Lunch Menu: Week of October 11, 2016

0187-webMeatballs on creamy polenta with chard & roasted peppers

Antipasti

chad fell bread & olive oil  4.5

chad fell bread & olives  5.5

mixed field greens/balsamic vinaigrette  6.5

antipasti-antipasti-antipasti 7.5

GTF chicken liver/grape jelly 6.5

GTF salad: delicata/blue cheese/almonds 9.5

lentil soup  4

celeriac soup   4

 

 

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon /blue/mozz  10.5

delicata/red onion/mozz  10.5

 

Pizze Bianche

tomato/kale/mozz   10.5

ham/egg/caper/mozz   10.5

broccoli/kalamata/mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

 

0189-web

Crepes with mushroom bechamel, kale, leeks & broccoli puree

Secondi

spaghetti carbonara with pork belly, broccoli & radicchio  12

delicata ravioli with brown butter, thyme, kabocha & spinach  11

meatballs on creamy polenta with chard & roasted peppers 11

crepes with mushroom bechamel, kale, leeks & broccoli puree  11

seafood brodetto of tuna & salmon with potato, tomato & aioli  12

Lunch Menu: Week of September 6, 2016

2-web-3Chicken galantine/cherry tomatoes/delicata squash

2-webDuck ravioli, carrot, onion, plum & croutons

Antipasti

bread & olives  4.

mixed field greens, balsamic vinaigrette  6.5

country pâté/mustard/cornichon  6.

ducky croquettes/beets/goat cheese  6.

chicken galantine/cherry tom/delicata 6.

GTF salad –melon/ goat chz/ basil vinaigrette 9.5

lentil and kale soup /bread  4

***eggplant soup***/bread   4

 

 

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon/blue/mozz  10.5

tomato/kale /mozz  10.5

 

Pizze Bianche

ham/egg/scallion/mozz   10.5

duck/onions/squash/mozz   10.5

leeks/roasted peppers/mozz  10.5

 

–add egg, anchovies or

pickled jalapenos for  $1

 

2-web-2Pork ragu, roasted apples, green beans & tagliatelle

Secondi

pork ragú, roasted apples, green beans & tagliatelle  10

duck ravioli, carrot, onion, plum & croutons 11

semolina gnocchi, basil, summer squash, dry farmed tomato  11

polenta, roasted peppers, spinach, soft duck egg*, balsamic reduction 10

seafood brodetto of albacore tuna with tomato, potato & aioli*  12

Dinner Menu: August 18-20, 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  7.5

salmon cake/tomato and radicchio 7.5

melon /beets/ blue cheese        6.5

bruschetta/duck liver/roasted onion   6.5

gtf salad-strawberry/pumpkin seed   7.5

cold gazpacho  soup  5

ducky onion  soup  5

Pizze Rosse

garlic/basil/mozzarella    9.5

bacon/leek/mozz  10.5

duck/scallions/mozz  10.5

 

Pizze Bianche

egg /pesto/mozz  10.5

onions/ham/blue /mozz 10.5

corn/cherry tom/squash/mozz   10.5

–add an egg, anchovies, pickled jalapeno   for  2.

 

Secondi          (three course meal $29)

duck breast/carrot/chard /demi glace & golden raisins  19.5

pork chop/lentils/roasted plums/radicchio/mustard   19 .5

hanger steak/red potatoes/beans/beets/aioli* 20.5

salmon/polenta/ratatouille/salsa verde  21.5

sweet corn risotto/roasted cherry tomatoes/parsley/purslane/blue cheese  16.5

 

To Finish

vacherin/strawberry ice cream/anglaise/basil syrup 6.5

apple gallette/chantilly  6.5

butterscotch pot de crème/chantilly/pumpkin seeds  6.5

chocolate mousse/almond bavarian/almond crunch   6.5

Dinner Menu: August 11-13, 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

caprese salad  7.5

salmon cake/tomato and radicchio 7.5

bruschetta/duck liver/roasted onion   6.5

GTF salad-strawberry/pumpkin seed   7.5

cold gazpacho  soup  5

ducky onion  soup  5

Pizze Rosse

garlic/basil/mozzarella    9.5

bacon/leek/mozz  10.5

duck/scallions/mozz  10.5

 

Pizze Bianche

egg /pesto/mozz  10.5

onions/ham/blue /mozz 10.5

corn/cherrytom/squash/mozz   10.5

 

–add an egg, anchovies, pickled jalapeno for  2.

 

Secondi          (three course meal $29)

duck breast/carrot/chard /demi glace    19.5

pork loin/lentils/roasted stuffed apple/mustard   19 .5

hanger steak/red potatoes/beans/beets/aioli* 20.5

salmon/polenta/eggplant/tomato/radicchio/caper and herbs  21.5

sweet corn risotto/roasted cherry tomatoes/parsley/blue cheese  16.5

 

To Finish

vacherin/strawberry ice cream/anglaise/basil syrup 6.5

apple gallette/chantilly/thyme   6.5

panna cotta/ strawberry coulis/shortbread  6.5

chocolate mousse/almond bavarian/almond crunch   6.5

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