Dinner Menu: September 1-3, 2016


bread-olives 4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pâté  5.5  all three 9.5

house mortadella/red onion/capers  6.5

GTF salad – melon/blue cheese   7.5

bruschetta/duck liver/roasted onion   6.5

potato croquettas/confit duck and chicken   6.5

cold waterlemon  soup  5

tomato & basil  soup  5

Pizze Rosse

garlic/basil/fresh tomato/mozz   9.5

red onion/fennel/chili flake/mozz  10.5

peppers/corn/mozz  10.5

Pizze Bianche

ham/egg /pesto/mozz  10.5

bacon/bleu  /mozz 10.5

zukes/cherry tom/mozz   10.5

–add an egg, anchovies, pickled jalapeno  2

Secondi          (three course meal $29)

duck breast/carrot/green bean/ 19.5

GTF chicken galantina/ grilled squash/red onion/plums  20 .5

hanger steak/smashed potatoes/chard/leeks /aioli*  20.5

wild white shrimp/ceci/pork carnitas/tomato/eggplant/parsley   20.5

ricotta and chard stuffed pepper/lentils/pesto   16.5


To Finish

cloud islands/vanilla anglaise/strawberry coulis/almonds  6.5

chocolate & chocolate torte/chantilly/coconut  6.5

spiced cake/spiced plums/maple ice cream  6.5

buttermilk panna cotta/strawberry compote/pepper shortbread  6.5

Lunch Menu Sketch: Week of September 16, 2014

Local food movement comes to GTF! We are participating in this year’s Local 6 event. We are offering a dish with bay shrimp, roasted poblanos, corn and papas. See you this week at the Farmstand.



To Start

country pâté with mixed olives,  mustard, cornichon and house pickles  5.5

duck liver mousse with olives and goat cheese sauce  5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad – polpette di melanzane, heirloom tomatoes, kalamata olive and parsley vinagrette   9.5

caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread  9.5

roasted pepper soup with artisan bread  4/6

chunky beet soup with  artisan  bread  4/6

L6 newport bay shrimp with roasted poblano peppers, corn and potatoes  L6

Pizze Rosso

garlic/basil/mozzarella 9.5

sweet italian sausage and peppers/mozz  10.5

kalamata olive/duck/arugula /mozz  10.5


Pizze Bianco

ham/capers/parmesan/mozz  10.5

pesto/red onion/cherry tomato/mozz  9.5

colazione-bacon/egg/parsley/black pepper  10.5



GTF spaghetti carbonara, italian sausage, leeks, broccoli and basil  10.5

semolina gnocchi with roasted roma tomatoes, zucchini, herbed ricotta  and pesto 9.5

creamy polenta with seasons finest  vegetables and poached egg* 9.5

duck leg confit with roasted potatoes, swiss chard and carrots  10.5

GTF muffaletta, house mortadella with olive tapenade, pickled peppers, aioli, red onion, cukes and salad greens  10.5