Lunch Menu: Week of October 15, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette 7-

Mixed green salad with summer vegetables, pepitas, and balsamic vinaigrette 9-

Plate of farm pickled vegetables  6-

Kabocha squash tartine with feta, honey, hazelnuts, and lemon zest 8-

Peacock kale salad with apples, fennel, chevre, roasted pepper vinaigrette and breadcrumbs 9-

Spinach salad with roasted beets, caramelized celery root, rye croutons and caraway dressing 11-

Sourdough bread with butter and Newport sea salt 6-

Butternut squash soup with toasted pepitas and toast 6-  

Entrees      

Plate of grilled fall vegetables with mole Verde and toasted pepitas 15-

Seared GTF chicken with creamy polenta, grilled chicories, sweet peppers, roasted fennel and chicken jus 22-

Risotto of butternut squash, leeks, kale and gruyere cheese  19-

Seared black cod with sauteed tomatoes, celery, leeks, poached potatoes, white wine, butter, and fresh herbs 24-

Sandwiches 

Community Cow beef pastrami on rye with farm sauerkraut, Emmentaler cheese and thousand island*  13-

**Community Cow beef burger on a brioche bun with aged white cheddar, sweet onions, tomato, butter lettuce and garlic aioli 13-

Roasted fall vegetables and herbs with whipped chevre on grilled flatbread 12-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-  

Tomato sauce and mozzarella with fresh herbs 11-      

Fennel sausage, bell peppers, red onion, GTF tomato sauce, and mozzarella 15- 

Delicata squash, kale, shallots, and fontina 15- 

Shaved celeriac, butter-braised leeks, dill and fontina 14-

Lunch Menu: June 6-9, 2017

 

Creamy carrot soup & bread

Antipasti

chad fell’s bread & olives  5

mixed greens with balsamic   6.5

creamy carrot soup & bread   5

GTF salad- apples, cucumbers, walnuts and balsamic vinaigrette   9.5

pork pate, mustard, pickles & bread   8

 

Pizze Rosse

garlic & basil   10.5

kalamata & sausage  11

bacon & kale   11

goat cheese & caramel onions   11

 

Pizze Bianche

egg, scallion, arugula   11

prosciutto & olive  11

sausage & onion  11

–add an egg or anchovies   1

 

Seafood brodetto of prawns & trout with potatoes, tomatoes and aioli


Secondi

spaghetti & meatballs with fresh basil, zucchini and marinara sauce  11

duck ravioli in a thyme brodo with pea tops & xxx  11

seafood brodetto of prawns & trout with potatoes, tomatoes and aioli  12

creamy polenta with *poached egg, spinach, peppers and balsamic reduction  11

Lunch Menu: May 30-June 2, 2017

Seafood risotto with prawns, thyme and Walla Walla onions

Antipasti

chad fell’s bread & olives 5

mixed greens, balsamic  6.5

baked chevre with pears, caramel onions, chad fell bread and honey  8

GTF salad- apples, cucumbers, walnuts and balsamic vinaigrette  9.5

Pizza Bianche: prosciutto & olive

Pizze Rosse

garlic & basil  10.5

zucchini & peppers 11

bacon & kale  11

Pizze Bianche

egg, scallion, arugula  11

prosciutto & olive 11

sausage & onion 11

 

–add an egg or anchovies

to any pie for  $1

Duck ravioli with roasted carrots, black kale and shaved egg yolks

Secondi

spaghetti & meatballs with fresh basil, zucchini and marinara sauce  11

duck ravioli with roasted carrots, black kale and shaved egg yolks  11

seafood risotto with prawns, thyme and walla walla onions  11

creamy polenta with poached egg, spinach, peppers and balsamic reduction  11

Lunch Menu: Week of November 1, 2016

5676-web

 

 

 

 

 

 

Country pate with cornichon

Antipasti

Chad Fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

country pate with cornichon   6.5

3 antipasti 6.5

GTF salad:

*beets/feta cheese/ancho chile *9.5

beets and lentil soup  4

tomato corn soup   4

 

 

Pizze Rosse

garlic/oregano/mozz  9.5

bacon/caramel onions/mozz 10.5

delicata/cauliflower/mozz 10.5

 

Pizze Bianche

ham/egg/blue/mozz   10.5

sausage/potato/arugula/mozz10.5

kale/romanesco/leeks/mozz  10.5

 

–add egg or pickled jalapenos for  $1

 

5679-web

 

 

 

Basil goat cheese ravioli with delicata, carrots, arugula, almonds

Secondi

basil goat cheese ravioli/delicata/carrots/arugula/almonds  10

pork ragú/black kale/tagliatelle  10

creamy polenta/poached egg*/corn/peppers/feta/cauliflower/collards 9.5

seafood brodetto/potato/rockfish/tomato/*aioli  12

duck breast/potatoes/roasted caulilflower/leeks/basil pesto  11

5672-web

Garlic, oregano, mozzarella pizza being prepped by Shea

Lunch Menu: Week of October 25, 2016

 

5569-web

3 antipasti

Antipasti

chad fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

country pate with cornichon   6.5

3 antipasti 6.5

GTF salad: **beets/feta cheese/ancho chile *9.5

beets and lentil soup  4

curried squash soup   4

 

 

 

Pizze Rosse

garlic/oregano/basil/mozz  9.5

broccoli /kale/red onion/mozz 10.5

delicata/blue/roasted garlic/mozz  10.5

 

Pizze Bianche

bacon/onion/mozz   10.5

ham/cauliflower/sunchoke/mozz10.5

bacon/fennel/arugula/mozz  10.5

 

–add egg or pickled jalapenos for  $1

 

5571-web

Semolina gnocchi/delicata/red onion/kale/Jerusalem artichokes/blue cheese

5572-web

Grilled sausage/altamura semmelknodel/cauliflower/romanesco/mustard

Secondi

kabocha ravioli/delicata/carrots/almonds/basil 11

semolina gnocchi/delicata/red onion/kale/Jerusalem artichokes/blue cheese  10

creamy sweet corn polenta/broccoli/soft farm egg*/balsamic reduction 10

grilled sausage/altamura semmelknodel/cauliflower/romanesco/mustard  11

seafood brodetto/potato/prawns/tomato/*aioli  12

duck breast/celery root puree/spinach/maple  12