Dinner Menu for April 28-30, 2016

Sorry to be late with the menu post…it has been a very porky and busy week!

Antipasti

bread-olives   4.5

-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 liver/apple/white turnip  5.5

GTF salad –apples/blue cheese/balsamic  7.5

GTF salad-chicory/grapefruit/herb dressing   7.5

ham and vegetable soup  5

creamy carrot  soup  5

Pizze Rosse

garlic/oregano/mozzarella    9.5

mushroom/leek/mozz  10.5

bacon/kale/mozz  10.5

 

Pizze Bianche

pork sausage/beet green/mozz  10.

pesto/.egg/mozz 10.5

broccoli/beet greens/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi          (three course meal $29)

duck/carrot puree/spinach/spiced honey   19.

flat iron/ potato/chard/aioli*  20.5

grilled  mosaic farms pork/ceci/chard/salsa verde 18.5

salmon/farro/olives/carrots/herb aioli*   19.5.

semolina gnocchi/peppers/tomato/mozz/pesto 16.5

 

To Finish

flourless chocolate fudge cake/chocolate sauce   5.5

warm almond custard galette/chantilly   5.5

apricot cream gateau/apricot anglaise  5.5

orange pudding cake/caramel sauce  5.5

Lunch Menu: Week of April 26, 2016

Awesome things on this menu include smoked chicken breast and Cassoulet.

Antipasti

bread-olives  4.

bread-aioli*  4.

chicken galantine cold cut sando  5.5

pork pâté/mustard/cornichon 5.5

mushroom  fritters with herb aioli*   5.

bruschetta duck rillette/melted onion  5.5

bruschetta/duck liver/apple/beets  5.5

Lises’ veal/ herb sauce/onions  5.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –smoked chicken breast/apples/sunchoke/beets  10.5

farro and vegetable soup/artisan bread  4

curried carrot soup/artisan bread   4

 

 

Pizze Rosse

garlic/oregano/mozzarella    9.5

mushroom/leek/mozz  10

bacon/kale/mozz  10.5

 

Pizze Bianche

duck confit/spinach /mozz  10.5

broccoli/egg/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi

three cheese cavatelli with pea tops, leeks and Altamura  9.5

beet risotto, beets, blue, beets greens, and arugula    9.5

mushroom strata with kale, leeks, romas and mint pesto  9.5

cassoulet with duck leg, pork belly, sausage white bean and salsa verde  11.5

seafood cacciucco with peppers, onions, tomato and paprika aioli*  12.5

 

Dinner Menu for April 21-23, 2016

Insider tip!!! Ask for ciccioli (chee-chee-oh-lee)

Antipasti

bread-olives   4.5

bruschetta/duck/carm onion/broc sprouts/parmesan  5.5

-chicken galantine   5.5

-duck liver mousse  5.5

-pork pate   5.5 or all 3 for 9.5

papas bravas    5.5

gamberi fritti  5.5

bruschetta/duck liver/apple/white turnip  5.5

GTF salad –apples/blue cheese/herb dressing  7.5

GTF salad-mache/bacon/egg/shallot   7.5

lentil and vegetable soup  5

curried carrot  soup  5

Pizze Rosse

garlic/oregano/mozzarella    9.5

three cheese/baby basil  10.5

badon/leeks/mozz  10.5

 

Pizze Bianche

duck/kale/mozz  10.

olive/spinach/shallot/mozz 10.5

lamb sausage/egg/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi          (three course meal $29)

duck/carrot puree/spinach/spiced honey   19.

flat iron/ potato/chard/aioli*  20.5

pork chop/canederli/carrots/mustard grain/ pea shoots 18.5

chicken breast/farro pilaf/beet greens/sherry demi  18.5

halibut/acqua pazza/spinach/aioli*   19.5.

mushroom tarte/spinach/baby beets/baby basil 16.5

 

To Finish

apricot custard gateaux/apricot anglaise   5.5

flourless choco-almond cake/chocolate sauce   5.5

lemon mousse parfait  5.5

Lunch Menu: Week of April 19, 2016

Antipasti

bread-olives  4.

bread-romesco  4.

pork pâté/mustard/cornichon 5.5

quail/green garlic/carrots   7.

braised lentil/pork/pork/crumbs  6.

bruschetta/duck liver/apple/arugula  5.5

chicory/orange/white turnip salad  5.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –apples/sunchoke/parsley

/crouton  9.5

ham and vegetable soup/artisan bread  4

roasted sunchoke soup/artisan bread   4

 

 

Pizze Rosse

garlic/oregano/mozzarella    9.5

three cheese with baby basil  10

bacon/leeks /mozz  10.5

 

Pizze Bianche

duck confit/kale /mozz  10.5

olive/spinach/ shallot/mozz 10.5

lamb sausage/egg/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi

orrecchiette with pork ragú, kale and parmesan 10.5

goat cheese ravioli, green garlic, pea shoots    9.5

mushroom strata with kale, leeks, romas and mint pesto  9.5

zip steak with carrot puree, arugula and herb salsa .5

brodetto with salmon and prawns served with aioli*  12.5

Dinner Menu for April 14-16, 2016

Antipasti

bruschetta/duck/carm onion/broc sprouts/parmesan  5.5

-chicken galantine   5.5

-liver mousse  5.5

-pork rillette   5.5 or all 3 for 9.5

blue cheese croquette with roasted pepper sauce   5.5

fennel and paprika potatoes  5.5

polenta fries with aioli**  5.5

bruschetta/duck liver/apple/arugula  5.5

GTF salad –apples/blue cheese/honey dressing  7.5

GTF salad-arugula/olives/shaved parmesan   7.5

ham and lentil soup  5

mushroom soup  5

Pizze Rosse

garlic/oregano/mozzarella    9.5

ham/blue/mozz  10.5

leeks/mushroom/mozz  10.5

 

Pizze Bianche

kale/olive/mozz  10.

shallot/bacon/mozz 10.5

spinach/egg/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi          (three course meal $29)

duck/carrot puree/spinach/golden raisin gastric   19.

flat iron/ potato/cipollini/kale/romesco***   20.5

lamb sausage/lentils/tomatoes/sauce gribiche  17

halibut/spinach/olive/leeks/peppers/polenta/aioli   19.5.

mushroom strata/cipollini/spinach/tomato/mint pesto  15.5

 

To Finish

caramel lamington cake/cream anglaise   5.5

flourless chocolate cake/chocolate sauce   5.5

profiterole/mousseline cream/cream anglaise  5.5