Lunch Menu: Sept. 19-22, 2017

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

southwestern style bean and corn soup, served with bread   5

creamy potato basil soup, served with bread   5

mixed greens with balsamic    6.5

GTF salad – tomatoes, cucumbers, pumpkin seeds, and a feta-dill dressing  9.5

 

Pizze Rosse

garlic & basil    13

roasted pepper & cherry tomato    13

duck confit & caramelised onions  13

Pizze Bianche

basil pesto & zucchini  13

bacon & bleu cheese  13

kalamata & goat cheese   13

 

add an egg, pickled jalapenos, or anchovies   1

Secondi

agnolotti of butternut squash with altamura croutons, golden beets and hazelnuts  13

duck leg confit with sweet corn grits, peppers and romesco   14

pork ragu on fresh tagliatelle pasta with cherry tomatoes and black kale spinach    14

brodetto of albacore tuna and salmon with garbanzo beans, tomatoes and aioli   14

Dinner Menu: Sept. 14-16, 2017

Antipasti

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

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

Mixed greens, balsamic vinaigrette     6.5

GTF salad, cucumber, roasted almond, green beans, feta dill dressing    9.5

Eggplant parmigiana with mixed green   6.5

Caprese salad with tomatoes, mozzarella, basil, balsamic, olive oil

Beet soup with parmesan crisp    6

 

Pizze Rosse

with GTF house-made tomato sauce

mozzarella and basil   13

mozzarella, roasted peppers, car. onion 13

mozzarella, bacon   13

 

Pizze Bianche

with béchamel sauce

zucchini, house made sausage   13

bacon, kalamata  13

broccoli, kale 13

add an egg or anchovies 1

Primi e Secondi 

Spaghetti with Clam Sauce, tomatoes, garlic, chili flakes, parsley, white wine    20

GTF Bell Peppers, brown rice, zucchini and chard broth, basil pesto     19

Painted Hills Flank Steak, mashed potatoes, kale, horse radish aioli     23

Duck Breast, carrot puree, spinach, honey   22

Carlton Farm Pork Ragu, creamy polenta, chard, basil pesto  22

Newport-Oregon Chinook Salmon, spinach, lentils, garlic-mint lemon sauce   22

 

Dolci

Spiced Chocolate Mousse, with cream and shortbread 6

Apple Caramel Crisp with ginger ice cream   8

 

Lunch Menu: Week of Sept. 12, 2017

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

smokey roasted eggplant soup, served with bread   5

mixed greens with balsamic    6.5

GTF salad – tomatoes, pumpkin seeds, cucumbers, and a feta-dill dressing  9.5

 

Pizze Rosse

garlic & basil    13

corn, leeks, zucchini    13

ancho peppers & house sausage  13

 

 

Pizze Bianche

bacon & caramel onions  13

kalamata olives & goat cheese  13

broccoli & kale   13

 

 

–add an egg, pickled jalapenos, or anchovies   1

 

Secondi

chicken & cheese ravioli with preserved meyer lemon, croutons, mint, basil and parmesan   14

brodetto of prawns with garbanzo beans, peppers, tomatoes and kale topped with aioli   14

duck leg confit on black lentils  with green beans, pickled onions, and romesco    14

semolina gnocchi with  mushrooms, kale, and goat cheese    13

beet risotto with blue cheese, walnuts, and broccoli   13

Dinner Menu: Sept. 7-9, 2017

Antipasti

chad fell’s bread & marinated olives    5

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

mixed greens, balsamic vinaigrette     6.5

GTF salad, apples, cucumber, maple roasted walnuts, buttermilk bleu cheese dressing     9.5

creamy mushroom soup, jimmy nardelo peppers    6

 

Pizze Rosse

garlic and basil   13

peppers, zukes, caramel onions 13

bacon and kale   13

Pizze Bianche

cherry tomato, corn, scallion   13

house sausage and kalamata  13

 

add an egg or anchovies 1

Secondi

beet risotto with blue cheese, arugula and toasted walnuts     19

seafood cioppino of albacore tuna, prawns, ceci,  dry farmed romas, roasted peppers and cavelo nero    23

grilled hangar steak with german potato salad, green beans, carrots and a rosemary aioli     23

duck breast on sweet corn grits with rainbow chard and boysenberries     22

semolina gnocchi with grilled peppers, squash, cherry tomatoes, basil, balsamic reduction and romesco    20

To Finish

fresh blackberry panna cotta    6

chocolate zucchini cake with vanilla ice cream   6

cucumber-melon sorbet   6

Lunch Menu: Week of Sept. 5, 2017

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

caprese on crispy polenta   5

mushroom, potato, and leek soup, served with bread   5

mixed greens with balsamic    6.5

GTF salad – tomatoes, hazelnuts, feta, and a balsamic vinaigrette 9.5

 Pizze Rosse

garlic and basil    13

bacon and chard    13

kalamata and goat cheese  13

 

 Pizze Bianche

zucchini, cherry tomato, and corn  13

grilled peppers, and onion  13

 

add an egg, pickled jalapenos or anchovies   1

Spaghetti & meatballs in a classic marinara with red kale and parmesan

Secondi

basil & goat cheese ravioli with broccoli, zukes, cherry tomatoes, pumpkin seeds and pesto  13

braised pork shoulder on sweet corn grits with carros, walla wallas and black kale  14

spaghetti & meatballs in a classic marinara with red kale and parmesan    14

black lentils with GTF kimchi, beet greens and a poached egg  13

Braised pork shoulder on sweet corn grits with carros, walla wallas and black kale