Lunch Menu: June 27-30, 2017

Grilled pork chop with roasted new potatoes, olives, rainbow chard and a basil walnut pesto

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    3

two bean minestrone soup & bread   5

carrot ginger soup & bread    5

mixed greens with balsamic    6.5

GTF salad – cucumbers, croutons and walnuts with a tomato basil vinaigrette    9.5

pork pate with pickled vegetables, mustard and bread    8

 

Pizze Rosse

garlic & basil    10.5

zukes & mushroom    11

bacon & onion    11

 

Pizze Bianche

ham, egg, scallion    11

fresh tomato & kale    11

sausage & kalamata    11

 

–add an egg or anchovies   1 

Secondi

basil ravioli with Shea’s ricotta zucchini, tomatoes, hazelnuts and balsamic   12

pork ragu on semolina gnocchi with black kale   13

grilled pork chop with roasted new potatoes, olives, rainbow chard and a basil walnut pesto   13

duck leg confit on coriander chickpea puree with broccolini and toasted sesame   13

creamy polenta with roasted peppers, spinach, mushrooms and a *soft farm egg   12

Dinner Menu: June 15-17, 2017

 

Antipasti

chad fell’s bread & marinated olives  5

creamy curried carrot  6

mixed greens, balsamic vinaigrette  6.5

cold cucumber soup 6.

country pork terrine & extras 8

baked chevre with caramelized walla wallas, roasted garlic,pears and crostini 9

GTF salad with  cucumbers, apples, roasted hazelnuts, parmigiano cheese with balsamic vinaigrette   9

 

Pizze Rosse

garlic & basil  10.5

zucchini & peppers 11.5

bacon & kale  11.5

 

Pizze Bianche

egg, scallions, arugula  11.5

ham & walla walla 11.5

goat cheese & caramel onion 11.5

 

–add an egg or anchovies
to any pie for  $1

Secondi

Potato  Gnocchi with mushroom, tomato, fava beans, and sherry cream  17

Salmon with beluga lentils, braised leeks, fava puree, and lemon beurre blanc   20

Flat Iron, smashed potatoes, roasted carrots and zucchini, and carrot-top chimichurri  22

Duck Breast and Roast Potato with mushrooms, zucchini, and cherry sauce 20

Bacon Wrapped Pork Tenderloin  with polenta, kale and mustard jus  22

 

To Finish

Spiced Rice Pudding  with fresh strawberries and rhubarb gelly  6

Buckwheat Cake with  poached pears and white wine reduction  7

Rhubarb Meringue Tartlette and strawberry sauce   7

Ice Cream Platter: Milk Chocolate, Orange Chocolate Chip, and Cinnamon  6

Dinner Menu: June 1-3, 2017

Antipasti

chad fell’s bread & marinated olives  5

roasted heirloom tomato bisque  6

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mixed greens, balsamic vinaigrette  6.5

baked chevre, roasted garlic & caramelized onions, pears, crostini  7.5

country pork terrine & extras 8

romaine, capers, crouton, parmesan 8

GTF salad, strawberries, hazelnuts, radishes, turnips, balsamic, parmesan  9.5

Pizze Rosse

garlic & basil  10.5

zucchini & peppers 11.5

bacon & kale  11.5

 

Pizze Bianche

egg, scallions, arugula  11.5

prosciutto & olive 11.5

sausage & caramel onion 11.5

 

–add an egg or anchovies

to any pie for  $1

Secondi

Fresh radiatore pasta with olives,  leek scapes, goat cheese, bread crumbs  16

Salmon on lentils with green garlic, chard, carrots  20

Teres major, smashed potatoes,  black kale, aioli*  21

Duck breast, mushroom bread pudding, spinach and cherries 20

Lamb over polenta with walla walla onions, zucchini, lemon and parsley  21

 

To Finish

Pear and blueberry crumble with vanilla ice cream   6.5

Neapolitan cake with cream  7.5

Chocolate farmstyle cake in a white chocolate puddle   7.5

Boysenberry and hazelnut ice cream sandwich  6.5

Dinner Menu: May 25-27, 2017

Time for: Strawberries, Rhubarb, & Flowers

Antipasti

chad fell’s bread & marinated olives  5

radish top and leek scape soup  6

cucumber, basil & apple gazpacho

mixed greens, balsamic vinaigrette  6.5

baked chevre, roasted garlic & caramelized onions, pears, crostini  8

kale caesar, orange & anchovy dressing, altimura croutons, capers, parmesan 8

GTF salad, strawberries, hazelnuts, radishes, balsamic, parmesan  9.5

 

Pizze Rosse

garlic & basil  10.5

zucchini & olives 11.5

sausage & walla walla  11.5

 

Pizze Bianche

egg, chives, proscuitto  11.5

roasted peppers & arugula 11.5

anchovy & leeks 11.5

 

–add an egg or anchovies

to any pie for  $1

   

Secondi

Fresh radiatore pasta with  snap peas & zucchini, basil pesto cream with hazelnuts  18

Roasted peppers, kale, and broccoli over soft polenta, poached egg, garlic and olive tapenade 18

Teres major, smashed potatoes & roasted garlic,  arugula salad, horseradish whipped cream  21

Duck breast marinated in red wine, soft polenta, sautéed spinach, cherry rhubarb compote*  20

To Finish

Rhubarb-Strawberry Mousse Cake  7.5

Ice Cream Platter: Boysenberry Ripple, Vanilla, Farm Strawberry   7

Fallen Angel Grapefruit Cake with Cream Cheese Frosting  7.5

Lunch Menu: May 23-26, 2017

Goat cheese & basil ravioli with walla wallas, zucchini, and shaved egg yolk

Antipasti

chad fell’s bread & marinated olives 5

mixed greens, balsamic  6.5

cucumber, apple, and basil gazpacho 6

baked chevre, roasted garlic, pears and country bread with drizzled honey  8

lacinato kale salad, orange and anchovy dressing, altamura croutons 8

country pork terrine, pickled onions, whole grain mustard, chad’s bread   8

GTF salad- strawberries, hazelnuts, cucumbers, radishes, parmesan  9.5

Pizze Rosse

garlic & basil  10.5

zucchini & olives 11.5

sausage & walla walla  11.5

 

Pizze Bianche

egg, chives, proscuitto  11.5

roasted peppers & arugula 11.5

anchovy & leeks 11.5

 

–add an egg or anchovies

to any pie for  $1

Cucumber, apple, and basil gazpacho

Secondi

mushroom risotto with tarragon, gruyere and roasted carrot  11

beef short ribs on smashed potatoes with leeks and white kale 12

duck leg confit on creamy polenta with rainbow chard and honey  12

goat cheese & basil ravioli with walla wallas, zucchini and shaved egg yolk  11

seafood brodetto of rockfish with potatoes, leeks, carrots and *aioli  12