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

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 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