Lunch Menu: Week of August 9, 2016

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Gnocchi with ratatouille and ricotta

Antipasti

chicken liverwurst/tomato/foccacia  6.5

roasted eggplant/peppers/onions  6.5

duck liver/cippolini/tarragon  6.5

country pâté/mustard/cornichon  6.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad  –  smoked chicken/blue cheese/golden beet  9.5

ducky walla walla soup/bread  4

tomato soup/bread   4

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon/leek/mozz  10.5

sausage/potato/mozz  11.5

 

 

Pizze Bianche:

egg/pesto/mozz   10.5

ham/onions/blue/mozz   10.5

squash/corn/cherry /mozz  10.5

–add egg, anchovies or

pickled jalepenos for $1

Secondi

basil & goat cheese ravioli with grilled peaches, shallots & almond 10.

sweet corn grits with smoked tomato, soft farm egg* and balsamic reduction 10

duck leg confit with green lentils, pork belly, chard and basil pesto 11

gnocchi with ratatouille and ricotta  9.5

seafood brodetto with tomato, potato, fennel & aioli*  12.

Dinner Menu: August 4-6, 2016

Antipasti:

bread-olive oil and balsamic  4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pâté  5.5  all three 9.5

chicken liverwurst/tomato on bread 5.5

p belly /corn/tomato/squash salad   7.5

bruschetta/duck liver/roasted onion   6.5

GTF salad-strawberry/pumpkin seed   7.5

cold gazpacho  soup  5

tomato  soup  5

Pizze Rosse:

garlic/basil/mozzarella    9.5

tomato/leek/jalapeno/mozz  10.5

ham/peppers/mozz  10.5

 

Pizze Bianche:

pork belly/corn/mozz  10.5

onions/basil/blue /mozz 10.5

bacon/pesto/squash/mozz   10.5

 

–add an egg, anchovies, pickled jalapeno  2.

Secondi          (three course meal $29)

duck breast/carrot/chard/golden raisins/curry    19.5

chicken breast/polenta/squash/pepper slaw  19 .5

flat iron steak/red potatoes/chard/roasted tomato/basil pesto  23.5

brodetto of ling cod/prawn/manila clam/aioli**  21.5

spaetzle/summer squash/roasted baby onion/pesto/candied cherry tomatoes  16.5

 

To Finish

bruleed fig tarte with earl grey aglaise  6.5

strawberry ice cream baked Alaska   6.5

curried panna cotta/ peanut butter cookie  6.5

chocolate chocolate chili cake/strawberry /chantilly   6.5

Lunch Menu: Week of August 2, 2016

 


3177-webCarpaccio of golden and chioggia beet

Antipasti

bread/olives  4.5

bread/pesto 4.5

eggplant puree/tomato 5.5

carpaccio of golden and chioggia beet  6.5

mixed field greens, balsamic vinaigrette  6.5

duck bruschetta  6.5

caprese salad  6.5

GTF salad  –

duck breast/peach/fennel vin  9.5

cold gazpacho/bread  4

yellow squash soup/bread   4

 

Pizze Rosse

garlic/basil/mozz  9.5

duck/leek/pickled jalap/mozz  10.5

ham/peppers/spinach/egg/  11.5

–add an egg, pickled jalapenos $1

 

Pizze Bianche

porkbelly/corn/mozz   10.5

shallots/basil/blue/mozz   10.5

bacon/pesto/squash /mozz   10.5

Ivy Pie

peach/blue cheese/arugula 10.5

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Duck ravioli with lardon, baby shallots, almonds, squash

Secondi

duck ravioli with lardon, baby shallots, almonds, squash 10.

grilled albacore tuna with tomato, potato, zucchini, radicchio and pesto 12.

ricotta stuffed onion with carrots, beans and braising greens 10

gnocchi with pork ragú and chard  10.

quail with ceci, tomato, zucchini, chard with a golden raisin relish 11.

Dinner Menu: July 28-30, 2016

Antipasti:

bread-olives   4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pâté  5.5  all three 9.5

caprese salad  6.5

brie/strawberry/pumpkin seeds/honey  6.5

heirloom tomato/pork belly /jalapeno/radicchio  6.5

bruschetta/duck liver/red wine onion   6.5

GTF salad-strawberry/pumpkin seed   7.5

cold gazpacho  soup  5

hot  tomato  soup  5

Pizze Rosse:

garlic/basil/tomato/mozzarella    9.5

duck/mushroom/mozz  10.5

zucchini/blue cheese/mozz  10.5

pesto/bacon/mozz  10.5

 

Pizze Bianche:

pesto/spinach/broccoli/mozz  10.5

bacon/patty pan /mozz 10.5

ham/shallot/mozz   10.5

 

–add an egg, anchovies, pickled jalapeno

for  2.

 

Secondi          (three course meal $29)

duck breast/carrot/green bean/ golden raisin  gastric  18.5

GTF chicken breast/eggplant/summer squash/radicchio/cherry tom 18 .5

hanger  steak/red potatoes/chard/baby onion/basil pesto aioli 19.5

prawn spiedini/roasted tomato/kalamata olive/zucchini/ceci  20.5

ricotta stuffed walla walla/chard/baby carrots/pesto  16.5

 

To Finish

chocolate mousse*/almond bavarian/almond crunch/chocolate drizzle  6.5

strawberry ice cream baked Alaska   6.5

honey panna cotta/almond shortbread/strawberry  6.5

Sherry and dried cherry custard tarte/chantilly   6.5

Lunch Menu: Week of July 26, 2016

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Duck breast with carrot puree, roasted broccoli, and golden raisin jus

Antipasti

bread/olives  4.5

bread/ pickles 5.5

country pork pâté/mustard/cornichon  5.5

tomato salad/crouton/basil/arugula  9.5

duck bruschetta/shallot/blue cheese  7

mixed field greens, balsamic vinaigrette  6.5

GTF salad  –  goat cheese/strawberry  9.5

cold gazpacho/bread  4

vegetable soup/ bread   4

 

Pizze Rosse

garlic/basil/mozz 9.5

duck/mushroom/mozz 10.5

zucchini/blue cheese/mozz  10.5

–add an egg, pickled jalapenos,

or anchovies for  $1

 

Pizze Bianche

pesto/spinach/broccoli/mozz   9.5

bacon/patty pan/jalapeno   10.5

pork ragú/baby shallot/mozz 10.5

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Cold gazpacho soup

 

Secondi

goat cheese and basil ravioli with baby onions and tomatoes  10.

halibut brodetto with carrots, fennel and aioli*  12.

magda squash with ricotta, basil, kalamata olive, tomatoes and chard 9.5

gnocchi with pesto cream sauce, broccoli, squash and almond  10.

duck breast with carrot puree, roasted broccoli, and golden raisin jus  12.

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Magda squash with ricotta, basil, kalamata olive, tomatoes and chard