Lunch Menu: Week of October 11, 2016

0187-webMeatballs on creamy polenta with chard & roasted peppers


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



Crepes with mushroom bechamel, kale, leeks & broccoli puree


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 August 9, 2016


Gnocchi with ratatouille and ricotta


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


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


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 June 20, 2016


composed salad


bread/olives  4.0

bread/ pesto  5.5

country pork pâté/mustard/cornichon  5.5

tomato/marinated mozzarella/basil  6.5

bruschetta/beef tongue/baby onion 6.5

ricotta sformato/grill zucchini/pesto   6.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad  –  beet/blue/cuke  10.5

cold cucumber soup/bread  4

roasted pepper soup/ bread   4

Pizze Rosse

garlic/tomato/basil/mozz   9.5

bacon/blue/onion/mozz  10.5

bells/zukes/kale/mozz  10.5


Pizze Bianche

tomato/olives/mozz 10.5

ham/caper/egg/mozz 10.5

duck/anchovy/scallion/mozz  10.5

–add an egg, pickled jalapenos

or anchovies for  $1


semolina gnocchi with braised pork shoulder and cavelo nero


spaghetti carbonara, pork belly, capers & blue cheese   10

semolina gnocchi with braised pork shoulder and cavelo nero  10

creamy polenta with soft farm egg*, zukes, tomato & balsamic reduction 10

savory bread pudding with carrot, tomato, baby onions, beet greens & basil pesto  10

composed salad of grilled tuna, tomatoes, potatoes, olives & aioli*   12.5


almond cream tarte w/ marionberries  5.5

Lunch Menu – Week of May 12, 2015

Writing the weekly menu at GTF is like swinging on a trapeze. By that I mean we go from one new idea/concept/ingredient that we are all fired up about to the next. Each one leads to the next. My friend, Claudia, gave me some Doug Fir syrup for my  birthday! Which appeared on the menu last week as a glaze on the duck. I liked it very much – sweet and salty and citrus and green. My next thought was combining it with a smokey flavor. So this week we are all fired up about smoking: we are smoking duck breast for our GTF salad and pork belly for our carbonara pasta dish. Next week? Who knows!

To Start
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
duck rillette crostini with apple 5.5
GTF salad – smoked duck breast, beets and red wine vinaigrette 9.5
vegetable soup with artisan bread 4/6
ham and lentil soup with artisan bread 4/6
Pizze Rosso
garlic/oregano/mozzarella 9.5
ham/spinach/mozzarella 10.5
ricotta/(TBD)/mozzarella 9.5

Pizze Bianco
mushroom/swiss chard/mozzarella 9.5
beets/bacon/mozzarella 10.5
duck/pesto/mozzarella 10.5

–Add an egg for a dollar.

mint and goat cheese ravioli with baby carrots and snap peas 9.5
GTF spaghetti carbonara, pork belly, farm egg yolk, cream* 9.5
duck leg confit with ceci, peppers and tomato and a kalamata olive herb sauce 10.5
herb gratinata over braised red cabbage and swiss chard 9.5
seafood yellow curry with new potatoes, onions, carrots and spinach 11.5

chocolate mousse cake 5.
orange pear malva cake 5.