Lunch Menu: Week of Sept. 12, 2017

Beet risotto with blue cheese, walnuts, and broccoli

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

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

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

Dinner Menu: August 31-Sept. 2, 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, tomato, cucumber, corn, beets, pumpkin seeds, red wine vinaigrette, and feta cheese  9.5

mushroom bisque, dill ricotta toast  7

chilled potato leek, bacon lardons, chili oil 7

 

Pizze Rosse

garlic, basil,  mozz  13

bacon, chard   13

kalamata, goat cheese    13

 

Pizze Bianche

zuke, corn, cherry tomato  13

grilled peppers and onions  13

 

add an egg or anchovies    1

Secondi

Purple Potato Gnocchi with tomato, mushroom, zucchini, kale, parsley cream and parmigiana cheese 19

Hanger Steak with garlic, mashed potato, carrot, green bean, coriander chimichurri   23

Pork Tenderloin with spaetzli, carrot, caponata, mustard jus     21

GTF Chicken Breast with arugula almond risotto, bell pepper, corn, hollandaise   22

Duck Breast with polenta, barbarella eggplant, chard, blueberry gastrique   22

Rack of lamb with polenta, kale, carrot, and blueberry gastrique 23

 

To Finish

Vanilla Panna Cotta with boysenberry compote   6

Peach Crisp with home-made vanilla ice cream   7

Chocolate Peanut Butter Layer Cake with cream   7

Vanilla Ice Cream with boysenberry compote   5

Lunch Menu: Week of August 29, 2017

Nicoise salad with grilled alabacore tuna, green beans, cherry tomatoes & hazelnut romesco

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

chilled sweet tomato and basil soup, served with grilled polenta   5

mixed greens with balsamic    6.5

GTF salad – tomatoes, hazelnuts, blue cheese, and a balsamic vinaigrette 9.5

 

Pizze Rosse

garlic and basil    13

bacon and white onion    13

zukes, corn, scallions  13

 

 

Pizze Bianche

kalamata and goat cheese  13

grilled peppers, leek, cherry tomato  13

 

add an egg, pickled jalapenos or anchovies   1

GTF chicken and cheese ravioli with ratatouille

Secondi

sweet corn grits with roasted peppers, red kale, poached egg and balsamic  13

seafood brodetto of tuna and prawns with potato, tomato, fennel, leek & * aioli  14

nicoise salad with grilled alabacore tuna, green beans, cherry tomatoes & hazelnut romesco   14

GTF chicken and cheese ravioli with ratatouille 14