Lunch Menu: Week of June 27, 2016

Seafood Curry-web

Seafood Curry

Antipasti

bread/olives  4.0

bread/ pesto  5.5

country pork pâté/mustard/cornichon  5.5

tomato/pesto/grilled pugliese 6.5

bruschetta/duck/duck 6.5

mixed field greens, balsamic vinaigrette  6.5

salad of duck breast/escarole/lentil  7.5

GTF salad–  tomato/blue/basil  10.5

gazpacho with prawn & strata crouton  6.5

zucchini and eggplant soup/ bread   4.5

 

Pizze Rosse

garlic/tomato/basil/mozz    9.5

duck/kale/mozz   10.5

mushrooms/goat chz/mozz   10.5

 

Pizze Bianche

tomato/blue/thyme/mozz  10.5

egg/bacon/scallion/mozz  10.5

ham/zukes/olives/mozz  10.5

–add an egg, pickled jalapenos

or anchovies for  $1

 

Agnolotti-web

Basil & Goat Cheese Agnolotti with Summer Squash & Carrots

Secondi

lamb ragú with pappardelle & black kale   10

basil & goat cheese agnolotti with summer squash & carrots  10

crespelle with beets, chard & basil pesto  10

duck leg confit on roasted potatoes with cabbage  11

seafood curry with garbanzos, peppers & tomato   12.5

 

Dolce

chocolate brioche bread pudding with caramel sauce  6.

cardamom crème brúlée with orange shortbread   6.

 

Dinner Menu for June 2-4, 2016

Antipasti

bread-olives   4.5

bread-aioli  4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pâté  5.5  (all three 9.5)

gratinata of lamb sausage/white bean  6.5

bruschetta/duck/pickled beets/blue  6.5

GTF salad –strawberries/almonds  7.5

curried carrot soup  5

ducky onion soup   5

Pizze Rosse

garlic/basil/oregano/mozzarella    9.5

blue/ham/mozz  10.5

mushroom/kale/mozz  10.5

 

Pizze Bianche

pesto/zukes/mozz  10.

egg/bacon/scallion/mozz 10.5

duck/goat/onion/mozz   10.5

 

–add an egg or anchovies

for  2.

 

Secondi          (three course meal $29)

duck/ carrot puree/spring onions/favas/honey 18.5

chinook/new potatoes/beet greens/white turnip/e. v. olive oil  20.5

hanger steak/spring onion/beets/frisee/pesto  19.5

chicken breast/garlic scape risotto/mustard caper sauce/pea tops 18.5

lamb ragú/creamy polenta/chard/italian parsley 17.5

basil  strata /romas/zucchini /chard/pesto 16.5

 

To Finish

dobos torte/spiced anglaise/peanut crunch   6.5

orange crème brúlée/almond shortbread 5.5

strawberries/cream scones/chantilly  5.5

blueberry ice cream / pound cake/coconut   5.5

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 June 30, 2015

To Start
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –cukes and boysenberries and meyer lemon vinaigrette 9.5
Ricky’s hummus with cucumbers and tomatoes, oh my 7.5
caprese salad-tomato with mozzarella, organic extra virgin olive oil and basil 9.5
gazpacho soup with artisan bread 4/6
cold potato soup and artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
balsamic onions/roasted mushrooms/fresh tomatoes/mozzarella 9.5
duck/spinach/mozzarella 10.5

Pizze Bianco
pepperoni/green bell peppers/mozzarella 10
basil pesto/summer squash/mozzarella 10
ham/roasted jalapeno/mozzarella 10.5

–Add an egg for a dollar.

Secondi
agnolotti with mushrooms, spinach and parmesan in an herb broth 9.5
chard stuffed patty pan squash with tomatoes and zucchini 9.5
lentils with sofrito and chard baked with a ricotta crust 9.5
fish stew with salmon in a tomato based broth with ceci and aioli* 11.5
lamb ragú with pappardelle and carrots 10.5

Lunch Menu: Week of April 28, 2015

We have added a Menu to our lunch menu…..3 courses…..lamb ragu with a pear tarte to finish, just to see if anyone is interested in a longer lunch experience.

DSCN0088[1]

Torta di crespelle-crepes, besciamella, mozzarella, chard, red onions served over beets

Menu

To Start
pork pâté with cornichon and dijon mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
duck blue cheese and roasted pepper tarte 6.5
GTF salad – pickled beets, apple and mint vinaigrette 9.5
carrot soup with artisan bread 4/6
soup of the day with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
ham/parsley/leeks/mozzarella 10.5
spinach/goat cheese/mozzarella 9.5

Pizze Bianco
duck confit/blue cheese/mozzarella 9.5
colazione-bacon/parsley/parmesan/farm egg* 10.5
–add an egg for a dollar

Secondi
orrecchiette with red onion, dandelion, blue cheese and tomato water 9.5
polenta gratinata with herbed ricotta, kalamata olive and roma tomato 9.5
torta di crespelle with beets, greens and pesto 9.5
duck leg confit with strata, carrots and dandelion greens 10.5
lamb ragú over tagliatelle with mustard greens and lemon and parsley gremolata 10.5
trout filets over herbed potatoes and chard 11.5
Menu Pranzo
GTF greens/lamb ragú/pear tarte 15.