Lunch Menu: Week of July 18, 2017

Pork ragu with fennel bulb, apples, cavelo nero and fresh tagliatelle pasta

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

chilled green gazpacho, served with bread   5

white bean, tomato and spinach soup, served with bread   5

mixed greens with balsamic    6.5

GTF salad –  tomatoes, cucumbers, and sunflower seeds with a roasted garlic vinaigrette    9.5

kaleidoscope goat cheese on chad fell’s fresh bread    6

Pizze Rosse

garlic & basil    11

roaste pepper, zuke, onion    12

bacon & kale  12

 

 

Pizze Bianche

tomatoes & goat cheese    12

ham & broccoli    12

thyme, tarragon, oregano, chili flake  12

 

– add an egg or anchovies   1

Local goat chevre and basil ravioli with roasted beets, broccolini and almonds

Secondi

local goat chevre and basil ravioli with roasted beets, broccolini and almonds  13

pork ragu with fennel bulb, apples, cavelo nero and fresh tagliatelle pasta  13

shrimp-n-grits with roasted peppers, kale and tomatoes   13

seafood brodetto with albacore tuna, tomatoes, potatoes, fennel, carrots and *aioli     13

 

Dinner Menu: July 13-15, 2017

Antipasti

chad fell’s bread & marinated olives  5

gazpacho   6

chicken posole soup  7

mixed greens, balsamic vinaigrette  8

boudin blanc, pickled mulberry, grain mustard  9

handmade mozzarella caprese  8.5

farmstand kale, nuts, seeds, sprouts, onion, omega vinaigrette  8

GTF salad with  grilled squash, carrot, onion, dill & buttermilk dressing  8

Pizze Rosse

garlic & basil  10.5

bacon & mushroom  11.5

 

Pizze Bianche

tomato & grilled onion  11.5

ham & kale 11.5

–add an egg or anchovies to any pie for  $1

Secondi

Potato  Gnocchi, eggplant, mushroom, kale, tomato consomme, basil pesto 18

Ling cod with amaranth risotto, grilled squash, spinach, citrus nage  21.5

Flat Iron Steak au poivre with buttermilk mashed potato, carrot, rainbow chard  23

Duck Breast with panisse, ratatouille, cherry gastrique  22

Pork Loin with whole wheat spaetzli, sweet & sour cabbage, carrot, mustard jus  21

To Finish

Rocky Road Ice Cream in a home-made waffle cone

Cherry Pie a la Mode

Cardamom Panna Cotta with boysenberry compote

Lunch Menu: Week of July 11-14, 2017

An adaptation of our grilled albacore tuna entree. Instead of polenta with roasted peppers and tomatoes, we substituted broccoli, carrots, and roasted potatoes, all fresh from the farm.

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    3

white bean and spinach soup, served with bread   5

mixed greens with balsamic    6.5

local herb goat cheese and tomato crostini    5

GTF salad –  tomatoes, cucumbers, and sunflower seeds with a roasted garlic vinaigrette    9.5

pork pate with pickled vegetables, mustard and bread     8

Pizza rosse – garlic & basil

 

Pizze Rosse

garlic & basil    11

zucchini & kalamata    12

bacon & mushrooms  12

 

Pizza Bianche

tomatoes & baby onions    12

ham& scallions    12

 

–add an egg or anchovies   1

 

Secondi

shea’s ricotta ravioli with goat whey  broccoli, favas and radicchio  13

ratatouille with parmesan, balsamic reduction, baguette and a poached egg    12

GTF style ramen with pork belly, egg, spinach roots and scallions in a rich duck broth   13

grilled pork shoulder on green lentils, carrots and a basil hazelnut pesto   13

grilled albacore tuna on polenta with roasted peppers and tomatoes   13

Dinner Menu: July 6-8, 2017

Antipasti

chad fell’s bread & marinated olives  5

chilled beet & roasted pepper soup with caraway cream, smoked trout   6

curried carrot soup with chermoula   5

country pork terrine & extras 8

baked local chevre with caramelized onions, roasted garlic, apple and crostini  9

GTF salad with  roasted zucchini , tomato, parmigiano cheese & dill buttermilk ranch   9

farmstand kale salad with nuts, seeds, sprouts, onion, fennel & omega vinaigrette  12

Pizze Rosse

garlic & basil  10.5

zukes & red pepper  11.5

bacon and baby onion 12.5

 

Pizze Bianche

ham, egg, & scallions 11.5

fresh tomato & kale 115

–add an egg or anchovies

to any pie for  $1

Secondi

Potato  Gnocchi with slow roasted tomato, eggplant, fava, fennel, arugula and basil pesto  19

Seared Halibut with beluga lentil, fava puree, spinach and grilled lemon buerre blanc  22

Painted Hills Flat Iron Steak with buttermilk mashed potatoes, roasted carrot, broccolini and red wine reduction  23

GTF Chicken al Mattone with white beans, caponata, spinach and rosemary jus 21

Grilled Pork Loin with buttermilk polenta, rainbow chard, carrot, grain mustard jus  20

To Finish

Chocolate Hazelnut Ice Cream Sandwich   7

Lime and Mint Mouse   7.5

Marionberry Shortcake with Cream   7.5

Dinner Menu: June 29th-July 1st, 2017

Antipasti

chad fell’s bread & marinated olives  5

cream of escarole  6

mixed greens, balsamic vinaigrette  6.5

cold gazpacho  6.

country pork terrine & extras 8

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

GTF salad with  roasted zucchini, parmigiano cheese, with a dill buttermilk ranch   9

 

Pizze Rosse

garlic & basil  10.5

garlic scapes & goat cheese 11.5

bacon, baby onion & kale  12.5

 

Pizze Bianche

egg & scallions 11.5

zucchini & roasted peppers 115

–add an egg or anchovies to any pie for  $1

Secondi

Potato  Gnocchi with slow tomato, fennel, fava, arugula, mushroom & mascarpone cream, parmesan  17

King Salmon with verde rice, bergamot minted snap peas, shellfish broth and buerre blanc   20

Teres major steak fritas, handcut fries, carrots, fennel and herb butter  22

Duck Breast with  white beans, spinach, poached garlic puree and marionberry gastrique 22

Bacon-wrapped pork loin with potato gratin, braised cabbage, carrot and grain mustard jus

To Finish

Lemon Cream Roll, fresh berries, cream   8.5

Chocolate Cardamom Cake, roasted navel orange, vanilla ice cream 8.5

Poached Pear, sabayon custard, rhubarb gellie   8

Strawberry-Watermelon Sorbet   7