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

 

Dinner Menu: Oct. 19-20, 2017

Antipasti

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

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

Mixed greens, lemon vinaigrette     6.5

GTF salad, watermelon radish, roasted pumpkin seed, goat cheese, garlic basil vinaigrette   9.5

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

Bignè, duck liver mousse, 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

Barley and lentil soup 6

 

Pizze Rosse

with GTF  tomato sauce

mozzarella and basil   13

mozzarella, corn and roasted pepper 13

bacon and bleu cheese 13

add an egg or anchovies 1

Pizze Bianche

With béchamel sauce

kalamata and goat cheese13

sausage and leek13

mozzarella, ham and scallion13

add an egg or anchovies 1

 

Primi e Secondi

Beet, pecorino, onion tortellini, greens, cream sauce     20

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

Prime beef ribs, mashed potatoes, kale, carrot, horse radish aioli*     24

Duck breast, parsnip puree, spinach, honey   22

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

Newport, OR albacore tuna, Israeli cous-cous, spinach, carrot, onion, romesco sauce   20

 

Dolci

Flourless Fudge Cake, caramel, cream   5

Warm Rose Tapioca, strawberry preserves, orange shortbread   5

Spiced Pumpkin Ice Cream, caramel sauce, pecans, white chocolate   7

Quince Upside Down Cake, cardamom custard  7

Lunch Menu: Week of Oct. 17-20, 2017

Carrot and scarlet kabocha soup, served with bread

Antipasti

chad fell’s bread & olives    5

emily’s farm fresh pickle plate    4

GTF kimchee    4

vegetarian french onion soup, served with bread     5

carrot and scarlet kabocha soup, served with bread    5

mixed greens with balsamic    6.5

GTF salad – goat cheese, pumpkin seeds, croutons, and a maple poppyseed dressing     9.5Coriander and paprika braised pork shoulder on fresh orrechiette with broccoli & collards

 

Pizze Rosse

garlic & basil    13

corn & roasted pepper   13

bacon & bleu   13

 

 

Pizze Bianche

kalamata & goat cheese  13

sausage & leek 13

ham & scallion   13

 

 

add an egg, pickled jalapenos, or anchovies   1

 


Seafood risotto of prawns with roma tomatoes, chives, peppers and traveso


Secondi

poached egg on polenta with celeriac, sunchokes, delicate, butternut and balsamic    13

seafood risotto of prawns with roma tomatoes, chives, peppers and traveso    14

brodetto of albacore tuna, prawns, kale, potatoes and tomatoes topped with aioli    14

coriander and paprika braised pork shoulder on fresh orrechiette with broccoli & collards   14

Dinner Menu: Oct. 12-14, 2017

Antipasti

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

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

Mixed greens, lemon vinaigrette     6.5

GTF salad, roasted corn, green beans, toasted hazelnuts, lemon vinaigrette     9.5

Eggplant parmigiana with mixed greens 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

Ceci minestrone soup 6

 

Pizze Rosse

with Gtf  tomato sauce

 

mozzarella and basil   13

mozzarella, corn and peppers 13

Kalamata and goat cheese 13

Pizze Bianche

With béchamel sauce

 

duck confit and roasted onion   13

mozzarella, bacon and kale13

mozzarella, tomato and broccoli 13

add an egg or anchovies 1

Primi e Secondi 

Butternut squash ravioli, pork belly broth, greens, hazelnut, pecorino     20

Roasted delicata squash, wild rice, treviso radicchio, spinach, carrot, basil pesto     16

Painted Hills flat iron steak, mashed potatoes, kale, horseradish aioli    23

Duck breast, carrot puree, spinach, honey   22

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

Newport, OR albacore tuna, wild prawns, black lentil, spinach, carrot, onion, romesco sauce   20

Dolci

Pumpkin Cheesecake with caramel sauce  8

Baby Chocolate Bundt and strawberry compote  7

Tahini Chocolate Chip Cookies with brown sugar ice cream   7

Lunch Menu: Week of October 10, 2017

Seafood risotto of prawns with roasted tomato, chives, peppers, and traveso

Antipasti

chad fell’s bread & olives    5

emily’s farm fresh pickle plate    4

GTF kimchee    4

roasted cauliflower, sage and parmesan soup, served with bread     5

mixed greens with balsamic    6.5

GTF salad – goat cheese, pumpkin seeds, cabbage, and a maple poppyseed dressing     9.5

 

Pizze Rosse

garlic & basil    13

corn & peppers   13

bacon & kale  13

 

 

Pizze Bianche

ham & bleu cheese  13

duck & scallion  13

sausage & kalamata   13

 

 

add an egg, pickled jalapenos, or anchovies   1

 

Spiced & confited chicken hindquarters with white bean cassoulet, spinach, and romesco

Secondi

mushroom and goat cheese ravioli with roasted carrots, delicata squash, sage, and croutons  13

seafood risotto of prawns with roasted tomato, chives, peppers, and traveso    14

spiced & confited chicken hindquarters with white bean cassoulet, spinach, and romesco  13

brodetto of albacore tuna and prawns with potatoes, fennel bulb, and aioli   14