webMeatballs on creamy polenta with chard & roasted peppers

Antipasti

chad fell bread & olive oil  4.5

chad fell bread & olives  5.5

mixed field greens/balsamic vinaigrette  6.5

antipasti-antipasti-antipasti 7.5

GTF chicken liver/grape jelly 6.5

GTF salad: delicata/blue cheese/almonds 9.5

lentil soup  4

celeriac soup   4

 

 

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon /blue/mozz  10.5

delicata/red onion/mozz  10.5

 

Pizze Bianche

tomato/kale/mozz   10.5

ham/egg/caper/mozz   10.5

broccoli/kalamata/mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

 

0189-web

Crepes with mushroom bechamel, kale, leeks & broccoli puree

Secondi

spaghetti carbonara with pork belly, broccoli & radicchio  12

delicata ravioli with brown butter, thyme, kabocha & spinach  11

meatballs on creamy polenta with chard & roasted peppers 11

crepes with mushroom bechamel, kale, leeks & broccoli puree  11

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

Dinner Menu for May 5-7, 2016 WWWWOOOWWW

Antipasti

bread-olives   4.5

bread-duck butter 4.

-duck rillette   5.5

-duck liver mousse  5.5

-pork pate   5.5 or all 3 for 9.5

onion rings with aioli*   5.5

pork croquetas with salsa verde  6.5

bruschetta/duck/peppers/basil   6.5

GTF salad –sugar snaps/white turnip/parsley  7.5

ham and vegetable soup  5

creamy carrot soup  5

Pizze Rosse

garlic/oregano/mozzarella    9.5

caramel. onion/blue/mozz  10.5

scallion/beet greens/mozz  10.5

 

Pizze Bianche

duck confit leeks/mozz  10.

egg/goat/dandelion/mozz 10.5

bacon/olives/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi          (three course meal $29)

braised quail/farro risotto/apple/beet greens/garlic scapes   19.

sirloin/ potato/beet greens/mustard sauce  18.5

duck/carrot/beet greens/honey 18.5

trout/pea tops/white turnips/beets/new onions 19.5.

lamb ragú/polenta/baby carrots/turnip greens 18.5

tongue/turnips/baby carrots/red wine shallots 16.5

mushroom sformato/beet greens/baby carrots/turnip greens 16.5

Lunch Menu: Week of May 3, 2016

This week we feature park grown across the road at Mosaic Farm. Chris and Erin have been raising happy pig  for more than four years at their current location. They produce a locally sourced non-GMO feed for poultry and pigs. For more info visit mosaicfarms.com.

1526-Noodle with leeks and meatballs

 

Antipasti

bread-olives  4.

bread-aioli*  4.

Mosaic Farms pork pâté/mustard/cornichon 5.5

Mosaic Farms pork croqueta/herb sauce  5.

risotto balls with herb pesto   5.5

bruschetta/roasted peppers/goat cheese  5.5

salmon terrine on citrus and beet  5.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –steak / white turnip/beets  10.5

vegetable and lentil soup/artisan bread  4

creamy burdock soup/artisan bread   4

 

 

Pizze Rosse

garlic/oregano/mozz   9.5

caramel onions/blue/mozz  9.5

scallion/beet greens/mozz  9.5

 

Pizze Bianche

duck confit/leeks /mozz 10.5

egg/goat/grilled dandelion

black pepper/mozz 10.5

bacon/olives/mozz  10.5

–add an egg, pickled jalapenos

or anchovies for  $1

 

Secondi

noodle with leeks, pork belly, mosaic pork meatballs & pork brodo  9.5

beet ravioli with new carrots & pea tops   9.5

mushroom strata with bok choy, leeks, romas and pesto  9.5

potato involtini with roasted peppers 9.5

white bean gratin with lamb sausage   11.5

seafood brodetto with ceci and aioli*  12.5