Dinner Menu for May 12-14, 2016

Antipasti

bread-olives   4.5

bread-ceci puree  4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pate   5.5 or all 3 for 9.5

polpetti with pesto  6.5

polenta gnocchi with tomato  6.5

bruschetta/duck/peppers/parm   6.5

GTF salad –carrot /white turnip/poppyseed  7.5

sausage and brown rice soup  5

creamy carrot soup  5

Pizze Rosse

garlic/oregano/mozzarella    9.5

bacon/blue/mozz  10.5

spring onion/mushroom/mozz  10.5

 

Pizze Bianche

duck/anchovy/scallion/mozz  10.

egg/pesto/ham/mozz 10.5

goat/olive/chard/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi          (three course meal $29)

lamb sausage/orrecchiette/olives/tomato/peppers/mustard   17.5

pork chop/polenta/carrots/daikon/pesto  18.5

duck/carrot/chard/blackberry 18.5

butcher steak/grilled new onion/roasted pepper/potato/arugula  19.5.

salmon/halibut/prawn/clams/emmer/new garlic/beet greens 21.5

green garlic, mushroom, meyer lemon strata 16.5

 

To Finish

chocolate-almond fudge cake/chantilly/chocolate sauce   5.5

caramel cappuccino cheesecake/chantilly/strawberry 5.5

chocolate mousse/chantilly  5.5

south African milk tarte/cinnamon/chantilly   5.5

Dinner Menu for April 21-23, 2016

Insider tip!!! Ask for ciccioli (chee-chee-oh-lee)

Antipasti

bread-olives   4.5

bruschetta/duck/carm onion/broc sprouts/parmesan  5.5

-chicken galantine   5.5

-duck liver mousse  5.5

-pork pate   5.5 or all 3 for 9.5

papas bravas    5.5

gamberi fritti  5.5

bruschetta/duck liver/apple/white turnip  5.5

GTF salad –apples/blue cheese/herb dressing  7.5

GTF salad-mache/bacon/egg/shallot   7.5

lentil and vegetable soup  5

curried carrot  soup  5

Pizze Rosse

garlic/oregano/mozzarella    9.5

three cheese/baby basil  10.5

badon/leeks/mozz  10.5

 

Pizze Bianche

duck/kale/mozz  10.

olive/spinach/shallot/mozz 10.5

lamb sausage/egg/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi          (three course meal $29)

duck/carrot puree/spinach/spiced honey   19.

flat iron/ potato/chard/aioli*  20.5

pork chop/canederli/carrots/mustard grain/ pea shoots 18.5

chicken breast/farro pilaf/beet greens/sherry demi  18.5

halibut/acqua pazza/spinach/aioli*   19.5.

mushroom tarte/spinach/baby beets/baby basil 16.5

 

To Finish

apricot custard gateaux/apricot anglaise   5.5

flourless choco-almond cake/chocolate sauce   5.5

lemon mousse parfait  5.5

Dinner Menu – The Last Week of Dinner Services for 2015

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Thanks for all the visits and feedback and compliments and ideas. I put a little more zing in this menu, because, as we say in the kitchen, I wanted to “finish strong.”

For your entertainment, the menu:

Secondi

black cod/curry mousse/israeli couscous/carrots  18.

duck breast/carrot puree/spinach/berries   18.

flat iron/ smashed potato/summer squash/garlic aioli 19.5

lamb sausage/ceci ragú/black kale/mustard sauce 17.

pork chop/butternut squash/tomato water/leeks/peppers  18.

delicata with blue cheese custard/red wine braised cabbage 16.