Lunch Menu: Week of Nov. 14, 2017

Parsnip and vanilla soup, served with bread

Antipasti

chad fell’s bread & olives    5

emily’s farm fresh pickle plate    4

parsnip and vanilla soup, served with bread     5

spiced quince and kabocha soup, served with bread     5

mixed greens with balsamic    6.5

GTF salad – pickled onions, croutons, napa cabbage, and a boysenberry vinaigrette     9.5

Pizze Rosse

garlic / roma / herbs   13

bacon / anaheim peppers  13

romanesco / mushrooms   13

 

 

Pizze Bianche

butternut squash / kale  13

kalamata / red onions  13

ham / scallions  13

 

add an egg, pickled jalapenos, or anchovies   1

 

Shea’s fresh orrechiette / braised pork shoulder / cavelo nero / fennel apple pickle slaw

Secondi

GTF chicken confit / curried butternut puree / jarusalem artichokes / collard greens    14

shea’s fresh orrechiette / braised pork shoulder / cavelo nero / fennel apple pickle slaw   14

shea’s handmade acorn ravioli  / mushrooms / celeriac / parsley root / carrots / sage   14

sweet corn grits / soft poached egg  / kalamatas / romas / pecorino romano / balsamic   13

Lunch Menu: Week of Nov. 7, 2017

Chicken and leek agnolotti with sage mushrooms, delicata squash, celeriac and sunchokes

Antipasti

chad fell’s bread & olives    5

emily’s farm fresh pickle plate    4

curried winter squash soup, served with bread     5

spinach-basil-potato soup, served with bread     5

mixed greens with balsamic    6.5

GTF salad – bleu cheese, pickled onions, and a boysenberry-balsamic vinaigrette     9.5

 

 Pizze Rosse

garlic / thyme   13

bacon / red onions  13

roasted peppers/ leeks   13

 

 

Pizze Bianche

kalamata / goat cheese  13

ham/ broccoli  13

delicate squash / kale  13

 

 

add an egg, pickled jalapenos, or anchovies   1

 

Pork ragu on fresh tagliatelle pasta with green kale and an apple, fennel pickle slaw

Secondi

chicken and leek agnolotti with sage mushrooms, delicata squash, celeriac and sunchokes   13

duck confit over turmeric israeli couscous with bok choy, cabbage and pickled broccoli   14

pork ragu on fresh tagliatelle pasta with green kale and an apple, fennel pickle slaw  14

farm poached egg on sweet corn grits with romas, shishitos, habanadas and kalamatas  14

Lunch Menu: Week of Oct. 31, 2017

Delicata ravioli with warm spice butternut puree, brussel sprouts and radicchio

Antipasti

GTF kimchee    3.5

chad fell’s bread & olives    5

emily’s farm fresh pickle plate    4

creamy celeriac, quince, and parsley root soup, served with bread     5

mixed greens with balsamic    6.5

GTF salad – caramelized leeks, bleu cheese, croutons, and honey-thyme vinaigrette     9.5

 

Pizze Rosse

garlic / basil    13

bacon / kale   13

pepper/ radicchio   13

 

 

Pizze Bianche

kalamata / goat cheese  13

ham/ leek/ bleu  13

sausage/ scallion  13

 

 

add an egg, pickled jalapenos, or anchovies   1

 

Pork ragu on fresh tagliatelle pasta with kale, apples and pickled onion

Secondi

delicata ravioli with warm spice butternut puree, brussel sprouts and radicchio  13

shrimp-n-grits with bacon braised collard greens and sweet habinata peppers   14

pork ragu on fresh tagliatelle pasta with kale, apples and pickled onion    14

seared duck breast on celery root puree with boysenberries and delicata squash   14

Dinner Menu: Oct. 26-28, 2017

Antipasti

Grilled seasonal vegetables, marinated olives, lemon vinaigrette, GTF bread    8

Baked local chevre, roasted onions, garlic, pears, and crostini     9

Mixed greens, lemon vinaigrette     6.5

GTF salad, roasted parsley root, walnut, apple, goat cheese, lemon vinaigrette   9.5

Red Quinoa salad, golden beet, red napa cabbage, blue cheese 7.5

Brioche, duck liver mousse, chicken boudin, pickles,  mixed green  7.5

Panzanella salad with golden bread cubes, tomatoes, red onion, kalamata, capers, basil   6.5

Beef meatballs with tomato sauce and mixed greens 7.5

Potato, leek and cauliflower soup  6

 

Pizze Rosse

with GTF  tomato sauce

mozzarella and basil   13

mozzarella, bacon and kale 13

mozzarella, corn, leek and potato 13

add an egg or anchovies 1

Pizze Bianche

With béchamel sauce

kalamata and goat cheese13

roasted pepper and caramelized onion13

ham and scallion13

add an egg or anchovies 1

Primi e Secondi

Delicata ravioli, greens, white wine cream sauce     20

Crepe, ricotta, corn, greens, braised red and green cabbage, basil pesto     16

Painted Hill flat iron, mashed potatoes, kale, carrot, horseradish aioli    24

Duck breast, parsnip puree, spinach, honey   22

Carlton Farm pork chops, creamy polenta, chard, carrot, basil pesto 22

Wild Pacific sole, black lentil, israeli cous-cous, spinach, carrot, caper sauce   20

 

Dolci

Hazelnut Fudge Cake – gluten and dairy free – 5

Pumpkin Tarte with Chantilly, Caramel – 6

Quince Apple Crisp with Ginger Ice Cream – gluten free – 7

Lunch Menu: Week of Oct. 24, 2017

Seared duck breast on celery root puree with kale, curried apples and maple

Antipasti

GTF kimchee    4

chad fell’s bread & olives    5

emily’s farm fresh pickle plate    4

duck liver mousse on fresh baguette, with arugula and balsamic reduction    4

hearty winter vegetable soup with lentils, barley and chicken sausage, served with bread     5

spicy vegetarian chili, topped with goat cheese, served with bread    5

mixed greens with balsamic    6.5

GTF salad – goat cheese, pumpkin seeds, carrots, and a honey-lavender vinaigrette     9.5

 

Pizze Rosse

garlic / basil    13

bacon / kale   13

corn / leek / potato   13

 

 

 Pizze Bianche

kalamata / goat cheese  13

roasted pepper / caramelised onion  13

ham / bleu  13

 

 

add an egg, pickled jalapenos, or anchovies   1

 

Secondi

mushroom ravioli with roasted butternut, delicata, celeriac, carrots and onions   13

duck leg confit on sweet corn grits with collard greens and broccolini   14

rack of lamb on barley and lentils with romanesco and romesco    14

brodetto of prawns and clams with, fingerling potatoes and romas topped with aioli    14

seared duck breast on celery root puree with kale, curried apples and maple   14